SMOKED TANDOORI-ROASTED CAULIFLOWER WITH GAR­LIC NAAN

Cuisine - - GINNY GRANT -

SERVES 4-6 / PREPA­RA­TION 40 MIN­UTES (PLUS 1 HOUR PROVING TIME) / COOK­ING 1 HOUR

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.

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

In a dry pan, toast the cumin, co­rian­der, mus­tard, pep­per­corns, cin­na­mon, fen­nel and car­damom for about 2-3 min­utes or un­til fra­grant. Crush with the salt in a mor­tar and pes­tle or in a grinder.

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. Put into a clean jar, cover with a lit­tle oil and re­frig­er­ate un­til re­quired.

FOR THE CAULIFLOWER

1 whole cauliflower, outer leaves re­moved ¼ cup tandoori paste

½ cup thick Greek-style yo­ghurt 2 ta­ble­spoons lemon juice

Score a cross in the core of the cauliflower, then blanch in boil­ing salted wa­ter for 10 min­utes. Drain and rinse un­der cold wa­ter then drain well again.

Com­bine the tandoori paste, yo­ghurt and lemon juice and spread over the cauliflower. Ide­ally, leave to mar­i­nate for an hour or so in the fridge if you have time.

Light the bar­be­cue and use some slow-burn­ing char­coal so the heat is medium-low but even. Push the coals to ei­ther side of the bar­be­cue so the heat is in­di­rect. Soak 2 cups of wood­chips (or use chunks) for 20 min­utes, then drain.

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). 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.

Care­fully re­move and al­low to cool slightly be­fore serv­ing with the gar­lic naan and tomato & onion raita (recipes fol­low). Stoke up the fire be­fore cook­ing the breads (or use a grill or fry­ing pan in­stead).

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

In a mixing bowl, com­bine the flour, yeast and salt. Add 200ml luke­warm wa­ter, the yo­ghurt and oil. Mix to­gether to a soft dough – this will take about 5 min­utes if you're us­ing an elec­tric mixer, 10 if knead­ing by hand. The dough should be smooth and elas­tic. Put into an oiled bowl, cover loosely with plas­tic wrap and leave to rise for around an hour or un­til dou­bled in size.

Mean­while, gen­tly heat the ghee in a small pan, add the gar­lic and cook un­til just be­gin­ning to colour. Re­move from the heat, add the co­rian­der and set aside un­til you’re ready to cook the breads.

Di­vide the dough into 12 pieces. Shape into rounds, then roll each piece on a floured bench into roughly 20cm cir­cles. 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.

Re­move from the bar­be­cue, brush with the gar­lic ghee and wrap in a clean tea towel to keep warm. Con­tinue un­til all the breads are cooked. Best eaten while still warm.

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

Com­bine all the in­gre­di­ents and sea­son to taste.

Thanks to a spice-packed tandoori paste and a smoky bar­be­cue, you’ll see the hum­ble cauliflower in a whole new light.

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