Although meats are usually the highlights of many BBQ meals, I love having a vegetable option in the mix. Cauliflower has a unique and very delicious flavour, and when grilled in this manner it tastes just as good as any meaty BBQ!
Clean the cauliflower florets and drain well. If you like your veggies very soft, steam them for just a few minutes, they should not be fully cooked. Then allow them to cool completely. I normally do not steam them as I prefer a bit of bite in my veggies.
Mix all the rest of the ingredients together to form a paste and add this to the cauliflower. Cover and refrigerate for about 2 hours or up to overnight.
Thread the cauliflower on skewers (make sure to pre-soak the skewers if using wooden ones). Grill on medium heat until you notice them charring around the edges. You can brush them with a bit of oil midway through grilling to keep them moist.
Once done, add half a cup of water to the leftover marinade and cook this down until slightly thickened. This can be served as a dipping/drizzling sauce. Serve the tandoori cauliflower with a fresh salad, lemon wedges and dips of your choice.