All Photos © Christine Elise McCarthy 2013
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OK – these guys are pretty delicious but I found them impossible to photograph in a way that made them look as good as they tasted. Please forgive the loser imagery & trust that these taste FAR better than these photos might lead you to believe.
I attempted tandoori cauliflower once before & it was a total failure. It was FAR too heavily spiced & undercooked & just the worst. This recipe was a great success. I even found myself eating the leftovers cold, right out of the container. And avocado might seem an odd addition but I found it added a lovely & mellow creaminess – as did the curry sauce – so I recommend using both.
The naan I made was thicker than I would like but that was because my dough was too tacky (I should have kneaded more flour into it) & kept sticking to the rolling pin. I used the recipe HERE in this youtube tutorial.
My other issue is that the pan got too hot & burned the naan a bit. I think I needed to have used a non-stick pan. That said, it was damned tasty & I used naan as hotdog buns for the next few days. Still, store-bought naan (like they sell at Trader Joe’s) would be fine if the idea of making it is overwhelming. And – if making the tandoori sauce sounds like a pain in the ass – use a store-bought brand of that, too! Some of my photos show a little side of the cilantro-mint chutney and some jarred Trader Joe’s mango chutney.
2 cups flour
2 TBS melted butter
2 TBS yogurt
1 TBS minced garlic
1 tsp baking powder
Salt to taste
Water as needed (probably less than a cup)
Chopped cilantro – optional
DIRECTIONS (watch the video if the links are still good)
In a large bowl, blend the dry ingredients. Add the butter, yogurt & cilantro & mix. Then slowly add water until a dough forms. Knead it fr several minutes, adding flour or water as needed until you have a soft dough that is no longer tacky.
Wrap it in plastic wrap & let rest for 30 minutes or more.
Break off golf ball-sized chunks & roll out (on a floured surface) to your desired size & thickness.
Heat a dry pan (a pan with a cover) until very hot. Dampen a naan & drop damp side onto hot pan & dampen the other side. Cover the pan & cook a minute or so or until it begins to bubble a bit. Turn & cook the other side.
There you have it! But – watch her video for a clearer tutorial.
Curry Yogurt Sauce
1/2 cup yogurt
2 tsp curry powder
1 tsp salt
juice 1/2 lime
1 tsp rice wine vinegar
1 TBS mayonnaise
1 1/2 cup cilantro
1 cup fresh mint
1 TBS minced ginger
2 scallions – chopped
2 garlic cloves
2 jalapenos (red is prettier but green will do) – seeded
1 TBS olive oil
1/2 tsp honey (or sugar)
Puree in a food processor. You can adjust the flavors here – if you feel it needs more mint or cilantro or honey or salt – or even more jalapeno. I added some water to thin it out.
Cauliflower – broken into small florets
1 cup yogurt
1 1/2 tsp ground cumin
1 1.2 tsp garam masala
1/2 tsp ground coriander
1/2 tsp turmeric
1/2 tsp chili powder
4 garlic cloves – minced
2 tsp ginger (fresh or jarred)
juice of 1/2 lemon
Red food coloring (optional) – just a drop or two
AS TACO GARNISH –
Avocado – sliced (optional)
Red onion – sliced very thin
Cilantro – chopped
Heat the oven to 400 degrees.
Blend all the ingredients except the cauliflower (and not the avocado or red onion or extra cilantro). When well blended – add the cauliflower & allow to marinate for an hour. The red food coloring is totally unnecessary but it does give that distinctive color. It gets EVERYWHERE – so be careful.
Roast the cauliflower for 20 minutes or until tender. Little blackened edges are OK!
Now – simply assemble your tacos. Naan topped with tandoori cauliflower & then red onion, avocado, some curry yogurt sauce & cilantro. Serve with cilantro-mint chutney and/or mango chutney.