Tandoori Cauliflower (Tandoori Gobi)
From Catherine Van Brunschot
Sumeet Nair’s spectacular version of this classic north Indian dish – a recipe that always draws rave reviews from my friends and family.
- 1 large cauliflower
- 1 T. ginger paste
- 2 t. garlic paste
- 1/2 t. carom (also called ajwain)
- 1 t. Indian red chile powder
- 1 c. Greek yogurt
- 1 c. chickpea flour (also called besan or gram flour)
- 3 T. vegetable oil
- 2 t. salt
- few drops of red food colouring (optional, but provides classic tandoori colour)
- melted butter for basting
- chaat masala for garnish
Cut the cauliflower into medium-sized florets, leaving 1-inch-long stalks for easy skewering. Prick the florets lightly all over. Boil water and pour over the cauliflower to cover. Leave for about 2 minutes until the cauliflower is fork tender.
Mix all ingredients of the marinade to a uniform thick consistency. Put the florets in the marinade for one hour, turning at regular intervals.
Preheat oven to 450-500°F. Skewer the cauliflower with bamboo or metal skewers and grill in hot oven until slightly charred and cooked through. Baste with melted butter halfway through the process (after about 5 minutes). Garnish with chaat masala and serve hot.
Serves 4 to 6 as a side dish.