Tandoori Cauliflower & Homemade Naan Tacos with Curry Yogurt Sauce & Cilantro-Mint Chutney

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.


All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.



OK – these guys are pretty delicious but I found them impossible to photograph in a way that made them look as good as they tasted.  Please forgive the loser imagery & trust that these taste FAR better than these photos might lead you to believe.

I attempted tandoori cauliflower once before & it was a total failure.  It was FAR too heavily spiced & undercooked & just the worst.  This recipe was a great success.  I even found myself eating the leftovers cold, right out of the container.  And avocado might seem an odd addition but I found it added a lovely & mellow creaminess – as did the curry sauce – so I recommend using both.

The naan I made was thicker than I would like but that was because my dough was too tacky (I should have kneaded more flour into it) & kept sticking to the rolling pin.  I used the recipe HERE in this youtube tutorial.

My other issue is that the pan got too hot & burned the naan a bit.  I think I needed to have used a non-stick pan.  That said, it was damned tasty & I used naan as hotdog buns for the next few days.  Still, store-bought naan (like they sell at Trader Joe’s) would be fine if the idea of making it is overwhelming.  And – if making the tandoori sauce sounds like a pain in the ass – use a store-bought brand of that, too!   Some of my photos show a little side of the cilantro-mint chutney and some jarred Trader Joe’s mango chutney.





Homemade Naan


2 cups flour

2 TBS melted butter

2 TBS yogurt

1 TBS minced garlic

1 tsp baking powder

Salt to taste

Water as needed (probably less than a cup)

Chopped cilantro – optional

DIRECTIONS (watch the video if the links are still good)

In a large bowl, blend the dry ingredients.  Add the butter, yogurt & cilantro & mix.  Then slowly add water until a dough forms.  Knead it fr several minutes, adding flour or water as needed until you have a soft dough that is no longer tacky.


Wrap it in plastic wrap & let rest for 30 minutes or more.


Break off golf ball-sized chunks & roll out (on a floured surface) to your desired size & thickness.

Heat a dry pan (a pan with a cover) until very hot.  Dampen a naan & drop damp side onto hot pan & dampen the other side.  Cover the pan & cook a minute or so or until it begins to bubble a bit.  Turn & cook the other side.


There you have it!  But – watch her video for a clearer tutorial.



Curry Yogurt Sauce


1/2 cup yogurt

2 tsp curry powder

1 tsp salt

juice 1/2 lime

1 tsp rice wine vinegar

1 TBS mayonnaise


Blend well.


Cilantro-Mint Chutney


1 1/2 cup cilantro

1 cup fresh mint

1 TBS minced ginger

2 scallions – chopped

2 garlic cloves

2 jalapenos (red is prettier but green will do) – seeded

1 TBS olive oil

1/2 tsp honey (or sugar)



Puree in a food processor.  You can adjust the flavors here – if you feel it needs more mint or cilantro or honey or salt – or even more jalapeno.  I added some water to thin it out.


Tandoori Cauliflower


Cauliflower – broken into small florets

1 cup yogurt

1 1/2 tsp ground cumin

1 1.2 tsp garam masala

1/2 tsp ground coriander

1/2 tsp turmeric

1/2 tsp chili powder

4 garlic cloves – minced

2 tsp ginger (fresh or jarred)

juice of 1/2 lemon

Red food coloring (optional) – just a drop or two


Avocado – sliced (optional)

Red onion – sliced very thin

Cilantro – chopped


Heat the oven to 400 degrees.

Blend all the ingredients except the cauliflower (and not the avocado or red onion or extra cilantro).  When well blended – add the cauliflower & allow to marinate for an hour.  The red food coloring is totally unnecessary but it does give that distinctive color.  It gets EVERYWHERE – so be careful.


Roast the cauliflower for 20 minutes or until tender.  Little blackened edges are OK!

Now – simply assemble your tacos.  Naan topped with tandoori cauliflower & then red onion, avocado, some curry yogurt sauce & cilantro.  Serve with cilantro-mint chutney and/or mango chutney.



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