Description
Succulent cauliflower marinated with tandoori spices and grilled to perfection.
Ingredients
Scale
- 1 medium size cauliflower
- 1 Cup Yogurt
- 1 tsp Olive Oil
- 2 tsp Ginger garlic paste
- Salt & Red chilli powder to taste
- 1/2 tsp Chaat masala
- 1/2 tsp Jeera (cumin) powder
- 1/2 tsp coriander powder
- 1/2 Finely chopped Green chilli
- Few Cilantro leaves
- For Curry paste:
- Onion: 1
- Tomatoes: 2 (can also use tomato puree)
- Ginger: 2″
- Parmesan cheese: to sprinkle generously
- Spices to taste
Instructions
- Cut the stem at the base, remove extra leaves & wash cauliflower with warm water.
- Now take a biggish pan & heat some water. Add 1 tsp of salt to water and boil the water.
- Soak the cauliflower in the water for 4-5 minutes (dont over cook at this stage else the florets will fall apart/disintegrate).
- Take out the cauliflower on a paper towel & dry it well.
- For Marinade: –
- Heat Olive oil in a pan , add ginger-garlic Paste & spices. Roast lightly for 3-4 minutes.
- Add this mix to freshly whipped thick Yogurt in a bowl, gently mix to make a paste like consistency.
- Add freshly chopped coriander leaves into the marinade paste.
- Rub the cauliflower with marinade, make sure to cover the whole flower well, wrap in a plastic bag &
- refrigerate in fridge for at least 4-5 hours.
- & to make Curry paste:
- Heat oil in a nonstick pan. Saute chopped onion, tomatoes and ginger and season to taste.
- Let it cool down and grind to make a smooth puree.
- Method to bake cauliflower:
- Pre-warm oven to 350 degrees
- Take a baking pan, spray some cooking oil & keep aside.
- Place the marinated cauliflower in the baking pan & bake it for 30-35 minutes till it turns golden brown.
- Now take the pan out and pour the curry paste over the top of cauliflower and generously sprinkle some parmesan cheese.
- Bake it for another 20 minutes and wait for the magical gobhi to get ready (in the meantime set ur platter with pickles, salad and naan)..
- Prep Time: 4 hours
- Cook Time: 60 mins