Tandoori Gobi Tikka
Smoky, charred cauliflower florets marinated in a spiced yogurt mixture and roasted to perfection. This vegetarian tandoori classic captures the essence of a clay oven right in your kitchen, delivering tender bites with a vibrant, tangy kick.
For 4 servings
- prep · ~5 min
Blanch the cauliflower.
Bring a pot of water to a boil. Add the cauliflower florets and blanch for 3 minutes. Drain immediately and plunge into ice-cold water to stop the cooking. Drain well and pat completely dry.
TIPDry the florets thoroughly — any excess water will thin the marinade and prevent it from sticking. - mix · ~8 min
Prepare the tandoori marinade.
1.In a large bowl, whisk the hung yogurt until smooth and creamy.2.Add ginger-garlic paste, mustard oil, and lemon juice. Mix well.3.Stir in the dry roasted besan, red chili powder, turmeric, roasted cumin powder, garam masala, chaat masala, crushed kasuri methi, and salt.4.Whisk until a thick, smooth, lump-free marinade forms.TIPRoasting the besan and cumin powder deepens the smoky flavor — don't skip this step. - mix · ~3 min
Marinate the cauliflower.
Add the dried cauliflower florets to the marinade. Gently toss until every floret is evenly and thickly coated. Cover the bowl and let it rest in the refrigerator for at least 30 minutes.
TIPFor the best flavor, marinate for 2 hours. The longer it sits, the deeper the spices penetrate. - prep · ~10 min
Preheat the oven and prepare the skewers.
Preheat your oven to 220°C (430°F). Thread the marinated cauliflower florets onto the soaked wooden skewers, leaving a little space between each piece for even cooking. Place the skewers on a baking tray lined with parchment paper.
TIPSoaking the skewers for 20 minutes prevents them from burning under the high heat. - bake · ~25 min
Bake the tikka until charred.
1.Place the baking tray in the preheated oven on the middle rack.2.Bake for 20-25 minutes, turning the skewers once halfway through.3.For the final 2-3 minutes, switch the oven to grill/broil mode and watch closely until the edges are nicely charred and slightly blackened.TIPA little charring is essential for the authentic tandoori flavor. Don't be afraid of the dark spots — they're delicious. - garnish · ~1 min
Garnish and serve hot.
Remove the skewers from the oven. Slide the tikka off onto a serving plate, sprinkle with a pinch of extra chaat masala, and garnish with fresh coriander leaves. Serve immediately with mint chutney and onion rings.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Blanch the cauliflower for exactly 3 minutes to keep it tender but not mushy.
- 2Pat the florets bone-dry after blanching so the marinade clings properly.
- 3Use hung yogurt (Greek yogurt works) to avoid a watery marinade.
- 4Roast the besan and cumin powder until fragrant to deepen the smoky, nutty flavor.
- 5Marinate for at least 2 hours in the fridge for maximum spice penetration.
- 6Switch to broil for the last 2–3 minutes to get authentic charred spots without drying out the florets.
Adapt it for your goals.
Low-oil
Skip the mustard oil in the marinade and use a nonstick baking mat instead of parchment; the yogurt and besan still provide a rich coating.
high proteinHigh-protein
Add 2 tablespoons of roasted, crushed peanuts or sesame seeds to the marinade for extra protein and a nutty crunch.
veganVegan
Replace the hung yogurt with thick coconut yogurt or cashew cream, and use a plant-based oil instead of mustard oil for a fully vegan version.
air fryerAir-fryer
Cook the marinated florets in an air fryer at 200°C for 12–15 minutes, shaking halfway, for a quicker and crispier result with less oil.
Why this is on our healthy list.
Rich in Fiber
Cauliflower is an excellent source of dietary fiber, which aids digestion and promotes gut health.
High in Vitamin C
A serving of this dish provides a significant amount of vitamin C from cauliflower and lemon juice, supporting immune function.
Antioxidant-Rich
Turmeric, cumin, and kasuri methi are packed with antioxidants that help combat oxidative stress and inflammation.
Probiotic Boost
Yogurt provides natural probiotics that support a healthy gut microbiome, especially when served fresh.
Frequently asked questions
Yes, but thaw them completely and pat very dry before blanching to avoid excess moisture that thins the marinade.
