All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
A tandoor oven is a common cooking element in Indian cuisine. Cylindrical in shape and made of hardened clay fired with wood or charcoal, it cooks at temperatures in excess of 900 degrees. Picture a jet engine turned on end, and you get a pretty good picture of what's going on. We capture the technique for your home kitchen with this roasted cauliflower rubbed with a blend of paprika, turmeric, garlic, and other spices. We serve it with homemade naan flatbread, a fresh orange salad, and a yogurt sauce for a meal that turns up the heat, then cools you down.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Remove leaves from cauliflower head, halve, and quarter each half into wedges. Using your hands, peel orange while keeping fruit whole. Cut orange into ¼" slices across equator. Mince cilantro (stems can also be minced). Mince garlic. Peel and halve shallot. Slice thinly. In a small bowl, combine yogurt, half the cilantro, 1 tsp. tandoori spice, and ½ tsp. salt. Set aside for flavors to marry. Set aside ¼ cup flour. This "bench flour" will be used later to prevent dough from sticking.
Roast the Cauliflower
Place cauliflower on prepared baking sheet, drizzle with 2 Tbsp. olive oil, remaining tandoori seasoning, 1 tsp. salt, and ¼ tsp. pepper. Rub each cauliflower piece to evenly distribute oil and seasoning. Spread in a single layer and roast 18-22 minutes, or until tender and browned. Remove from oven and set aside.
Marinate the Oranges
Toss shallots (to taste), remaining cilantro, 1 tsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper together in a medium mixing bowl. Add orange slices and gently toss together. Set aside to marinate.
Prepare the Naan Dough
Add flour, buttermilk, 1 Tbsp. olive oil, and ½ tsp. salt to a medium mixing bowl and slowly stir to form a slightly sticky dough. Dust a clean work surface with reserved bench flour. Transfer dough to floured surface and knead 2-3 minutes, folding dough over on itself and pressing down with heel of your hand. Dough is ready when only slightly sticky and springs back when pressed. Divide dough into six balls. Roll each dough ball into an oval with a floured rolling pin or bottle, about 8" by 4" and 1/8" thick.
Cook the Naan Dough
Place a large non-stick pan over medium-high heat. Place two pieces of naan dough in hot pan (no need for oil) and cook 3 minutes, or until dark brown and slightly charred. Flip and cook 2 more minutes. Remove from pan, stack, and wrap loosely with foil. Repeat with remaining dough. Remove pan from burner. Add butter and garlic to pan off heat and let melt. Brush each piece of naan with garlic butter and serve warm.
Plate the Dish
Place a serving of orange salad and cauliflower on a plate. Top cauliflower with yogurt sauce or serve on side. Use naan flatbread to sop up extra sauce, or fill like "tacos."
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