Tandoori Cauliflower

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Serves 4-5

Although meats are usually the highlights of many BBQ meals, I love having a vegetable option in the mix. Cauliflower has a unique and very delicious flavour, and when grilled in this manner it tastes just as good as any meaty BBQ!

medium head cauliflower, cut into bite sized florets
1 cup
thick fresh yoghurt
1/2 tsp
ginger paste
1/2 tsp
garlic paste
1/2 tsp
(or to taste)
1 tsp
red chilli powder
1/4 tsp
turmeric powder
1/4 tsp
cumin powder
1 heaped tsp.
tandoori powder
1 tbsp
lemon juice
1 tbsp
tomato paste/puree
1 tbsp.
pinch of orange food colour

Clean the cauliflower florets and drain well. If you like your veggies very soft, steam them for just a few minutes, they should not be fully cooked. Then allow them to cool completely. I normally do not steam them as I prefer a bit of bite in my veggies.

Mix all the rest of the ingredients together to form a paste and add this to the cauliflower. Cover and refrigerate for about 2 hours or up to overnight. 

Thread the cauliflower on skewers (make sure to pre-soak the skewers if using wooden ones). Grill on medium heat until you notice them charring around the edges. You can brush them with a bit of oil midway through grilling to keep them moist.

Once done, add half a cup of water to the leftover marinade and cook this down until slightly thickened. This can be served as a dipping/drizzling sauce. Serve the tandoori cauliflower with a fresh salad, lemon wedges and dips of your choice.