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Tandoori Cauliflower


Tandoori Cauliflower

This is so flavorful and smells wonderful while it's baking. It's also great as leftovers.
Servings 6
Prep Time 15 minutes
Cook Time 55 minutes


  • 1 Full Cookie Sheet


  • 1 ea Head of Cauliflower in Florets or 20 oz Cauliflower Florets, not from frozen.
  • 1 tsp Salt
  • 1/2 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Ginger
  • 1 tsp Paprika
  • 1 tsp Tumeric
  • 1/2 tbsp Garam Masala
  • 1 tsp Champagne Vinegar or red or white wine vinegar
  • 1/4 cup Ghee, melted
  • 1/4 cup Avocado Oil


  • Cut the cauliflower into florets.
    Tandoori Cauliflower
  • Preheat oven to 375 and line cookie sheet with parchment paper (optional).
  • Place all of the spices, melted ghee and avocado oil in a medium bowl and stir until salt has dissolved.
    Tandoori Cauliflower
  • Add the cauliflower and stir until all of the florets are covered.
    Tandoori Cauliflower
  • Spread out on cookie sheet and cover with foil (does not need to be tight).
    Tandoori Cauliflower
  • Bake for 40 minutes covered. Remove foil and bake for another 15 minutes or until the edges of some florets are browned and crispy. Serve while warm.
    Tandoori Cauliflower
Calories: 170kcal
Course: Appetizer, Dinner, Lunch, Side Dish
Cuisine: American, Indian
Keyword: Keto, Lectin Free, Side Dishes, Vegetable, Vegetarian, Warm

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