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| Tandoori Cauliflower & Potato Casserole |
One of my favorite food blogs is The English Kitchen, which inspired this dish. I've switched out and added several ingredients to favor my Indian palate and it turned out to be perfect!
Take it easy with the salt because grated cheese has plenty. Serve as a side dish with grilled meats, chicken, fish or shrimp.
Take it easy with the salt because grated cheese has plenty. Serve as a side dish with grilled meats, chicken, fish or shrimp.
Ingredients:
1 large russet potatoes, peeled, sliced & blanched
1 large cauliflower, trimmed, sliced & blanched
1 large cauliflower, trimmed, sliced & blanched
1/4 cup vegetable oil
3 oz. Greek/hung yogurt
1 medium onion, peeled and sliced
2 (8 oz.) cups grated Mexican blend cheese
2 tsp. tandoori masala powder
2 (8 oz.) cups grated Mexican blend cheese
2 tsp. tandoori masala powder
1 tsp. Kashmiri mirch/paprika
freshly ground black pepper
1/2 cup chicken broth
butter to dot the top
freshly ground black pepper
1/2 cup chicken broth
butter to dot the top
salt to taste
Directions:
- Pre-heat oven to 350*F.
- Heat oil, and stir-fry onions, cauliflower & potatoes, cover and simmer until cooked.
- Season with tandoori powder, paprika and pepper and cook for another 3 minutes.
- Remove skillet from heat and stir in yogurt, mixing it into gravy.
- Spray a baking dish with Pam non-stick butter spray.
- Layer onions, potatoes, cauliflower and cheese twice.
- Pour chicken broth around edges and dot top with butter.
- Bake at 350*F for 20-25 minutes until bubbling & golden brown.
Serve hot as a side dish with grilled meat, fish or shrimp.
