10.05.2010

The end of winter


Winter is ending in Sydney – I guess officially it has already ended but the mornings are still fresh and chilly. With winter leaving us, we have to say goodbye to all those comforting, heavy winter foods. As one last hooray to winter I wanted to cook a winterish vegetable that is often overlooked: the cauliflower.
I wanted to cook it tandoori-style and with a lot of spice (since cauliflower is a vegetable that can carry heavy flavours). An Indian ‘tandoor’ is basically a very hot clay oven that gives food the most amazing flavour. It’s a little bit like a wood-fire oven, in that the high temperatures cook the food quickly and impart a smoky quality. Like most people, I don’t have a tandoor but luckily I do have a barbeque grill. Try my recipe for spicy ‘tandoori-style’ cauliflower with mint raita.

tandoori style cauliflower with mint raita
(serves 3/4 as a side)

½ head cauliflower
1 tbsp olive oil
2 cloves of garlic crushed
½ tsp tumeric
1 tsp garam masala
2 red chilies
2 tsp paprika
2 inch piece of ginger – grated
sea salt – pinch
freshly ground black pepper
½ lemon


Chop the cauliflower into florets and pour oil over making sure it gets on every piece. Add all spices, garlic, ginger, salt/pepper and mix. Place onto pre-heated grill at medium heat (if you don’t have a bbq use a hot oven). Cook for 10-15 minutes depending on how soft you like your cauliflower. Once cooked add juice from ½ lemon.

To make the mint raita: take 1 cup of yoghurt (I use an organic low fat yoghurt), add ½ bunch of fresh mint leaves (pick and chop finely), small handful of chopped coriander and salt/pepper to taste. The raita helps cool the palate from the spicy heat of the cauliflower.

3 comments:

  1. Hi, this looks and sounds wonderful. I would like to make it for a small dinner party this weekend. I think I may also make the pea and mint soup - may as well after buying a mint plant! What do you suggest serving this cauliflower and mint raita with to make a full plate? I will probably start the meal with pea/mint soup...

    Just found your blog this morning and can't wait to try some of your recipes. Good on you for following your heart into culinary school. Wish you all the best!

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  2. This looks and sounds wonderful. I'd like to try making it for a small dinner party this weekend. And since I'll purchase a mint plant (which is what we do in Sweden- no "bunches" of herbs- you just buy the whole plant), I may as well make your pea and mint soup too!

    If you don't mind me asking, what do you suggest serving this cauliflower and raita dish with to make a full plate? Assuming that I'll start the meal with your pea/mint soup...

    Just found your blog this morning and can't wait to try some of your recipes! Your photos are gorgeous too. Good on you for following your heart into culinary school. Best wishes in 2011. I look forward to following you here :)

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  3. Hi Beth,
    Thank-you for the lovely words…
    As for your dinner party a few suggestions: you can either make a spicy chicken dish to complement the cauliflower and raita. Chicken biriyani might be a good idea. If you happen to want something vegetarian then I would suggest using chickpeas instead.

    All the best with your party and let me know how it goes!

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