115 Min
GF
Tandoori Spiced Whole Cauliflower Roast
Local cauliflower season in Texas does not last long so when I spot beautiful heads of cauliflower and green Romanescos at the farmer’s market, it’s hard to walk past them without wanting to grab a few. Or all of them. Last Saturday, I noticed Eli’s table filled with gorgeous green cabbages and Romanescos. The corner table stand of Heights area farmer Armando Bustamante was spilling over with purple and white cauliflowers so I told him to bring me everything he could not sell to the restaurant after. A few hours later, he arrived with four bus tubs filled with big and small beauties, with many of them having the green jackets (the large leaves surrounding it) still attached. Those green leaves, filled with brassica goodness are perfect to trim and mince then add to stew or sauce bases where you might otherwise use onions or celery. And eating cauliflower every day in a different form is a wonderful way to celebrate eating local.
This whole roasted cauliflower makes a beautiful centerpiece, but the leftovers are even more delicious the next day and using tandoori spices will fill your kitchen with wonderful aroma. To amp it up, add a melting cheese like cheddar, Swiss or gruyere to the cauliflower during the last few minutes of cooking or until it is melted and slightly bubbly.
Local cauliflower season in Texas does not last long so when I spot beautiful heads of cauliflower and green Romanescos at the farmer’s market, it’s hard to walk past them without wanting to grab a few. Or all of them. Last Saturday, I noticed Eli’s table filled with gorgeous green cabbages and Romanescos. The corner table stand of Heights area farmer Armando Bustamante was spilling over with purple and white cauliflowers so I told him to bring me everything he could not sell to the restaurant after. A few hours later, he arrived with four bus tubs filled with big and small beauties, with many of them having the green jackets (the large leaves surrounding it) still attached. Those green leaves, filled with brassica goodness are perfect to trim and mince then add to stew or sauce bases where you might otherwise use onions or celery. And eating cauliflower every day in a different form is a wonderful way to celebrate eating local.
This whole roasted cauliflower makes a beautiful centerpiece, but the leftovers are even more delicious the next day and using tandoori spices will fill your kitchen with wonderful aroma. To amp it up, add a melting cheese like cheddar, Swiss or gruyere to the cauliflower during the last few minutes of cooking or until it is melted and slightly bubbly.
1 hour and 55 minutes
6
Notes & Variations
- A tandoor is a clay or cement barrel shaped oven where the heat source comes from the bottom from either gas, wood or coal and the walls of the oven are what breads like naans and rotis are directly cooked on. Meats or vegetables can be cooked on skewers that are lowered into the oven.
- To crush the coriander seeds, simply lay on a counter and crush gently with a rolling pin until almost all the seeds are cracked. Or use a mortar and pestle.
- If you have any jackets or leaves of the cauliflower to use, add them to the baking pan when you add the masala. This way they will cook through but remain bright green.
Notes & Variations
- A tandoor is a clay or cement barrel shaped oven where the heat source comes from the bottom from either gas, wood or coal and the walls of the oven are what breads like naans and rotis are directly cooked on. Meats or vegetables can be cooked on skewers that are lowered into the oven.
- To crush the coriander seeds, simply lay on a counter and crush gently with a rolling pin until almost all the seeds are cracked. Or use a mortar and pestle.
- If you have any jackets or leaves of the cauliflower to use, add them to the baking pan when you add the masala. This way they will cook through but remain bright green.
Tags:
Stock Your Pantry
Tags:
Stock Your Pantry
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