Monday, 12 December 2016

Tandoori Cauliflower Wedges

Tandoori Cauliflower Wedges

These are gorgeous: serve just as they are as a side, or maybe with plain yoghurt, or turn them into a starter or light meal in their own right by serving with a bowl of rice. Serves four as a side dish.


- 1 large cauliflower (1kg), leaves left on, first cut in half vertically through the root (so each half stays intact) and then each half cut vertically into 4 thick wedges

- 50g ghee

- 50g tandoori paste (see recipe)

- 1 small preserved lemon, seeds discarded, flesh and skin finely chopped

- 1½ tsp honey

- Salt

- 30g flaked almonds, lightly toasted


- Heat the grill to its highest setting.

- Put the cauliflower in a large bowl. Put the ghee, paste, lemon, honey and half a teaspoon of salt in a small saucepan and put on a high heat. Stir until the ghee melts, then pour over the cauliflower wedges. Mix well (don’t worry if the wedges break up slightly), then arrange on a large oven tray. Put the tray under the grill about 10cm away from the heat source, and cook, turning regularly, for about 25 minutes, until charred all over and cooked through.

- Put the charred cauliflower wedges (and any bits and pieces that have broken off) on a large serving plate, scatter over the flaked almonds and serve hot.



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