"Everything about India can be better understood if we accept that there are no generalizations about the country. Every few miles, the language, food, dress, and ways of life change and it's a lan...
- 1 large cauliflower, leaves removed
- 1 teaspoon cumin seeds
- 1 small onion, chopped
- 1 teaspoon ginger-garlic paste
- 2 fresh green chiles, chopped
- 1 teaspoon ground turmeric
- 1/2 teaspoon amchoor (dried mango powder) or 2 teaspoons of lemon juice
- 1/2 teaspoon Chaat Masala
- vegetable oil, for drizzling
- Mint and Cilantro Chutney, to serve
Cut the cauliflower into large steaks about 1/4-inch thick. Rub them with salt on both sides, to season, and set aside for 30 minutes.
Heat a skillet over high heat, add the cumin seeds and dry-toast until they begin to darken and develop an aroma. Remove from the heat and crush to a powder in a mortar and pestle.
Put the onion, ginger-garlic paste, and chiles into a small blender or mortar and pestle and crush to a puree.
Preheat the oven to 400°F and line a baking sheet with foil.
Stir the ground spices into the chile puree and brush the mixture onto both sides of the cauliflower steaks. Drizzle with a couple of teaspoons of oil. Place on the foil-lined baking sheet and bake for 30 minutes, or until tender and golden around the edges.
Remove from the oven and serve hot, with Mint and Cilantro Chutney.
About this recipe
"I love the dramatic appeal of this recipe. The cauliflower must be cooked until just tender to make the most of its crunch and juiciness. This dish is served in north Indian restaurants that have tandoors. It is a fairly new addition to the tandoori repertoire as traditional kebabs were non-vegetarian and modern-day restaurants are catering to vegetarians as well." -- Monisha Bharadwaj from The Indian Cooking Course