Tandoori Cauliflower Bites

Gluten Free


Prep Time

20 min

Cook Time

40 min

Turn irresistibly tempting Tandoori cauliflower into bite-size apps made with vegan raita.


1 cup cashew yogurt (or plain yogurt of choice)
¼ tsp turmeric powder
2 tsp Kasuri methi (dry fenugreek leaves)
1 tsp Kashmiri chili powder (can substitute ¼ tsp cayenne)
2 tbsp oil
2 tbsp chickpea flour
½ tsp ground cumin
1 tsp ground coriander
1 tsp grated ginger
1 tsp grated garlic
1 tsp salt

Vegan raita:
1 cup vegan yogurt
⅓ cup vegan sour cream
½ cup peeled, seeded and grated cucumber
1 tbsp lemon juice
3 tbsp minced onion
2 tbsp minced mint leaves
1 tbsp finely chopped cilantro
1 clove minced garlic
½ tsp Kashmir chili powder (cayenne can be substituted, but use tiny amount)
½ tsp ground cumin
¼ tsp ground coriander
½ tsp salt

Other ingredients:
1 large head of cauliflower, washed and cut into bite-sized pieces
Original Crackers

Optional garnishes:
Roasted chopped pistachios, minced cilantro, pickled red onions or fresh lemon wedges


Mix marinade ingredients in a bowl. Add cauliflower pieces and allow to marinate for at least ½ hour (or up to 24 hours). Preheat oven to 400 degrees. Roast for 25-40 minutes, turning halfway through. While cauliflower is roasting, prepare the raita. To serve as an appetizer, place a small amount of raita on each cracker and then add a bite-sized piece of cauliflower on top. Drizzle a little raita on top of the cauliflower piece. Garnish as desired.

Made With

Original Crackers

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Recipe By: 

 Karin Fisk on behalf of Mary’s Gone Crackers

Tags: Appetizers · Gluten Free · Vegan ·
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