Tandoori Cauliflower Recipes
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
TANDOORI CAULI WEDGES
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
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
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