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Tandoori Cauliflower

Posted on June 30, 2015 by Jenny Huxley | 0 comments

There are some weeks when the Petite Produce Box is so full to the brim of my favourite things; I am overwhelmed with vegetable love.

Te Manaia Purple Sprouting Broccoli has to be up there with reasons to get out of bed on a rainy day. Keep the stems long, roast and toss them in sesame oil, sprinkle with toasted sesame seeds and dunk in garlicky hummus for a sesame fiesta.

Or maybe a quick and colourful comfort dinner of sweet, earthy Beetroot grated with lime, salt, pepper; add some avocado, roasted pumpkin seeds and jam into a baked Kumara with a few healthy chunks of Kingsmeade feta.

There are even more luscious greens from Zoes Garden to stir fry, steam, or add to soups and stews, Tomatoes to confit, Rocket for salads, sandwiches and pesto.

Te Manaia Cavolo Nero, is my ultimate green hero this week. Sauté with chilli and lemon and pair with pan fried Fish Factory fillets and a large glass of dry Riesling.

Oh, so much to choose from..

But this week I have to talk about cauliflower, because were it not for me, in our house it would either get put into a plant pot and watered or pushed to the back of the fridge in the hope it would morph into cheese or chocolate. I just don’t understand why!

It makes deliIcate and sophisticated soups, wonderful GF alternatives and is hearty and robust when roasted and let’s not forget about cauliflower cheese. It seems I have to do an awful lot of ‘pimping’ to get ‘cauli’ on our dining table without hisses and boos. Thankfully this Tandoori Cauliflower gets it passed my biggest critics every time.

Tandoori Cauliflower with coriander and coconut chutney

Serves 4-6

But I could eat a whole one..

For the Cauliflower

  • 1 Zoes Garden Cauliflower
  • 1/2 cup plain yoghurt
  • 3 grated garlic cloves
  • 1 tsp of grated Ginger
  • 2 tsp of Garam masala
  • 1 tsp of Turmeric
  • 1/2 tsp of Chili powder
  • 1/2 tsp of Salt

Rinse and dry the cauliflower and cut off the leaves and core.

In a small bowl, mix together all the ingredients except the cauliflower.

Brush the yogurt mixture all over the cauliflower. This is a fun job for a small person.

Put the cauliflower in Dutch oven/casserole dish or on a baking tray and pop in the fridge to marinate for at least an hour, but overnight or all day (if you can do it before work) really locks in the flavour.

When you’re ready to cook the cauliflower, preheat the oven to 220 or gas mark 7 (HOT)!

Transfer the cauliflower to the oven and bake for 45 to 60 minutes until a knife inserted into the middle goes in easily.

Let cool for about 10 minutes before serving and devour with some coriander coconut chutney.

For the chutney

  • 150 grams of grated Coconut
  • 100 grams of fresh Coriander leaves
  • 1 medium green Chilli, chopped
  • A thumb of Ginger, chopped
  • 1/2 teaspoon Cumin seeds
  • salt to taste
  • juice from one Lemon

Pop all the ingredients, except for the lemon juice, into a food processor and blitz.

Transfer to a bowl, pour over lemon juice and stir.

 

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