Ingredients
1 lb Brussels sprouts
Salt (to blanch)
Toasted coconut (to plate)
Lemon wedges (to serve)
For Tandoori Marinade:
1 tablespoon lemon juice
1 tablespoon red chili powder
½ tablespoon salt
½ cup plain yogurt
2 tablespoons ginger-garlic paste
½ teaspoon garam masala
½ teaspoon turmeric powder
½ teaspoon ground cumin
½ tablespoon mustard oil
½ teaspoon chaat masala
For Tempered Cauliflower Puree:
2 tablespoons butter
1 tablespoon garlic, minced
½ medium onion, chopped
1 lb cauliflower florets
½ tablespoon garam masala
½ tablespoon chaat masala
½ tablespoon salt (adjust to taste)
½ cup cream
Milk (to cook the cauliflower)
Oil (for tempering)
1 teaspoon turmeric powder
1 teaspoon mustard seeds
Directions
Prepare Brussels Sprouts:
1. Cut the Brussels sprouts in half.
2. Blanch in salted boiling water for 2-3 minutes until tender but still vibrant green.
3. Drain and set aside.
For the Tandoori Marinade:
4. In a large bowl, combine lemon juice, red chili powder, salt, yogurt, ginger-garlic paste, garam masala, turmeric, cumin, and mustard oil. Mix well until smooth.
5. Add the blanched Brussels sprouts to the marinade, ensuring all pieces are thoroughly coated.
6. Cover and refrigerate for at least 4 hours, preferably overnight for deep flavor.
Prepare the Cauliflower Puree
7. In a pot, melt butter over medium heat.
8. Add minced garlic and sauté until fragrant. Add chopped onions and cook until translucent.
9. Add cauliflower florets and enough milk to cover. Cook until the cauliflower is soft.
10. Finish with cream, chaat masala, and adjust salt.
11. Transfer to a blender and purée until smooth.
12. In a separate pan, heat oil, add mustard seeds, and let them crackle.
13. Add turmeric and garam masala, then pour in the cauliflower purée.
14. Stir well, check seasoning, and keep warm.
Cook the Brussels Sprouts:
15. Thread the marinated Brussels sprouts onto skewers and cook in a clay oven or grill until nicely charred and cooked through.
16. Remove from heat, sprinkle with chaat masala, and squeeze fresh lemon juice.
To Serve:
17. Spread 2 tablespoons of the tempered cauliflower puree on each plate.
18. Sprinkle toasted coconut.
19. Place the charred tandoori Brussels sprouts on top and serve.