I have been finding the alternative preparation of cauliflower very exciting (and delicious!) Whether it is cauliflower gnocchi, cauliflower rice or just plain simple roasted florets with salt, I love to experiment various non traditional recipes.
This recipe is adapted from my tandoori paneer recipe; I use the same marinade I use for paneer (for paneer I use hung yogurt) to coat the cauliflower and bake it until brown.
There are two tricks to getting this recipe right. First, parboiling the cauliflower until it is tender; Second, baking at high temperature to get the roasted taste without over cooking the cauliflower. Also, don’t skip on the vaghar (tempering). It’s a simple step but it takes this dish to next level.
The finished dish is moist and full of flavor through and through that it doesn’t need any additional assortments to serve with. But if you must I would suggest serving with green chutney raita and pickled onions.
Happy Cooking!
Tandoori Cauliflower
Ingredients
- 1 large cauliflower head ~2 lbs
- 2 tsp salt
- water for boiling
Marinade
- 1 1/2 cup plain yogurt
- 1 tbsp kashmiri red chili powder
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp fennel powder
- 1/4 tsp turmeric powder
- 2 tsp coriander cumin powder
- 1 tsp garam masala
- 1 tbsp kasuri methi
- salt as per taste
Vaghar (tempering)
- 1 tbsp ghee
- 1 tsp cumin seeds
Garnish
- lemon
- chopped cilantro
Instructions
- Preheat the oven to 450 F. Line a baking sheet with aluminum foil
- Bring a big pot (enough to submerge the cauliflower) filled with water to boil. Add salt to the water.
- Cut the leaves of the cauliflower and the bottom stem to make sure the cauliflower can sit flat. Don't completely remove the stem, it will be useful to put in and pull out the cauliflower from boiling water.
- Once the water is boiling, gently place the cauliflower in the water, cover and cook for ~10 minutes. It should be tender and little pale in color. It is ok if the cauliflower is upside down in the water, it makes it easier to take it out.
- Meanwhile mix all the ingredients of the marinade and whisk until smooth. Keep it aside.
- Carefully remove the cauliflower from the water, place it on a cooling rack and gently pat with paper towel to get extra water out.
- Once cauliflower is cool enough to handle, transfer it on the prepared baking tray and generously cover it with prepared marinade. Use your hand or a brush to spread the marinade in the groves. Invert the cauliflower and put some marinade inside the cauliflower.
- Place the marinated cauliflower in the oven (on the center rack) and cook for 30-35 minutes.
- Place the cauliflower on the serving tray once baked.
- In a small pan heat the ghee, add the cumin seeds; once the seeds crack remove from the heat and spread the ghee, cumin mix on the cooked cauliflower.
- Next sprinkle some lemon juice and chopped cilantro.
- Serve warm with green chutney and pickled onions.
