TANDOORI CAULIFLOWER RECIPES

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TANDOORI CAULIFLOWER RECIPE - NYT COOKING



Tandoori Cauliflower Recipe - NYT Cooking image

Provided by Julie Sahni

Total Time 45 minutes

Yield Four servings

Number Of Ingredients 16

1 small cauliflower (1 1/2 pounds), cored and stemmed
1/4 cup yogurt
3/4 inch fresh ginger ( 1/2 ounce), peeled and cut into chunks
2 large cloves of garlic ( 1/2 ounce), peeled
2 to 4 hot fresh green chilies
2 tablespoons olive oil
2 teaspoons ground cumin
2 teaspoons dried fenugreek leaves or mint leaves
1/4 teaspoon carom (ajwain) seeds, crushed, or 1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 teaspoon salt
1/3 teaspoon turmeric (optional)
3 tablespoons chickpea flour or all-purpose flour
Vegetable oil for basting
Fresh coriander and lemon juice for garnish

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//schema.org, Calories 157, UnsaturatedFatContent 9 grams, CarbohydrateContent 12 grams, FatContent 11 grams, FiberContent 3 grams, ProteinContent 4 grams, SaturatedFatContent 2 grams, SodiumContent 563 milligrams, SugarContent 4 grams, TransFatContent 0 grams

TANDOORI CAULIFLOWER RECIPE | BON APPÉTIT



Tandoori Cauliflower Recipe | Bon Appétit image

Tandoori Cauliflower Recipe

Provided by Matt Duckor

Yield 4 to 6 appetizer

Number Of Ingredients 8

4 garlic cloves, minced
2 tablespoons red wine vinegar
2 tablespoons tandoori paste
1 medium head of cauliflower (about 1 1/2 pound), cut into bite-size florets (about 4 cups)
1 cup cornstarch
Kosher salt
Tandoori masala (optional)
A deep-fry thermometer

Steps:

  • 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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