Tandoori Cauliflower

I don’t think my son cared that tandoori cauliflower was not a piece of fried chicken.   It tasted delicious and I observed he could have eaten the whole head of chopped cauliflower all by himself. 

Yes, he is a growing kid, but his appetite is growing even faster.  I will have to remember, one head of cauliflower was not enough, so I will have to double the recipe next time lol.

Now, this tandoori cauliflower recipe is not an intentional substitute for fried chicken, but for many it would look it.  Its red, rough florets reminds me of fried chicken nuggets.  

And, so the purpose for its addition to any meal can be quite obvious.  It completes any vegetable dish; its colour adds a brilliant visual interest, and its mild crunch and seasoned taste is compelling.   I agree, it is a perfect substitute for meat.

Preparing and Serving Tandoori Cauliflower

Once you get over its look, you can now think of how this tandoori cauliflower can be served.  When you chop the cauliflower, ensure you keep the florets intact.  Don’t chop it too small.  Then, marinate the florets in a seasoned tandoori plain yogurt mixture. 

Next, fry and drain the cauliflower florets on paper towels or napkins.   Now, go ahead and serve your tandoori cauliflower florets as an appetizer or even a finger food at parties or gatherings.  Serve your tandoori cauliflower with a prepared dip. 

Serve with a side dish.  Or served with a mixed rice dish or macaroni dish.   For a fusion meal, try adding callaloo as a side dish, you’d be surprised.  This tandoori cauliflower recipe is very easy to make.

Tandoori Cauliflower Recipe

 TANDOORI CAULIFLOWER

1 lb cauliflower ( separated into florets)
3 cloves garlic
1 medium onion
8 oz plain yogurt
1 tbsp tandoori massala
2 tsp pepper sauce
1 tsp salt
2 tsp grated ginger

To Fry
1/2 cup flour
1/2 cup cornstarch
Oil for frying

Separate the cauliflower into even sized florets.

Note: This is the tandoori massala I used.

Mix the rest of ingredients in a bowl.  Mix well.

Add the florets into the sauce and marinate for at least 1 hour.

Add the flour and cornstarch in a separate bowl and mix thoroughly.

Dust the cauliflower in the cornstarch and flour mixture. Set aside for ten minutes.

Fry until golden.

Drain on paper towels.  Serve warm.

Print

Tandoori Cauliflower

Course Vegetarian

Cuisine East Indian

Author Felix (Simply Trini Cooking)

Ingredients

• 1 lb cauliflower separated into florets
• 3 cloves garlic
• 1 medium onion
• 8 oz plain yogurt
• 1 tbsp tandoori massala
• 2 tsp pepper sauce
• 1 tsp salt
• 2 tsp grated ginger
• To Fry
• 1/2 cup flour
• 1/2 cup cornstarch
• Oil for frying

Instructions

• Separate the cauliflower into even sized florets.
• Note: This is the tandoori massala I used.
• Mix the rest of ingredients in a bowl. Mix it well.
• Add the florets into the sauce and marinate for at least 1 hour.
• Add the flour and cornstarch in a separate bowl and mix thoroughly.
• Dust the cauliflower in the cornstarch and flour mixture. Set aside for ten minutes.
• Fry until golden.
• Drain on paper towels. Serve warm.

Well there you have it, an easy and satisfying recipe that anyone can try.  Stay tuned for more new and brilliant recipes to add to your repertoire of cooking.

Ah Gone 🙂