Tandoori Whole Roasted Cauliflower (Keto, Whole30)

This Tandoori Whole Roasted Cauliflower is an Indian-inspired, Whole30-friendly riff on my popular Whole Roasted Cauliflower recipe! It’s a showstopper vegetable dish that will delight your vegan and omnivore friends alike!

What is tandoori?

Tandoori actually refers to a type of Indian cooking that utilizes a tandoor, a super hot round clay oven. Proteins are traditionally marinated in yogurt or coconut milk whisked with an aromatic spice blend before they’re roasted in the clay oven. Like most of you, I don’t own a traditional tandoor, so I simply cook my tandoori-marinated meat and veggies in the oven or out on the backyard grill.

What’s in tandoori spice blend?

Tandoori spice blends (a.k.a. tandoori masala) can vary, but it usually contains garam masala (which typically consists of coriander, cumin, cardamom, cloves, black pepper, cinnamon, and nutmeg), garlic, ginger, onion, and cayenne pepper. I buy a tandoori spice blend at the store or online, but you can mix some yourself by following this recipe. Tandoori’s not normally spicy hot, but it is very flavorful like an aromatic curry.

How to make Tandoori Whole Roasted Cauliflower

Heat the oven to 375°F and place a rack in the middle position. Grab the cauliflower head and…

…trim away the leaves at the bottom of the cauliflower head. Carefully cut off and remove the stem and tough core, but be careful to keep the head intact.

In a large bowl, whisk coconut milk, tandoori spice, lemon juice, and ½ teaspoon Diamond Crystal kosher salt.

Place the cauliflower head bottom side up in the dish or pan you are going to roast it in. Pour some of the tandoori marinade all over the bottom of the cauliflower and brush it evenly on the bottom.

Flip the cauliflower over and pour the rest of the tandoori marinade over the top and paint the top until it is completely covered.

Cover tightly with aluminum foil. (You can also put a layer of parchment between the foil and cauliflower if you prefer.)

Put the skillet on the middle rack in the oven. Cook for 30 minutes, covered.

Remove the foil from the skillet. Baste the top of the cauliflower with the sauce in the pan and roast for an additional hour in the oven.

Once the cauliflower is golden brown on the outside and tender on the inside, take it out of the oven.

Transfer the cauliflower head to a cutting board or platter and sprinkle with your favorite flake finishing salt for crunch and salinity!

Carve and serve!

Got extra Tandoori marinade?

Make these simple recipes pronto:

• Super Easy Tandoori Chicken
• Tandoori Fish
• Tandoori Shrimp
• Sheet Pan Tandoori Chicken

How do I cook this recipe faster?

Although the final dish is worth the wait, you can streamline this recipe into a quick weeknight vegetable side dish. Simply cut the cauliflower into florets and toss with the tandoori marinade. Lay them in a single layer on a rimmed baking sheet and roast in a 400°F oven for about 30 minutes, tossing the florets every 10 minutes, or until browned and tender. Yep, broccoli florets also work!

What do I serve with whole roasted cauliflower?

You can serve Tandoori Whole Roasted Cauliflower as a main dish for your vegetarian pals or you can serve it as a side dish to your favorite grilled meat or seafood.

If you want to make an Indian-themed dinner, you can serve it with these dishes:

• Saag Gosht (Lamb Stew with Spinach Sauce)
• Deconstructed Samosa (Spiced Keema)
• Rogan Josh (Kashmiri Curried Lamb Stew)
• Lamb “Dosa” Purses with Coconut Creme
• Instant Pot Curried Lamb Spare Ribs

How do I store and reheat leftovers?

Store the cooked tandoori whole roasted cauliflower in a sealed container in the fridge for up to 4 days and in the freezer for up to 4 months. Reheat the cauliflower (thawed if previously frozen) in a covered dish at 325°F until warmed through. Remove the cover and broil for 2-3 minutes to brown the top.