Tandoori Roasted Cauliflower

Instructions

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Cook Within: Our tandoori spice blend is made with 4 parts each sweet paprika and garam masala, and 1 part each curry powder, ground cumin, and When rolling flatbreads, prevent sticking by using reserved bench flour to dust every point of contact, including your hands, rolling pin, work surface, and dough itself.
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Forming ovens from mud or clay is as: ancient as cooking itself, and the word “tandoor” has roots in Babylonia.
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Remove leaves from cauliflower head, halve, and: quarter each half into wedges. Using your hands, peel orange while keeping fruit whole. Cut orange into ¼” slices across equator. Mince cilantro (stems can also be minced). Mince garlic. Peel and halve shallot. cilantro, 1 tsp. tandoori spice, and ½ tsp. salt. Set aside for flavors to marry. Set aside ¼ cup flour. This “bench flour” will be used later to prevent dough from
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Prepare the Naan Dough: Add flour, buttermilk, 1 Tbsp. olive oil, and ½ tsp. a slightly sticky dough. Dust a clean work surface with reserved bench flour. Transfer dough to floured surface and knead 2-3 minutes, folding dough over on itself and pressing down with heel of your hand. Dough is ready when only slightly sticky and springs back when pressed. Divide dough into six balls. Roll each dough ball into an oval with a floured rolling pin or bottle, about 8” by 4” and ⅛” thick.
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Roast the Cauliflower: with 2 Tbsp. olive oil, remaining tandoori seasoning, 1 tsp. salt, and ¼ tsp. pepper. Rub each cauliflower piece to evenly distribute oil and seasoning. Spread in a single layer and roast 18-22 minutes, or until tender and browned. Remove from oven and set aside.
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Cook the Naan Dough: Place two pieces of naan dough in hot pan (no need for oil) and cook 3 minutes, or until dark brown and slightly charred. Flip and cook 2 more minutes. Remove from pan, stack, and wrap loosely with foil. Repeat with remaining dough. Remove pan from burner. Add butter and garlic to pan off heat and let melt. Brush each piece of naan with garlic butter and
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Marinate the Oranges: Toss shallots (to taste), remaining cilantro, 1 tsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper together in a toss together. Set aside to marinate.
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Plate the Dish: Place a serving of orange salad and cauliflower on a plate. Top cauliflower with yogurt sauce or serve on side. Use naan flatbread to sop up extra sauce, or fill recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts by half. not alone. Natural chemicals present in cilantro can taste “soapy” to some eaters. Feel free to omit from this recipe. twice. Half is added to yogurt sauce and remainder goes in used twice. 1 tsp. is added to yogurt sauce and remainder coats cauliflower. • Be sure to reserve ¼ cup flour before making naan flatbread to dust work surfaces. • Shallots bring a slightly assertive onion-garlic flavor when used raw. Use to taste when adding to the recipe before you start–we promise it will be time
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Remove leaves from cauliflower head, halve, and

Ingredients

Instructions