Easy Tandoori Whole Baked Cauliflower

Ingredients

• 1 Cauliflower (whole head of (approx. 1000 - 1200 gms))
• 3 Onions (large quartered)
• 3 Potatoes (quartered )
• 3 tablespoons Oil
• 1 cup Hung Curds
• 2 teaspoons Chili Powder (Red)
• 1 teaspoon Kashmiri Chili Powder
• 1/2 teaspoon Turmeric (Powder)
• 2 teaspoons Coriander (Powder)
• 1 teaspoon Chaat Masala (Powder)
• 1 teaspoon Garam Masala (Powder)
• 2 tablespoons Ginger Garlic (Paste)
• Salt to taste
• Coriander (Chopped for garnishing)
• Lime Juice

Instructions

1. 1

   Wash the cauliflower and remove the stem and leaves, while keeping the flower whole.

2. 2

   Fill a large pot (big enough for the cauliflower) halfway with water and bring it to a boil. Once the water starts boiling, carefully place the cauliflower and blanch for 5 minutes. Strain and let the cauliflower cool down a bit.

3. 3

   Mix together curds, a tablespoon of oil, both chili powders, turmeric powder, coriander powder, garam masala powder, chaat masala powder, ginger garlic paste and salt till blended.

4. 4

   Once the cauliflower is cool, rub the curds mixture all over the cauliflower, potatoes and onions. Let it sit for 10 minutes.

5. 5

   Pre-heat oven to 200 degrees celcius.

6. 6

   Brush an oven proof skillet or roasting pan large enough to fit the cauliflower with oil.

7. 7

   Place the cauliflower in the skillet along with onions and potatoes and brush with oil. Bake for 20 -25 minutes till the top is golden brown and the cauliflower is cooked through. (Half way through, brush once more with oil)

8. 8

   Squeeze lime juice and sprinkle coriander leaves on top. Serve immediately.