I love having summer backyard grilling parties. Having a bunch of friends over for a day enjoying cold beverages, hot off the grill food and each other’s company is an idyllic way to spend a summer weekend. Specially in Colorado, where the summer always appears to be short though we have more than 300 days of sunshine.
While meats are the highlights of BBQ parties, I love having a few options for my vegetarian friends. This Tandoori cauliflower dish is one such option. If you don’t add in the yogurt it will be a good option for a vegan meal too.
On some days I add in a whole wheat roti or two and make a leftover lunch out of it. Not that you will have much leftover of this unless you make huge quantities. I have often had the meat lovers enjoy eating the tandoori cauliflower as well. So plan accordingly.
I make my own tandoori spice blend. So you might want to read instructions of your pack of tandoori blend. Some tend to be hotter than others. Also use a blend that doesn’t have added artificial colors. Tandoori food is supposed to be flavored with smoky goodness and does not have to look red hot or orange. It is the taste that matters and this dish delivers.
- 1 Head Cauliflower ; medium size cut into medium size florets
- 1/4 C greek yogurt
- 1/4 tsp ginger & garlic paste
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp Salt or as per taste
- 1 tsp chilli powder
- 1 tsp tandoori spice Blend ( your favorite brand)
- 1 tsp chaat masala [ available online or in Ethnic stores]
- 1 tsp Lemon juice
- Advance Prep: Soak some bamboo skewers in water for a few hours or use metal skewers
- Steam the cauliflower florets to an Al Dante. Tender yet offer resistance.
- Mix the yogurt with Chilli,coriander & cumin powder and the tandoori spice blend. Add salt, ginger garlic paste and the lemon juice and mix well.
- Now add the cooled florets of the cauliflower in to the mix.
- Transfer to a zip-lock bag, give it a good shake and refrigerate for at least half an hour or up to two days.
- An hour before you are ready to grill, Thread the florets onto bamboo skewers; saving the marinade in a small bowl. Do not refrigerate again.
- Fire up the grill and cook them on medium high . Brush on the remaining marinade once a while to help keep the cauliflower moist. Grill until you see the ends slightly charring.
- Alternately preheat oven to 400*F and place gobi skewers directly on the rack. Cook for 15 min, then turn and cook for 10 minutes. Now place the oven on broil and cook for 1 min each side.
- Plate and sprinkle some chaat masala on top while they are hot. Serve with raw onions, lemon wedges and mint & cilantro chutney
These timings and temperature are based on my own oven setting. Please make adjustments as per your own oven.