Mughlai Cauliflower Recipes
MUGHLAI CAULIFLOWER
Cauliflower marinated in a spicy yogurt mixture and then grilled. A nice vegetarian option if you're tired of tofu and soy burgers during summer barbecues.
Provided by eatrealfood
Categories Lunch/Snacks
Time 45m
Yield 5 serving(s)
Number Of Ingredients 16
Steps:
- In a blender, whirl the yogurt, gram flour, cilantro, ginger, garlic, chilis, garam masala and salt until smooth.
- Heat oil, add the fenugreek and paprika, cook until the seeds just turn color, and add into the yogurt mixture.
- Cut the cauliflower head into 4 inch florets, and cook in microwave on high until tender-crisp (or you can blanch them if you wish).
- Cool florets and then immerse them in the yogurt mixture, ensuring that they are all fully covered, and let them marinate in the refrigerator overnight, or at least 6hrs.
- Skewer the florets, place under broiler for until the florets soften and char in places.
- Remove and baste with melted butter and sprinkle with chaat masala.
- Serve garnished with lemon wedges.
Nutrition Facts : Calories 179.2, Fat 10.8, SaturatedFat 3.8, Cholesterol 13.2, Sodium 110.9, Carbohydrate 16.1, Fiber 4.1, Sugar 8.1, Protein 6.9
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