Tandoori Cauliflower

Tandoori Cauliflower in coconut milk

Rich, creamy, flavourful, vegan, and healthy cauliflower (gobhi) recipe.

Ingredients:

1 medium cauliflower, washed and cut into medium-small florets

1.5 cup white onion, diced (about 1 medium white onion)

6 cloves garlic, minced

1/2 inch ginger, outer skin removed, finely grated

1/2 cup Peas

1/2 tsp mustard seeds

1 tbsp cooking oil

freshly chopped cilantro (coriander leaves) for garnish

2 tbsp cashew cream , optional

For the Sauce:

3 medium vine-ripe tomatoes, halved

1 medium red bell pepper, stem and seeds removed

1/2 cup fresh cilantro, loosely packed

3/4 cup coconut milk

1 tsp of chaat masala

Spices for curry:

3/4 tsp garam masala

1/2 tsp ground coriander

1/4 tsp ground turmeric

1/2 tsp ground cinnamon

1/2 tsp salt to taste

1/2tsp chili powder

Spices to marinate cauliflower:

3/4 tsp garam masala

1/2 tsp ground coriander

1/4 tsp ground turmeric

1/2 tsp ground cinnamon

1/2tsp cumin powder

1/2 tsp salt to taste

1/2 tsp chili powder

2 tsp of oil

Method:

1.       Marinate the cauliflower with ingredients mentioned under spices to marinate. For 35 min.

2.       Now in a pre-heated oven bake these cauliflowers for 40 mins (20 mins on each side) at 180 degree Celsius.  Keep them aside.

3.       In a large non-stick sauté pan, heat 1 tbsp cooking oil on medium heat.

4.       Add in the mustard seeds and allow them to fry for 30 seconds. You should start to see them sizzle and start popping.

5.       Immediately add in the finely grated ginger, minced garlic, and chopped onions. Cook for a few minutes until fragrant and the onions start to become translucent. Mix frequently to avoid burning.

6.       While the mixture is cooking, add all the Sauce ingredients above into a blender (do not add coconut milk into the blender).

7.       Once the onions start to become translucent, turn off the heat, and add all the contents of the sauté pan (onion/garlic/ginger) into the blender containing the Sauce ingredients.

8.       Blend on high until completely pureed into a smooth sauce.

9.       Pour the sauce from the blender back into the sauté pan, add all the Spices listed above, and mix to combine. Heat the sauce on medium-low until you achieve a gentle simmer. Cook uncovered for 10-15 minutes on medium-low heat.

10.   Now: add the tandoori cauliflower florets and peas into the sauce, toss, and cook, for about 10 minutes on low heat.

11.   Add coconut milk and chaat masala and let it cook or 5 mins. Remove from heat.

Garnish with coriander leaves and 1 tsp of coconut milk. Serve hot with naan or roti.

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