Cauliflower with Tandoori Chicken Skin

This cauliflower recipe not only looks great, but is so delicious!

This recipe can seem daunting, but it is well worth your efforts.  With three separate elements, it does take some time and planning.  It may not be your weeknight recipe, but with some planning you could easily cut your prep time on the night you will serve it.

In my opinion, I think the Raita could be made a day ahead. You could also have your cauliflower cut and put into a ziplock the day ahead as well.  I have not tested the idea of cooking your chicken skin the day ahead, but to remain crispy it would have to be in an airtight container, if prepared the day ahead.  Just allow yourself enough time and then enjoy your end results.  

Once you taste the Raita, I am sure you will find many other uses for this amazing sauce!

As Always,

ENJOY!

Recipe courtesy of: Tasting Table

My personal prep tips: If you do not want to fry the cauliflower, try tossing it lightly with some cooking oil and putting it under the broiler, to get a nice crisp brown outside.   If chicken skin is not your thing, or you don't want to spend the time( it is the most time consuming factor of the recipe)  Try a different spicy, crispy type snack that can be added as your flavor topping.  If wanting to stick with the tandoori idea, but not the chicken skin, then maybe add tandoori seasoning and oil to panko, or thin bread slices, or thin potato slices, or basically anything that is going to crisp and brown in the oven.  Crumble this topping over your cauliflower.

INGREDIENTS

For the Tandoori Chicken Skin:

Chicken skin from one 3½-pound chicken

1 tablespoon canola oil

2 tablespoons tandoori masala spice

½ teaspoon kosher salt

For the Raita:

½ cup packed cilantro leaves, plus more for garnish

½ cup packed mint leaves

⅓ cup buttermilk

⅓ cup whole-fat Greek yogurt

1 small garlic clove, roughly chopped

¾ teaspoon garam masala

¼ cup canola oil

Kosher salt, to taste

For the Cauliflower:

Canola oil, for frying

1 small head cauliflower, cut into 1½-inch pieces (10 cups cauliflower florets)

Kosher salt, to taste

DIRECTIONS

1. Make the tandoori chicken skin: Place the chicken skin onto a cutting board, skin-side facing down, and use the back of a large knife to scrape away the fat. Lay the cleaned chicken skin onto a wire rack set inside a rimmed baking sheet and chill in the fridge to dry out, uncovered, for 1 hour or up to 24 hours.

2. Preheat the oven to 300°. Place the air-chilled chicken skin in a large bowl and massage with the oil, masala and salt. Return the skin to the wire rack, laying it flat and skin-side up, and and bake until crisp, 45 minutes to 1 hour. Cool for a few minutes before cutting into large pieces.

3. Make the raita: In a blender, mix the cilantro, mint, buttermilk, yogurt, garlic and garam masala on medium speed until smooth. Lower the speed and add the oil in a steady stream until emulsified. Adjust the seasoning to taste with salt. Makes 1 cup and can be refrigerated for up to 3 days.

4. Fry the cauliflower: In a large, heavy-bottomed pot or Dutch oven, add enough oil to fill to a 2-inch depth and bring to 400° over medium-high heat. Working in batches of 3, fry the cauliflower, flipping occasionally with a large slotted spoon or spider, until golden brown, about 4 minutes. Transfer the cauliflower to a paper towel-lined sheet tray and immediately season with salt. Repeat with the remaining florets.

5. To serve: Spoon 3 tablespoons of raita into the bottom of 4 serving bowls and place the cauliflower over top. Garnish with chicken skins and cilantro leaves, and serve with the extra raita.

Recipe courtesy of: Tasting Table