This dish is filled with exotic spices and aromatic flavors and easy to make dish
Serves: 1
Cooking Temperature:
425.F
Serving Temperature: 82
Cooking Time:12 minutes
Prep Time: 8 minutes
Total Time: 20 mnt
Ingredients
Cauliflower: 250 gms
yogurt: 2 tbl spoon
lemon juice: ½ tea
spoon
malt vinegar: 2 drops
garlic: ½ tea spoon
ginger: ½ tea spoon
cumin powder: 1 pinch
Butter:¼ tea spoon
Kasturi methi: 1 pinch
coriander: 2 pinch
cayenne pepper: 1 pinch
cardamom: ¼
pinch
ground cloves: ¼
pinch
black pepper:1 tea
spoon
Vegetable oil:1 tea spoon
Mustard oil: 1 pinch
Fresh cream: 1 tbl spoon
onion
paste: ½ tea spoon
garam masalas powder: ¼ pinch
salt:
2 pinch
Black salt:1 pinch
Preparation Method:
In
a bowl, combine yogurt, lemon juice/vinegar, garlic, ginger, cumin, ground
coriander, cayenne pepper, cardamom, cloves, black pepper and salt. Stir until
well mixed, then pour the mixture over the cauliflower, prick the flesh of the
cauliflower all over with a fork. Using a sharp knife cut slashes in the flesh
to allow the marinade to penetrate. Cover and refrigerate for 8 hours or
overnight. Remove the cauliflower from the refrigerator at least 35 minutes
before cooking.
Grill or roast the cauliflower. If charcoal grill is used, prepare a fire for direct-heat cooking. Position the grill rack 7 inches from the fire. Allow the coals to burn until white ash covers them and the heat is moderate.
Remove
the Cauliflower from the marinade, pressing lightly to extract excess marinade,
and brush with oil. Place the Cauliflower pieces on a well-oiled grill rack
and; grill, covered, with the vents open, turning 5 or 7 times, 45 minutes or
until the juices run clear when a knife is pierced.
If
roasting, preheat the oven to 460 degrees. Place the cauliflower on a rack in a
roasting pan, brush with oil, and cook, turning once, 30to 35 minutes until the
juices run clear when a knife is pierce
Serve
with sprigs of coriander and slices of cucumber, red onion, tomato and lemon
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