A tandoor is actually a type of clay oven and there is a specific combination of spices that is used to give tandoori dishes their characteristic red hue. I love preparing cauliflower in a tandoori masala marinade even though I cook it in a normal electric oven, everyone loves the result. The fact that it is very easy to prepare is a major bonus in my book. Making your own tandoori masala takes this dish to the next level, you can use your masala in marinades like here and sprinkle it on top of the finished dish for extra flavour. Serve with rice, salad and a yoghurt sauce to complete the meal.
1/2 a big cauliflower (about 450 g), washed and cut into big florets
300 ml yoghurt
3cm fresh ginger, peeled and finely grated
1/2 tsp asafetida/hing
1/2 tsp salt or to taste
1/2 tsp ground turmeric
2 tsp home made tandoori masala
1/2 tsp brown sugar
juice of 1 lemon
Blanch the cauliflower florets in a pot of salted water for 2-3 minutes, until barely tender.
Drain and refresh in a bowl of iced water then drain it.
In a large mixing bowl, combine all the ingredients to make a marinade and add the blanched cauliflower florets.
Toss to coat evenly and marinade for a minimum of one hour.
Place marinaded cauliflower in a lightly oiled baking tray.
Pre heat the oven to 200ºC.
Place baking tray in the oven for about 10 minutes until the cauliflower is golden brown and tender.