Tandoori cauliflower with mint raita

  • serves 4
  • A little effort

Cauliflower has become popular again, and this recipe for tandoori cauliflower with mint raita brings it right up-to-date. This is delicious by itself but also makes a great side dish.



  • cauliflower 1 large head, stalk and larger leaves trimmed 
  • tandoori spice mix or paste 1 tbsp 
  • ginger grated to make 1 tsp
  • lemon 1, juiced
  • greek yogurt 500g
  • cucumber ½ peeled and grated
  • mint a small bunch, finely chopped
  • coriander leaves a handful


  • Step 1

    Step 1

    Heat the oven to 180C/fan 160C/gas 4. Put the cauliflower in a baking dish that fits fairly snugly but isn’t too deep. Mix the tandoori paste with the ginger and half the lemon juice. Add 200g of the yogurt and some salt, and mix everything to a paste. Spread it carefully over the cauliflower, making sure the whole thing is covered. Bake for 1 hour, and then test the centre with a knife – it should be tender; if not, keep cooking. The outside of the cauli should be nicely browned.

  • Step 2

    Step 2

    Meanwhile, mix the remaining lemon juice and yogurt with the cucumber (squeeze any liquid out before you add this), most of the mint, and half the coriander, and season well. Sprinkle the remaining coriander and mint over the cauliflower just before you serve it with the raita.

Nutritional Information

  • Kcals 267
  • Fat 15.6g
  • Saturates 8.9g
  • Carbs 13.3g
  • Fibre 5.5g
  • Protein 15.7g
  • Salt 0.4g