Tandoori Cauliflower (Gobhi)
Tandoori cauliflower or tandoori gobhi is a popular dish among the Indian vegetarian food enthusiasts. The trick to the taste of this dish lies in the marinade. You may make it more or less spicy according to your taste, and cooking it in the oven brings in almost the same effect as the traditional smoky flavor of a tandoor (which is a clay oven).
Published Jul 23, 2013
- 1 Med Cauliflower
- 1/2 Large Onion
- 1 Whole Green Pepper
- - - For the Marinade
- 1/2 tsp Turmeric pd
- 1/2 tsp Chili pd
- 1/2 tsp Tandoori pd
- 1 tsp Cumin pd
- 1 tsp Coriander pd
- 1 tsp Ginger-Garlic Paste
- 1 Whole Lemon (juice of)
- 2 tbsp Thick Yogurt
- 1 tsp Dried Fenugreek Leaves
- - - Salt to Taste
- 1/4 tsp Pepper (optional)
- 2 tbsp Chickpea Flour (besan)
- Clean and cut cauliflower into big florets.
- Boil water and steam the cauliflower in a steamer for 8 minutes till tender.
- Add all the marinade ingredients to the florets and marinate the cauliflower pieces for 30 minutes.
- Slice the onion and green pepper into thin long pieces.
- Preheat your oven to 350 degrees F.
- Spray a large baking dish with some olive oil and arrange the florets along with the onion and pepper slices in a single layer without overcrowding the dish. Brush some oil over the pieces and bake for about 8 minutes.
- After 8 minutes, turn the pieces and brush some oil and bake again for about 7 to 8 minutes. Serve warm.