SMOKED TANDOORI-ROASTED CAULIFLOWER WITH GARLIC NAAN
Ginny Grant
tags:Fiona Lacelles Styling, smoked veggies, cauliflower, tandoori, roasted cauliflower, smokey veggies, smoked cauliflower, Ginny Grant, Aaron McLean Photography
Serves
4 - 6Preparation
40 mins plus 1 hr proving timeCook
1 hourIngredients
TANDOORI PASTE (MAKES ABOUT ¾ CUP) | |
2 teaspoons cumin seeds | |
2 teaspoons coriander seeds | |
1 teaspoon yellow mustard seeds | |
1 teaspoon black peppercorns | |
1 cinnamon stick | |
1 teaspoon fennel seeds | |
seeds from 4 cardamom pods | |
1 teaspoon sea salt | |
4 cloves garlic | |
5cm piece ginger, peeled | |
2 tablespoons tomato paste | |
1½ teaspoons ground turmeric | |
¼ teaspoon chilli flakes | |
1 teaspoon paprika sunflower oil to cover | |
FOR THE CAULIFLOWER | |
1 whole cauliflower, outer leaves removed | |
¼ cup tandoori paste | |
½ cup thick Greek-style yoghurt | |
2 tablespoons lemon juice | |
GARLIC NAAN (MAKES 12) | |
500g flour | |
1 sachet (8g) instant yeast | |
1 teaspoon salt | |
125ml thick Greek-style yoghurt | |
2 tablespoons sunflower oil | |
3 tablespoons ghee or clarified butter | |
6 cloves garlic, thinly sliced | |
3 tablespoons chopped coriander | |
TOMATO & ONION RAITA | |
1 medium tomato, finely chopped | |
1 small red onion, finely chopped | |
1 green chilli, finely chopped | |
½ cup thick Greek-style yoghurt | |
¼ cup mint leaves, chopped | |
¼ cup coriander leaves, chopped | |
2 tablespoons lemon juice |
You could use a bought tandoori paste here, but I like to make a batch and use it for a couple of meals over a week or so. This is quite a mild paste – add more chilli if you want it a little fiery.
Instructions
1. | TANDOORI PASTE |
2. | In a dry pan, toast the cumin, coriander, mustard, peppercorns, cinnamon, fennel and cardamom for about 2-3 minutes or until fragrant. |
3. | Crush with the salt in a mortar and pestle or in a grinder. |
4. | Transfer to a blender, add the garlic, ginger, tomato paste, turmeric, chilli flakes and paprika along with ¼-½ cup water to make a smooth paste. |
5. | Put into a clean jar, cover with a little oil and refrigerate until required. |
6. | FOR THE CAULIFLOWER |
7. | Score a cross in the core of the cauliflower, then blanch in boiling salted water for 10 minutes. |
8. | Drain and rinse under cold water then drain well again. |
9. | Combine the tandoori paste, yoghurt and lemon juice and spread over the cauliflower. |
10. | Ideally, leave to marinate for an hour or so in the fridge if you have time. |
11. | Light the barbecue and use some slow-burning charcoal so the heat is medium-low but even. |
12. | Push the coals to either side of the barbecue so the heat is indirect. |
13. | Soak 2 cups of woodchips (or use chunks) for 20 minutes, then drain. |
14. | Season the cauliflower generously with salt and place on a rack in the middle of the barbecue (you may want to put a foil tray in the bottom layer to catch any tandoori drips). |
15. | Put the woodchips evenly over the charcoal, cover, leaving some vents open to allow some of the smoke to escape, and cook very slowly for 50 minutes or until a skewer inserted into the cauliflower comes out easily. |
16. | Carefully remove and allow to cool slightly before serving with the garlic naan and tomato & onion raita (recipes follow). |
17. | Stoke up the fire before cooking the breads (or use a grill or frying pan instead). |
18. | GARLIC NAAN |
19. | In a mixing bowl, combine the flour, yeast and salt. Add 200ml lukewarm water, the yoghurt and oil. |
20. | Mix together to a soft dough – this will take about 5 minutes if you're using an electric mixer, 10 if kneading by hand. |
21. | The dough should be smooth and elastic. |
22. | Put into an oiled bowl, cover loosely with plastic wrap and leave to rise for around an hour or until doubled in size. |
23. | Meanwhile, gently heat the ghee in a small pan, add the garlic and cook until just beginning to colour. |
24. | Remove from the heat, add the coriander and set aside until you’re ready to cook the breads. |
25. | Divide the dough into 12 pieces. Shape into rounds, then roll each piece on a floured bench into roughly 20cm circles. |
26. | Heat the barbecue until quite hot, add the naan and cook until beginning to puff – about 1-2 minutes – then flip over and cook for another minute. |
27. | Remove from the barbecue, brush with the garlic ghee and wrap in a clean tea towel to keep warm. |
28. | Continue until all the breads are cooked. Best eaten while still warm. |
29. | TOMATO & ONION RAITA |
30. | Combine all the ingredients and season to taste. |
Recipe and Food Styling Ginny Grant / Photography Aaron McLean / Styling Fiona Lacelles
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