BBQ Tandoori Cauliflower

By sarah_carroll

Ingredients

• For the fried onion rings:
• 4 baby cauliflowers, trimmed and cut into large florets
• 300 ml thick Greek-style yoghurt
• 3 cm ginger, peeled and finely grated
• 3 garlic cloves, peeled and finely crushed
• ½ tsp sea salt, or to taste
• ½ tsp ground turmeric
• 1 tsp hot chilli powder, or to taste
• 1 ½ tsp garam masala
• ½ tsp ground coriander
• 1 tsp chaat masala
• 2-3 tbsp vegetable oil
• 2 onions, peeled and cut into rings
• 3 tbsp tomato pure
• Sea salt and freshly ground black pepper
• 1 tsp garam masala
• ½ tsp chaat masala
• Handful of coriander leaves, to garnish

Preparation

Step 1

. Blanch the cauliflowers in a pot of salted water for 2-3 minutes until barely tender. Drain and refresh in a bowl of iced water. Drain again. In a large mixing bowl, combine all the remaining ingredients to make a marinade. Add the blanched cauliflower florets and toss well to coat. Place them on a lightly oiled baking tray and loosely cover with foil or cling film. Chill for a few hours to allow the flavours to infuse.

2. When ready to cook, preheat the oven to 200°C/Fan 180°C/Gas 6. Uncover the baking tray and place in the oven for 8-10 minutes until the cauliflower is golden brown and tender when pierced with a knife.

3. While the cauliflower is in the oven, fry the onion rings. Heat the oil in a pan until hot then add the onion rings, tomato pure and a pinch each of salt and pepper. When the onions are soft and golden brown, after about 6-8 minutes, and with the occasional stir, add the garam and chaat masalas. Stir well and fry for another minute. Take the pan off the heat and keep warm. Serve the cauliflower tandoori with the onions spread over the top and garnished with the coriander leaves.

To barbecue
Preheat your barbecue in the usual way until it reaches the correct temperature. Cook turning once, bearing in mind you may have to adjust the cooking time slightly depending on how hot your barbecue is or how near the heat source the food is placed.