Gusto TV Aromatic Tandoori Cauliflower Recipe

Tandoori Cauliflower Recipe

This tandoori cauliflower recipe combines tender cauliflower florets with a rich yogurt marinade featuring garlic, ginger, cumin, coriander, and cayenne pepper for a delicious Indian-inspired barbecue dish. Featured on License to Grill with host Rob Rainford, this easy grilled cauliflower recipe delivers aromatic spices, a lightly charred exterior, and satisfying flavour, making it perfect for summer barbecues, vegetarian dinners, and outdoor entertaining.

The Inspiration

Tandoori cooking is one of the most recognizable traditions in Indian cuisine, celebrated for its aromatic spices, yogurt-based marinades, and distinctive smoky flavours. Traditionally, tandoori dishes are prepared in a tandoor, a cylindrical clay oven that reaches high temperatures and creates beautifully charred exteriors while keeping the ingredients tender.

On License to Grill, host Rob Rainford explores the versatility of outdoor cooking by preparing flavourful dishes inspired by different culinary traditions. His approach demonstrates how grilling can enhance vegetables, meats, and seafood through creative marinades and controlled heat.

Whether you’re hosting a summer cookout, preparing an Indian-inspired dinner, or exploring new ways to grill vegetables, this tandoori cauliflower recipe offers an exciting combination of spice, creaminess, and smoky flavour.

Ingredients

2 cups of plain whole-milk yogurt
1 whole cauliflower (1 ½ lbs)
3 cloves of garlic, minced
1 ½ tablespoons of ginger, freshly grated (22.5ml)
½ cup of vegetable oil (62ml)
1 teaspoon of cayenne pepper (5ml)
½ teaspoon pepper, freshly ground (2.5ml)
salt to taste
1 teaspoon cumin, ground (5ml)
½ teaspoon of coriander, ground (5ml)
2 teaspoons of fresh lemon juice (10ml)
¼ cup of all-purpose or whole wheat flour, as needed (62ml)

Method

Wrap the yogurt in cheesecloth, twist and suspend from a wooden spoon over a bowl. Leave suspended in the fridge for 24 hours to drain the excess liquid from the yogurt. This step can be avoided by buying ready for cooking plain yogurt.
Using a mortar and pestle or a small grinder, blend the garlic, ginger and oil until you get a paste like substance. Place this mixture into a bowl. Add paprika, cayenne, salt, pepper, coriander, cumin, yogurt, lemon juice and a bit of flour to thicken into a paste.
Separate the cauliflower into florets. Using a fork, prick the florets in several places. Place the cauliflower into a plastic bag and pour the yogourt marinade overtop. Refrigerate for a minimum of 2 hours.
Soak some bamboo skewers in water for a minimum of 30 minutes.
Preheat the grill to medium high leaving the middle burner off and the flanking burners on medium high.
Remove the cauliflower and divide them among the skewers. Place the skewers on the middle burner and cook using indirect heat for 25 minutes with the lid closed.
Lift the lid and turn the heat up to high. Move the florets over to sit directly over the heat. This will crisp the outside of the florets.

Serving Suggestions

For a traditional Indian-inspired dinner, serve the tandoori cauliflower alongside warm naan bread, fragrant basmati rice, or cumin-seasoned rice. The mild flavour of the rice complements the bold spices, while warm naan provides a delicious accompaniment to the creamy yogurt coating. A simple cucumber raita can add a cooling contrast to the cayenne pepper and other aromatic seasonings.

For a lighter lunch, serve the cauliflower over a bed of fresh greens or alongside a simple grain bowl. Its creamy, spiced coating adds richness to the vegetables, while fresh herbs and lemon provide a refreshing balance. This combination offers a satisfying way to enjoy the flavours of tandoori cooking without making meat the centrepiece.

Whether served as a vegetarian appetizer, a spicy side dish, or part of an Indian-inspired feast, this grilled tandoori cauliflower brings an appealing combination of aromatic flavour, creamy texture, and barbecue character to the table.

Final Thoughts

This tandoori cauliflower recipe is a delicious celebration of Indian-inspired flavours, aromatic spices, and creative outdoor cooking. Combining fresh cauliflower with thick yogurt, garlic, ginger, cumin, coriander, cayenne pepper, and lemon juice creates a richly seasoned vegetable dish that is both satisfying and flavourful.

Find more recipes from License to Grill here!