Tandoori Gobi / Grilled Whole Cauliflower
Whole roasted cauliflower with Indian spices is a vegetarian centerpiece that is great for parties, gatherings, and family meals. Made using Tandoori masala as the main spice, the cauliflower is cooked to perfection and is tender inside and crisp outside.
Servings: 8
Calories: 83kcal
Ingredients
- 1 large cauliflower head
For the marinade
- ½ cup yogurt
- 3 tablespoon besan gram flour/chickpea flour
- 1 tablespoon tandoori masala
- 1 teaspoon Kashmiri red chili powder or to taste
- 1 teaspoon pomegranate powder (anardana powder)
- Salt to taste
- 2 tablespoon ghee (use store-bought or homemade ghee)
Instructions
Prep
- Wash the cauliflower and remove the leaves and thick stem. Cut the stalk to create a flat surface.
- Dry roast the besan for 2-3 minutes, until the raw smell goes.
Marination
- In a large bowl, combine all the ingredients for marination. Mix well.
- Apply this marination all the cauliflower evenly. Make sure to coat the entire cauliflower.
- Let it marinate for 30 minutes.
Roasting in Bbq
- Prepare barbeque for indirect cooking over medium heat - between 375 F (190 C) to 450 F (230 C).
- Place the cauliflower in the barbeque over indirect medium heat with lid closed.
- Let it roast for 1-1½ hours.
- If the cauliflower begins to char after an hour, cover it with aluminum foil and cook for further 15 minutes or till the cauliflower is cooked through.
- Insert a knife to check if it is cooked completely,
Oven Instructions
- Preheat oven to 400 F. Bake for 45 minutes or until cooked through.
- Insert a knife to check if it is cooked completely,
Notes
A key element of the marinade is besan (gram flour/chickpea flour). It is important to roast the besan well, taking care it does not burn. Alternatively, you can grind ready-to-use roasted Bengal gram (hurigadle/puthani) into a fine powder and use that instead of besan.
Pomegranate powder adds a tang to the dish. It is optional and can be skipped. Alternatively, you can squeeze lemon/lime juice after roasting the cauliflower.
The time taken to roast the cauliflower depends on its size. Keep an eye on it to make sure you don’t overcook it.
Nutrition
Calories: 83kcal | Carbohydrates: 8g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 45mg | Potassium: 366mg | Fiber: 3g | Sugar: 3g | Vitamin A: 90IU | Vitamin C: 51mg | Calcium: 44mg | Iron: 1mg