Tandoori Cauli Wedges Recipes

TANDOORI CAULI WEDGES

Tandoori cauli wedges image

Marinate cauliflower steaks overnight in our tandoori dressing and you'll be rewarded with a fabulous vegetable side dish. They're brilliant for a barbecue

Provided by Esther Clark

Categories Side dish, Starter, Vegetable

Time 40m

Number Of Ingredients 18

Ingredients

150g fat-free natural yogurt
thumb-sized piece ginger , finely grated
2 large garlic cloves , finely grated
1 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
½ tsp hot chilli powder
2 tbsp tomato purée
½ lemon , juiced
1 large cauliflower
1 red chilli , deseeded and chopped, to serve
25g coriander
25g mint
30g unsalted peanuts
1 green chilli , deseeded and chopped
1 lemon , zested and juiced
2 tbsp rapeseed oil

Steps:

Mix the yogurt, ginger, garlic, spices, tomato purée and lemon juice in a bowl. Pull the outer leaves off the cauliflower, trim off the very bottom of the stalk, then cut into 8-12 wedges, 3-4cm thick. Blanch in a pan of simmering water for 3 mins. Drain, then leave to dry before tipping into a large bowl. Mix with the marinade, cover and leave in the fridge overnight.
Make the chutney by blitzing all the ingredients in a blender or food processor until smooth. Loosen with 2-3 tbsp water if it seems too thick.
Put the cauliflower directly on the barbecue grill. Cook for 7-10 mins on each side or until nicely charred and you can pierce the stalk easily. Alternatively, cook in a griddle pan, turning, over a high heat for the same amount of time. Drizzle with the chutney and scatter over the chopped red chilli.

Nutrition Facts : Calories 208 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.2 milligram of sodium

GRILLED TANDOORI CAULIFLOWER WRAPS

Grilled Tandoori Cauliflower Wraps image

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

Ingredients

1/2 cup plain yogurt
1/4 teaspoon vegetable oil
2 tablespoons ginger-garlic paste
2 tablespoons tandoori masala
2 tablespoons dried fenugreek leaves
1 1/2 teaspoons ground turmeric
1 teaspoon garam masala
Kosher salt and freshly ground pepper
1 pound cauliflower florets
Lemon juice and chaat masala, for sprinkling
Naan, for serving (recipe follows)
1 cup plain yogurt
1/2 cup grated cucumber
1/2 teaspoon chaat masala
1/4 teaspoon sugar
Kosher salt
Vegetable oil, for the grill
1 green mango, peeled, pitted and cut into wide planks
1 red bell pepper, seeded and cut into 4 large pieces
1/4 teaspoon jalapeño paste (or minced jalapeño)
2 curry leaves, finely chopped
1/4 teaspoon finely chopped fresh ginger
1/2 teaspoon finely chopped fresh cilantro
1 teaspoon fresh lime juice, plus wedges for serving (optional)
1/4 teaspoon sugar
Kosher salt
2 1/3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons kosher salt
1 tablespoon sugar
1/4 cup plain yogurt
2 tablespoons unsalted butter, melted
Vegetable oil, for the grill

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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