Ingredients
- large cauliflower florets
- thick plain curd
- ginger-garlic paste
- mustard oil or neutral oil
- roasted cumin powder
- lemon juice
- salt, or to taste
Vegetarian Recipe
Kashmiri Chilli Tandoori Cauliflower
Oven-roasted cauliflower with bright red colour, moderate heat and a lightly charred finish.
Method
Blanch the cauliflower for three minutes in salted water, drain and dry thoroughly.
Mix curd, ginger-garlic paste, oil, cumin, ½ tsp of garam masala, lemon, salt and 2 tsp of Kashmiri Lal Mirch.
Coat the florets and marinate for thirty minutes.
Arrange on a lined tray and roast at 220°C for twenty to twenty-five minutes, turning once.
Broil briefly for charred edges if desired and serve with mint chutney.
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