For the Marinade2 tsp RawSpiceBar’s Tandoori Masala Spice
1/4 c. plain yogurt
3/4 inch fresh ginger (about 1/2 ounce), peeled and cut into chunks
2 large garlic cloves (about 1/2 ounce), peeled
2-4 hot, fresh green chilis
2 tbsp olive oil
2 tsp dried fenugreek leaves or mint leaves
1 tsp salt
3 tbsp chickpea flour or all-purpose flour
1 small cauliflower (about 1 1/2 pounds), cored and stemmed
Fresh lemon juice
DIRECTIONS1. Process all the ingredients for the marinade, including RawSpiceBar’s Tandoori Masala Spice, in a blender or food processor until they are liquefied.
2. Place the cauliflower in a shallow bowl. Pour the marinade over the cauliflower, pushing it into the spaces between the florets. Set aside for 15 minutes to let the marinade dry and adhere to the cauliflower.
3. Light and prepare a covered charcoal grill until white ash covers the coals and the heat subdues to a moderately hot level. Scatter presoaked grapevine cuttings over the coals. Lightly brush the racks with oil.
4. Dribble vegetable oil over the cauliflower and place it stem side up on the rack. Grill cauliflower, covered, with the vents open, turning and basting three or four times, for 25 minutes, or until the cauliflower is tender when pierced with a knife.
5. Transfer the cauliflower to a heated serving platter, surround with fresh coriander, and serve sprinkled with lemon juice.
Makes 4 servings.
Adapted from Tandoori Cauliflower recipe from The New York Times.