Name: Tandoori Whole Roasted Cauliflower With A Green Peanut Chutney Recipe
Total time: 150 min
Yield: 6
Cuisine: Indian

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Tandoori cauliflower is typically found in dhabas all around north india and many dhabas or restaurants located on the highway roast the whole cauliflower smeared in a rich dark tandoori masala in a tandoor oven. Well,  not all of us have a tandoor oven,  do we? that’s where this recipe comes in and can be made with an oven. This dish has a spicy,  tangy kick which works brilliantly with jeera rice,  simple ghee rice or even butter roti!.

How to make Tandoori Whole Roasted Cauliflower With A Green Peanut Chutney Recipe

Vaishali Nagarajan

Crawler

Indian

<p>Tandoori cauliflower is typically found in dhabas all around north india and many dhabas or restaurants located on the highway roast the whole cauliflower smeared in a rich dark tandoori masala in a tandoor oven. Well,  not all of us have a tandoor oven,  do we? that’s where this recipe comes in and can be made with an oven. This dish has a spicy,  tangy kick which works brilliantly with jeera rice,  simple ghee rice or even butter roti!.</p>

Small Cauliflower

coriander leaves a small finely chopped for garnish

Toasted peanuts for garnish

FOR TANDOORI PASTE

coriander leaves

Garlic Cloves

Ginger cm

Onion medium

Tandoori powder 1/2 depending on how spicy you want it

Thick tamarind puree

Thick yogurt

Fresh red chilli

Zest and juice of a small lime

Salt

FOR GREEN peanut CHUTNEY

coriander leaves; plucked

mint leaves; plucked

Green chilli

Onion ; medium

Peanuts

olive oil

Juice of half a lime

Clean the whole cauliflower by removing the green leavy parts if any and trimming the base.  once trimmed,  blanch the cauliflower in boiling,  salted water for 7-8 minutes or until it starts to cook a bit but still quite firm.  

step 1

While blanching,  keep turning the cauliflower.  remove from heat,  drain and rinse with cold water.  shake off the excess water and place in a baking dish. 

step 2

For tandoori paste-
add all the ingredients into a blender and blend until you get a dark brown,  smooth paste.  pour over the cauliflower sitting in the baking tin.  

step 3

Massage the cauliflower with the paste,  making sure you turn the cauliflower and even drench the back part and all the small openings.  let it marinate for 1 hour or more if possible. If you are in a hurry,  let it sit for atleast 30 minutes. 

step 4

Preheat oven to 180 degree centigrade.  cover the baking dish containing the cauliflower with an aluminium foil and seal tightly.  bake for 35-40 minutes or until a knife goes through the cauliflower without any resistance.  

step 5

 after the first 20 minutes,  check the cauliflower and if it is browning too much,  sprinkle a little water into the sides of the tin,  cover with the same foil tightly and return.  keep checking every 10 minutes. 

step 6

The cooking time will vary with the size of your cauliflower.  if the size is very small,  you have to keep a close eye as it may be done before 40 minutes.  if the cauliflower is large,  it might take more time.  

step 7

 once you think the cauliflower is tender,  remove from the oven and allow to cool.  meanwhile make the peanut chutney. 

step 8

For green peanut chutney-
pulse the peanuts until fine in texture.  add the fresh herbs,  chilli,  onion,  olive oil and blend until smooth.  if the mixture is not forming a smooth paste,  add a dash of water.  

step 9

Empty into a bowl,  fold in the yogurt and lime juice.  season with salt and set aside.  if you feel the chutney is too thick,  add a tablespoon of water to loosen it.  

step 10

Use a spatula to remove the cauliflower from the baking dish and place on your serving platter.  scatter finely chopped coriander leaves and toasted peanuts on top.  

step 11

Better Butter