Tandoori Gobi | Tandoori Cauliflower
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • Cauliflower head – 1, cut into medium sized florets
  • Yogurt – 1 cup
  • Ginger paste – 2 tsp
  • Garlic paste – 2 tsp
  • Garam masala – 1 & ½ tsp
  • Red chilli powder – 1 tsp
  • Turmeric powder – ¼ tsp
  • Lemon juice – 2 tbsp
  • Chat masala – 1 tsp
  • Vegetable/mustard oil – 4 tbsp
  • Salt to taste
  1. Cut the cauliflower head into medium sized florets. Wash them and let them dry as much as possible.
  2. Mix all other ingredients in a bowl and make a uniform marinade.
  3. Add the cauliflower florets into the marinade and coat each piece well. Let it marinate for 2 hours or even overnight in the refrigerator.
  4. Once you are ready with the marinated cauliflowers, preheat your oven to 220 C / 425 F.
  5. Place the marinated cauliflower pieces on a roasting tin lined with aluminum foil. Do not overcrowd the tin else the cauliflowers will get steamed instead of being roasted.
  6. Place the arranged roasting tin on the top rack of your oven closest to the heating element.
  7. Start grilling the cauliflower using broil mode for 15 minutes. Take them out after 15 minutes, brush some oil on top of each pieces, flip them over and again brush some more oil on the other side.
  8. Return the roasting tin to the top rack of the oven and grill them for another 10 to 15 minutes using broil mode, keeping an eye throughout to avoid burning.
  9. Once done, take the Tandoori gobi out and let it cool for 5 to 10 minutes. Sprinkle some chat masala, drizzle some lemon juice and serve the warm Tandoori gobi with mint-yogurt dip and julienned onions. Enjoy!
Recipe by Flavor Quotient at http://www.flavorquotient.com/2017/01/tandoori-gobi-tandoori-cauliflower/