Tandoori Cauliflower & Potatoes (Oven or Wok Method)

This tandoori cauliflower and potato dish is an easy, flexible recipe that adapts well to whatever vegetables you have on hand. I’ve made it both in a wok and in the oven over the years, using regular potatoes or sweet potatoes, and even adding quick-cooking vegetables like sugar snap peas at the end.

The base remains the same — a simple tandoori marinade with warming spices, a touch of citrus, and just enough richness to coat the vegetables without weighing them down. It works well for packed lunches, simple dinners, or as a spiced vegetable side to serve with rice, bread, or a cooling dip.

What I like about this recipe is how forgiving it is. The same tandoori marinade works equally well with cauliflower and potatoes or sweet potatoes, and you can cook it either in a wok for a quicker, stovetop version, or bake it in the oven for a more hands-off approach.

The key is to cook the vegetables gently and avoid overcooking, especially the cauliflower, so they stay tender but not mushy. From there, it’s easy to adapt the dish to your taste, whether you prefer it spicier, a little tangier, or served alongside something cooling.

For the spice blend, you can use your favourite store-bought tandoori powder, or make your own using this Homemade Tandoori Spice Mix.

This dish also pairs beautifully with simple dips or chutneys, a cooling yogurt-style dip, coconut chutney, or even a refreshing cilantro chutney all work well.

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Yield: 2 - 3 servings

Tandoori Cauliflower & Potatoes

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A simple tandoori-style vegetable dish made with cauliflower and potatoes or sweet potatoes, coated in a warming spiced marinade and cooked either in a wok or baked in the oven. Flexible, flavourful, and easy to adapt, this vegan recipe works well as a weeknight side, a light main, or for packed lunches, and pairs beautifully with rice, flatbreads, or a cooling dip or chutney.

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

Vegetables

• 4 medium potatoes or 2–3 sweet potatoes (about 500 g), cut into wedges or chunks
• 1 medium to large cauliflower, cut into small florets
• 2 cups sugar snap peas (optional, added at the end)

Marinade

• 1½–2 tablespoons tandoori powder or paste
• ½ cup coconut milk or soy milk
• Juice of ½ lemon
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• Salt and cracked black pepper, to taste
• ½ teaspoon cinnamon (optional)
• 1 tablespoon vegetable oil (plus more if needed)

Optional topping (oven method)

• Breadcrumbs, for sprinkling

Instructions

1. Prepare the marinade

In a large bowl, mix the tandoori powder, coconut milk or soy milk, lemon juice, garlic, ginger, cinnamon (if using), salt, and pepper. Add the vegetables (except sugar snap peas) and toss until well coated. Let marinate for about 10 minutes, or cook straight away if short on time.

Option 1: Wok or Skillet Method

1. Heat the oil in a wok or deep non-stick pan over low-to-medium heat.
   
2. Add the marinated potatoes first. Cover and cook for about 15–20 minutes, stirring occasionally, until they are partly cooked and starting to soften.
   
3. Add the cauliflower, cover again, and cook for another 8–10 minutes until both vegetables are just tender.
   
4. Avoid overcooking — the vegetables should hold their shape and not become mushy.
   

Option 2: Oven-Baked Method

1. Preheat the oven to 200°C (180°C fan).
   
2. Transfer the marinated potatoes and cauliflower to an oven-proof dish or tray. Add the oil and mix well.
   
3. Bake for about 45–60 minutes, stirring once or twice, until the potatoes are cooked through and lightly browned.
   
4. Add the sugar snap peas and sprinkle with breadcrumbs if using. Return to the oven for another 10–12 minutes.

To serve

Serve hot as a simple main or side dish, with rice, bread, or alongside a cooling dip or chutney.

Notes

Leftovers keep well and are great for packed lunches the next day.

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