Tandoori Gobi

Ingredients

Cauliflower

1 medium-sized, cut into florets

Yogurt

1 cup, plain

Ginger-garlic paste

2 tablespoons

Turmeric powder

1 teaspoon

Red chili powder

1 teaspoon (adjust to taste)

Cumin powder

1 teaspoon

Coriander powder

1 teaspoon

Garam masala

1 teaspoon

Lemon juice

2 tablespoons

Salt

1 teaspoon (or to taste)

Oil

2 tablespoons (plus extra for drizzling)

Fresh coriander leaves

for garnish

Lemon wedges

for serving

Instructions

1. In a large mixing bowl, combine the yogurt, ginger-garlic paste, turmeric powder, red chili powder, cumin powder, coriander powder, garam masala, lemon juice, salt, and 2 tablespoons of oil. Mix well until you create a smooth marinade.
2. Add the cauliflower florets to the marinade and toss gently until they are evenly coated. For best results, let the cauliflower marinate for at least 1 hour, or refrigerate overnight to deepen the flavors.
3. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
4. Spread the marinated cauliflower florets on the prepared baking sheet in a single layer. Drizzle with a little extra oil for added crispiness.
5. Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the cauliflower is tender and has developed a beautiful char.
6. Once done, remove from the oven and garnish with fresh coriander leaves.
7. Serve hot with lemon wedges on the side for an extra zesty kick.