Sunday, November 21, 2010

Tandoori Cauliflower

Aaaaaaannnd, I'm back! Did I get everything done that I wanted to? Nope. But, I got my major project done so that feels pretty good. In my absence I participated in Vegansaurus' project to veganize the wining recipes from Top Chef Just Desserts (just about the hardest thing I have ever had to do in the kitchen), and just tonight I made the Lemon Pies and Salted Caramel Ice Cream for Vegan Mom's birthday. Delicious!

This is a recipe I have been meaning to share since the summer. It is adapted from Gordon Ramsay's Great Escape, which is both a cookbook and a TV show. You can watch the show here, but I will warn you that he comes off as a culturally insensitive clod, and he whines a lot when he goes to southern India and can't eat any meat. The part in the ashram is just downright embarrassing. I used the BBQ and a clay baker to finish off the dish, but you could also put it in the oven at 450.

INGREDIENTS
- 1 head of cauliflower, cut into florets
- 1 cup soy yogurt
- 1 inch piece of ginger, minced
- 3 garlic cloves, minced
- 1/2 tsp tumeric
- 1 tsp chili powder
- 1 1/2 tsp garam masala
- 1/2 tsp coriander
- 1 tsp tandoori spice blend
- salt to taste

- 2 tbsp oil
- 2 onions, cut into rings
- 2 tbsp tomato paste
- 1 -2 tbsp water
- 1 tsp garam masala
- 1/2 tsp tandoori spice blend

METHOD
1. Bring a large pot of water to the boil, then cook cauliflower florets for 2-3 mins, until just tender. Drain and rinse with ice cold water. Leave to drain.
2. While cauliflower is cooking/draining, whisk spices (including the salt) into the yogurt, then toss with the cauliflower in a bowl. If you have time, let this sit for a few hours in the fridge, covered.
3. Heat the BBQ to about 500 degrees and transfer the cauliflower to a clay baker. Cook, uncovered (but with BBQ lid down), for 15-20 mins, or until the cauliflower is tender.
4. While the cauliflower is baking, heat oil in a frying pan over medium heat and saute onion rings for 10-12 mins, until a golden brown. Add tomato paste and water and cook for a few mins more, then add spices (add a splash more water if need be). Cook for one min, then put on top of the cauliflower. Garnish with cilantro, if desired, and serve.

21 comments:

Heidi said...

Mmmm, that looks delicious!! I'm just new to your blog as of yesterday, but I'm soooo glad you're back!!!

foodfeud said...

Welcome back! The onions look amazing.

Debbie said...

So glad you're back :-)

The Los Altos Hill Billy said...

Great to have you back! I have a vegetarian daughter and I always look forward to your post to ignite new ideas. Thanks for sharing all your knowledge!

VeganLinda said...

So glad you are back! Looks great!

Ali - YumVeggieBurger said...

that looks AMAZING! I am such a sucker for anything with cauliflower in it...

veganfoody said...

That looks absolutely amazing. I just happen to have a cauliflower sitting in my fridge, wondering what's its purpose in life is. I think I've just found it ;)

Spot on about Gordon Ramsey. Like most chefs on TV he can't think past a chunk of dead animal on a plate. Having to design a dish without it is just too difficult for poor little Gordy.

Dylan said...

I missed you!

KamalKitchen said...

nice vegan version..this is quite a popular veg cousin of tandoori chicken..

thanks,
pb

jotova said...

Welcome Back and thanks !

Aoibhe said...

This looks absolutely delish!

veganspoonful.com said...

That looks mouth-wateringly good! A combination of my favorite vegetable dish - roasted cauliflower - with my favorite ethnic cuisine! I can't wait to try it.

Tender Branson said...

Great showing. Wonderful looking dish.

Good-Dees said...

wow...this looks outstanding...and soooo do-able, but I have never used a clay baker on the BBQ...do you soak it as you normally do for oven use?

Kumudha said...

Wow! great recipe...

Tandoori cauliflower will taste great with Chapathis!

Matt said...

I used to read your blog quite a while ago and followed it for a long time. I think I must have got Really busy with school and just didn't have time to be near the internet too much, though because I stopped.

While avoiding homework tonight I decided to drop in.

I was wanting to say this previously but for some reason never did. Maybe it's because I'm sure you've heard this too many times, however this may not be something you can hear too many times.
You're an absolute wonder and inspiration. Thank you for maintaining your blog.

CB said...

Nice recipe!

Ramsay's one redeeming comment from that trip was pretty good:

“I loved it,” he says. “I now apologise to all vegetarians for being rude about them. I love them. I loved being on an ashram. I thought I would hate it, but I could’ve stayed there for a long time.”

vegan, today! said...

It's so wonderful to see you'll be posting again! I'm looking forward to seeing what you'll be making this winter.

Jessica said...

Welcome back :) This looks delicious!

SaraJane said...

Welcome back! This looks fantastic. I've been on an Indian kick lately. I'll have to try this.

tweal said...

Ohhh this sounds good, I will have to try it - thanks for posting the recipe :)