Tandoori cauliflower
By: Admin
Region: Indian
Dish: Vegetarian - Others
Servings: 8
Time to Prepare: 20 Mins
Ingredients
900g cauliflower (1 small head)
1/3 cup (50g) chickpea flour (besan)
1/2 cup (50g) raw cashews
3 garlic cloves
5cm piece (25g) ginger, finely grated
1/4 cup (60ml) sunflower oil, plus extra to grease
400g thick Greek-style yoghurt
1/4 tsp chilli powder
1 tsp carom seeds (from Indian food shops – substitute with fennel seeds)
3 tsp each garam masala & ground cumin
200g creme fraiche
Chopped coriander sprigs, deseeded chopped tomatoes, chaat masala (from Indian food shops) & finely chopped green chilli, to serve
Directions
-Cut the cauliflower into large florets. Bring a saucepan of cold, salted water to the boil over high heat and add cauliflower. Once water has returned to the boil, cook cauliflower for 1 minute, then drain and set aside.
-Place chickpea flour in a frypan over medium heat and dry-roast, stirring often, until it is slightly darkened and smells roasted. Remove from heat and set aside.
-To make the batter, place nuts, garlic, ginger, oil and half the yoghurt in a food processor and whiz until smooth. Stir in spices, 1/2 tsp salt, roasted chickpea flour and remaining 200g yoghurt. Transfer batter to a large bowl, add cauliflower and stir to combine. Stand for 20 minutes.
-Meanwhile, line base of oven with aluminium foil and preheat to 200°C. Use extra oil to grease an oven rack.
-Place the cauliflower florets directly on the hot, oiled rack and return to centre of the oven. Bake for 40-45 minutes or until charred in places and tender.
-Spread a serving platter with creme fraiche and top with cauliflower. Combine coriander, tomato, chaat masala and chilli, and scatter over cauliflower to serve. Done
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