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.