Tandoori Gobi from the Oven

Anything with a prefix of Tandoori is so delicious. There are many ways to make Tandoori dishes without having the actual tandoori oven which is used in the traditional preparations. Most common is using a conventional oven or stove top. Today we tried this delicacy in an oven. I am sure the same can be roasted on top of a stove top as well.

Ingredients Required:
Cauliflower - 1 head, cut into florets
Salt - to taste
Oil - 1 tblsp

Marinade:
Greek Yogurt/hung thick yogurt - 1 cup
Ginger Garlic paste - 1 tsp
Turmeric powder - 1tsp
Chilli powder - 1 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Kasturi Methi - 1 tsp
Chaat Green Chutney - 1 tblsp (optional)
Lemon Juice - 1 tsp
Salt - to taste
Garam Masala - 1 tsp
Besan flour - 1 tblsp
Oil - 1 tsp

How to make:
Prepare the Marinade:

1. Heat the oil in a pan and fry the besan flour for couple of minutes till the raw smell goes away. Set aside.
2. In a large mixing bowl, add the yogurt and all the masala powder along with the roasted besan.
3. Mix well till no lumps and set aside.

Cauliflower Preparation:

1. In a large pot, boil water with salt.
2. When it reaches boiling temperature, add the florets and cook for 4 minutes.
3. Drain and wash with cold water to stop the cooking process. Cool down.

Marination:

1. In the marinade mixture, add the cauliflower florets and gently mix in order to coat them and not break them. 
2. Refrigerate for minimum 3 hours so the flavors are incorporated.

Roasting:

1. Pre heat the oven to 425 degrees.
2. Line a baking tray with foil and grease with a tblsp of oil.
3. Line the florets side by side on the tray so they do not touch each other.
4. Bake for 15 minutes and then gently turn the florets and bake for additional 10 minutes.
5. Keep checking the oven as everyone's oven is different.
6. Broil for 2 minutes.
7. Sprinkle some chaat masala.
8. Serve hot as is, or with chutney of your choice.
9. Goes really well the Green Chaat Chutney.

Notes:

1. Adding green chutney to the marinade is totally optional. I had some on hand and hence added.

2. Keep an eye out for the oven as the temperatures may vary oven to oven and also the roasting time depends on the size of your florets.

3. Can be done on stove top as well. Cast iron works best for this.