When you think about tandoori dishes, the first thing that pops to mind is chicken. Worry not, dear vegan friends! The delicious and colourful tandoori marinade can go with many foods. Today, we'll show you how to make tandoori gobi, AKA tandoori cauliflowers.
As we don't have a traditional tandoori oven at hand, we have adapted this recipe for the house oven. Check out the tips at the bottom of the page to see how to mimic the effects of the traditional Indian oven with common kitchen equipment.
As cauliflower is not as porous as chicken, we have also reduced the marination time by a few hours, to give you a quicker way of making this tandoori dish.
To make this recipe vegan, we have replaced dairy yogurt with soy yogurt. You may also use coconut yogurt if you wish. Moreover, we didn't use any food colourants, as we aren't fans. So our tandoori gobi doesn't have the artificial red colour you may associate with tandoori chicken, but rather a pleasant and natural orange tint.
All in all, this is a spectacular recipe and so easy to make. Apart for marination time, it requires only a few minutes of work. And it bursts with all the goodness of cauliflowers, and the many spices that make up the tandoori paste.
We served this dish with a healthy salad with quinoa, chickpeas, and spinach to balance your meal with extra vegetables, fibres, and plenty of plant-based proteins. A generous portion will give you 40% of your RDI for fibres and 42% of your RDI for proteins.
Ready to level up your cauliflowers? Let's do this!