Sunday, May 08, 2005

Tandoori-Style Cauliflower

Tandoori-Style Cauliflower (Adapted from CL)

For the cauliflower

1 teaspoon salt
1 tablespoon fresh lemon juice
3 cups water
6 cups cauliflower florets

For the spices

2 cardamom pods
2 whole cloves
1 1" cinnamon stick
1 bay leaf

For the sauce

2 teaspoons canola oil
1 1/2 cups chopped onion
1 tablespoon finely ground almonds
1 1/2 teaspoons grated fresh ginger
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1/4 teaspoon ground red pepper
3 garlic cloves, minced
1/3 cup water
6 tablespoons plain whole milk yogurt
1/4 cup chopped fresh cilantro

To prepare the cauliflower

In a large saucepan, add the salt, juice and water - bring to a boil. Add cauliflower - cover, reduce heat and simmer just until tender, about 3-5 minutes. Drain well.

To make the spice mixture

In a medium skillet, add cardamom, cloves, cinnamon and bay leaf - cook over medium heat until toasted and fragrant, about 2-4 minutes. Place the spices in a spice grinder and process until ground.

To make the sauce

In the same skillet, heat oil over medium. Add onion - cook until lightly browned, about 8 to 10 minutes. . Stir in spice mixture, ground almonds, ginger, turmeric, salt, red pepper and garlic - cook 2 minutes. Remove from heat and let cool slightly.

Preheat oven to 350

Scoop the onion mixture into a blender and add 1/3 cup water - process until almost smooth, scraping down the sides if necessary. Pour the onion mixture back into the skillet - gradually stir in yogurt. Cook over low heat 5 minutes, stirring frequently.

Place the cooked cauliflower in a shallow 2-quart baking dish lightly coated with nonstick spray. Pour the sauce mixture over the cauliflower and toss well to coat. Bake until thoroughly heated and just beginning to brown, about 20 minutes. Scatter with the chopped cilantro before serving.

Makes about 4 to 6 servings.

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