Tandoori Cauliflower Cheese

Name: Tandoori Cauliflower Cheese
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: Serves 6
Cuisine: Indian
Ingredients: 40 g (1½ oz/⅓ cup) plain (all-purpose) flour; 2 tbsp gram flour; ¾ tsp salt; 150 g (5¼ oz/⅔ cup) plain yogurt; 1 tbsp vegetable oil or edible mustard oil; 2½ tbsp Tandoori Masala; 200 g (7 oz/scant 2 cups) grated (shredded) extra-mature (sharp) Cheddar (or Monterey Jack); 100 g (3½ oz/scant 1 cup) grated (shredded) extra-mature (sharp) Cheddar (or Monterey Jack); ½ tsp sweet smoked paprika; 1 tsp salt; 1 tsp grated (shredded) root ginger; 800 ml (1½ pints/3¼ cups) whole (full-fat) milk; 2 large garlic cloves, minced; 75 g (2⅔ oz/⅓ cup) butter; 250 g (8¾ oz/1 cup) mascarpone; 1 large cauliflower (about 1.5 kg/3 lb 5 oz), broken into bite-sized florets

Preparation info

Serves
6

Difficulty
Easy
Ready in
55 min

Appears in

Sanjana Feasts

By Sanjana Modha

Published 2024

About

A spicy, smoky tandoori rub is one of the fastest ways to supercharge cauliflower. This recipe calls for the florets to receive the tandoori treatment ahead of being drenched in a cheese sauce made with extra-mature (sharp) Cheddar and creamy mascarpone. From one turophile to another, baking the cauliflower cheese (or any gratin-style dish, for that matter) in a wide tray or roasting dish allows for a greater surface area of golden, crusty, bubbling cheese. We all know that’s the best bit.