Ingredients
- 1 cup Sour Cream
- 2 tsps minced Garlic
- 2 tsps minced Ginger
- 1/2 tsp Dried Mango Powder OR Everything but the Chaat Masala Add to Cart
- 2 tbsp Maharashtrian Goda Masala Add to Cart
- Juice of half a Lime
- 1 head of Cauliflower, cut into medium size florets
- 1 tsp Turmeric powder
- 1 tsp Salt
- 1 dried Red Chili
- Oil
Instructions
- Marinade – In a bowl, mix together all the ingredients into a paste.
- In a large saucepan, add 1-2 tbsp of Oil, Goda Masala, Turmeric powder and Salt and toast the spices for 30 seconds.
- Now pour in about 2-3 cups of water and bring to a simmer.
- Once the poaching liquid has reached a simmer, gently drop in the Cauliflower florets and poach for 2 mins.
- Now remove the florets and let them cool.
- Once cooled, coat each floret generously with the prepared marinade. Make sure the marinade reaches all the nooks and crannies!
- Now lay the marinated florets on a parchment lined baking sheet and cover with plastic wrap.
- Refrigerate for at least 1 hour or overnight if possible. In an hour/or next day
- Pre heat the oven to 350 degrees.
- Remove the plastic wrap from the tray of florets and drizzle with a little oil.
- Insert into the preheated oven and bake for 20 mins or until cooked through.
- For the last minute, switch the oven to the Broil setting and caramelize the florets. **Watch this carefully and the Broil setting tends to burn food easily, so don’t leave the oven out of sight at this stage
- Once nice and charred on top, your Kebabs are ready to serve!
- Serve with Mint Cilantro Chutney and top with crispy Sev or a Herb Salad.
