Whole Roasted Tandoori Cauliflower

Total Time
1 hr 53 min
5 min
1 hr 30 min

cooking spray

1 spray(s)

uncooked cauliflower

1 head(s), large, large size

plain fat free Greek yogurt

0 cup(s)

garlic clove(s)

2 medium clove(s), minced

tandoori spice mix

1½ tsp

table salt

½ tsp

fresh lime juice

2 Tbsp


2 Tbsp, chopped fresh


  1. Preheat oven to 400°F. Spray 9-inch pie plate or small baking dish with nonstick spray.
  2. Remove and discard outer leaves and core of cauliflower, keeping head intact. Place cauliflower in prepared pie plate. Whisk together yogurt, garlic, tandoori seasoning, and salt in small bowl. Spread yogurt mixture all over cauliflower.
  3. Roast until small knife inserted into center of cauliflower goes in easily and yogurt topping is browned, about 1½ hours, rotating pie plate once or twice during roasting time so cauliflower cooks evenly.
  4. Let cauliflower stand 10 minutes to cool slightly. Drizzle with lime juice and sprinkle with cilantro. Cut into 6 wedges.
  5. Per serving: 1 wedge
To remove the core of the cauliflower, turn it stem side up. With a small knife, cut down around the stem at an angle towards the stem, removing a “cone” of stem about 1 inch deep. Tandoori seasoning is available in specialty food stores and online.

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