Explore the flavorful, vibrant meals that can be prepared with seasonal vegetables in Leon: Fast Vegetarian (Conran Octopus, 2014). Authors Janet Baxter and Henry Dimbleby believe that delicious, healthy meals don’t require spending hours in the kitchen. Bring family and friends together with simple, globally-inspired recipes, such as the following Tandoori Cauliflower.
To stay ahead of the game, you can prepare the first two steps of this recipe the day before. The cauliflower will also have extra marinating time.
Vegetarian | Wheat-Free | Gluten-Free
Easy Tandoori Cauliflower Recipe
• 1 large cauliflower, cut into florets
FOR THE PASTE
• 2 tablespoons store-bought tandoori paste (or see Tips)
• 2/3 cup plain yogurt
• 1 clove of garlic, crushed
• 1-3/4-inch piece of fresh ginger, grated
• 1 red chile, chopped
• 1 tablespoon chopped fresh cilantro
• salt and freshly ground black pepper
1. Mix together all the paste ingredients in a bowl and season well.
2. Bring a large saucepan of salted water to a boil. Add the cauliflower florets and blanch for 3 minutes, then refresh in cold water and drain. Put the cauliflower into a bowl, add the paste, and set aside to marinate for at least 15 minutes.
3. When ready to cook, heat the oven to 350 degrees F. Put the cauliflower into a roasting pan and put into the oven for 15-20 minutes, or until it is tender.
The recipe above uses a store-bought tandoori paste, but if you have the time and all the following spices on hand, you can easily make your own:
HOMEMADE TANDOORI PASTE
• 1 teaspoon ground turmeric
• 3 cloves of garlic, crushed
• 1 tablespoon fresh ginger, grated
• 2 tablespoons lime juice
• 1 teaspoon chile powder
• 2 teaspoons paprika
• 1/2 teaspoon ground cumin
• 1 tablespoon garam masala
• 1 teaspoon salt
Blend all the spices together to form a paste, then use in the recipe above.
Looking for more exotic flavor? Try Leon’s Warm Soba Noodle Salad.
This excerpt has been reprinted with permission from Leon: Fast Vegetarian by Janet Baxter & Henry Dimbleby and published by Conran Octopus, 2014.