Wild Garlic Tandoori Cauli & Cavalo Nero Paneer

Wild Garlic Tandoori Cauli & Cavalo Nero Paneer!

I love roasting whole cauliflowers in the pizza oven and usually opt for turmeric, yogurt and Indian spices but for this seasonal recipe I’ve gone for wild garlic, coriander and served it with a twist on saag paneer.

Method

While your oven preheats to 350˚C + marinade your whole cauliflower in a herb oil. Make this by blitzing wild garlic, coriander and olive oil together until you have a smooth green paste. Rub half of this into the florets and under the leaves.
Cook your cauliflower for 15 mins and then remove from the oven and baste in the remaining wild garlic oil.
Meanwhile in a cast iron pan fry your onions, paneer and curry paste and add in your kale, lentils and lemon. Cook until the vegetable curry is soft and the kale has softened.
Serve the wood roasted cauliflower on a spoonful of yogurt with some sour pickles and a generous spoonful of curry.

This dish was roasted in the Alfa Forni 5 Minuti. For more information and prices, click here.

Ingredients:

1 whole Cauliflower
4 tbsp of olive oil
12-16 wild garlic leaves
2 tbsp chopped coriander leaves
For the Cavalo nero paneer:
200g paneer cheese, diced
1 onion, finely diced
Large bunch of cavalo nero, roughly chopped
2 preserved lemons
100g cooked lentils
1 tbsp curry paste
Garnish:
2 spring onions
2 tbsp golden kraut with turmeric
2 tbsp natural yogurt
2 tsp wild garlic oil