Gluten-Free Roast Tandoori Whole Cauliflower

3.3/5 rating (6 votes)
  • Serves: 4
  • Prep Time: 10 mins
  • Ready in: 1 hour
  • Difficulty: Easy
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Gluten-Free Roast Tandoori Whole Cauliflower

I’m not sure where I first saw this method for cooking cauliflower, but I think it’s really clever.


  • 200g Gluten-Free Greek yogurt
  • 1 tbsp of GF garam masala
  • ½ tsp dried chilli flakes
  • ½ tsp ground cumin
  • ½ tsp ground turmeric
  • ½ tsp dried garlic powder or granules
  • salt & freshly milled black pepper
  • 1 medium cauliflower, leaves and stem removed but left whole
  • 4 tbsp GF spicy mango chutney, to serve
  • 2 tbsp chopped fresh coriander, to garnish
  • 2 tbsp chopped fresh mint, to garnish


  • Preheat the oven to 200C/Gas Mark 6. Line baking tray or ovenproof frying pan with a double layer of foil.
  • Mix the yogurt with all the spices, the garlic and a little salt and pepper.
  • Place the cauliflower in the centre of the tray or pan and spoon over he thick yogurt mixture, coating really well.
  • Bake for 50-60 minutes, or until a knife slides through easily, then remove the tray or pan from the oven and leave the cauliflower to cool and set for 10 minutes.
  • Cut open and serve with mango chutney and a little chopped fresh mint and coriander.

Phil's Tips

For me, custard powder does the job perfectly, but if you don't want to use custard powder to co/our the pasta, replace it with cornflour and add natural ground annatto or beta carotene.

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