Tandoori Cauliflower
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1small cauliflower (1½ pounds), cored and stemmed
- ¼cup yogurt
- ¾inch fresh ginger ( ½ ounce), peeled and cut into chunks
- 2large cloves of garlic ( ½ ounce), peeled
- 2 to 4hot fresh green chilies
- 2tablespoons olive oil
- 2teaspoons ground cumin
- 2teaspoons dried fenugreek leaves or mint leaves
- ¼teaspoon carom (ajwain) seeds, crushed, or ½ teaspoon dried thyme
- ¼teaspoon cayenne pepper
- ¼teaspoon black pepper
- 1teaspoon salt
- ⅓teaspoon turmeric (optional)
- 3tablespoons chickpea flour or all-purpose flour
- Vegetable oil for basting
- Fresh coriander and lemon juice for garnish
The Marinade
The Cooking
Nutritional analysis per serving (4 servings)
158 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 4 grams protein; 569 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Process all the ingredients of the marinade in a blender or a food processor until they are liquefied.
- Step 2
Place the cauliflower in a shallow bowl. Spread the marinade over the cauliflower, pushing it into the spaces between the florets. Set aside for 15 minutes for the marinade to dry and adhere to the cauliflower.
- Step 3
Light and prepare a covered charcoal grill until white ash covers the coals and the heat subdues to a moderately hot level. Scatter presoaked grapevine cuttings over the coals. Lightly brush the racks with oil.
- Step 4
Dribble oil over the cauliflower and place it, stem side up, on the rack. Barbecue, covered, with the vents open, turning and basting three or four times, for 25 minutes, or until the cauliflower is tender when pierced with a knife. Transfer the cauliflower to a heated serving platter, surround with fresh coriander and serve sprinkled with lemon juice.
Private Notes
Comments
this is ridiculous. You dont follow the recipe then you complain and give it one star? maybe there is a reason that she wrote to cook it on the grill?
This was really wonderful! The marinade when prepared as recommended, however, was too thick and chunky, so I just added more yogurt and olive oil to thin it out as needed. I cut the cauliflower head in half to better expose the inside to the heat and used the indirect grilling technique, essentially creating a 450 degree oven with our gas grill. 25-30 minutes is all it took.
I rated this one star. I baked it in an oven instead of a charcoal grill and was disappointed. I made the marinade as directed and it tasted promising, but the baked result needed lots of lemon juice, fresh coriander and a big dollop of carrot raita to lift the flavors.
this is ridiculous. You dont follow the recipe then you complain and give it one star? maybe there is a reason that she wrote to cook it on the grill?
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