Tandoori Gobi (Tandoori Cauliflower)

Parboil whole cauliflower head or large florets in heavily salted boiling water for 5 minutes until half-cooked (still firm). Drain and cool completely. This ensures the cauliflower cooks through during roasting without the outside burning. Mix all marinade ingredients (yoghurt, spices, ginger-garlic paste, lemon juice, oil, salt) into a thick paste.

About 10 min

Tip: Parboiling is the restaurant secret — it ensures the thick stem cooks through in the same time as the florets, and prevents the outside from charring before the inside is done.

Coat the parboiled cauliflower thoroughly in the marinade — press the marinade into every crevice. If doing a whole head, spoon marinade under the florets. Marinate 30 minutes minimum (2 hours is better). Preheat oven to its maximum temperature (220–250°C) or heat a charcoal grill.

About 5 min

Tip: The higher the oven temperature, the better the char and caramelisation. 250°C (480°F) is ideal — if your oven doesn't go that high, finish under the broiler.

Place cauliflower on a wire rack (not a flat tray — the rack allows air circulation for better char). Roast at maximum oven temperature 20–25 minutes until deeply charred and caramelised on the outside with tender inside. Sprinkle chaat masala. Serve on a sizzler plate or wooden board with mint chutney, lemon wedges, and raw onion rings.

About 25 min

Tip: Let the cauliflower get properly charred (not just brown) — the char is the flavour. Underdone tandoori gobi is just roasted cauliflower.