Name: Tandoori Gobi Tikka/baked Cauliflower Bites Recipe
Total time: 150 min
Yield: 4
Cuisine: Mughlai

<p>Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.</p>


Content Type Key : footer-about

Slurrp

Hong Kong’s Street Food ‘Popping’ Right At Your Doorstep

Move Over Chaap; Try These 2 Delicious Soybean Recipes For Lunch

Love Milk? Boost Milk Nutrition By Avoiding Some Food Pairings

Masaba Gupta’s Wedding Party Cake Was A Vision In White

Kitchen Tips: How To Store Raw Chicken 

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Scrumptious,  spicy bites of cauliflower/gobi,  baked in a hot oven for a homemade vegetarian tandoori treat!!!.

How to make Tandoori Gobi Tikka/baked Cauliflower Bites Recipe

Vanitha Bhat

Crawler

Mughlai

<p>Scrumptious,  spicy bites of cauliflower/gobi,  baked in a hot oven for a homemade vegetarian tandoori treat!!!.</p>

cauliflower florets

For marination

thick yogurt

besan/chickpea flour

rice flour

Kashmiri chili powder

red chili powder

chaat masala

garam masala powder

turmeric powder

grated fresh ginger

grated fresh garlic

kasoori methi/dried fenugreek leaves, crushed

Salt

oil for basting

For Garnishing

lemon wedges

Cilantro/coriander leaves and onion Rings

Serve with

green chutney

tomato Sauce

Mayonnaise

Cut cauliflower into even sized florets (for even baking),  wash well and keep aside. 
prepare the marination:
in a small saucepan,  roast the besan/chickpea flour on medium low flame for about 2 to 3 minutes; take care not to burn. 

step 1

In a large mixing bowl,  add all the marination ingredients; yogurt,  besan,  rice flour,  chili powder,  garam masala powder,  chaat masala powder,  turmeric powder,  kasoori methi,  ginger and garlic along with salt to taste.  mix well. 

step 2

Taste and see if you need additional salt or chaat masala (you can even add lemon juice at this stage) for a balanced flavor. 

step 3

Add the cauliflower florets to the yogurt-spice mixture.  gently stir well till each floret is coated well.  if you feel cauliflower is too dry,  add some additional yogurt or water and if it is too wet,  feel free to add besan or rice flour. 

step 4

Once the marination has well coated the cauliflower florets,  cover the bowl with cling wrap and refrigerate for a minimum of 2 to 3 hours or even overnight (for best results). 

step 5

Preheat oven to 220 degrees centigrade or 425 degrees fahrenheit. 
lightly grease a large baking tray (to hold the foil in place) and line with aluminum foil (for easier clean up!!) and grease the foil well. 

step 6

Spread the marinated cauliflower florets in a single layer over the foil evenly. 
brush the tops of the florets with oil (optional),  but it gives a good color and crunch. 

step 7

Bake for about 25 to 35 minutes (different for each oven,  so check intermittently) till the cauliflower is cooked and starts to brown around the edges,  turning once in between. 

step 8

Garnish with coriander leaves and serve with your favorite dip!

step 9

Better Butter