TANDOORI CAULIFLOWER
Provided by Julie Sahni
Categories dinner, side dish
Time 45m
Yield Four servings
Number Of Ingredients 16
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.
Nutrition Facts : @context http, Calories 157, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 11 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 563 milligrams, Sugar 4 grams, TransFat 0 grams
GRILLED TANDOORI CAULIFLOWER WRAPS
If Maneet Chauhan could grill only one thing for the rest of her life, it wouldn't be steak or chicken - it would be cauliflower. "Our diet is predominantly vegetarian at home because that's how my husband and I grew up," says the chef and Tournament of Champions star. "So cauliflower is a staple." Although a tandoor is the best way to get that great charred flavor on vegetables (the cylindrical clay ovens get super hot), you don't need one for this dish. Maneet mimics the flavor of tandoori dishes by using a yogurt-based marinade, then she matches the oven's signature char by cranking her grill to the highest temperature. Try the recipe, and don't skip the homemade naan. "It's a version of what we serve in my restaurants," Maneet says. "I make it at home all the time!"
Provided by Maneet Chauhan
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 34
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.
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- Whisk garlic, vinegar, tandoori paste, and 2 tablespoons oil in a large bowl to blend. Add cauliflower and toss to fully coat florets. Marinate at room temperature for at least 1 hour, or cover and chill overnight.
- Attach deep-fry thermometer to the side of a large heavy pot. Pour in oil to a depth of 1 inch. Heat oil over medium heat to 350°.
- Place cornstarch in a medium bowl. Working with a few florets at a time, toss cauliflower in cornstarch, then transfer to a coarse-mesh sieve, shaking excess cornstarch back into bowl. Place florets on a rimmed baking sheet.
- Working in batches, fry florets until light golden and crispy, 3-4 minutes per batch. Transfer to a paper towel-lined plate to drain. Season with salt and dust with tandoori masala, if desired.
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