• clairhenderson

Tandoori Cauliflower Kebabs

Have I talked about my absolute love of a curry? Not an uncommon love, I know. But I have to confess that in previous years I have been snooty about curry. Preferring Thai curries, or Nepalese curries, or maybe a Sri Lankan curry. But really, honestly, unpleasantly dismissive of British Curry House curries. "Rogan Josh? pah, that's so last millenia! Chicken Tikka Masala? How inauthentic! You know it was invented for us Brits!" etc etc.

That was until the wonder of Dan Toombs crossed my path. If you haven't yet (virtually) met the fellow he is the author of The Curry Bible, a book with cult status in come circles, that I also can not speak highly enough of. He applauds British Curry House curries for being a food culture in their own right. A food culture that was raised in the Manchester curry mile, in London's Brick Lane, in Birmingham's curry triangle. At it's core it's about winning flavour combinations and great ingredients. Dan has done to my curry cooking, what those Happy Pear fellows did for my vegan cooking. Next level stuff. He's had me making base curry sauces at 6 litres a time, grinding spices in my pestle and mortar, contemplating the correct red hue for tikka masala and kneading chapati flour like it's my worst enemy. So for that, I salute you, Mr Dan Toombs. As does the rest of my family.

This is one of Dan's simpler recipes, and is perfect as a mid week dinner or as part of a wider curry meal. Yes. even my kids. I have cooked them on both the BBQ and under a hot hot grill to achieve that chargrill vibe.

Also, excitingly, and finally, the price of cauliflowers is stabilising. They have been particularly under pressure from the perfect storm of food trends, weather changes and haulage issues. You may or may not have noticed that they have been more expensive and harder to find. But they're back. By the pallet load, stacked up in New Spitalfields. Hooray! So what better way to welcome back this nourishing, warming and meaty veggie.



A big Cauliflower

15 kebab sticks


a few splashes of olive oil


1 cup greek yogurt

2 medium sized cloves garlic, squashed

1 inch grated ginger

1/2 tsp chilli powder

1 tsp sweet paprika

1 tsp ground cumin

juice of half a lemon

2 tbsps oil


1. If you're using wooden kebab sticks, pre-soak for a good few hours to ensure they don't catch during cooking.

2. Break your cauliflower into bite sized florets ensuring you keep good stems attached to help with skewering.

3. Parboil the florets for about 3 minutes in boiling salted water and then leave to drain and cool.

4. Blend the marinade ingredients and pop in a large mixing bowl with the cauliflower florets, mix well to ensure maximum coverage. Leave for at least 30 minutes, and up to 24 hours.

5. Pre heat your BBQ or grill to a high setting. Skewer the florets up through the stem and out of the top of the floret to help ensure they stay on.

6. Cook them, turning regularly until they start to chargrill in patches. They won't take long, around 4-5 minutes each side.

7. When you're happy with the colour and they smell fantastic, splash on a little olive oil and season well.


21 views0 comments

Recent Posts

See All