DESCRIPTION:
Sr. Executive Chef Rajeev Basak from Windstar Cruise Line created this delicious Cauliflower Tandoori. Everyone was swooning over it. He offers two ways to cook it, sauté on the stove top or oven roast. I highly recommend doing the oven roast method for maximum flavor.
INGREDIENTS:
4 cups cauliflower florets
2 cups onion, peeled, quartered
2 cups tomatoes, quartered
2 cloves garlic
1 piece fresh ginger, about 2 Teaspoon
1 tablespoon fresh cilantro, optional
2 teaspoon Benson Table Tasty Salt substitute or your favorite salt substitute
1 Jalapeño Chili pepper, halved deseeded
2 teaspoon cashew nuts
1/2 teaspoon Turmeric
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
2 teaspoon paprika powder
1 cup vegetable stock, oil free
3 cups cooked wild rice
PREPARATION:
1-Pre-heat oven to 180 C/350 degrees F. Place onion and tomatoes on separate trays and roast for 12 minutes. Roast ginger, garlic, jalapeño for 5 minutes. Dry roast cashew nuts for 7-8 minutes. Remove from oven and cool.
2-In a Vitamix blender add in roasted onion, garlic, ginger. Add cilantro (optional). Add rest of the ingredients and blend to a smooth paste.
3-Marinade the cauliflower for 2-3 hours with the prepared paste. Pre-heat the oven to 180 C/350 F. Transfer the cauliflower to a baking tray and spread it evenly across the tray and bake for 20 minutes until soft and tender with a slight char.
4-Spoon the wild rice into a ring shaped mold onto the center of the place and gently press with the back of the spoon. Remove the mold and gently place the roasted cauliflower on top of the rice.
5-Garnish with a few sprigs of cilantro leaves. Use the remaining marinade and spoon it on top of the cauliflower and small drops around the plate.
CHEF´S NOTE:
Serve over your favorite grain, like wild rice, brown rice, or Jasmine rice. You can also serve it on thinly sliced cooked potatoes like they did on the cruise ship for lunch one day.
