|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Tandoori Cauliflower |
|
Serves: 6 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Tandoori Cauliflower recipe on the web!!INDIA Advance Preparation: 2 hours for marinating the cauliflower Special Equipment: 8 long metal skewers When it comes to barbecue, few Westerners would think of cauliflower. Not so in India. There cauliflower (gobi) is appreciated for its ability to absorb smoke and spice flavors and maintain its firm texture. You’ll need to know about two special ingredients for this recipe: besan (chickpea flour) and ajwain (carum seeds, also known as lovage seeds). Both are available at Indian markets, and the former can also be found at natural foods stores and many gourmet shops. If unavailable, whole-wheat flour makes an acceptable substitute. I’ve made the ajwain optional, as it’s somewhat more difficult to find. The cauliflower will still be plenty flavorful without it. _ c plain yogurt, whole-milk (see note) _ cauliflower, whole (about 1 1/2 pounds) _ clove garlic, minced _ 1/2 tbs ginger, grated fresh ___ c vegetable oil _ tbs paprika, sweet _ tsp cayenne pepper _ tsp salt ___ tsp black pepper, freshly ground ___ tsp ajwain (optional) ___ tsp cumin, ground _ tsp lemon juice, fresh ___ c flour, chickpea (besan) or 1/4 cup whole-wheat flour, or as needed _ tbs butter, unsalted, melted for brushing 1. Set a yogurt strainer, or a regular strainer lined with a double layer of dampened cheesecloth, over a medium-size bowl. Add the yogurt and drain, in the refrigerator, for 4 hours. You should wind up with about 1 1/4 cups 2. Cut the cauliflower into florets, leaving about 1 inch of stem on each floret. Prick each floret 8 to 10 times with a trussing needle or carving fork to allow the marinade to penetrate to the center. 3. Combine the garlic, ginger, and oil in a spice mill or mini chopper and process to a smooth paste. Alternatively, grind the garlic and ginger to a paste in a mortar with the pestle, then work in the oil. Transfer the paste to a large nonreactive bowl. Whisk in the paprika, cayenne, salt, pepper, ajwain (if using), cumin, yogurt, lemon juice, and enough chickpea flour to make a smooth mixture. Stir in the cauliflower, cover, and let marinate, in the refrigerator, for 2 hours. 4. Set up the grill for indirect grilling, placing a drip pan in the center, and preheat to high. 5. Thread the cauliflower florets crosswise through the stems onto the skewers. (The flower ends should all be pointing up.) 6. When ready to cook, spoon any remaining marinade over the cauliflower and arrange the skewers on the hot grate over the drip pan. Cover and grill for 10 minutes, then brush the florets with a little melted butter and continue grilling until nicely browned and tender, 10 to 20 minutes more. Move the skewers directly over the flames for the last 2 to 3 minutes to lightly brown the cauliflower. Brush the cauliflower with the remaining butter and unskewer onto plates or a platter. Serve immediately. Serves 6 to 8 Note: If you prefer not to drain the yogurt, you will need only 1 1/2 cups. Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing. Japanese Vegetable Mixed Grill / Robatayaki Grilled Vegetable In The Style Of Santa Margherita West Indian Grilled Vegetables / Choka Catalan Grilled Artichokes Fire-Roasted Breadfruit Tandoori Cauliflower Grilled Corn With Shadon Beni Butter Grilled Eggplants With Miso "Barbecue" Sauce Argentinian Grilled Eggplant Grilled Fennel Garlic Kebabs Grilled Long Beans Korean Grilled Mushroom and Scallion Kebabs Sesame Grilled Oyster Mushrooms Shiitake and Scallion Kebabs Chorizo Grilled Mushroom Grilled Mushroom Caps With Arugula Butter Grilled Okra Grilled Green Onions Romesco / Calcots Marinated Grilled Peppers With Olives and Anchovies Grilled Plantains Potatoes a' la Ketchup Foil-Grilled Potatoes With Asian Seasonings Onions And Potatoes Grilled In The Coals Peruvian Potato Mixed Grill Greek Garlic and Lemon Roasted Potatoes Grilled Sweet Potatoes With Sesame Dipping Sauce West Indian Pumpkin Gratin Grilled Dilled Tomatoes |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
