Servings : Serves 4-5
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!
- 1 medium head cauliflower, cut into bite sized florets
- 1 cup thick fresh yoghurt
- 1/2 tsp ginger paste
- 1/2 tsp garlic paste
- 1/2 tsp salt (or to taste)
- 1 tsp red chilli powder
- 1/4 tsp turmeric powder
- 1/4 tsp cumin powder
- 1 heaped tsp. tandoori powder
- 1 tbsp lemon juice
- 1 tbsp tomato paste/puree
- 1 tbsp. oil
- pinch of orange food colour
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.