Tandoori Cauliflower & Nuts Pulaao | Tandoori Gobhi Pulaao

Tandoori cauliflower & nuts pulaao is a complete wholesome meal with a myriad of textures and flavours and is surprisingly easy to put together. For people making better liftestyle choices and decisions to go gluten-free ,vegetarian, vegan or all three, apart from the mock meat choices , some veggies that are fast becoming favourites are eggplant, avocados, sweet potato and last but not the least, cauliflower! Now, you have all kinds of cauliflower recipes like gluten-free cauliflower pizza and cauliflower rice for people watching their calories. I have been meaning to try both recipes but for one reason or another haven’t been able to. But I am so glad I tried this tandoori cauliflower and nuts pulaao recipe. It is an easy make ahead meal in case you are planning any gatherings. You can make and refrigerate the entire pulaao a day ahead or just prepare the tandoori gobhi. Even if I say so myself and although I have other pulaao recipes on the blog, this one is like no other! The roasted tandoori cauliflower is bursting with flavours and its crispy chewiness complements the softness of perfectly cooked buttery long grained basmati rice while the nuts impart a lovely crunch. One really doesn’t need anything much apart from some plain yogurt or raita on the side to make this a complete meal.

Some important tips to perfect the pulaao:

  1. Use long grained basmati rice for best results
  2. Wash well and soak the rice for half an hour before cooking
  3. Avoid cooking rice in the microwave or pressure cooker to keep the grains intact and avoid excessive moisture and clumpy rice which is a complete no-no for a great tasting pulaao
  4. Add a few tablespoons of oil or butter in the rice water while it is boiling. This helps to keep the grains intact and avoids clumping
  5. After you drain the rice spread it out in a flat baking sheet lined with buttered baking paper . This keeps the rice grains intact and because the grains continue to cook for sometime after being drained too, this helps in even cooking and avoids clumping
  6. Cut the cauliflower florets a little bigger than bite size as they will shrink while roasting and very small sized florets would not impart much texture to the pulaao

Tandoori Cauliflower & Nuts Pulaao | Tandoori Gobhi Pulaao

Ingredients:  

For Tandoori Cauliflower Marinade 
  • Medium sized Cauliflower – 1 
  • Hung curd- 2.5 cups
  • Ginger-garlic paste- 1/2 tbsp
  • Red Chilli Powder- 1/2 tsp
  • Tandoori Chicken Masala or Garam Masala- 1/2 tsp
  • Turmeric Powder- 1/2 tsp
  • Coriander Powder- 1 tsp
  • Amchoor Powder- 1/2 tsp
  • Ajwain or Carom seeds- 1/2 tsp
  • Kasoori Methi- 1tsp
  • Besan- 2 tbsp
  • Lemon juice- 2 tsp
  • Vegetable Oil – 1 tbsp and some extra
  • Salt- 1.5 tsp or as per taste
For Nuts Pulaao
  • Basmati Rice (washed and pre-soaked in water for half an hour) – 1 cup
  • Water- 4 cups
  • Mint leaves, julienned – 1.5 tbsp
  • Small Red Onion, slivered – 1
  • Green chilli, slit in half – 2
  • Lemon juice- 2.5 tbsp
  • Tandoori Chicken Masala- 1 tsp
  • Red Chilli flakes – 1/4 tbsp
  • Coarsely Chopped Almond- 1.5 tbsp
  • Coarsely Chopped Pistachios – 1 tbsp
  • Coarsely Chopped Cranberries -1 tbsp
  • Coarsely Chopped Raisins- 1 tbsp
  • Cashews, halved vertically – 1.5 tbsp
  • Dried Bay Leaf -1
  • Star Anise -1
  • Green Cardamom- 2
  • Saffron- 4-6 strands
  • Milk- 1tbsp
  • Pomegranate arils- 1.5 tbsp
  • Vegetable Oil- 2 tbsp
  • Ghee or Butter – 1 tbsp
  • Salt- 2 tsp or as per taste

Instructions:

For Tandoori Cauliflower
  1. Prepare hung curd by placing regular yogurt in a muslin cloth and placing it on a sieve over a bowl. Refrigerate for 1-2 hours so 70% of the whey drains
  2. In the meantime separate the cauliflower florets into medium size (keeping them as uniformly sized as possible for even baking) and soak in boiling salted water(turning off the heat once water comes to boil) for 5-7 minutes
  3. Drain water and run cold water over the florets, pat dry on a kitchen towel and keep aside 
  4. In a separate bowl whisk together all the ingredients for the marinade (including the hung curd); the marinade should not be too runny or coating the cauliflowers  evenly would get tricky 
  5. Check for seasonings and adjust as per taste 
  6. Marinate for approximately 2 hours or overnight in a refreigerator 
  7. To bake, preheat the oven to 200 degrees
  8. Prepare a baking tray, lining it with foil and brushing some oil on the tray
  9. Neatly line the marinated florets on the tray and brush some more oil on them
  10. Bake in preheated oven for 30 minutes or until the florets are cooked through; halfway through the process, turn over the florets for even baking
  11. Keep aside once done while you prepare the rice
For Nuts Pulaao
  1. Toast the chopped nuts, raisins and cranberries in 1tsp ghee and keep aside 
  2. Heat 1 tbsp milk, add saffron strands and keep aside
  3. Prepare a wide baking tray , lined with foil and keep aside
  4. In a bowl, whisk together lime juice, 1/2 tsp salt, tandoori chicken masala and chilli flakes and keep aside
  5. Bring 4 cups water to boil in a deep wok, reduce flame to medium and add bay leaf, star anise and green cardamoms and 1.5 tsp salt
  6. Then add the pre-soaked rice and 2 tbsp vegetable oil and give it a gentle stir
  7. Let the rice cook in this flavoured water on a low flame till it is 90% done, i.e. it isn’t completely soft and does not squish easily between two fingers 
  8. Turn off heat and using a strainer, scoop out the rice and evenly spread it on the baking tray; keep aside 
  9. In a thick bottomed wok, heat 1 tbsp ghee or butter and add onions, mint leaves and green chilies; cook on a medium flame till the onions are nice and brown
  10. Add the cooked flavoured rice along with saffron milk and baked cauliflower florets and give everything a very gentle mix using a wooden spatula
  11. Add the tandoori-lime vinaigrette followed by toasted nuts, dried fruit and mix well slowly and gently; check for salt and adjust as per taste
  12. Garnish with mint leaves and pomegranate arils and enjoy as is or with a side of beetroot raita.

Watch below the video recipe for Tandoori Cauliflower and Nuts Pulaao:

Tandoori Cauliflower & Nuts Pulaao | Tandoori Gobhi Pulaao

Prep Time: 3 hours

Cook Time: 1 hour

Total Time: 4 hours

Yield: 100

Serving Size: 4

Ingredients

    For Tandoori Cauliflower Marinade
  • Medium sized Cauliflower - 1
  • Hung curd- 2.5 cups
  • Ginger-garlic paste- 1/2 tbsp
  • Red Chilli Powder- 1/2 tsp
  • Tandoori Chicken Masala or Garam Masala- 1/2 tsp
  • Turmeric Powder- 1/2 tsp
  • Coriander Powder- 1 tsp
  • Amchoor Powder- 1/2 tsp
  • Ajwain or Carom seeds- 1/2 tsp
  • Kasoori Methi- 1tsp
  • Besan- 2 tbsp
  • Lemon juice- 2 tsp
  • Vegetable Oil - 1 tbsp and some extra
  • Salt- 1.5 tsp or as per taste
  • For Nuts Pulaao
  • Basmati Rice (washed and pre-soaked in water for half an hour) - 1 cup
  • Water- 4 cups
  • Mint leaves, julienned - 1.5 tbsp
  • Small Red Onion, slivered - 1
  • Green chilli, slit in half - 2
  • Lemon juice- 2.5 tbsp
  • Tandoori Chicken Masala- 1 tsp
  • Red Chilli flakes - 1/4 tbsp
  • Coarsely Chopped Almond- 1.5 tbsp
  • Coarsely Chopped Pistachios - 1 tbsp
  • Coarsely Chopped Cranberries -1 tbsp
  • Coarsely Chopped Raisins- 1 tbsp
  • Cashews, halved vertically - 1.5 tbsp
  • Dried Bay Leaf -1
  • Star Anise -1
  • Green Cardamom- 2
  • Saffron- 4-6 strands
  • Milk- 1tbsp
  • Pomegranate arils- 1.5 tbsp
  • Vegetable Oil- 2 tbsp
  • Ghee or Butter - 1 tbsp
  • Salt- 2 tsp or as per taste

Instructions

    Making Tandoori Cauliflower
  1. Prepare hung curd by placing regular yogurt in a muslin cloth and placing it on a sieve over a bowl. Refrigerate for 1-2 hours so 70% of the whey drains
  2. In the meantime separate the cauliflower florets into medium size (keeping them as uniformly sized as possible for even baking) and soak in boiling salted water(turning off the heat once water comes to boil) for 5-7 minutes
  3. Drain water and run cold water over the florets, pat dry on a kitchen towel and keep aside
  4. In a separate bowl whisk together all the ingredients for the marinade (including the hung curd); the marinade should not be too runny or coating the cauliflowers evenly would get tricky
  5. Check for seasonings and adjust as per taste
  6. Marinate for approximately 2 hours or overnight in a refreigerator
  7. To bake, preheat the oven to 200 degrees
  8. Prepare a baking tray, lining it with foil and brushing some oil on the tray
  9. Neatly line the marinated florets on the tray and brush some more oil on them
  10. Bake in preheated oven for 30 minutes or until the florets are cooked through; halfway through the process, turn over the florets for even baking
  11. Keep aside once done while you prepare the rice
  12. Making the Pulaao
  13. Toast the chopped nuts, raisins and cranberries in 1tsp ghee and keep aside
  14. Heat 1 tbsp milk, add saffron strands and keep aside
  15. Prepare a wide baking tray , lined with foil and keep aside
  16. In a bowl, whisk together lime juice, 1/2 tsp salt, tandoori chicken masala and chilli flakes and keep aside
  17. Bring 4 cups water to boil in a deep wok, reduce flame to medium and add bay leaf, star anise and green cardamoms and 1.5 tsp salt
  18. Then add the pre-soaked rice and 2 tbsp vegetable oil and give it a gentle stir
  19. Let the rice cook in this flavoured water on a low flame till it is 90% done, i.e. it isn’t completely soft and does not squish easily between two fingers
  20. Turn off heat and using a strainer, scoop out the rice and evenly spread it on the baking tray; keep aside
  21. In a thick bottomed wok, heat 1 tbsp ghee or butter and add onions, mint leaves and green chilies; cook on a medium flame till the onions are nice and brown
  22. Add the cooked flavoured rice along with saffron milk and baked cauliflower florets and give everything a very gentle mix using a wooden spatula
  23. Add the tandoori-lime vinaigrette followed by toasted nuts, dried fruit and mix well slowly and gently; check for salt and adjust as per taste
  24. Garnish with mint leaves and pomegranate arils and enjoy as is or with a side of beetroot raita.
https://onewholesomemeal.com/tandoori-cauliflower-nuts-pulaao-tandoori-gobhi-pulaao/

And before you leave, do not forget to check out some more delicious rice recipes:

Cheesy Veggie Rice

Kimchi Flavoured Brown Rice

Brown and Wild Rice Citrus Salad

Methi (Fresh Fenugreek Leaves) Pulaao

Beetroot Pilau

 

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2 Comments

  • Reply
    Natasha Minocha
    June 10, 2020 at 2:40 pm

    What a delicious pulao! Wholesome and satisfying!

    • Reply
      onewholesomemeal
      June 13, 2020 at 9:06 pm

      Thank you Tasha 🙂

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