Mughlai Cauliflower

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 5
• 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)

Recipe

• 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.