2large heads of cauliflowerwashed and broken into florets
1tspof chopped onion
1tspof chopped garlic
2tbspof olive oil
¼cupof chopped parsley
¼cupof toasted sliced almonds
Salt & B. Pepperto taste
Massaged Kale Salad
8washed kale leavesstems removed, roughly chopped
2tbspof olive oil
2tspsalt
1tspblack pepper
1tspchili flakes
1tspminced ginger
Homemade Garam Masala
1tbspof geera/cumin seeds
1 ½tspof coriander seeds
1 ½tspof black peppercorns
1tspof ground cinnamon
½tspof cloves
½tspof ground nutmeg
Instructions
Tandoori Shrimp:
In a large mixing bowl combine the listed ingredients.
Cover with plastic wrap and allow to marinate in the refrigerator for at least 30 minutes or ideally overnight.
Once shrimp has marinated, arrange the shrimp onto the soaked bamboo skewers
Heat a grill, large saucepan or grill pan over a medium flame. Gently place each skewers onto the grill and allow to cook fully, approximately 3 minutes on each side.
Cauliflower Rice
Place cauliflower in the bowl of a food processer or blender.
Pulse the cauliflower intermittently until its size resembles grains of rice.
In a large saucepan over a medium flame, add the chopped onion and garlic. Cook until the aromatics are soft.
Add olive oil and cauliflower. Cook until the cauliflower is lightly brown.
Add almonds, chopped parsley and salt and pepper, to taste.
Massaged Kale Salad
Add all the listed ingredients to a large bowl.
Rub the ingredients into the kale. This should take about 30 seconds.
Homemade Garam Masala
In a small saucepan, toast the geera seeds and coriander seeds until you hear a popping sound.
In a spice grinder or mortar & pestle, grind the toasted seeds with the listed ingredients.