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Tandoori Cauliflower & Yogurt Chutney

Appetizer, serves 4



  • 1 large head cauliflower

  • 1 cup full fat Greek yogurt

  • 2-3 tbsp tandoori powder

  • 1 tbsp curry powder

  • 1 tbsp garlic powder

  • 1 tbsp red chili powder, hot (optional)

  • ½ lemon, squeezed

  • 1 tbsp salt

  • Pepper, to taste

  • Olive oil, for greasing sheet

Yogurt sauce:

  • 3-4 tbsp yogurt

  • 3-4 tbsp dessicated coconut

  • 1 handful fresh coriander

  • ½ lemon, squeezed

  • Salt, to taste


Pre-heat oven at 200 degrees Celsius (about 400F). Trip the base of the cauliflower, removing any greens. Take a sheet pan, line with aluminum foil, and grease with a little olive oil. Place cauliflower on top.

In a bowl, take yogurt and spices and mix everything together with lemon juice. Once everything is incorporated, start smearing the cauliflower (and feel free to use your clean hands!). Make sure there is a nice thick layer of the sauce on cauliflower.

Place the cauliflower on the pan and place on the lower tray of your oven. Bake for 30-40 minutes until the cauliflower is nice and tender and the sauce has browned into a nice crust. Remove from the oven and let cool for 10 minutes.

For the sauce, blend ingredients into a blender. The sauce should be neither too thick nor too thin, so adjust yogurt quantity as needed. It will serve as a nice coolant to the cauliflower but is not needed!

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