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–+ servings
Chef Rajeev Basak

Tandoori Cauliflower (Sauté Method) on Nutmeg Notebook

Sr Executive Chef Rajeev Basak from the Windstar Cruise Line created this delicious Tandoori Cauliflower. Everyone was swooning over it! He offers two ways to cook it, sauté on the stove top or oven roast.
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Servings: 4
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups Cauliflower florets
  • 2 cups Onion, peeled, sliced
  • 2 cups Fresh Tomato, roughly chopped
  • 2 teaspoons Garlic, chopped
  • 2 teaspoons Fresh ginger, chopped
  • 1/2 teaspoon Turmeric powder
  • 1/2 teaspoon Chili powder
  • 1/2 teaspoon Ground Cumin powder
  • 1/2 teaspoon Ground Coriander
  • 2 teaspoons Paprika powder
  • 1 cup Vegetable Stock
  • 2 tablespoons Cashew nuts
  • 2 teaspoons Benson Table Tasty Salt Substitute or your favorite salt substitute
  • 3 cups Cooked Wild Rice
  • Fresh Cilantro for garnish

Equipment

  • sauce pan, blender

Method
 

  1. Add sliced onions and chopped tomato to a medium size sauce pan and dry sauté on medium heat. Add water or broth as needed to prevent sticking. Add garlic and ginger and continue to sauté. .
  2. Add the spices and Benson Table Tasty salt substitute and paprika. Use the back of the spoon to mash the tomatoes. Add the vegetable stock and continue to cook.
  3. Once the onion and tomatoes are cooked, transfer to a Vitamix blender. Add in cashew nuts and blend to a smooth paste.
  4. Marinate the cauliflower for 2-3 hours with the prepared paste. Pre-heat oven to 180˚C/350˚F. Transfer the cauliflower in a baking tray and spread it evenly across the tray and bake for 20 minutes until soft and tender with a slight char.
  5. Spoon the wild rice into a ring-shaped mold onto the center of the plate and gently press with the back of the spoon. Remove the mold and gently place the roasted cauliflower on top of rice.
  6. Garnish with a few sprigs of cilantro leaves. Use the remaining marinade and spoon it on top of the cauliflower and small drops around the plate.

Notes

Serving suggestions: Serve over your favorite grain like wild rice, brown rice, Jasmine Rice.
Serve over thinly sliced cooked potatoes like they did on the cruise ship for lunch one day.
Top with a cool, tangy Raita or Tzatziki Sauce they are very similar.  Made with plant based yogurt, cucumber, lemon juice, garlic cloves and some spices. 
You could also make a thin hummus to drizzle over the top.

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