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Home » Blog » Recipes » Tandoori Whole Roasted Cauliflower (Keto, Whole30)

Tandoori Whole Roasted Cauliflower (Keto, Whole30)

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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!

An overhead shot of Tandoori Whole Roasted Cauliflower on a brown plate with a wedge sliced out of it.

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 do I use bottled Nom Nom Paleo Tandoori in this recipe?

Yahoo! Thanks for buying our sauce at a select Whole Foods Market store near you! For this recipe, shake up the bottle and simply measure out ½ cup of Nom Nom Paleo Tandoori  in place of making the marinade in the recipe instructions below.

A collage of the cooking steps to make Whole30 and vegan Tandoori Whole Roasted Cauliflower.

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.

Ready to make this Indian-spiced cauliflower showstopper? Time to make Tandoori Cauliflower!

Serves 4

Ingredients:

  • 1 whole cauliflower head, about 2 pounds
  • ½ cup full-fat coconut milk or plain coconut yogurt
  • 1 tablespoon tandoori spice mix or masala (no salt added)
  • 1 tablespoon freshly squeezed lemon juice
  • ½ teaspoon Diamond Crystal brand kosher salt
  • Flake finishing sea salt (optional)

Equipment:

  • Paring knife
  • Cutting board
  • Medium bowl
  • Measuring cup
  • Measuring spoons
  • Whisk
  • 8-inch cast iron skillet or oven-safe baking dish
  • Aluminum foil
  • Parchment paper (optional)
  • Tongs

Method:

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

Someone holding a head of cauliflower that is about to be made into Tandoori Whole Roasted Cauliflower.

…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.

Someone preparing a whole cauliflower head to roast it in the oven.

In a large bowl, whisk coconut milk, tandoori spice, lemon juice, and ½ teaspoon Diamond Crystal kosher salt. Got a bottle of Tandoori marinade? Simply measure out ½ a cup of it in place of whisking up your own marinade!

A shot of Nom Nom Paleo Tandoori Marinade available at select Whole Foods Market stores and 1/2 cup of marinade in a measuring cup.

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.

Someone pouring and brushing Whole30 Nom Nom Paleo Tandoori marinade on a whole cauliflower head.

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

Someone pouring Nom Nom Paleo Tandoori marinade to make whole roasted cauliflower.

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

Someone covering Tandoori Whole Roasted Cauliflower with aluminum foil.

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

Tandoori Whole Roasted Cauliflower covered with foil in the oven.

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.

Tandoori Whole Roasted Cauliflower baking uncovered in the oven.

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

An overhead shot of Tandoori Whole Roasted Cauliflower golden brown and ready to serve.

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

An overhead shot of someone sprinkling salt on top of Tandoori Whole Roasted Cauliflower

Carve and serve!

Someone slicing into Tandoori Whole Roasted Cauliflower


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


PRINTER-FRIENDLY RECIPE CARD

An overhead shot of Tandoori Whole Roasted Cauliflower on a brown plate with a wedge sliced out of it.
Print Recipe
4.50 from 6 votes

Tandoori Whole Roasted Cauliflower

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!
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Side Dish
Cuisine: Indian
Keyword: cauliflower, paleo, Tandoori, Vegan, Vegetarian, Whole Roasted Cauliflower, Whole30
Servings: 4
Calories: 102kcal

Ingredients

  • 1 whole cauliflower head about 2 pounds
  • ½ cup full-fat coconut milk plain coconut yogurt
  • 1 tablespoon tandoori spice mix (no salt added)
  • 1 tablespoon freshly squeezed lemon juice
  • ½ teaspoon Diamond Crystal kosher salt
  • Flake finishing sea salt optional
US Customary - Metric

Instructions 

  • 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. (Got a bottle of Tandoori marinade? Simply measure out ½ a cup of it.)
  • 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 use a pastry brush to paint it evenly on the surface.
  • 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 the pan 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, uncovered. 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!

Notes

Using bottled Nom Nom Paleo Tandoori? Shake it up and measure out ½ cup for the marinade!
If you chill the marinade, it'll make it easier to paint the tandoori on the cauliflower!
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 102kcal | Carbohydrates: 11g | Protein: 4g | Fat: 7g | Fiber: 4g
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Reader Interactions

Comments

  1. Cassie says

    August 11, 2020 at 2:31 pm

    Wow, I love whole roasted cauliflower! Anything tandoori spiced is also a winner in my book. And yes, full fat coconut milk is KEY for flavor and creaminess! I’d just eat at least half the cauliflower myself 😉

    Reply
  2. Chris Wynter says

    August 11, 2020 at 2:31 pm

    Yummilicious! Also, it’s so nice to see natural fingernails rather than those fake silly things that every other woman seems to wear. Thank you!

    Reply
  3. Ladonna Batterson says

    August 11, 2020 at 2:31 pm

    If you use the nom nom paleo tandoori marinade, do you still use the 1/2 cup of coconut milk and tandoori spice?

    Reply
    • nomnompaleo says

      August 11, 2020 at 2:31 pm

      Nope! You either use 1/2 cup of the bottled marinade or make it with the coconut milk and tandoori spice blend.

      Reply
  4. Jody says

    August 11, 2020 at 2:31 pm

    My 85 year old Mom lives in San Diego. My husband and I live up in Portland. I make Michelle’s recipes, take pics of the finished dishes and show her my masterpieces. She asked me for a copy of this recipe (she’s as non-Internet savvy as they come). Today she decided to make this as a side dish for friends who are coming for dinner. This is how today’s conversation has gone so far. I’m waiting to hear how the guests loved it.

    My mom: boy it aint easy coring a cauliflower! part of it came away. Guess i cut too deep
    Me: oopsie. You know what though? Even if it fell apart it’ll still be tasty when you roast it
    My mom: just not as pretty. but most of it is intact just a few big parts arent which i will put beside whole head and serve only the intact part
    Me: you’re making me laugh
    My mom: did you find the additional hour was enough?
    Me: It was perfect. I had used a too-small head of cauliflower, so i think I only roasted with 45 min and then poked it to see if it was tender. it was
    My mom: well this was 2 lbs before the pieces fell off
    My mom: stop laughing
    Me: can’t
    My mom: you know i will blame you if its not perfect
    Me: I’m good with that
    My mom: lol
    Me: Gene (my husband) is laughing too
    My mom: i will get you both!
    Me: and our little cats too?
    My mom: absolutely they take after their mommy and daddy
    Me: yeah they’re laughing too
    My mom: Maddie (her dog) is crying
    Me: with laughter
    My mom then cyber-whaps me.

    Reply
  5. Aaron L says

    August 11, 2020 at 2:30 pm

    Looks great! If I use the sheet pan method for the cauliflower dish do I still cover with foil and just remove to stir and recover?

    Reply
    • nomnompaleo says

      August 11, 2020 at 2:30 pm

      If using florets, no need to cover with foil because they will cook faster.

      Reply
  6. Lynne Miles says

    August 15, 2020 at 7:17 pm

    2 stars
    I’m Nomnompaleo’s biggest fan. Love so many of her recipes. This one though was not a fan. Hubs hit the nail on the head when he said he felt like he was eating Cauliflower pudding. Flavor good, but the texture just wasn’t for us.

    Reply
    • Michelle Tam says

      August 15, 2020 at 7:30 pm

      Thanks for the feedback! The texture should be tender, but not mushy like pudding.

      Reply

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