12 August, 2021
Dr. Dave’s Favorite Whole Tandoori Cauliflower with Jeweled Rice Salad
Dr. Dave’s Favorite Whole Tandoori Cauliflower with Jeweled Rice Salad
Check out this Indian spiced whole roasted cauliflower with jeweled rice, pomegranate seeds and crunchy pistachios. This flavor packed recipe makes a show stopping veggie dish to serve friends and family at your next gathering
Servings: 6 people
Ingredients
Cauliflower
- 200 g natural plain yogurt
- 1/2 onion chopped
- 2 cloves garlic chopped
- ginger thumb-sized piece, chopped
- 1 red chili deseeded, chopped
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/2 tsp ground tumeric
- 1 tsp garam masala
- 1/2 lemon juiced
- 1 large cauliflower with an X into the base of the stem
Jeweled Rice Salad
- 6 tbsp olive oil
- 4 onions finely chopped
- 2 cloves garlic crushed
- 2 ginger thumb-sized pieces, grated
- 2 tsp garam masala
- 1/2 tsp ground cinnamon
- 4 tsp dried mint
- 500 g ready-cooked rice
- 50 g pistachios roughly chopped
- 50 g cranberries roughly chopped
- 100 g pomegranate seeds
- flat lead parsley small bunch, chopped
- coriander small bunch, chopped
Dressing
- 2 tbsp extra-virgin olive oil
- 4 tbsp pomegranate molasses
- 2 lemons juiced
Instructions
- Put the yogurt, onion, garlic, ginger, chili, spices, lemon juice and ½ tsp salt into a food processor and whizz until smooth. Layer two big pieces of foil, and put the cauliflower in the middle. Use a sharp knife to carefully stab the cauliflower all over to let heat and the marinade penetrate. Pour over the marinade and use your hands to rub it in really well. Gather up the sides of the foil and crimp to seal, so the cauliflower is completely enclosed. Chill for 6 hours or overnight.
- For the salad, heat the olive oil in a frying pan and add the onions and some seasoning. Cook for 20 minutes over a medium heat, stirring regularly, or until really soft and golden. Stir in the garlic, ginger and spices, and cook gently for 2-3 minutes or until it smells fragrant. Stir in the dried mint and cool slightly. Toss the onions with the rice, pistachios, cranberries and pomegranate seeds, and chill.
- Heat grill until medium-hot. Put the cauliflower, in its foil wrap, onto the grill base-side down. Cook for 15 minutes with the lid down, then unwrap, and cook again with the lid down, basting regularly, until charred all over and the centre is very tender to the point of a knife. Remove onto a plate and cover with foil for 5 minutes to rest.
- Whisk together the dressing ingredients and toss into the rice salad. Tip in the chopped herbs, toss again and serve with the cauliflower and any juices.