TANDOORI CAULIFLOWER Serves 4 INGREDIENTS 1¼ cups plain Greek yoghurt 6 tbs extra-virgin olive oil 2 tbs sweet paprika 1 tsp Spanish smoked paprika (sweet or hot) 1 tbs plus 1 tsp garam masala 2 tsp ground turmeric 1 tsp kosher salt, or more as needed 2 tsp agave syrup (nectar) ¼ tsp ground cayenne pepper 1 medium cauliflower, cored and divided into florets Coriander leaves, for garnish METHOD Preheat the oven to 200°C. Whisk together the yoghurt, oil, the sweet and smoked paprikas, garam masala, turmeric, salt,
agave syrup and cayenne, in a mixing bowl, to form a smooth marinade. Transfer half of it to a small saucepan. Add the cauliflower to the bowl, with the remaining marinade, and toss to coat thoroughly, then transfer those florets to a large rimmed baking sheet. Roast (middle rack) for 25 minutes or until fork-tender. Start checking at 20 minutes. When the
cauliflower is almost done, place the saucepan with the remaining marinade over medium-low heat. Gently cook it until hot, being careful not to let it bubble up or boil. Turn off the heat and cover to keep warm. Pour the warm marinade over the roasted florets, taste and season with more salt as needed. Serve warm, garnished with coriander. Serve with naan, roti or rice.
ROTI PARATHA Makes 8 INGREDIENTS 500g cake flour 5ml salt 30ml soft butter 15ml condensed milk 170ml warm water 100ml melted butter METHOD Place the cake flour and salt into a mixer. Rub the butter into the flour. Dissolve the condensed milk in the warm water and pour this into the mixing bowl. Use the dough hook to work the mixture for a few minutes until the dough is soft and smooth. Divide the dough into 8 portions. Roll each portion into a length. Coil up half the length towards
the centre and then repeat on the opposite side, coiling the length in the opposite direction. The dough should look like an “S”. Fold the one coiled section over the other. Dip the dough in warm melted butter and place on a dinner plate. Repeat until all the dough is coiled and dipped. Cover the dough with plastic
wrap and leave aside for 3 hours or overnight. Press the dough and work it until it is paper-thin. Oil the work surface if necessary and dip your fingers in the melted butter to prevent sticking. Drape the paper-thin dough into a pleated fan and coil tightly. Leave the dough to rest for an hour. Press the dough into a thin round, using your fingertips. Also use the palms of your hand to press the dough into a thin round. Heat a frying pan and cook the rounds on a medium heat. When the roti paratha turns golden brown, flip it over and drizzle a little melted butter over. Flip the roti paratha again and cook until golden brown and crispy.
