Tandoori Cauliflower

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tandoori-cauliflower.jpg

This looks worthy of center stage at Sunday dinner, doesn't it? There is nothing like an entire head of spicy cauliflower on a platter looking delicious and tasting so very wonderful. If you are cooking for two hungry vegetarians, one head will be enough. Any more people, though, and you might want to consider making two or three cauliflowers.

Tandoori Cauliflower
serves 2-4

1 medium cauliflower
1 cup yogurt
1.5 tsp coriander powder
1.5 tsp paprika
1 tsp cumin powder
1 tsp chili powder
1 tsp salt
1/2 tsp ginger
1/8 tsp fenugreek
1/8 tsp clove
1/8 tsp cardamom
1 clove garlic, minced or pressed
1 Tbsp oil

Drain the yogurt in cheesecloth for 30 minutes. Wash the cauliflower, trim leaves and stem, but leave whole. Steam cauliflower for about 10 minutes or until cooked but still firm. Drain well. And transfer to an oven-safe platter for cooking and serving, because you don't want to move it around too much after it is steamed. Mix yogurt, spices, salt, garlic and oil. Rub all over cauliflower, working into crevices and up underneath. Allow to marinate for at least an hour (longer is better). Bake at the highest heat your oven reaches for 5-10 minutes or until the marinade browns and bubbles.

Serve plain, or with onions sauteed with cumin seed and chilis as pictured above. Or make a basic curry for gravy.

Nutrition info: 375 calories for the whole thing! Also 19 g fat, 19 g protein, 37 g carbohydrates, and a full day's salt ration. You might want to cut back on the salt...

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