Tandoori Cauliflower Florets | Gobi Tikka

Perfect for Meatless Monday, as some tasty game food, or as movie snacks. They also work well as nibbles with your drinks. Crispy and moreish treats which you can prepare effortlessly. Roast them off in your oven, on your bbq, or under the grill (or broiler). Minimum fuss, maximum taste. 

Category: Recipes for Mrs Balbir Singh's Spice Blends

Ingredients 

• 500-600g Medium Cauliflower Head (leaves removed, and cut into florets) 

Ingredients for the marinade

• 4 tsp (15g) Mrs Balbir Singh's Tandoori Rub
• 4 tbsp Natural or Greek-Style Yoghurt
• 1 tbsp Garlic Paste
• 1 tbsp Ginger Paste 
• 1 tbsp Fresh Lime Juice or Lemon Juice
• 1 tsp Ghee (or preferred oil) 
• 1 tsp Salt, or to taste

For serving with the gobi tikka

• 1-2 tsp Finely Chopped Fresh Coriander (Cilantro Leaves)
• Fresh cut lemon wedges for drizzling over 

*Measurements refer to level measuring spoons

Step 1:  marinate the cauliflower

Mix all the above-mentioned marinade ingredients well in a large bowl into a paste. Add the cauliflower florets into the marinade and gently mix well again to coat all the forets. Making sure of course that the tandoori paste nestles into all the nooks and crannies. Leave to marinate in the fridge for between half an hour and two hours. For a deeper flavour marinate the evening before and leave in the fridge overnight.

Step 2: grilling and finishing

Place the marinated florets (directly or on skewers*) on parchment paper or non-stick foil on an oven or grill tray, and grill for 10-15 minutes under the grill if cooking indoors. Alternatively, you can cook this over an indoor or outdoor bbq grill.

If cooking in an oven, preheat it to 200 degrees C and then place the tray in the centre of the oven and cook for approximately 30-35 minutes. In all cases ensure that you achieve a little charring on the cauliflower pieces without burning them. 

*if using wooden skewers soak the skewers first to avoid them burning during cooking.