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Grilled Yogurt-Marinated Cauliflower |
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Serves: 4
Print this Recipe
(Tandoori Phool)
Category: Cauliflower, Cabbage, and Other Crucifers, Vegan
Makes 4 to 6 servings
This authentic tandoor-grilled Mughlai cauliflower is traditionally made with a whole head. I make mine with large florets, which almost look like baby cauliflowers.
1 teaspoon Chaat Masala or store-bought
1 cup nonfat plain yogurt, whisked until smooth
1/4 cup chickpea flour
1/2 cup coarsely chopped fresh cilantro, including soft stem
2 cloves garlic (large), peeled
6 quarter-size sliced peeled fresh ginger
2 fresh green chili peppers, such as serrano, stemmed
1 teaspoon Garam Masala
1 teaspoon salt, or to taste
2 tablespoons peanut oil
1/2 teaspoon coarsely ground fenugreek seeds
1 teaspoon ground paprika
1 head medium cauliflower (about 1 1/4 pounds)
4 to 6 metal or bamboo skewers soaked in water at least 30 minutes
1 to 2 tablespoons melted butter, for basting
Scallion and lemon wedges
1. Prepare the chaat masala. Then, in a food processor or a blender, process together the yogurt, chickpea flour, cilantro, garlic, ginger, green chili peppers, garam amsala, and salt until smooth. Heat the oil in a small saucepan over medium-high heat until hot but not smoking, about 1 minute. Remove from the heat and add the fenugreek and paprika, then immediately mix into the yogurt mixture.
2. Place the cauliflower stem side up on a cutting board. Cut off the thick main stem as closest to the florets as possible before it separates into branches. Then cut the heat into 3 to 4 inch florets and place with their heads down, into a large, flat, microwave-safe dish; cover and cook in the microwave on high until crisp-tender, 3 to 4 minutes. Let cool.
3. Pour half the yogurt mixture over the florets, then turn each one over and pour the remaining yogurt over them, making sure that all the heads are wellcoated with the marinade. Cover and marinate in the refrigerator 6 to 24 hours.
4. Preheat a grill to medium-high heat (about 375°F). Skewer the florets from the stem to the head and place on the grill, turning as needed, until the florets are soft and charred in a few places, 10 to 12 minutes. Baste with the melted butter and grill another 3 to 5 minutes. Transfer to a serving platter. Sprinkle the chaat masala on top, garnish with the scallions and lemon wedges, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Grilled Yogurt-Marinated Cauliflower comes from the Cook'n in India collection. Click here to order this CD or download this brand-name recipe set right now!
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