Chef Rajeev’s Cauliflower Tandoori (Sauté Method)

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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. Here is the sauté method


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 cashew nuts
2 teaspoon Benson Table Tasty Salt Substitute
3 cups cooked wild rice
Fresh cilantro for garnish


1-Add sliced onions and chopped tomato to a medium size sauce pan and dry sauté on medium heat. Add water or broth as needed to prevent sticking. Add garlic, ginger and continue to sauté.
2-Add curry powder and Benson Table Tasty salt Substitute and paprika. Use the back of the spoon to mash the tomatoes. Add vegetable stock and continue to cook.
3-Once the onion and tomatoes are cooked, transfer to a Vitamix blender. Add in the cashews and blend to a smooth paste.
4-Marinade the cauliflower for 2-3 hours with the prepared paste. Pre-heat oven to 180 C/350 F. Transfer the cauliflower in a baking tray and spread it evenly across the tray and bake for 20 minutes until soft and tender with 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.


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.

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