Tandoori cauliflower

And if we wanted a tasty alternative to roast turkey? This is the response given by the ILVE Star Column: beautifully, delicious roasted cauliflower, fragrant and crunchy on the outside, soft and juicy on the inside.

15 minutes

Preparation time<

25 minutes

Cooking time






Take the head of cauliflower and cut off the leaves at the bottom (they will be perfect for
a good creamy soup!). Carefully cut and remove the stem, being careful to leave the head intact. Mix the yoghurt, Tandoori powder, lemon juice and ½ teaspoon of salt in a bowl.
Place the cauliflower head in an ovenproof dish. Pour some of the Tandoori cream on the cauliflower base. Turn the cauliflower over and pour the rest of the marinade over it, rubbing it gently with your hands until it is evenly covered.


Wrap the cauliflower in parchment paper and cook it in the microwave for 5-8 minutes at maximum power. If you will not use it immediately, place it in a food grade bag and immerse it in water and ice to stop the cooking cycle while preserving the colour, flavour and texture.
If, on the other hand, you want to complete the cooking cycle, start by preheating the oven to 200°C. Cut the cauliflower in half and cover it with the Tandoori cream and bake for 15-18 minutes – the last 2 minutes with the grill on to brown nicely.


The cauliflower can be stored in the fridge in an airtight container for 5 days.

Bright colours

Cuociamo per 25 minutes, attivando la funzione combinata dell’Ultracombi: microonde/ventilato.

Once the cauliflower is golden brown on the outside, remove it from the oven to immediately cool it in the blast chiller, activating the specific function to stop the cooking cycle. This way, the flavours, but above all, the colours remain unchanged.

Discover our ILVE Starry Column

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