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Baked Tandoori Cauliflower

Author Molly Patrick of Clean Food Dirty Girl


  • 6 cups cauliflower, cut into bite-sized florets (600 g)
  • 1 can chickpeas, rinsed and drained (15 oz / 425 g)

Tandoori Marinade:

  • 3 tablespoons tahini
  • 3 tablespoons water
  • 2 tablespoons lime juice
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon ginger powder
  • 1/4 teaspoon cayenne powder leave out if you don’t like spicy
  • 1/4 teaspoon black pepper about 10 turns


  1. Preheat the oven to 425 °F (220 °C).

  2. Line a large baking sheet (or two smaller baking sheets) with parchment paper or a silicone baking mat.

  3. In a large bowl, whisk together all of the marinade ingredients. Add the cauliflower and half the can of (rinsed and drained) chickpeas to the bowl. Put the other half of the chickpeas in a container, cover with water and store in the refrigerator for another time.

  4. Stir the cauliflower and chickpeas until they are completely coated in the marinade. Transfer the mixture to your prepared baking sheet (or sheets) and spread out in a single layer.
  5. Bake for 25 minutes, then remove from the oven and stir. Bake for an additional 20-25 minutes, until the cauliflower and chickpeas are nice and tender.

  6. Serve with brown rice and some steamed leafy greens.