Aloo Paneer Tipskis and Soyahara Bhara Kabab are our favorite vegetarian appetizers. Every once in a while, I want to make something new and different. It should be something that will make everyone around the table curious about what I have prepared. You probably already know my love of cauliflowers. Check out my 21 Healthy Cauliflower recipes! So I experimented, and here is my Whole Baked Tandoori Cauliflower!
The Tandoori Gobi looks majestic, with humble subjects surrounding him. This is a beautiful way to serve bland vegetables to guests. It also tastes fantastic! We all love Tandoori cuisine. The Tandoori masala marinade gives bland cauliflower a pungent taste. We’ve tried to bring you the smoky, charred flavors of Tandoori right at your home. Making your Tandoori dishes is more manageable than it sounds!
It looks like a king seated on a chair. Humble subjects surround it! It’s not that I am being poetic about cauliflower. It deserves all the love that you can give it. It tastes great when it is rolled into my instant Naan. Tandoori Cauliflower Naan Tacos, anyone?
It is marinated in the most simple tandoori masala and then roasted with all the vegetables until it turns golden brown and is still juicy when you bite it.
Although I am describing a whole chicken that is tender and juicy, this gives me the same feeling. These are great Tandoori recipes!
How to prepare the cauliflower
This dish has the “wow” factor when it presents one large whole baked cauliflower that is golden brown and waiting to be “carved.” This recipe will not decimate the gobi as we do with Aloo Gobi. The video shows that you need to remove the stem and stem leaves. Turn the cauliflower upside down, so it is stem-side up. Next, use a sharp knife or a razor to remove the leaves and stems from the base and around the cauliflower. You can use the stems to make stock or curries, but they are more accessible than the florets. We are removing them because they don’t cook as quickly as the florets. To prepare this recipe, we first blanch the entire cauliflower in water with salt. Let the cauliflower boil for 5 minutes to cook halfway through. Sometimes, cauliflowers may have worms or dirt in their crevices. Blanching will remove all that. The rest of the cooking process occurs when the cauliflower is baked in the oven.
tandoori masala marinade
This is the easiest Tandoori masala you will ever find. Marinate the gobi with this masala and watch it transform! Oil and hung curd are the base of this masala. These ingredients act as tenderizers, making each bite more succulent. These flavourful ingredients include ginger-garlic paste and red chili powder, Kashmiri chili and Kashmiri chili powders, Chaat Masala and Garam Masala. We also dry-roasted Kasuri methi separately and gently crushed it into the masala. This masala will delight your taste buds, as you can see. Mix all ingredients to create the Tandoori masala powder. Marinate the cauliflower to coat the onions and potatoes with the Tandoori masala paste. These vegetables will be baked with cauliflower.
Next, place the whole cauliflower in the paste. Then, gently massage the paste on the entire gobi. The masala will give the gobi a strong desi flavor, making it juicy and delicious!
Smoking cauliflower to make tandoori flavors at home
To enjoy Tandoori flavors, you don’t need a Tandoor at your home! This is so cool! The marinated gobi has been smoked with hot coal for just a few minutes. You’ll notice a distinct Tandoori flavor in the cauliflower as it absorbs those smoky flavors. To smoke the cauliflower, we used only one piece of coal. Grab the coal using a pair of steel tongs. Place it on an open flame. It will take 8-10 minutes for the coal to heat up and turn red hot. To smoke the dish, place the burning coal in an iron bowl. Cover the bowl of hot coal with a lid after smoking the cauliflower. This will trap the smoke and add a lot of smokey flavors. This simple smoking technique can be used for many other recipes.
Instructions
Take out the leaves and stem from the cauliflower, but keep the flower intact.
Bring water to a boil in a large saucepan that is big enough to hold the cauliflower. After the water boils, place the cauliflower in a large pot and let it simmer for 5 minutes. Let the cauliflower cool for a while before straining.
Combine curds with a tablespoon of oil, curry powders, turmeric powder, and coriander powder until well combined.
After the cauliflower has cooled, mix the curds over the potatoes, onions, and cauliflower. Let it rest for 10 minutes.
Preheat oven to 200 degrees celsius.
Use a large oven-proof skillet or roasting pan to brush the cauliflower.
