TANDOORI GOBI/ ROASTED TANDOORI CAULIFLOWER
Tandoori Gobi is delicious spicy cauliflower floret dish that can be enjoyed as a starter or even as a snack. Marinated cauliflower florets are baked and served with sliced onion and a green chutney.
Ingredients
FOR THE TANDOORI MARINADE:
- 1 cup thick plain yogurt
- ¼ tsp turmeric powder
- 1 tsp kashmiri chilli powder
- 1 tsp kasuri methi (dry fenugreek leaves)
- 2 tbsp oil
- 2 tbsp chickpea flour (besan)
- 1 -2 tbsp semolina
- 1 tsp ginger minced
- 1 tsp garlic minced
- 1 tsp salt
- 1 -1½ tsp tandoori masala (tandoori spice mixture)
- 1 tbsp lemon juice
OTHER INGREDIENTS
- 500 g cauliflower head
- extra oil for brushing and greasing
- 1 large onion
- some green chutney
Instructions
PREPARATION OF THE MARINADE
- Mix all the marinade ingredients in a mixing bowl.
PREPARATION OF CAULIFLOWER
- Remove the leaves from the cauliflower and trim off a bit of the thick stem.
- Soak the cauliflower in salted water for at least 15-20 minutes to remove any worms or insects.
- Drain out the water and dry the cauliflower on a kitchen towel.
- Separate the cauliflower into bite size florets. Place them on the kitchen towel so all the excess water is absorbed.
MARINATE THE CAULIFLOWER FLORETS
- Add the cauliflower florets into the marinade.
- Mix gently till the florets are coated with the marinade.
- Cover the bowl and set it aside for 1-2 hours.
ROASTING THE CAULIFLOWER FLORETS
- Preheat the oven to 180°C.
- Line a baking tray with some foil.
- Brush the foil with some oil.
- Arrange the marinated cauliflower florets on the prepared baking tray.
- Bake the cauliflower florets for 15 minutes.
- Remove the tray and carefully turn over each floret.
- Bake further for 15 minutes or till the cauliflower florets are cooked.
- Take the tray out and brush little oil over each floret.
- Switch on the broiler or grill. Place the tray under it for 5 minutes. This will give a slight charred flavour.
- Chop onion into slices.
- Serve tandoori gobi in a platter with onions slices sprinkled over it and the chutney on the side.
Notes
- If you have to wait to serve the roasted tandoori gobi, leave it in the oven at 150°C till the guest arrive. But don't leave it for too long otherwise it will become dry. Grill or broil when the guest arrive.
- You can add the cauliflower to the marinade, cover and leave it in the fridge overnight to save time.
- You can serve tandoori gobi with a chutney of your choice.
- Add lemon juice according to how sour the yogurt is.
- If you don't have thick yogurt, use Greek yogurt.
- You can deep fry the marinaded cauliflower, but I prefer baked or roasted.