Tandoori Cauliflower

By LRay

Former chef Russell Cook's bold treatment transforms cauliflower into a salty, spicy party snack guaranteed to quickly disappear. Store-bought tandoori paste saves time and packs all the flavor you need.

Ingredients

• 4 garlic cloves, minced
• 2 tablespoons red wine vinegar
• 2 tablespoons tandoori paste
• 1 medium head of cauliflower (about 1 1/2 pound), cut into bite-size florets (about 4 cups)
• 1 cup cornstarch
• Kosher salt
• Tandoori masala (optional)

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Whisk garlic, vinegar, tandoori paste, and 2 tablespoons oil in a large bowl to blend. Add cauliflower and toss to fully coat florets. Marinate at room temperature for at least 1 hour, or cover and chill overnight.

Attach deep-fry thermometer to the side of a large heavy pot. Pour in oil to a depth of 1 inch. Heat oil over medium heat to 350° degrees fahrenheit.

Place cornstarch in a medium bowl. Working with a few florets at a time, toss cauliflower in cornstarch, then transfer to a coarse-mesh sieve, shaking excess cornstarch back into bowl. Place florets on a rimmed baking sheet.

Working in batches, fry florets until light golden and crispy, 3-4 minutes per batch. Transfer to a paper towel-lined plate to drain. Season with salt and dust with tandoori masala, if desired.