Tandoori Cauliflower

Ingredients

• Hide ingredients for ½ recipe Tandoori Marinade II 1 ½ recipe Tandoori Marinade II (opens in new tab) ½ recipe Tandoori Marinade II
  • 1 ½ to 2 teaspoons salt (½ teaspoon per pound of meat)
  • 1 teaspoon Kashmiri chili powder or cayenne pepper
  • Finely grated zest of 3 lemons
  • ⅓ cup lemon juice
  • ¾ cup plain whole-milk Greek yogurt
  • 2 tablespoons dried fenugreek leaves, ground or finely crumbled with your fingers
  • 1 ½ teaspoons ground turmeric
  • (½ to 1 teaspoon Kashmiri chili powder or cayenne pepper)
  • 1 cup whole-milk plain yogurt
  • Finely grated zest of 1 lemon
  • ¼ cup lemon juice
  • 6 garlic cloves, minced or grated on a rasp grater
  • One 2-inch piece ginger, peeled and minced or grated on a rasp grater
  • 2 tablespoons sweet paprika
  • 1 tablespoon ground turmeric
  • 2 teaspoons salt
  • (1 teaspoon ground fenugreek leaves)
  • 1 teaspoon cayenne pepper

  Sub-recipe steps

  1. Place the meat to be marinated in a bowl and sprinkle evenly with: 1 ½ to 2 teaspoons salt (½ teaspoon per pound of meat)
  2. Add and thoroughly combine with: 1 teaspoon Kashmiri chili powder or cayenne pepper; Finely grated zest of 3 lemons; ⅓ cup lemon juice
  3. Add and toss to coat with: ¾ cup plain whole-milk Greek yogurt; 2 tablespoons dried fenugreek leaves, ground or finely crumbled with your fingers; 1 tablespoon Garam Masala; 1 ½ teaspoons ground turmeric; (½ to 1 teaspoon Kashmiri chili powder or cayenne pepper)
  4. Cover and marinate, refrigerated, for at least 2 hours and up to overnight (or as directed in individual recipes). Before cooking the meat, use your fingers to wipe off excess marinade.
  5. About 1 ¼ cups
  6. When roasting and broiling indoors, we use smoked paprika in place of the sweet paprika to make up for the lack of grilled flavors.
  7. Whisk together in a large bowl: 1 cup whole-milk plain yogurt; Finely grated zest of 1 lemon; ¼ cup lemon juice; 2 tablespoons Garam Masala or curry powder; 6 garlic cloves, minced or grated on a rasp grater; One 2-inch piece ginger, peeled and minced or grated on a rasp grater; 2 tablespoons sweet paprika; 1 tablespoon ground turmeric; 2 teaspoons salt; (1 teaspoon ground fenugreek leaves); 1 teaspoon cayenne pepper
  8. Use to marinate as directed in version I.
• 1 large head cauliflower (about 2 pounds)
• Hide ingredients for Naan 1 Naan (opens in new tab) Naan
  • 2 cups (265g) bread flour
  • ½ teaspoon salt
  • 1 ⅛ teaspoons active dry yeast
  • ¾ cup plain yogurt (180g) or buttermilk (185g), at room temperature
  • 2 tablespoons butter (30g), melted
  • 1 teaspoon to 1 tablespoon water, as needed
  • 2 tablespoons butter, melted
  • (2 tablespoons minced green onions or garlic)
  • (Melted butter)

  Sub-recipe steps

  1. Combine in a large bowl or a stand mixer fitted with the dough hook: 2 cups (265g) bread flour; ½ teaspoon salt; 1 ⅛ teaspoons active dry yeast
  2. Add: ¾ cup plain yogurt (180g) or buttermilk (185g), at room temperature; 2 tablespoons butter (30g), melted; 1 teaspoon to 1 tablespoon water, as needed
  3. Mix by hand or on low speed until a soft ball of dough forms. Knead for about 10 minutes by hand or on low to medium speed, until the dough is smooth and elastic. Transfer the dough to an oiled bowl and turn once to coat with oil. Cover with plastic wrap and let rise until nearly doubled, about 1 ½ hours.
  4. Position a rack in the lowest position in the oven and place a baking stone, steel, or inverted heavy-gauge baking sheet on the rack. Preheat the oven to 475°F for 45 minutes.
  5. Meanwhile, divide the dough into 4 equal pieces. Roll into balls, cover, and let rest for 10 minutes. Roll out each ball of dough on a very lightly floured surface to an oval 8 to 10 inches long and ¼ inch thick. Brush the tops with: 2 tablespoons butter, melted
  6. If desired, sprinkle on top: (2 tablespoons minced green onions or garlic)
  7. Place as many dough ovals as will fit without touching each other directly on the baking stone, steel, or sheet and bake until each oval is puffy and deeply browned on the bottom, 6 to 7 minutes. Remove from the oven. If desired, brush the naan with: (Melted butter)
  8. Place in a cloth-lined basket and keep covered. Bake the remaining breads. Serve warm.
• Cooked basmati rice
• Chopped cilantro