Mughlai Cauliflower

Cauliflower marinated in a spicy yogurt mixture and then grilled. A nice vegetarian option if you're tired of tofu and soy burgers during summer barbecues.

• Ready In: 45 mins
• Serves: 5

Ingredients

• 1  medium cauliflower
• 1  cup plain nonfat yogurt
• 1⁄4 cup gram flour (besan, chickpea flour)
• 1⁄2 cup cilantro
• 1  tablespoon ginger, minced
• 3  garlic cloves
• 2  green chilies
• 1  teaspoon garam masala
•  salt, to taste
• 2  tablespoons  vegetable oil
• 1⁄2 teaspoon fenugreek seeds or 1⁄2 teaspoon methi leaves
• 1  teaspoon paprika
• 6  skewers (if wood, soak in water 24hrs)
• 2  tablespoons  melted butter
•  chat masala (optional)
•  lemon wedge (optional)

Directions

1. In a blender, whirl the yogurt, gram flour, cilantro, ginger, garlic, chilis, garam masala and salt until smooth.
2. Heat oil, add the fenugreek and paprika, cook until the seeds just turn color, and add into the yogurt mixture.
3. Cut the cauliflower head into 4 inch florets, and cook in microwave on high until tender-crisp (or you can blanch them if you wish).
4. Cool florets and then immerse them in the yogurt mixture, ensuring that they are all fully covered, and let them marinate in the refrigerator overnight, or at least 6hrs.
5. Skewer the florets, place under broiler for until the florets soften and char in places.
6. Remove and baste with melted butter and sprinkle with chaat masala.
7. Serve garnished with lemon wedges.