Yield: Serves 6
Ingredients
- 2 cups of plain whole-milk yogurt
- 1 whole cauliflower (1 ½ lbs)
- 3 cloves of garlic, minced
- 1 ½ tablespoons of ginger, freshly grated (22.5ml)
- ½ cup of vegetable oil (62ml)
- 1 teaspoon of cayenne pepper (5ml)
- ½ teaspoon pepper, freshly ground (2.5ml)
- salt to taste
- 1 teaspoon cumin, ground (5ml)
- ½ teaspoon of coriander, ground (5ml)
- 2 teaspoons of fresh lemon juice (10ml)
- ¼ cup of all-purpose or whole wheat flour, as needed (62ml)
Directions
- Wrap the yogurt in cheesecloth, twist and suspend from a wooden spoon over a bowl. Leave suspended in the fridge for 24 hours to drain the excess liquid from the yogurt. This step can be avoided by buying ready for cooking plain yogurt.
- Using a mortar and pestle or a small grinder, blend the garlic, ginger and oil until you get a paste like substance. Place this mixture into a bowl. Add paprika, cayenne, salt, pepper, coriander, cumin, yogurt, lemon juice and a bit of flour to thicken into a paste.
- Separate the cauliflower into florets. Using a fork, prick the florets in several places. Place the cauliflower into a plastic bag and pour the yogourt marinade overtop. Refrigerate for a minimum of 2 hours.
- Soak some bamboo skewers in water for a minimum of 30 minutes.
- Preheat the grill to medium high leaving the middle burner off and the flanking burners on medium high.
- Remove the cauliflower and divide them among the skewers. Place the skewers on the middle burner and cook using indirect heat for 25 minutes with the lid closed.
- Lift the lid and turn the heat up to high. Move the florets over to sit directly over the heat. This will crisp the outside of the florets.