Tandoori Cauliflower Makhani
Cauliflower roasted in a smoky tandoori marinade until charred, then served in a creamy makhani sauce.
Made with Makhani (butter masala) base and Tandoori marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time55 min
- LevelEasy
- Costabout £1.24 a head
- Oven230°C (210°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Toss the cauliflower with your ready made tandoori marinade (see the base recipe) and the lemon juice. Leave for at least 30 minutes.
30 min - 2
Heat the oven to 230°C (210°C fan). Spread the cauliflower on a lined tray with the oil and roast for 25 to 30 minutes, turning once, until charred at the edges.
27 min 30 s - 3
Meanwhile, warm your ready made makhani base (see the base recipe) in a wide pan with the chickpeas for 8 minutes.
8 min - 4
Stir in the cream and simmer for 3 minutes. Season to taste.
- 5
Fold in the roasted cauliflower and spoon into a serving dish. Scatter over the coriander.
- 6
Serve with rice.
Tips
- Cut the florets large so they char before they go soft.
- Give the tray plenty of room, or the cauliflower steams instead of roasting.
- Leave the cauliflower whole and roast it as a centrepiece, basting with the marinade, if you want a showstopper.
Storing and freezing
Keeps 3 days in the fridge, cooled within 2 hours. Reheat until steaming hot all the way through. Freezing makes cauliflower soft.
Questions
Can I make it vegan?
Yes. Use a dairy free yoghurt based marinade, a base made with oil, and coconut cream in place of the double cream.
Can I air fry the cauliflower?
Yes. Cook at 200C for 15 to 18 minutes, shaking the basket halfway.
Is the marinade spicy?
It is warming rather than hot. Add chilli flakes to the tray if you want more heat.
More made with makhani (butter masala) base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.