Equipment
Ingredients
Cauliflower
- 600 g cauliflower, cut into medium, uniform florets
Tandoori Marinade
- 150 g plain full-fat yogurt, thickened or greek style preferred
- 15 g fresh ginger, peeled and finely grated
- 15 g garlic, peeled and finely grated
- 30 ml vegetable oil
- 15 ml lemon juice, freshly squeezed
- 5 g kashmiri chili powder
- 4 g garam masala
- 4 g ground coriander
- 3 g ground cumin
- 3 g ground turmeric
- 6 g salt
Garnish
- 5 g fresh cilantro, roughly chopped
- lemon, cut into wedges
Nutrition (per serving)
Method
Trim the cauliflower and cut it into even, medium-sized florets. Ensure they are completely dry so the marinade adheres properly.
In a large mixing bowl, combine the yogurt, grated ginger, grated garlic, vegetable oil, lemon juice, Kashmiri chili powder, garam masala, ground coriander, ground cumin, turmeric, and salt. Use a whisk to blend the mixture until completely smooth and vibrant.
Add the cauliflower florets to the bowl with the marinade. Toss thoroughly to ensure every floret is generously coated. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to penetrate.
Preheat an outdoor grill or indoor grill pan to medium-high heat, targeting approximately 200C/400F.
Using tongs, place the marinated cauliflower florets onto the hot grill. Cook for 12 to 15 minutes, turning occasionally, until the cauliflower is tender when pierced with a fork and showcases dark, caramelized char marks on the edges.
Transfer the grilled cauliflower to a serving platter. Garnish with chopped fresh cilantro and serve immediately alongside fresh lemon wedges.
Chef's Notes
- Using a thick strained yogurt, often called hung curd in India, prevents the marinade from becoming watery and sliding off the cauliflower during cooking.
- Kashmiri chili powder is prized for providing a vibrant, fiery red hue without overwhelming heat. If substituting with standard cayenne pepper, reduce the quantity drastically and mix with paprika to restore the color.
- To mimic the intense smoky flavor of a traditional tandoor oven without a charcoal grill, you can use the dhungar method: place a small heatproof bowl with a red-hot piece of charcoal in the center of the marinated raw cauliflower, drip a drop of ghee on the coal, and seal the main bowl with a lid for 10 minutes before grilling.
- If you do not have a grill, this recipe translates beautifully to the oven. Roast the marinated florets on a wire rack set over a baking sheet at 220C (425F) for 20-25 minutes.
Storage
Refrigerator: 3 days — Store in an airtight container. The cauliflower may lose its crisp edges but will retain excellent flavor.
Reheating: Reheat in a 180C/350F oven or air fryer for 8-10 minutes until warmed through and the edges recrisp.
