1Head Cauliflower ; medium size cut into medium size florets
1/4Cgreek yogurt
1/4tspginger & garlic paste
1/2tspcoriander powder
1/2tspcumin powder
1/2tspSalt or as per taste
1tspchilli powder
1tsptandoori spice Blendyour favorite brand
1tspchaat masala [ available online or in Ethnic stores]
1tsp Lemon juice
Advance Prep: Soak some bamboo skewers in water for a few hours or use metal skewers
Instructions
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
Recipe Notes
These timings and temperature are based on my own oven setting. Please make adjustments as per your own oven.