Cauliflower Tandoori

I find it funny or is it unbelievable that I learn to make cauliflower tandoori from a British chef and not an Indian one! I made this for our New Year lunch and I just couldn’t get enough of it. The cauliflower must not be overcooked cos the crunch gives the whole dish the texture required.

Recipe:( adapted from Gordon Ramsay Great Escapes)

  • 1/2 a big cauliflower,washed and cut into big florets( about 450 g)
  •  300 ml Greek yoghurt
  • 3cm ginger, peeled and finely grated
  • 4 garlic cloves, peeled and finely grated
  • 1/2 tsp salt or to taste
  • 1/2 tsp ground turmeric
  • 1 heaped tsp chilli powder
  • 1 1/2 tsp garam masala
  • 1/2 tsp ground coriander
  • 1 tsp chat masala ( I didn’t have any)

Fried onion rings ( now this is the highlight of the whole recipe)

  • 2-3 tbsp. vegetable oil
  • 2 onions, peeled and cut into rings
  • 4 tbsp. tomato puree or tomato paste
  • salt and freshly ground black pepper
  • 1 tsp garam masala
  • 1/2 tsp chat masala
  • handful of coriander leaves to garnish

Blanch the cauliflower florets in a pot of salted water for 2-3 minutes, until barely tender. Drain and refresh in a bowl of iced water then drain it.

Get a large mixing bowl, combine all the ingredients to make a marinade and add the blanched cauliflower florets. Toss to coat evenly.

Place them in a lightly oiled baking tray and loosely cover with cling film and chill for a few hours in the fridge ( I chilled for just an hour)

When ready to cook, pre heat the oven to 200 deg C. Uncover the baking tray and place it in the oven for about 10minutes until the cauliflower is golden brown and tender .

While cauliflower is in the oven, fry the onion rings in a pan with some oil and add the tomato puree and a pinch of salt and pepper. When onions are soft and golden brown after about 6-8 minutes, add the garam masala.

Stir well and fry for another minute. Take the pan of the heat and and keep warm.

Serve the cauliflower with the onion rings spread on top and garnish with coriander leaves.


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