Punjab x Spain
Tandoori cauliflower with peanut romesco
A whole cauliflower in a tandoori coat, lounging on a Catalan red pepper sauce. Carve it like a roast.
75 minTime
15 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original384kcalsame
15 gproteinsame
10 gfibresame
75minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Trim the cauliflower leaves, keeping it whole. Simmer in a large pot of salted water at a gentle boil for 8 minutes, then drain upside down for 10 minutes.
- 2Mix the hung curd, ginger garlic paste, chilli, garam masala, kasuri methi, lemon, mustard oil and salt. Coat the cauliflower all over, pushing it into the gaps.
- 3Roast the cauliflower in the oven at 220°C for 40 minutes. Put the peppers and tomatoes on another tray for the first 25 minutes.
- 4Peel the peppers and blend with the tomatoes, peanuts, garlic, bread, paprika, vinegar, olive oil and salt. Blend until thick and slightly grainy, not smooth.
- 5Spread the romesco on a platter, set the cauliflower on top, dust with chaat masala and scatter coriander. Cut into wedges at the table.
Serve it like this
Swoosh a wide circle of romesco on a round platter, set the whole cauliflower in the centre, and scatter coriander and a few crushed peanuts around it.
