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

 

Marinade

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.

Pizza Bases

Caramelized Onion Base

2 ailsa craig onions

1 Tb butter

leaves from 1 sprig of thyme or parsley, chopped (optional)

1 clove garlic, crushed (optional)

¼ c dry white wine

Salt and pepper to taste

Chop onions into ¼ in. slices, and add into large saucepan along with butter and simmer over very low flame. Stir occasionally, and cook 15-25 minutes until onions turn golden and slightly browned. Add herbs and/or garlic if desired and continue cooking for a few minutes. Add wine to deglaze pan, turn off flame, and stir to remove fond (brown bits stuck to the bottom.) Add salt and pepper to taste.

Toppings to pair with:

Roasted golden beets, chevre, and prosciutto or walnuts

Fennel, crabapple, mushroom, and sausage or walnuts

Cream Sauce

½ c heavy whipping cream (preferably Strauss)

½ c grated pecorino romano (ideally made from sheep’s milk)

1-3 cloves garlic, crushed

1 tsp. dried oregano (optional)

Pinch of red pepper flakes (optional)

Salt and pepper to taste

Simmer cream, pecorino, and garlic in sauce pan over very low flame. Stir frequently. Meanwhile toast optional oregano until fragrant and add along with optional red pepper flakes to mandatory white sauce. Turn off flame when cheese is incorporated (4 minutes max).

Toppings to pair with:

Broccolini, mushroom, sun dried tomato, and onion or leek

Roasted cauliflower, mushroom, leek and gruyere

Roasted Romanesco Cauliflower Pasta with Cream Sauce

Roasted Romanesco Cauliflower Pasta with Cream Sauce

1 head romanesco cauliflower

1-2 super marconi peppers

1-2 carrot roots

2 leeks, sliced finely

¼ lb shiitake mushroom (or other gourmet variety)

4-5 cloves garlic

2 tb butter

½ c dry white wine

1 ½ c heavy whipping cream

½  c pecorino romano, grated

Parsley, chopped fine.

Pasta (we like capellini)

This is a quick recipe, besides the one hour of roasting. Take advantage of the hot oven to roast some beets for an accompanied salad.

Preheat oven 375º F. Cut the romanesco cauliflower in half, and place face down in a large, coverable pan suitable for roasting (glass or other). Spilt peppers, de-stem and deseed, and add along with carrots. Drizzle vegetables with olive oil. Chuck in the oven for 30 min.

Uncover your roasting vegetables, and raise oven heat to 400º F for 15 min.

Snap off shiitake heads from stems, and chop the stems finely. Chop garlic, and mash with side of knife or garlic press.

Melt 2 tb butter in a large skillet. Add leeks, finely chopped mushroom stems, and mushroom heads for 10 min. Add garlic with ¼ c wine (reserve the other ¼ cup), and turn the flame off.

Remove roasted vegetables from oven and add ¼ c wine to cleanse pan. Cut romanesco florets off the central rib, and slice the central rib thinly. Slice the roasted peppers ¼ in thin. Scrape up the remnants soaking in the wine, and add everything to the skillet.

Warm skillet and add cream and most of pecorino romano, careful not to boil. Stir in most of parsley, and cook 2-3 minutes, stirring as needed.

Top with rest of parsley and pecorino romano and serve.