Grilled Tandoori Cauliflower Wraps
- Level: Intermediate
- Yield: 4 servings
- Total: 2 hr (plus marinating)
- Active: 1 hr 30 min
Ingredients
For the Cauliflower:
1/2 cup plain yogurt
1/4 teaspoon vegetable oil
2 tablespoons ginger-garlic paste
2 tablespoons tandoori masala
2 tablespoons dried fenugreek leaves
1 1/2 teaspoons ground turmeric
1 teaspoon garam masala
Kosher salt and freshly ground pepper
1 pound cauliflower florets
Lemon juice and chaat masala, for sprinkling
Naan, for serving (recipe follows)
For the Raita:
1 cup plain yogurt
1/2 cup grated cucumber
1/2 teaspoon chaat masala
1/4 teaspoon sugar
Kosher salt
For the Mango Slaw:
Vegetable oil, for the grill
1 green mango, peeled, pitted and cut into wide planks
1 red bell pepper, seeded and cut into 4 large pieces
1/4 teaspoon jalapeño paste (or minced jalapeño)
2 curry leaves, finely chopped
1/4 teaspoon finely chopped fresh ginger
1/2 teaspoon finely chopped fresh cilantro
1 teaspoon fresh lime juice, plus wedges for serving (optional)
1/4 teaspoon sugar
Kosher salt
Naan:
2 1/3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons kosher salt
1 tablespoon sugar
1/4 cup plain yogurt
2 tablespoons unsalted butter, melted
Vegetable oil, for the grill
Directions
- Marinate the cauliflower: Combine the yogurt and vegetable oil in a large bowl. Stir in the ginger-garlic paste, tandoori masala, fenugreek, turmeric and garam masala and season with salt and pepper. Add the cauliflower and stir to coat thoroughly. Cover and refrigerate 2 hours or overnight.
- Meanwhile, make the raita: Combine the yogurt, cucumber, chaat masala, sugar and 1/2 teaspoon salt in a small bowl. Refrigerate until ready to serve.
- Make the mango slaw: Preheat a grill to medium high and oil the grates. Grill the mango and bell pepper, turning occasionally, until softened and charred, 6 to 8 minutes for the mango and 8 to 12 minutes for the bell pepper. Remove from the grill and thinly slice into matchsticks.
- Combine the jalapeño paste, curry leaves, ginger, cilantro, lime juice, sugar and 1/4 teaspoon salt in a medium bowl. Add the mango and bell pepper and toss to combine.
- Increase the grill heat to high. Place the cauliflower florets on the hot grill, cover and cook 5 minutes. Uncover and cook, turning occasionally, until the cauliflower is tender and well marked, 5 to 8 more minutes. Remove the cauliflower from the grill and sprinkle with lemon juice and chaat masala.
- Serve the cauliflower on the naan. Top with the raita and mango slaw. Serve with lime wedges, if desired.
Naan:
- Whisk the flour, baking powder, baking soda, salt and sugar in a large bowl. Stir in the yogurt and melted butter with your hands or a wooden spoon until combined. If the dough is too dry, add water, about 1 tablespoon at a time, until the dough comes together (you may need up to 1/2 cup water).
- Knead the dough in the bowl until it bounces back when you press it, about 2 minutes. Divide the dough into 4 balls and let rest, covered, 30 minutes.
- Preheat a grill to medium high. Roll out each ball of dough until 1/8 inch thick. Generously oil the grill grates. Grill the naan until dry around the edges and charred, 30 seconds to 1 minute per side.