Mughlai Cauliflower Recipes

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MUGHLAI CAULIFLOWER



Mughlai Cauliflower image

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

1 medium cauliflower
1 cup plain nonfat yogurt
1/4 cup gram flour (besan, chickpea flour)
1/2 cup cilantro
1 tablespoon ginger, minced
3 garlic cloves
2 green chilies
1 teaspoon garam masala
salt, to taste
2 tablespoons vegetable oil
1/2 teaspoon fenugreek seeds or 1/2 teaspoon methi leaves
1 teaspoon paprika
6 skewers (if wood, soak in water 24hrs)
2 tablespoons melted butter
chat masala (optional)
lemon wedge (optional)

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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