Back to Sides
Tandoori Broccoli, Cauliflower & Red Onion
Serves 4 Prep 15 min Cook 15 min Total 30 min Type Side Origin Indian

Tandoori Broccoli, Cauliflower & Red Onion

This is a tasty way of serving these vegetables. They can be served as a side dish or you could add the vegetables to any curries in this book to make a vegetarian version.

Serves 4 Prep 15 minutes Cook 15 minutes Units Rate

Overview

These are grilled vegetables with spiced coating, crispy outside, tender inside. Par-cooking prevents the vegetables from drying out on the grill; the gram flour coating becomes golden and fragrant. The yoghurt adds richness and helps the spices cling; the lemon juice adds brightness. This is satisfying enough to serve as a starter or vegetarian main course, yet simple enough for a weeknight side. Serve warm or at room temperature.

Ingredients

Vegetables

  • 1 head of broccoli (separated into bite-sized florets)
  • 1 head of cauliflower (separated into bite-sized florets)
  • 1 red onion (quartered and divided into individual petals)

Spiced Coating

  • 3 tablespoons gram (chickpea) flour
  • 2 tablespoons plain yoghurt
  • 1 tablespoon rapeseed oil
  • 1 lemon (juice)
  • 1 tablespoon Garam Masala
  • 1 teaspoon chilli powder
  • Pinch of ground turmeric
  • Salt to taste

Method

Stage 1 - Par-Cook Vegetables

  1. Bring a pan of lightly salted water to a boil.
  2. Add the broccoli and cauliflower florets.
  3. Boil for 2-3 minutes to par-cook them lightly (they should still be quite firm).
  4. Important: Do not let them become soft or they'll be overcooked when grilled.
  5. Drain thoroughly and leave to cool completely.

Stage 2 - Prepare Spiced Coating

  1. In a large bowl, combine the gram flour, yoghurt, rapeseed oil, lemon juice, garam masala, chilli powder, and ground turmeric.
  2. Mix thoroughly until you have a smooth, even coating mixture.
  3. Season with salt to taste.

Stage 3 - Coat Vegetables

  1. Put the cooled, par-cooked broccoli and cauliflower florets in the bowl with the spiced coating.
  2. Add the red onion petals.
  3. Stir gently and thoroughly so that all of the vegetables are equally coated with the spiced mixture.
  4. Let sit for 5-10 minutes to allow flavors to meld.

Stage 4 - Grill to Charred

  1. Prepare your barbecue for direct heat grilling; ensure grates are clean and well-oiled.
  2. Heat to medium-high (coals should be white-hot or gas on medium-high).
  3. Thread the coated vegetables onto metal skewers, leaving small gaps for heat circulation.
  4. Place the skewers directly over the hot coals or above the gas flame.
  5. Cook for 8-12 minutes, turning every 2-3 minutes to ensure even charring and cooking.
  6. The vegetables should be cooked through (tender when pierced with a fork) and show light charring on the exterior.
  7. Remove from heat and rest for 2 minutes before serving.

Notes

  • Par-Cooking: This is essential; it ensures vegetables are tender in their centers when the outside is charred. Without par-cooking, they'll be burnt outside and raw inside.
  • Gram Flour Coating: This creates a delicate, slightly crispy crust that protects the vegetables; don't skip it.
  • Metal Skewers: These conduct heat; avoid wooden skewers, which burn easily. Flat skewers work better than round.
  • Charring: Light charring improves flavor and creates visual appeal; don't fear it.
  • Onion Petals: These char slightly differently than the dense brassicas; watch for doneness.
  • Make-Ahead: Vegetables can be coated up to 4 hours ahead and kept in the fridge.

Variations

Extra Herbs: Add 1 tablespoon finely chopped fresh coriander or mint to the coating mixture. Garlic Emphasis: Include 1 teaspoon garlic paste in the coating for savory depth. Spicy Heat: Increase chilli powder to 1 ½ teaspoons or add a pinch of cayenne. Mixed Vegetables: Include other grillable vegetables like zucchini, bell peppers, or button mushrooms in the same treatment.

Serving

Serve as: Starter, side dish, or vegetarian main Garnish: Fresh coriander leaves, lime wedges, thin onion slices Accompany with: Tamarind chutney, mint raita, lemon wedges Temperature: Serve warm or at room temperature

Storage

  • Refrigerate leftover cooked vegetables in an airtight container for up to 2 days
  • Reheat gently in a 160°C oven for 8-10 minutes; do not microwave (they become soft)
  • Do not freeze; texture degrades significantly
  • Best served freshly cooked but perfectly acceptable chilled as a salad

More like this

1 / 4
Tandoori Chicken Tikka

Tandoori Chicken Tikka

Tandoori Chicken Tikka is restaurant-quality barbecue, sophisticated yet accessible. The chicken undergoes a two-stage marinade: first, a quick acid and spice bath to begin tenderizing; second, a rich yoghurt-based marinade infused with warming spices, fresh herbs, and umami-rich Parmesan. The extended marination (up to 48 hours) allows deep flavor penetration and tenderness. The result is succulent, fragrant, lightly charred chicken with a burnished exterior and a creamy, spiced crust. Serve with lemon and fresh coriander.

Sides 5 minutes Serves4