All Photos © Christine Elise McCarthy 2013
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
Ok – I am posting this as a sweeping gesture of honesty. If you follow this blog, you know I am in the throes of a passionate affair with cauliflower. I have used it to mock Buffalo Chicken and mashed potatoes & risotto and many other ways. Check some out HERE.
Tandoori was the next frontier of my cauliflower exploration. I made the tandoori spice from scratch
I marinated the cauliflower florets for about 6 hours.
I used a lot of red food coloring to mock that brilliant tandoori crimson. I roasted & then broiled the florets until they had blackened bits.
I also made the mint chutney & cucumber raita from scratch. The tandoori smelled SO GOOD roasting in my oven, it made me salivate. Smelled good! Looked GOOD! When the cauliflower was done, I sat down with my little bowls of condiments & my tandoori cauliflower & eagerly popped a hot floret into my mouth. It was then that the first wave of crushing disappointment hit me. The floret tasted like someone had just poured a tablespoon of cumin into my mouth. YUCK. Secondly, the raw cauliflower hadn’t sufficiently tendered during the 25 minutes of roasting & subsequent broiling & was still too crunchy. I am not sure how it all went so wrong. Maybe I need to invest in a spice grinder. Maybe my cardamom & coriander seeds were not properly pulverized by the mortal & pestle treatment I had given them. The florets were definitely in more than enough moisture (yogurt) but they were still oddly dry & just WAY too heavily spiced.
I am not giving up on this idea, though. Maybe I will buy a jarred tandoori paste & see what that turns out like.
My raita – on the other hand – turned out pretty good. The mint chutney was OK, too, but not the best I’ve ever had. The recipe still needs tweaking. But – if you are curious – I will post the recipes for the condiments here now.
1 cup mint
1 bunch cilantro
2 TBS yogurt
1 tsp ground cumin
4 serrano peppers (this makes a VERY hot chutney – so reduce this if you desire) – seeded
1 TBS ginger paste or 1 inch chunk fresh ginger
Juice of 1/2 lemon
Salt to taste
Puree in a food processor & salt to taste.
1 1/2 cup yogurt
1/2 cup water
1/2 – 1 cucumber – peeled & grated
1/2 sweet onion
1 jalapeno – seeded
2 serrano – seeded
salt to taste
Peel & grate the cucumber. Reserve some of the rated cucumber to the side & then puree the rest with all the other ingredients. Salt to taste. Add the reserved grated cucumber.