Tandoori-Style Cauliflower with Raita

Sheet-Pan Tandoori-Style Cauliflower Packs a Punch

Need a quick, delicious meal without sacrificing flavor? Try this baked Tandoori Cauliflower recipe, rich with Zoi Greek yogurt and a blend of spices to take your taste buds on a zesty journey! Serve with a delicious side of Raita sauce over a bed of rice.

Tandoori-Style Cauliflower with Raita

4 servings


  • 2 cups Zoi Traditional Plain Greek Yogurt, divided
  • 4 tablespoons fresh lemon juice, divided
  • 2 tablespoons preferred vegetable oil
  • 2 tablespoons curry powder or garam masala
  • 1 tablespoon ground turmeric
  • 1 tablespoon sweet paprika
  • 3 garlic cloves, minced or grated on a rasp grater
  • 2” piece fresh ginger, peeled and minced or grated
  • 1 large head cauliflower, cut into bite-sized florets
  • 1¼ teaspoons fine sea salt, divided
  • ½ medium cucumber, peeled, seeded, and chopped
  • 2 tablespoons finely chopped fresh mint
  • 1 serrano pepper, seeded and minced
  • Chopped fresh cilantro
  • Cooked long-grain white rice, for serving



  1. Preheat oven to 500℉. Line a large baking sheet with foil and spray foil with cooking spray.
  2. In a large bowl stir to combine 1 cup yogurt, 3 tablespoons lemon juice, oil, curry powder or garam masala, turmeric, paprika, garlic, and ginger. Toss cauliflower with yogurt mixture to coat, then place in a single layer on prepared baking sheet. Sprinkle cauliflower with 1 teaspoon salt.
  3. Roast until lightly charred and tender, about 30 minutes.
  4. While cauliflower roasts, prepare raita: In a medium bowl stir to combine remaining 1 cup yogurt, cucumber, mint, serrano, remaining 1 tablespoon lemon juice, and remaining ¼ teaspoon salt. Stir in a little water to loosen the mixture (about 3 tablespoons).
  5. Sprinkle cauliflower with cilantro. Serve with rice and Raita.

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