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Tandoori Cauliflower
Tandoori Cauliflower is a traditional British Indian Restaurant (BIR) recipe for a classic method of cooking cauliflower in a tandoori paste for use as a vegetarian base for curries that is also excellent as an alternate vegetable for Sunday lunch. The full recipe is presented here and I hope you enjoy this classic British version of: Tandoori Cauliflower.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Additional Time:
(+over-night marinading)
Serves:
4-6
Rating: 
Tags : CurryBIR CurriesVegetarian RecipesSpice RecipesVegetable RecipesIndian Recipes
This is a way of roasting cauliflower in a restaurant-style tandoori sauce so that you can use it as the base for vegetarian curries.
Method:
Place the tandoori marinade in a bowl, add the cauliflower then use your hands to evenly coat the cauliflower in the paste.
Cove with clingfilm, place in your refrigerator and set aside to marinade over night.
The following day, when ready to cook, either pre-heat your barbecue or place a griddle pan over high heat.
If cooking on a barbecue, cook for 7-10 mins on each side or until nicely charred and you can pierce the stalk easily. As you turn baste with any leftover tandoori marinade.
Alternatively, cook in a hot griddle pan, turning, over a high heat for the same amount of time (again baste with any remaining marinade as you turn).
This can be served as is, accompanied by raita.
However, if you want to use as a vegetarian ingredient in a curry, allow to cool and either use immediately or you can store in the refrigerator for a few days. Alternatively once cooled, separate into florets and freeze in batches so you can easily take out a curry's worth.
If, like me, you're not overly fond of white cauliflower you can also use this recipe with romanesco cauliflowers.
