Tandoori Cauliflower Recipes

Steps:

• Mix the yogurt, ginger, garlic, spices, tomato purée and lemon juice in a bowl. Pull the outer leaves off the cauliflower, trim off the very bottom of the stalk, then cut into 8-12 wedges, 3-4cm thick. Blanch in a pan of simmering water for 3 mins. Drain, then leave to dry before tipping into a large bowl. Mix with the marinade, cover and leave in the fridge overnight.
• Make the chutney by blitzing all the ingredients in a blender or food processor until smooth. Loosen with 2-3 tbsp water if it seems too thick.
• Put the cauliflower directly on the barbecue grill. Cook for 7-10 mins on each side or until nicely charred and you can pierce the stalk easily. Alternatively, cook in a griddle pan, turning, over a high heat for the same amount of time. Drizzle with the chutney and scatter over the chopped red chilli.

Steps:

• Marinate the cauliflower: Combine the yogurt and vegetable oil in a large bowl. Stir in the ginger-garlic paste, tandoori masala, fenugreek, turmeric and garam masala and season with salt and pepper. Add the cauliflower and stir to coat thoroughly. Cover and refrigerate 2 hours or overnight.
• Meanwhile, make the raita: Combine the yogurt, cucumber, chaat masala, sugar and 1/2 teaspoon salt in a small bowl. Refrigerate until ready to serve.
• Make the mango slaw: Preheat a grill to medium high and oil the grates. Grill the mango and bell pepper, turning occasionally, until softened and charred, 6 to 8 minutes for the mango and 8 to 12 minutes for the bell pepper. Remove from the grill and thinly slice into matchsticks.
• Combine the jalapeño paste, curry leaves, ginger, cilantro, lime juice, sugar and 1/4 teaspoon salt in a medium bowl. Add the mango and bell pepper and toss to combine.
• Increase the grill heat to high. Place the cauliflower florets on the hot grill, cover and cook 5 minutes. Uncover and cook, turning occasionally, until the cauliflower is tender and well marked, 5 to 8 more minutes. Remove the cauliflower from the grill and sprinkle with lemon juice and chaat masala.
• Serve the cauliflower on the naan. Top with the raita and mango slaw. Serve with lime wedges, if desired.
• Whisk the flour, baking powder, baking soda, salt and sugar in a large bowl. Stir in the yogurt and melted butter with your hands or a wooden spoon until combined. If the dough is too dry, add water, about 1 tablespoon at a time, until the dough comes together (you may need up to 1/2 cup water).
• Knead the dough in the bowl until it bounces back when you press it, about 2 minutes. Divide the dough into 4 balls and let rest, covered, 30 minutes.
• Preheat a grill to medium high. Roll out each ball of dough until 1/8 inch thick. Generously oil the grill grates. Grill the naan until dry around the edges and charred, 30 seconds to 1 minute per side.

Steps:

• For the cauliflower:.
• Preheat the oven to 400 degrees F.
• With a paring knife, carefully remove a cone-shaped piece of the core of the cauliflower, while keeping the head intact. Place the cauliflower in a large bowl and add 2 tablespoons of water. Cover and microwave on high for 5 minutes. Remove the lid carefully and set aside.
• In a small bowl, combine the yogurt, garlic, ginger, chili powder, curry powder, coriander, lemon juice and a pinch of salt.
• Line a baking sheet with parchment paper. Coat the head of the cauliflower with the yogurt sauce. Transfer the cauliflower to the lined baking sheet and roast until tender, 30 minutes for a small head and up to 60 minutes for a large head.
• Meanwhile, make the cilantro chutney:.
• Combine the cilantro, serrano chile, mint, raisins, ginger, lemon juice and a pinch of salt and pepper in a food processor. Pulse until fully combined. Season to taste with salt and pepper. Thin the consistency with up to 1/2 cup water, if necessary. Cover and refrigerate until ready to use.
• Remove the cauliflower from the oven and finish with fresh lemon juice. "Carve" the cauliflower into slices and serve with the cilantro chutney.

Steps:

• Process all the ingredients of the marinade in a blender or a food processor until they are liquefied.
• Place the cauliflower in a shallow bowl. Spread the marinade over the cauliflower, pushing it into the spaces between the florets. Set aside for 15 minutes for the marinade to dry and adhere to the cauliflower.
• Light and prepare a covered charcoal grill until white ash covers the coals and the heat subdues to a moderately hot level. Scatter presoaked grapevine cuttings over the coals. Lightly brush the racks with oil.
• Dribble oil over the cauliflower and place it, stem side up, on the rack. Barbecue, covered, with the vents open, turning and basting three or four times, for 25 minutes, or until the cauliflower is tender when pierced with a knife. Transfer the cauliflower to a heated serving platter, surround with fresh coriander and serve sprinkled with lemon juice.

Steps:

• Mix marinade ingredients together.
• Add florets to the marinade.
• Keep aside for 10 minutes.
• Heat oil in a skillet.
• When hot, add the cumin seeds.
• Allow to splutter.
• Once they stop spluttering, toss in the marinated cauliflower florets and the marinade.
• Cook until the cauliflower is tender and the liquid has dried completely.
• Garnish with ginger, green chillies and corriander leaves.
• Serve hot with hot rotis or parathas.
• Enjoy!