Grilled Cauliflower Masala | Grilled Gobi Masala | Step by Step Recipe

For today's Kabab series I have a delicious Grilled Cauliflower Masala. Though I love cauliflower and always plan elaborately to cook different dishes come every winter. This year too, it was the same. The many push carts that are seen all over the city, tempted me to no end. The crop was really good this year, with the shops still selling some very good flowers. However as always something always comes up, that I end up not being able to attempt those recipes.

Then again I can't eat cauliflower as such, it always had to be served with rotis. The only one time I have ever ate cauliflower as whole must have been on my flight to SFA, The airlines served me baked cauliflower, it was all buttery and so well done. The typical cauliflower smell was not there and I actually liked it. It was a big chunk baked as such and since then I always wanted to try at home.

I know what I made didn't come close to that, still it was different and nice. The cauliflower didn't smell and it tasted good. I tried both grilling and baking. Both came out well. Only point to remember is to par boil the cauliflower, else while grilling it will not be fully cooked.




Grilled Cauliflower Masala

Ingredients Needed:
Cauliflower florets - 10
Thick Curds / Yogurt - 1cup
Garam masala powder - 3/4 tsp
Ginger Garlic paste - 1/2 tsp
Rice flour - 2 tsp
Gram flour - 3 tsp
Chilli powder - 1 tsp
Salt to taste
Butter as required to grease on top.

How to grill Cauliflower Masala

Wash and clean the cauliflower, make sure you have thick floret stems for inserting through the skewers.

Wash and boil cauliflower florets in microwave for 6 -7 mins. Let it cool for a while.

Hung the curds to remove the whey.

In a bowl, take all the ingredients and mix in the masalas and make a thick marinade. Rub in the masalas and let it marinate for 30 mins.

Once done, insert the cauliflower into the skewers and grill them over flame.

I tried in baked, grilled in oven and direct stove top.

Notes:

Since the floret stems are thick you will have to make sure it's cooked at least partially, else it will remain uncooked.
Should marinate for at least 30 mins for the masalas to steep in.

Sending these for my Kebab Mela




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