Tandoori-Style Cauliflower (Tandoori Gobhi)

Tandoori-Style Cauliflower (Tandoori Gobhi) Recipe
Becky Luigart-Stayner


6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 84
Caloriesfromfat 33 %
Fat 3.1 g
Satfat 0.5 g
Monofat 0.9 g
Polyfat 0.5 g
Protein 3.6 g
Carbohydrate 12.8 g
Fiber 4.4 g
Cholesterol 2 mg
Iron 1.3 mg
Sodium 277 mg
Calcium 70 mg


1 teaspoon salt
1 tablespoon fresh lemon juice
3 cups water
6 cups cauliflower florets
Spice mix:
2 cardamom pods
2 whole cloves
1 (1-inch) cinnamon stick
1 bay leaf
1 1/2 teaspoons canola oil
1 1/2 cups chopped white onion
1 tablespoon finely ground blanched almonds (about 1/2 ounce)
1 1/2 teaspoons grated peeled fresh ginger
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1/4 teaspoon ground red pepper
3 garlic cloves, minced
1/3 cup water
6 tablespoons plain whole milk yogurt
Remaining Ingredient:
1/4 cup chopped fresh cilantro


To prepare cauliflower, bring first 3 ingredients to a boil in a large saucepan. Add cauliflower florets; cover, reduce heat, and simmer 5 minutes or just until tender (do not overcook). Drain.

To prepare spice mix, combine cardamom, cloves, cinnamon, and bay leaf in a medium nonstick skillet; cook over medium heat 2 minutes or until toasted and fragrant. Place mixture in a coffee or spice grinder; process until ground.

To prepare sauce, heat oil in skillet over medium heat. Add onion; sauté 8 minutes or until lightly browned. Stir in cardamom mixture, almonds, and next 5 ingredients (through garlic); cook 2 minutes. Remove from heat; cool slightly.

Preheat oven to 350°.

Place onion mixture and 1/3 cup water in a blender, and process until almost smooth, scraping sides of blender occasionally. Place onion mixture in skillet; gradually stir in yogurt. Cook over low heat 5 minutes, stirring frequently.

Place cauliflower in a shallow 2-quart baking dish; pour onion mixture over cauliflower, tossing to coat. Bake at 350° for 20 minutes or until thoroughly heated and just beginning to brown. Sprinkle with cilantro.


Monica Bhide,

June 2005
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