FOOD STYLINGAYA NISHIMURAPROP STYLINGTAMZIN FERDINANDOTANDOORI CAULIFLOWER,
M Y WAY
SERVES 6-8900g cauliflower (1 small head)(^1) / 3 cup (50g) chickpea flour (besan)
(^1) / 2 cup (50g) raw cashews
3 garlic cloves
5cm piece (25g) ginger, finely grated
(^1) / 4 cup (60ml) sunflower oil, plus
extra to grease
400g thick Greek-style yoghurt
(^1) / 4 tsp chilli powder
1 tsp carom seeds (from Indian food
shops – substitute with fennel seeds)
3 tsp each garam masala and
ground cumin
200g creme fraiche
Chopped coriander sprigs, deseeded
chopped tomatoes, chaat masala
(from Indian food shops) and finely
chopped green chilli, to serve
Cut the cauliflower into large florets.
Bring a saucepan of cold, salted water
to the boil over high heat and add
cauliflower. Once water has returned to
the boil, cook cauliflower for 1 minute,
then drain and set aside.
Place chickpea flour in a frypan over
medium heat and dry-roast, stirring often,
until it is slightly darkened and smells
roasted. Remove from heat and set aside.
To make the batter, place nuts, garlic,
ginger, oil and half the yoghurt in a food
processor and whiz until smooth. Stir in
spices,^1 / 2 tsp salt, roasted chickpea flour
and remaining 200g yoghurt. Transfer
batter to a large bowl, add cauliflower
and stir to combine. Stand for 20 minutes.
Meanwhile, line base of oven with
aluminium foil and preheat to 200°C.
Use extra oil to grease an oven rack.
Place the cauliflower florets directly on
the hot, oiled rack and return to centre
of the oven. Bake for 40-45 minutes or
until charred in places and tender.
Spread a serving platter with creme
fraiche and top with cauliflower. Combine
coriander, tomato, chaat masala and chilli,
and scatter over cauliflower to serve.
“Tandoori
cauliflower is
now a go-to
appetiser
when I have
friends around
and don’t
want to serve
a lot of meat
or fish.”
OPPOSITE:
“A f a m ou s
Mangalore
dish – rich with
roasted spice,
coconut sauce
and just the
right amount
of tang from
tamarind.”
9292 delicious.com.audelicious.com.au