Mughlai Cauliflower
A South Asian dish of cauliflower, yogurt and green chilies, seasoned with ginger and garam masala and grilled. It's finished with chaat masala.
45 min · Serves 5 · Medium
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 25 min · 45 min total
- medium
- 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. Remove and baste with melted butter and sprinkle with chaat masala. Serve garnished with lemon wedges.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
