Ingredients:
Cauliflower – 4, medium, cut into large florets
Green Cardamoms – 3
Cinnamon – 1 one inch stick
Cloves – 4
Black Peppercorns – 5
Salt – 2 tsp
Oil for basting
For Marinade:
Yogurt – 3 tblsp
Red Chilli Powder – 1 1/2 tsp
Garam Masala Powder – 1 1/2 tsp
Cumin Powder – 1 1/2 tsp
Black Salt – 1 tsp
Salt – 1 tsp
Chaat Masala – 1 tsp
Coriander Powder – 1 tsp
Kasuri Methi – 1 tsp
Ginger Garlic Mint Paste – 2 tblsp
Method:
1. To make the ginger garlic mint paste, soak 6 garlic cloves and 1 inch piece of ginger in water for 5 hours.
2. Grind with 2 tblsp chopped mint leaves to a smooth paste.
3. Bring a pan of water to boil with the whole spices and salt.
4. Remove from heat and add cauliflower florets.
5. Keep aside for 10 minutes.
6. Drain and plunge the cauliflowers into cold water.
7. Drain when cool and dry.
8. Mix the marinade ingredients and rub into cauliflower.
9. Keep aside for 1 hour.
10. Skewer the florets and roast in an oven at 180C for 8 minutes.
11. Remove and baste with oil.
12. Roast again for 2 minutes.
13. Remove the florets from the skewers and arrange on a serving plate.
14. Serve hot with mint chutney.
