A vibrant open faced sandwich! Tandoori Cauliflower with minty mayo and pepper jack on a slice of bread.
Tandoori chicken is probably one of the most popular Indian dish outside the country. Chicken marinated with a spicy yogurt mixture and then cooked in a tandoor oven (hence the name).So yummy and so popular!!!
Cauliflower takes the place of chicken tonight! It is then made into an open faced sandwich with a simple mint chutney, mayo and pepper jack cheese.
Spicy…tangy…cheesy… a party for your tastebuds!! Don’t get overwhelmed with the long list of ingredients. Process is super simple….
….stir all marinade ingredients and toss cauliflower. Let it hang out for a while and then broil
…..grind all mint chutney ingredients together
…… just before serving, assemble, broil until cheese melts and serve hot.
Kasoori methi is dry fenugreek leaves and is very traditional in a tandoori marinade. Don’t bother hunting for one if you don’t have at already.Also, tandoori chicken is always in a trademark orange color and it gets it from food color. Again, its optional. You tandoori cauliflower would be as orangish.
You might have more mint chutney than you need. Leftover chutney goes great on a egg salad sandwich or with your morning omelettes. Or simply store in the freezer for later use.
Recipes like this
Tandoori Cauliflower Melts
1/2 head large cauliflower, cut into small florets
1 teaspoon cayenne pepper powder
1 teaspoon coriander powder
1 teaspoon grated ginger
1 teaspoon grated garlic
1/2 teaspoon salt
1/2 teaspoon kasoori methi (optional)
1 pinch orange food color (optional)
1/8 teaspoon turmeric powder
2 teaspoons lemon juice
1/4 cup plain yogurt
1 tablespoon vegetable oil
1 1/2 cups lightly packed mint leaves
2 tablespoons roasted cashews
1 small jalapeno pepper, roughly chopped
1 teaspoon lemon juice
1/4 teaspoon salt
2 tablepoons water
1/4 cup mayonnaise
4 slices soft French or Italian bread
4 slices pepper jack cheese
To make tandoori cauliflower,
Stir together all ingredients (except cauliflower) in a large bowl and then toss cauliflower florets until evenly coated with the marinade. Cover and let marinade for 30 minutes-2 hours at room temperature.
Place florets in a single layer on a baking sheet lined with aluminium foil (makes clean up a lot easier). Place pan 8-inches from heat element and broil for about 25 minutes, until cooked and begin to char lightly. Place pan on a wire rack and cool completely.
To make mint chutney,
Blend all ingredients (except mayo) in a mini food processor and finally add mayo and process until well blended.
To assemble melts,
Place bread slices on a baking sheet, spread about 1 tablespoon of mint chutney on each and top with tandoori cauliflower. Place a slice of cheese on top.
Place pan about 8-inches from heat element and broil for 2-3 minutes, until cheese begins to melt.
Makes 4 open face sandwiches