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Tandoori Cauliflower Roast with Green Garlic-Cilantro Yogurt Sauce
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5 from 1 vote

Tandoori Cauliflower Roast with Garlic-Cilantro Yogurt Sauce

A whole head of cauliflower is coated in a tandoori-spiced vegan yogurt sauce. Then, it's roasted until tender and golden and served with a green garlic-cilantro infused yogurt sauce. This dish makes a light dinner for two but can also be served as a flavorful appetizer for a group of four.
Recipe inspired by the talented Jamie Oliver and the lovely My New Roots.
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Course: Bigger Bites, Entrée
Cuisine: Gluten-Free, Grain-Free, plant-based, Vegan
Servings: 2


Tandoori Cauliflower Roast

  • 2/3 cup unsweetened plain coconut yogurt
  • 3 cloves garlic, smashed and peeled
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon ground cloves
  • 1 medium-large head cauliflower (about 2 pounds), outer leaves removed
  • Chopped fresh cilantro (optional garnish)

Green Garlic-Cilantro Yogurt Sauce

  • 1 cup unsweetened plain coconut yogurt
  • 1 cup stemmed cilantro leaves, divided
  • 1/4 cup raw cashews*
  • 2 scallions, trimmed and roughly chopped
  • 2 cloves garlic, smashed and peeled
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons apple cider vinegar
  • 1/2 teaspoon sea salt or to taste


For the Tandoori Cauliflower Roast

  • Preheat the oven to 350F.
  • To a blender, add the coconut yogurt, garlic, lemon juice, olive oil, paprika, sea salt, cumin, coriander, turmeric, cinnamon, ginger, cayenne pepper, and cloves. Blend on high for 2 minutes, or until smooth and emulsified. Set aside.
  • Carefully trim away the knobby end of the stalk from the cauliflower and discard.
  • Place the cauilflower in a dutch oven, pour the yogurt mixture over top, and use your hands to spread it evenly over the surface of the cauliflower—be sure to coat the bottom, too!
  • Cover and roast for 45 minutes. Then, remove the lid and spoon any sauce drippings back over the cauliflower to coat. Continue roasting for another 20 to 30 minutes, or until tender and golden, spooning the sauce over the cauliflower again at the halfway point.
  • Remove from the oven and let cool slightly. Sprinkle with the chopped cilantro (if using).

For the Green Garlic-Cilantro Yogurt Sauce

  • Meanwhile, make the sauce. To a high-speed blender, add the yogurt, 1/2 cup of the cilantro as well as the cashews, scallions, garlic, lemon juice, apple cider vinegar, and sea salt, and blend on high until smooth and creamy. 
  • Transfer to a jar or bowl. Roughly chop the remaining 1/2 cup cilantro leaves and stir into the sauce. 
  • Refrigerate until ready to serve. It will continue to thicken as it chills, so keep that in mind if you prefer a thicker sauce.

To Serve

  • Slice the cauliflower and serve with the yogurt sauce.
  • This dish is best enjoyed fresh from the oven, but leftovers will keep for up to 3 days in the refrigerator. Just be sure to store the cauliflower and sauce separately.


*If you're not using a high-speed blender (e.g., Blendtec, Vitamix, etc.), soak cashews in water for 2 hours or boil for 10 minutes to soften.