Episode 112 - Planet Barbecue

Tandoori Cauliflower with Coriander Mint Chutney

Tandoori Cauliflower with Coriander Mint Chutney

Other Recipes from Planet Barbecue Episode 112 – Planet Barbecue


Tandoori Cauliflower with Coriander Mint Chutney

Recipe Notes

  • Advance Prep: 6 to 24 hours for marinating the cauliflower
  • Yield: Serves: 6
  • Method: Indirect grilling


  • One large head of cauliflower, trimmed, left whole
  • 4 tablespoons butter, melted, for basting

For the marinade:

  • 2 inches fresh ginger, peeled and coarsely chopped
  • 2 cloves garlic, peeled and minced
  • 1 teaspoon coarse salt (sea or kosher)
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon sweet paprika
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cardamom
  • Zest and juice of 1 lemon
  • 1 1/2 cups whole milk yogurt
  • 1 cup chickpea flour
  • 1/4 cup vegetable oil

For the Mint Chutney:

  • 1 small bunch fresh cilantro, stemmed
  • 1 small bunch fresh mint, stemmed
  • 1 clove garlic, peeled and minced
  • 1/2 onion, peeled and coarsely chopped
  • 1 to 2 jalapeño peppers, seeded and diced
  • 2 teaspoons sugar, or more to taste
  • Coarse salt (sea or kosher), to taste
  • Freshly ground black pepper, to taste
  • Zest and juice of 1 lemon
  • Water
  • 2 tablespoons vegetable oil

Recipe Steps

1: Fill a large pot halfway with water and bring to a boil. Submerge the cauliflower in the water and blanch for 3 minutes. Remove from the water, drain, and let cool. Pierce the cauliflower in multiple places with a long-tined fork or a skewer to aid the absorption of the marinade.

2: Make the marinade: In the bowl of a food processor, combine the ginger, garlic, salt, pepper, paprika, cayenne, coriander, cumin, cardamom, and lemon zest and juice. Process until smooth. Add the chickpea flour and vegetable oil, and process once more.

3: Place the cauliflower in a large bowl or baking dish and coat completely with the marinade, using a rubber spatula to spread it evenly. Cover and refrigerate for 6 to 24 hours.

4: When ready to cook, set up your grill for indirect grilling and heat to high—about 600 degrees, if possible. Brush and oil the grill grate. Place the cauliflower on the grate. Grill until tender (a skewer should penetrate the cauliflower easily), 30 to 50 minutes, basting every 15 to 20 minutes with the melted butter.

5: In the meantime, make the chutney: In the jar of a blender, combine the herbs, garlic, onion, jalapeño, sugar, salt, pepper, and the lemon zest and juice. Add about 3 tablespoons of water and blend until relatively smooth. Add the oil, and if too thick, more water, a tablespoon at a time. Taste for seasoning, adding more salt, pepper, or sugar, if desired. The chutney is best when made within an hour or two of serving.

6: Transfer the cauliflower to a cutting board and slice crosswise into “steaks.” Transfer to a platter. Serve the chutney on the side.

Recipe Tips

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Steven Raichlen’s Planet Barbecue is a production of Barbacoa, Inc., and Resolution Pictures. © 2023 Barbacoa, Inc. Photos by Chris Bierlein