Ember Crest recipe
Kashmiri Chilli Tandoori Cauliflower
Oven-roasted cauliflower with bright red colour, moderate heat and a lightly charred finish.
- Prep
- 20 mins plus 30 mins marination
- Cook
- 25 mins
- Serves
- 4
- Level
- Medium
Get the spices for this recipe
Review 1 spice, choose pack sizes, and add only what you need.
Ingredients
- 600 g large cauliflower florets
- 180 g thick plain curd
- 20 g ginger-garlic paste
- 20 ml mustard oil or neutral oil
- 1 tsp roasted cumin powder
- 1/2 tsp garam masala
- 1 tbsp lemon juice
- 6 g salt, or to taste
- 2 tsp Kashmiri Lal Mirch
Instructions
- 1Blanch the cauliflower for three minutes in salted water, drain and dry thoroughly.
- 1Mix curd, ginger-garlic paste, oil, cumin, garam masala, lemon, salt and Kashmiri Lal Chilli Powder.
- 2Coat the florets and marinate for thirty minutes.
- 3Arrange on a lined tray and roast at 220°C for twenty to twenty-five minutes, turning once.
- 4Broil briefly for charred edges if desired and serve with mint chutney.
Recipe notes
Drain the blanched cauliflower thoroughly so the marinade adheres.
