Tandoori Cauliflower

Name: Tandoori Cauliflower
Total time: 45 min
Ingredients: 1 small cauliflower (1 1/2 pounds), cored and stemmed; 1/4 cup yogurt; 3/4 inch fresh ginger ( 1/2 ounce), peeled and cut into chunks; 2 large cloves of garlic ( 1/2 ounce), peeled; 2 to 4 hot fresh green chilies; 2 tablespoons olive oil; 2 teaspoons ground cumin; 2 teaspoons dried fenugreek leaves or mint leaves; 1/4 teaspoon carom (ajwain) seeds, crushed, or 1/2 teaspoon dried thyme; 1/4 teaspoon cayenne pepper; 1/4 teaspoon black pepper; 1 teaspoon salt; 1/3 teaspoon turmeric (optional); 3 tablespoons chickpea flour or all-purpose flour; Vegetable oil for basting; Fresh coriander and lemon juice for garnish

4.0

(18)

cooking.nytimes.com

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Total: 45 minutes

Servings: 4

Cost: $8.84 /serving

Author : Julie Sahni

cauliflower ginger yogurt

Instructions

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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.

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