The current price of cauliflower scares me. Then I find one that is reasonable. This in turn fuels my desire to roast a whole head of cauliflower rather than the usual florets. This is a first for me.
I dunk a trimmed cauliflower into a large pot of salted water. The watched pot takes a while to boil, after which I cover it and let steam and water do their tricks. A knife jab tells me it is time to drain and cool the head. Tandoori paste is an easy mix. Chile powder, paprika, garam masala, yogurt, ginger garlic pastes and salt make a thick paste. Slather this paste onto the cool cauliflower. Place it on a tray and bake the heck out of it at high heat. Finish with a lazy broil and you have this scrumptious bronzed globe that just begs to be eaten immediately.
TANDOORI CAULIFLOWER
Serves 4
1 large head of Cauliflower
1 tablespoon Ginger Paste
1 tablespoon Garlic Paste
1 teaspoon Chile Powder
1 teaspoon Paprika
1/2 teaspoon Garam Masala
1/2 teaspoon Black Salt
1/4 teaspoon Kosher Salt
1/4 cup Yogurt
Olive Oil Spray
Cut off the leaves of the cauliflower. Trim the base so the head sits flat.
Boil 6-8 cups water in a pot large enough to fit the cauliflower. Salt the water and submerge the head in the water and bring water to a boil. Cover and cook till cauliflower is easly pierced with a knife, about 8-10 minutes. Drain cauliflower and cool.
Heat oven to 400F/200C.
Make a paste by mixing ginger garlic pastes, chile powder, paprika, black salt, salt and yogurt.
Place cauliflower on a parchment lined baking tray.
Coat the entire surface of the head with the paste, filling in nooks and crannies.
Spray the head generously with olive oil and bake for 15 minutes.
Spray once more and bake for 10 minutes.
Broil the head for 5-7 minutes until the crust is well charred.
Serve hot or warm.
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