Whole tandoori cauliflower with jewelled rice salad
- Preparation and cooking time
- Total time
- + overnight marinating
- A little effort
- Serves 6
Skip to ingredients
- 200g natural yogurt
- ½ onionchopped
- 2 cloves garlicchopped
- a thumb-sized piece gingerchopped
- 1 red chillideseeded and chopped
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp smoked paprika
- ½ tsp ground turmeric
- 1 tsp garam masala
- ½ lemonjuiced
- 1 large cauliflowerwith an X cut into the base of the stem
JEWELLED RICE SALAD
- 6 tbsp olive oil
- 4 onionsfinely chopped
- 2 cloves garliccrushed
- 2 thumb-sized pieces gingergrated
- 2 tsp garam masala
- ½ tsp ground cinnamon
- 4 tsp dried mint
- 2 x 250g pouches ready-cooked rice
- 50g pistachiosroughly chopped
- 50g dried cranberriesroughly chopped
- 100g pomegranate seeds
- a small bunch flat-leaf parsleychopped
- a small bunch corianderchopped
DRESSING
- 2 tbsp extra-virgin olive oil
- 4 tbsp pomegranate molasses
- 2 lemonsjuiced
Nutrition: per serving
- kcal496
- fat23.1g
- saturates3.7g
- carbs55g
- sugars29.5g
- fibre10.3g
- protein12.1g
- salt1.1g
Method
step 1
Put the yogurt, onion, garlic, ginger, chilli, spices, lemon juice and ½ tsp salt into a food processor and whizz until smooth. Layer two big pieces of foil, and put the cauliflower in the middle. Use a sharp knife to carefully stab the cauliflower all over to let heat and the marinade penetrate. Pour over the marinade and use your hands to rub it in really well. Gather up the sides of the foil and crimp to seal, so the cauliflower is completely enclosed. Chill for 6 hours or overnight.
step 2
For the salad, heat the olive oil in a frying pan and add the onions and some seasoning. Cook for 20 minutes over a medium heat, stirring regularly, or until really soft and golden. Stir in the garlic, ginger and spices, and cook gently for 2-3 minutes or until it smells fragrant. Stir in the dried mint and cool slightly. Toss the onions with the rice, pistachios, cranberries and pomegranate seeds, and chill.
step 3
Heat a BBQ until medium-hot (see cook’s notes). Put the cauliflower, in its foil wrap, onto the BBQ base-side down. Cook for 15 minutes with the lid down, then unwrap, and cook again with the lid down, basting regularly, until charred all over and the centre is very tender to the point of a knife. Remove onto a plate and cover with foil for 5 minutes to rest.
step 4
Whisk together the dressing ingredients and toss into the rice salad. Tip in the chopped herbs, toss again and serve with the cauliflower and any juices.
