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Tandoori Cauliflower (Roast Method) on Nutmeg Notebook

Chef Rajeev Basak
Sr Executive Chef Rajeev Basak from the Windstar Cruise Line created this delicious Tandoori Cauliflower. Everyone was swooning over it! He offers two ways to cook it, sauté on the stove top or oven roast. I highly recommend doing the oven roasted method for maximum flavor.
Course Main Course
Cuisine Indian
Servings 4

Equipment

  • Oven, Blender

Ingredients
  

  • 4 Cups Cauliflower, florets
  • 2 Cups Onion, peeled, quartered
  • 2 Cups Tomatoes, quartered
  • 2 Garlic cloves
  • 1 piece Fresh Ginger about 2 teaspoons
  • 1 Tablespoon Fresh Cilantro , optional
  • 2 teaspoons Benson Table Tasty Salt Substitute or your favorite salt substitute
  • 1 Jalapeno Chili Pepper, halved deseeded
  • 2 teaspoons Cashew nuts
  • 1/2 teaspoon Turmeric
  • 1/2 teaspoon Chili Powder
  • 1/2 teaspoon Ground Coriander
  • 1/2 teaspoon Ground Cumin
  • 2 teaspoons Paprika powder
  • 1 Cup Vegetable Stock
  • 3 Cups Cooked Wild Rice

Instructions
 

  • Pre-heat oven to 180˚C/350˚F. Place onion and tomatoes on separate trays and roast for 12 minutes. Roast ginger, garlic, jalapeno for 5 minutes. Dry roast cashew nuts for 7-8 minutes. Remove from oven and cool.
  • In a Vitamix blender add in roasted onion, garlic, ginger. Add cilantro (optional). Add rest of the ingredients and blend to a smooth paste.
  • Marinate the cauliflower for 2-3 hours with the prepared paste. Pre-heat oven to 180˚C/350˚F. Transfer the cauliflower to a baking tray and spread it evenly across the tray and bake for 20 minutes until soft and tender with a slight char.
  • Spoon the wild rice into a ring-shaped mold onto the center of the plate and gently press with the back of the spoon. Remove the mold and gently place the roasted cauliflower on top of rice.
  • Garnish with a few sprigs of cilantro leaves. Use the remaining marinade and spoon it on top of the cauliflower and small drops around the plate.

Notes

Serving suggestions: Serve over your favorite grain like wild rice, brown rice, Jasmine Rice.
Serve over thinly sliced cooked potatoes like they did on the cruise ship for lunch one day.
Top with a cool, tangy Raita or Tzatziki Sauce they are very similar.  Made with plant based yogurt, cucumber, lemon juice, garlic cloves and some spices. 
You could also make a thin hummus to drizzle over the top.
 
Substitutions: Cashews - non dairy yogurt
Tried this recipe?Let us know how it was!