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Ingredients
1 small cauliflower (1 ½ pounds), cored and stemmed
THE MARINADE
¼ cup yogurt
¾ inch fresh ginger ( ½ ounce), peeled and cut into chunks
2 large cloves of garlic ( ½ ounce), peeled
2 to 4 hot fresh green chilies
2 tablespoons olive oil
2 teaspoons ground cumin
2 teaspoons dried fenugreek leaves or mint leaves
¼ teaspoon carom (ajwain) seeds, crushed, or ½ teaspoon dried thyme
¼ teaspoon cayenne pepper
¼ teaspoon black pepper
1 teaspoon salt
⅓ teaspoon turmeric (optional)
3 tablespoons chickpea flour or all-purpose flour
THE COOKING
Vegetable oil for basting
Fresh coriander and lemon juice for garnish
Nutritional analysis per serving (4 servings)
18 grams carbs; 2 milligrams cholesterol; 185 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 12 grams fat; 5 grams fiber; 617 milligrams sodium; 6 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Process all the ingredients of the marinade in a blender or a food processor until they are liquefied.
- Step 2
Place the cauliflower in a shallow bowl. Spread the marinade over the cauliflower, pushing it into the spaces between the florets. Set aside for 15 minutes for the marinade to dry and adhere to the cauliflower.
- Step 3
Light and prepare a covered charcoal grill until white ash covers the coals and the heat subdues to a moderately hot level. Scatter presoaked grapevine cuttings over the coals. Lightly brush the racks with oil.
- Step 4
Dribble oil over the cauliflower and place it, stem side up, on the rack. Barbecue, covered, with the vents open, turning and basting three or four times, for 25 minutes, or until the cauliflower is tender when pierced with a knife. Transfer the cauliflower to a heated serving platter, surround with fresh coriander and serve sprinkled with lemon juice.
Private Notes
Comments
this is ridiculous. You dont follow the recipe then you complain and give it one star? maybe there is a reason that she wrote to cook it on the grill?
This was really wonderful! The marinade when prepared as recommended, however, was too thick and chunky, so I just added more yogurt and olive oil to thin it out as needed. I cut the cauliflower head in half to better expose the inside to the heat and used the indirect grilling technique, essentially creating a 450 degree oven with our gas grill. 25-30 minutes is all it took.
I rated this one star. I baked it in an oven instead of a charcoal grill and was disappointed. I made the marinade as directed and it tasted promising, but the baked result needed lots of lemon juice, fresh coriander and a big dollop of carrot raita to lift the flavors.
this is ridiculous. You dont follow the recipe then you complain and give it one star? maybe there is a reason that she wrote to cook it on the grill?