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Tandoori Cauliflower |
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Serves: 6 Print this RecipeINDIA 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. 2 cups plain yogurt, whole-milk (see note) 1 cauliflower, whole (about 1 1/2 pounds) 3 cloves garlic, minced 1 1/2 tablespoons ginger, grated fresh 1/4 cup vegetable oil 1 tablespoon paprika, sweet 1 teaspoon cayenne pepper 1 teaspoon salt 1/2 teaspoon black pepper, freshly ground 1/2 teaspoon ajwain (optional) 1/2 teaspoon cumin, ground 2 teaspoons lemon juice, fresh 3/4 cup flour, chickpea (besan) or 1/4 cup whole-wheat flour, or as needed 3 tablespoons 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. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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