Today’s recipe post essentially follows on from previous cauliflower applications I’ve posted in this space. It’s another of those that’s more about a technique than a specific dish. Behold Roasted Tandoori Style Cauliflower!
It looks exotic, smells like a Mumbai market, and tastes like that universal favourite, Tandoori Chicken… But it’s Cauliflower – another of those crucif-erous super-veggies!
Easy, peasey…
This dish couldn’t be easier. I dare say it’s almost foolproof, even for a first-time cook. All you need is a nice, big head of cauli-flower trimmed into bite-sized florets, Tandoori Spice Blend, and a saucy yogurt base to make a savoury marinade…
The marinade
This is truly the heart of today’s feat-ured culinary technique. Don’t just dust a head of cauliflower with powdered spices and roast it. Separate it into flor-ets and marinate it in a sauce based on thick yogurt, and redolent of Tandoori tradition.
That means one of two things: The first option is to make your own Tandoori Masala. Recipe contrib-utor Anjali Shah thoughtfully provides a recipe. You’ll probably recognize all the constituent flavours: paprika, coriander, cumin, Garam Masala, Turmeric, Garlic and ginger.
The second option is to do what millions of contemporary Indian cooks do: Get pre-blended Tandoori spices from the supermarket. Or, if you’re at an Asian Grocery, look for prepared Tandoori paste.
Stir the cauliflower florets gently into the marinade to avoid breakage, and let them rest for at least 30 minutes. Shah says longer is better. You can even leave the veggies in the sauce overnight in the fridge for maximum flavour.
Oven bake, or air-fry
Shah provides instructions for both cooking techniques. I would suggest that oven-baking creates a finish on the dish closer to that achieved in a traditional Tandoori oven. I love Tandoori dishes with gently browned ‘tips’. The caramelization is a special treat – like the ‘bark’ on a barbecued brisket!
Line your sheet/cookie pan with parchment paper and pre-heat the oven to 350 F. Higher than that, and you’ll risking burning the surface of the florets before they’re cooked through. Bake for 14 to 19 minutes, resisting the temptation to open the oven door.
Shah says this cauliflower taste sensation is equally suitable as an appetizer, a vegetarian main, a side Dish, or a traditional Indian-style snack.
My take
If you heard the word ‘tandoori’ at the top of this post and recoiled, please draw closer again: This dish is not a curry! It’s savoury and aromatic and exotic, but the’hottest’ flavouring components in it are the paprika and the Garam Masala. And you can adjust the amount of Paprika you add.
… All of which begs the question: Why not try other Masalas, Asian Spice Blends, African and Latino flavours, or European Herb and Spice traditions on ‘blank canvas’ Cauliflower?
~ Maggie J.