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–+ servings

Whole Roasted Tandoori Cauliflower/Gobi

Whole cauliflower/gobi is marinated in Tandoori masala and some basic Indian spices and baked to make a stunning centerpiece for your thanksgiving and Christmas table. Compliments guaranteed! This recipe is so easy and healthy that it shouldn't be made only during thanksgiving and Christmas but enjoyed all year.
5 from 3 votes
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Prep Time 5 minutes
Cook Time 1 hour
Marinating time 2 hours
Course Appetizer, Dinner, Diwali Recipe, lunch, Main Course, Party Appetizer, Sides, Thanksgiving/Christmas Casserole, Vegetable, whole30 recipe
Cuisine Indian, Indian Fusion
Servings 6

Equipment

  • 1 Knife
  • 1 chopping board
  • 1 glass bowl
  • 1 9inch round baking dish
  • Aluminum foil

Ingredients
  

  • 1 head cauliflower medium sized
  • 3 tbsp yogurt use vegan yogurt for vegan option
  • 1 tbsp ginger minced
  • 1 tbsp garlic minced
  • 1 tbsp lemon juice
  • 1 tbsp gramflour/besan roasted
  • 1 tsp tandoori masala
  • 1/2 tsp paprika/kashmiri lal mirch
  • 1/8 tsp garam masala
  • 1/8 tsp turmeric powder/haldi
  • 1/8 tsp green cardamom powder/elaichi powder
  • 1/8 tsp carom seed powder/ajwain
  • 4 tbsp oil, divided

Instructions
 

  • Preheat oven to 350F
  • Remove the leaves from the cauliflower, cut the stalk in such a way that the cauliflower when placed on the baking dish, remains stable for baking. Using sharp knife make an X on the stalk to make sure the cauliflower get cooked all the way.
  • Wash whole cauliflower well and leave on a colander to drain while we prepare the marinade. Pat dry.

Marinade

  • In a large glass bowl, mix all the ingredients, except cauliflower. Use 2 tbsp oil for marinating and save the remaining 2 tbsp oil for later
  • Rub the marinade all over the cauliflower, making sure to turn the cauliflower over and rub the marinade generously into the back stems and stalk. Use hands for even marination. Cover and set aside in refrigerator for 2 hours

Baking Instructions

  • Grease a round 9 inch cake pan and place the cauliflower in the center of the pan. Drizzle 1 tsp oil on top. Make a tent/dome out of aluminum foil and bake for 1 hour. Don't let the foil touch the cauliflower
  • Every 15 minutes, remove the cauliflower from the oven, drizzle a tsp of oil, loosely cover the cauliflower with aluminum foil and bake again.
  • After 1 hour, poke a skewer/toothpick into the center of the cauliflower, it should go through without too much resistance. Otherwise bake an extra 5-10 minutes
  • Transfer the cauliflower to a platter and serve with tikka masala sauce drizzled on top or served on the side. Garnish with chopped cilantro and pomegranate arils. Serve with nan, pickled onions and cucumber raita

Notes

Use a medium sized cauliflower. A very large cauliflower may not get cooked evenly. Use vegan yogurt or skip entirely for vegan cauliflower. If you omit the yogurt, increase the lemon juice to 2 tbsp to increase the acidity of the marinade. Do take the time to rub the marinade generously all over, specially the back, stalky part and stems of the cauliflower. Covering with the foil, ensures the cauliflower doesn't burn or dry out, yet gets cooked. You can broil for just a few minutes after baking is complete, though I did not broil. 
Roasted gram flour is a must to help the marinade stick to the cauliflower. Otherwise the marinade will not stick to the cauliflower. 
To roast the gram flour- In a pan, put gram flour and roast on medium till the color changes. Stir frequently for even browning.
Keyword airfried tandoori gobi whole, thanksgiving centerpiece vegan, vegetarian thanksgiving, whole tandoori cauliflower baked, whole tandoori gobi baked
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