Tandoori Gobi- Bar be Que Cauliflower -Gluten free

Ingredients:

1. Cauliflower    : 1 head ( break big florets)
2. Tumeric         : 1 tsp
3. Salt                : 2 tsp
4. Water            :  8 cups or enough to cover the florets.

 Marinade:

1. Greek Yogurt                                               : 1 cup
2. Dry roasted  back gram lentils                    : 1 Tbsp
3. Salt                                                              :1 tsp
4. Lemon Juice                                                : 2 -3 tsp
5. Red chilli powder ( Degi Mirch)                 : 2 tsp or  (according to taste)
6. Garam Masala                                              :2 tsp
7. Ajwain                                                          :1/2 tsp
8. Oil                                                                : 1 Tbsp

Method:

1. Put the pot on the stove with 8 cups of water. Let it boil.
2. Add  2 tsp of salt and 1 tsp of turmeric.
3. Now add the florets in this water carefully and let it boil for 3-4 minutes. It will get a pale yellow color and will become salty.
4. Transfer the florets to a colander under running cold water to stop the process of cooking.
5. In a big bowl , add Greek yogurt , dry roasted chana dal. salt, lemon juice, red chilli powder, garam masala , ajwain (carrom seeds) and oil. Mix it well.
6. Now take the florets and coat them nicely and let them rest for 15-20 minutes on kitchen counter.
7. The cauliflower is ready  for bar be que, tandoor or oven.
8. If you are using an oven , broil it on 400 degrees  fahrenheit for 7 to 10 minutes till you see golden spots  on the cauliflower florets.
9. Garnish the florets with juliennes of red and green bell peppers , onion rings and slices of lemons along with cilantro chutney.
10. Cilantro Chutney recipe is available on the blog.
11. Enjoy !