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Bon Appétit

Tandoori Cauliflower

By The Bon Appétit Test KitchenPhotography by Matt Duckor
Image may contain Food Dish Meal Plant Platter Lunch and Vegetable

Recipe information

  • Yield

    4 to 6 appetizer

Ingredients

4 garlic cloves, minced
2 tablespoons red wine vinegar
2 tablespoons tandoori paste
1 medium head of cauliflower (about 1 1/2 pound), cut into bite-size florets (about 4 cups)
1 cup cornstarch
Kosher salt
Tandoori masala (optional)

Special Equipment

A deep-fry thermometer

Preparation

  1. Step 1

    Whisk garlic, vinegar, tandoori paste, and 2 tablespoons oil in a large bowl to blend. Add cauliflower and toss to fully coat florets. Marinate at room temperature for at least 1 hour, or cover and chill overnight.

    Step 2

    Attach deep-fry thermometer to the side of a large heavy pot. Pour in oil to a depth of 1 inch. Heat oil over medium heat to 350°.

    Step 3

    Place cornstarch in a medium bowl. Working with a few florets at a time, toss cauliflower in cornstarch, then transfer to a coarse-mesh sieve, shaking excess cornstarch back into bowl. Place florets on a rimmed baking sheet.

    Step 4

    Working in batches, fry florets until light golden and crispy, 3-4 minutes per batch. Transfer to a paper towel-lined plate to drain. Season with salt and dust with tandoori masala, if desired.

Nutrition Per Serving

6 servings
1 serving contains: Calories (kcal) 180 Fat (g) 6 Saturated Fat (g) 1 Cholesterol (mg) 0 Carbohydrates (g) 31 Dietary Fiber (g) 3 Total Sugars (g) 3 Protein (g) 3 Sodium (mg) 140
TagsIndianSouth AsianAsianCauliflowerVegetableSnackStarterDairy FreeGluten FreeNut FreeVeganVegetarianDeep FryBon Appétit
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