Tandoori stuffed cauliflower

    50 min

    What do we do with a vegetable (cauliflower in this case) available all through the year? We cook it so often (as parathas,bhajis, dumplings) that it starts boring us. Here is a makeover for this vegetable that makes it spectacular and extra delicious. Tandoori stuffed cauliflower. Enjoy!

    Maharashtra, India
    1 person made this

    Serves: 3 

    • 1 tablespoon salt
    • 1 teaspoon turmeric powder
    • 1 medium cauliflower, stalk and leaves removed
    • 2 medium onions, roughly chopped
    • 1 (2.5cm) piece root ginger
    • 4 cloves garlic
    • 1 teaspoon turmeric powder
    • 1 teaspoon red chilli powder
    • 4 teaspoons coriander powder
    • salt, to taste
    • 2 teaspoon garam masala powder
    • 150ml sunflower oil
    • 180ml water
    • 2 medium potatoes, peeled and sliced
    • 1 teaspoon turmeric powder

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Bring a large saucepan of water to the boil and add 1 tablespoon of salt and 1 teaspoon turmeric. Place the cauliflower in the boiling water and cook for 15 minutes until tender. Drain and plunge into cold water to stop the cooking process at this stage.
    2. In a food processor, combine the onions, ginger and garlic and blend until a smooth paste forms. Transfer this mixture to a lidded casserole dish over a medium heat and cook and stir for 2 minutes. Add the turmeric powder, red chilli powder, coriander powder, salt, garam masala and 3 tablespoons sunflower oil and mix well. Add the a few tablespoons of water and let it cook for 3 minutes. Remove from the heat and allow to cool slightly.
    3. Once the masala mix has cooled slightly use it to rub all over the head of cauliflower and to fill the cavities between florets. Place the cauliflower into the casserole dish, add 4 tablespoons of oil 120ml of water and bring to a simmer. Cover and allow to cook for 5 minutes.
    4. In a large lidded frying pan over a medium heat, warm the remainder of the sunflower oil then add the potatoes, the remainder of the water, turmeric powder and salt to taste. Cover and allow to cook for 10 to 15 minutes, or until the potatoes are tender. Serve the hot cauliflower with sliced potatoes and any Indian bread.

    See it on my blog

    See this recipe on my blog

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