Indian Tandoori-Spiced Cauliflower ‘Wings’ with Yogurt Dip

Ingredients

• 5 cups cauliflower florets
• 0.75 cup plain yogurt (unsweetened)
• 2 cloves garlic (minced)
• 1 tbsp ginger (grated)
• 2 tbsp lemon juice
• 2 tsp tandoori masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.5 tsp turmeric
• 0.5 tsp smoked paprika(optional)
• 1 tbsp neutral oil
• 0.5 tsp salt(optional)
• 0.25 tsp black pepper
• 0.25 tsp cayenne (optional)(optional)
• 2 tbsp cilantro (chopped)(optional)

Instructions

1. 1

   Preheat oven to 450°F (232°C). Line a sheet pan with parchment.

2. 2

   Cut cauliflower into wing-sized florets; pat dry.

3. 3

   Mix yogurt, garlic, ginger, lemon juice, tandoori masala, cumin, coriander, turmeric, paprika (if using), oil, salt, and pepper into a thick marinade.

4. 4

   Toss cauliflower with marinade until evenly coated. Spread in a single layer.

5. 5

   Roast 18 minutes, flip, then roast 8–10 minutes more until deeply browned at edges.

6. 6

   Mix extra yogurt with lemon juice and cilantro for a quick dip. Serve hot.