Back in the day, my mum used to make this wicked chicken tandoori with salad and rice. It was one of my favourite foods to eat – the spicy sweet tang of the pasted chicken, with a fresh salad and basmati rice. These days, cauliflower cooked in the oven does a wonderful job at replacing the chicken. It’s soft and still bitey. It’s mild enough to be a rad carrier for some flavourful paste.
Maybe something that about me currently living at my mum’s for a month has influenced this. That tool is in America and cruising the Americas in general, so I am living in mum’s house while the child requires caring for. She’s a bit difficult – steals food and wants to snack all day. But the kid eats whatever I put in front of her, with gusto, and I can’t be too upset by that. There’s not much I hate more that someone who won’t eat my food – haha. Not hate, but it fully hurts my feelings much more than it should.
Another good thing about being at my mum’s is unlimited internet access and awesome TV. Because I don’t have access to the TV stations at my house. Whereas she has some weird internet TV that allows me to catchup on all of my favourite stupid shows – Suits, Brooklyn Nine-Nine, Workaholics, Amy Schumer, Key and Peele… there are so many. And before you completely judge me on my preferences; the library where I usually get the DVD TV shows I like provides a bucket of crime shows, so I’m covered there.
Does anyone know of any vegan cooking shows? Is that a thing? Hook us up!
So what is this cauliflower coated with?
It’s a combination of yoghurt, spices, tamarind paste. There are very few ingredients, too! Which is super unusual for most indian dishes – this one has 11 total, which includes yoghurt.
I really recommend this super duper Tandoori recipe from here. The use of sumac and tamarind really makes this POP. Just swap the greek yoghurt for a vegan yoghurt, and omit the cream off the end. Really delicious!
You could always use a paste from le store, but this is simple and only slightly spicy. It also has a wonderfully unique flavour, thanks to the tamarind, that gives you the taste of something that should have taken a much longer time to make. And all of those groves on the cauliflower mean that the flavour really gets itself in there. Supreme carrier.
- 1 head of cauliflower, cut into florets
- 1 serving of Tandoori paste (see above recipe link)
- ½ cup water
- 1 carrot, grated
- 1 cucumber, cubed
- 2 tomatoes, cubed
- ½ cup fresh coriander, chopped
- 2-3 cups cooked basmati rice
- In a large bowl, combine the ingredients for the spice mix, or if using a paste, then use that. Add the cauli pieces into the bowl. It may need a little water to get good coverage. Stir, toss, shake - just get those pieces coated. Set aside for at least 30 minutes.
- Meanwhile, preheat the oven to 200*C and prepare a rack and oven tray (rack no essential, but it means less difficulty in washing up!).
- Place the cauli pieces onto the oven rack, single layered. Cook for 30 minutes at 200*C. After 30 minutes, pierce a large piece with a fork/knife to check for softness. If soft, you're good to go. OPTIONAL - turn up the heat for another 10 minutes to get a blackened grill to the paste.
- When the cauli is ready, serve on top of the basmati, cucumber, carrot and tomato. Sprinkle liberally with yoghurt. Serve!