THE CHARRED FLOWER-BOUTIQUE

(Our Play on Tandoori Gobi)

THE CHARRED FLOWER-BOUTIQUE

Ingredients: 1 Cauliflower (broken into small florets), 100g Greek yogurt, 1 tbsp Ginger-garlic paste, 1 tsp Ajwain seeds, 1 tsp Turmeric, 2 tsp Kashmiri chili powder, 1 tsp Salt...

Ingredients

  • 1 Cauliflower (broken into small florets)
  • 100g Greek yogurt
  • 1 tbsp Ginger-garlic paste
  • 1 tsp Ajwain seeds
  • 1 tsp Turmeric
  • 2 tsp Kashmiri chili powder
  • 1 tsp Salt

Cooking Method

  1. The Coat Whisk yogurt and spices; toss the cauliflower florets until every piece is coated red.
  2. The Bloom Add a tiny splash of water to ensure the dry spices grip the florets.
  3. The Scorch Place on a wire rack and grill at 220°C for 10 minutes until blackened and charred.
  4. The Final Flourish Dust with Chaat Masala and a hit of fresh lemon juice.

Cuisine: Indian

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