Tandori style roasted cauliflowers

Simplified from: https://www.youtube.com/watch?v=TaLIwWnhA80&t=993s to suit my pantry


  • 1 small White Onion, peeled & roughly chopped
  • 4 cloves Garlic, peeled
  • 2 Green Chillis
  • 3 tbs Tomato Puree
  • 1 tsp Ground Turmeric
  • 1 tsp Ground Cumin
  • 1 tsp Spicy Smoked Paprika
  • 1 tsp Sea Salt
  • 1 tbs Olive Oil
  • 2 Cauliflowers outer leaves removed, cut into large florets
  • 3 tbs Flaked Almonds
  • 3 tbs Sultanas or Raisons

I replaced the chilis with some paprika and left out

  • 1 tsp Ground Coriander
  • 1 tsp Fenugreek
  • 1 tsp mace


  • Cut the cauliflower into big florets
  • Blend the curry paste: garlic, onion, tomato puree, cumin, coriander, turmeric, mace, fenugreek, salt and pepper and some water
  • Fry and ticken 1 cup of the paste on a pan, with some oil, for some minutes.
  • Add the cauliflower florets, top side down first, then twist, and fry for some minutes until they get some color.
  • Move everything to a baking tray with the sauce and some extra water. Cover with aluminum foil.
  • Pop in the oven for 25-30 minutes at 200 degrees Celsius.
  • Serve with yogurt or rice.


As shown in the image below, you can use the oven to roast other vegetables. In this case, I sliced and cooked one large potato in the microwave, with one spoon of water, and then put that and one red bell pepper together with the cauliflower.

Tandoori style roasted cauliflowers.jpg