Tandoor-Baked Cauliflower and Kohlrabi

Tandoor-Baked Cauliflower and Kohlrabi

altered from “The Food of India: Authentic Recipes from the Spicy Subcontinent”

This recipe involves a bit of prep time, but in the end, it’s a nice way to enjoy grilling outside with your cauliflower and kohlrabi in the summer with or without a tandoor oven.

2 small heads cauliflower

2 stems kohlrabi

1 tsp malt vinegar

1 tsp turmeric powder

¼ tsp mace powder

a pinch of salt



1 ½ c yogurt

2 tsp crushed garlic

1 ½ tsp crushed ginger

1 Tb chili paste

½ tsp Garam Masala

1 ½ Tb oil

2 tsp malt vinegar

Pour yogurt into cheesecloth and hang above your sink or a bowl for 5 hours. Alternatively, place in a paper-lined coffee filter over a jar. We’ve skipped this step in the past, and the result is still pretty good.

Divide cauliflower into four florets and prick the stems with a fork to allow the seasonings to penetrate. Peel kohlrabi, and divide lengthwise into fourths, then slice ½ inch thick. Prick as well. Heat a pan with a shallow layer of water and when boiling, add the cauliflower, kohlrabi, vinegar, salt, and turmeric. Boil the vegetables until just tender, drain and allow to cool.

Combine all the marinade ingredients and mix in the vegetables. Leave to marinade for 1 ½ hours. Skewer the kohlrabi pieces. Cook the cauliflower and kohlrabi skewers under a very hot grill or over charcoal until tender and golden brown. Sprinkle with mace and Garam Masala before serving hot.