Tandoori gobhi (spiced and grilled cauliflower)
A vegan and gluten free tandoori cauliflower florets recipe that is not only delicious to taste but also so easy to make!
Equipment
- Oven
Ingredients
- 1 large cauliflower cut into florets
- 2 tbsp chaat masala
For the tandoori marinade
- 6-7 tbsp Greek yoghurt hung curd
- 2 tbsp mustard oil
- 2 tbsp gram flour besan
- 2 tbsp garam masala
- 1 tbsp coriander powder
- 1 tbsp kasuri methi dried fenugreek leaves
- 2 tbsp lemon juice
- 1 tsp chili powder
- ½ tsp turmeric powder
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- salt to taste
Instructions
- Par boil the cauliflower florets in salted water. Drain and set aside until needed
- In a mixing bowl, mix and whisk all the ingredients of the tandoori marinade until lump free. Then add the par boiled florets in it
- Make sure each of them is coated with the marinade and then lay them in a single layer on a baking tray. In a pre-heated oven, bake these for 12-14 minutes at 180°C or until completely cooked
- Sprinkle some chaat masala and serve the tandoori gobhi (spiced and grilled cauliflower) fresh and hot along with a mint chutney. Enjoy!
Notes
- If not in an oven, you could also make the tandoori gobhi (spiced and grilled cauliflower) in a skillet as well. Grease the skillet with some ghee/oil and roast them over medium flame until cooked
- tbsp - tablespoon
- tsp - teaspoon