Spiced with za’atar and smoked paprika, this Mediterranean Tandoori Cauliflower Broccoli is roasted to golden brown perfection. Pair it with some homemade pita bread, hasselback potatoes, and dal makhani for a delicious meal!

This cauliflower broccoli dish is seasoned with a melody of spices like turmeric, za’atar, and oregano for the perfect fusion of Indian and Mediterranean flavors. Roast it in the oven until nice and golden brown and you can’t help but savor the delicious salty, sour, and sweet notes!

You can enjoy this Mediterranean Tandoori Cauliflower Broccoli with:

• Homemade Pita Bread
• Hasselback Aloo Chaat – Spicy Potatoes

If you like this, please try my other Mediterranean recipes:

• Mediterranean Buddha Bowl
• Baba Ganoush
• Greek Couscous Salad

HOW TO MAKE MEDITERRANEAN TANDOORI CAULIFLOWER BROCCOLI:

1. Blanche! In a large pan, heat the water and salt and let it come to a boil. Add in the cauliflower and broccoli and let sit for 1 minute and take them out onto a kitchen towel to dry. Make sure not to overcook them, they should still be crunchy.
   

   

   
2. Make The Marinade! Mix together all of the marinade ingredients in a large bowl. Add in the blanched cauliflower and broccoli and cover with cling wrap. Let it marinate in the fridge for at least 30 minutes.
   

   

   
3. Bake! Preheat the oven to 350°F/175°C. Put the broccoli and cauliflower onto skewers and place on a baking tray. Bake for 10-15 minutes until golden brown with a nice char.
   

   
   
   
   

   
4. Garnish! Take them out of the oven and brush the cauliflower and broccoli with butter. Garnish with lemon juice and chaat masala. Serve with pickled onions and enjoy!

5 from 2 votes

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Mediterranean Tandoori Cauliflower Broccoli

Prep Time

20 mins

Cook Time

20 mins

Marinate

30 mins

Total Time

40 mins

 

Spiced with za’atar and smoked paprika, this Mediterranean Tandoori Cauliflower Broccoli, roasted to golden brown is the perfect fusion of Indian and Mediterranean flavors. Pair it with some homemade pita bread, hasselback potatoes, and dal makhani for a delicious meal!

Course: Appetizer

Cuisine: Fusion, Indian, Mediterranean

Keyword: grilled

Custom Category: Appetizers, Fusion

Servings: 6

Calories: 136 kcal

Author: Nidhi Bothra

Ingredients

For Blanching:

• 1 small cauliflower , washed and cut into florets
• 1 small broccoli , washed and cut into florets
• 4 cups water
• 1/2 tsp salt

Marinade:

• 2/3 cup hung curd or greek yogurt
• 2 tbsp olive oil
• 1 tbsp mustard sauce
• 1/2 tsp black salt
• 1/2 tsp turmeric powder
• 1 tsp oregano
• 1 1/2 tsp smoked paprika , or red chili powder
• 1 tbsp za’atar spice blend , see notes for recipe
• 1 tbsp roasted gram flour
• 1 tbsp almond flour
• 1 tbsp ginger garlic paste
• pinch saffron
• salt , to taste
• black pepper , to taste

Other:

• 1 tbsp butter , for brushing
• lemon juice
• chaat masala
• pickled onions , for garnish

Instructions

1. Blanching: In a large pan, heat the water and salt and let it come to a boil. Add in the cauliflower and broccoli and let sit for 1 minute and take them out onto a kitchen towel to dry. Make sure not to overcook them, they should still be crunchy.

2. Make the marinade: Mix together all of the marinade ingredients in a large bowl. Add in the blanched cauliflower and broccoli and cover with cling wrap. Let it marinate in the fridge for at least 30 minutes. If you don't have za’atar, see recipe notes for making the spice blend.

3. Bake: Preheat the oven to 350^oF/175^oC. Put the broccoli and cauliflower onto skewers and place on a baking tray. Bake for 10-15 minutes until golden brown with a nice char.

4. Garnish: Take it out from the oven and brush the cauliflower and broccoli with butter. Garnish with lemon juice and chaat masala. Serve with pickled onions and enjoy!

Recipe Notes

• If you don’t have za’atar spice blend, substitute it with 1 tsp thyme, 1 tsp roughly crushed sesame seeds, 1/2 tsp coriander powder, 1/2 tsp cumin powder.
• You can prepare everything a day before and let it marinate overnight in the refrigerator. Just bake it when you are ready to eat.

Nutrition Facts

Mediterranean Tandoori Cauliflower Broccoli

Amount Per Serving

Calories 136 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 2g13%

Cholesterol 6mg2%

Sodium 511mg22%

Potassium 544mg16%

Carbohydrates 13g4%

Fiber 4g17%

Sugar 5g6%

Protein 6g12%

Vitamin A 937IU19%

Vitamin C 112mg136%

Calcium 121mg12%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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