Ingredients 1 large cauliflower For the marinade ¾ cup yogurt 3 tablespoon besan gram flour/chickpea flour 1 tablespoon tandoori masala 1 teaspoon Kashmiri red chili powder or to taste Salt to taste 2 tablespoon Olive oil
In a large bowl, combine all the ingredients for the marinade - yogurt, besan, tandoori masala powder, chili powder, oil, and salt. Mix well making sure there are no lumps.
Add the cauliflower florets to it and mix well. Make sure to coat the entire cauliflower.
Prepare the barbecue for indirect cooking over medium heat - approximately 400F (200C). I am using a Weber Gas BBQ (Spirit II).
Thread the marinated cauliflower onto skewers and place the skewers on a veggie tray.
Place the tray in the barbecue over indirect medium heat with the lid closed. You can also place the cauliflower skewers on the grate directly but the cauliflowers may stick to the grate.
Let the cauliflower roast for 20-25 minutes or till they are cooked through.