TANDOORI GOBI

Thanksgiving is just around the corner. An elaborate Thanksgiving dinner is something that many of us look forward to.

So what if you are a vegetarian? Who says you can’t create a vegetarian thanksgiving dinner?

Today’s recipe is a special thanksgiving centerpiece that you can make to surprise your guests with something offbeat and unique. A whole cooked Gobi can add the much needed Thankgiving feel to your dinner setup 🙂

Here is the recipe for Tandoori Gobi

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RECIPE DETAILS:

Video link: Tandoori Gobi (Thanksgiving Special)

Preparation time: 15 minutes

Marination and refrigeration time: 3 hours

Baking time: ~1hr 15 mins

Serves: 3

INGREDIENTS:

Cauliflower – 1 small

Thick curd/yogurt – 1/2 cup or as required to coat the whole cauliflower

Tandoori masala – 2 tsp (*I used store bought*)

Ginger-garlic paste – 1 tsp

Salt – 1 tsp

oil – 1 tsp

METHOD:

Clean the leaf part of the cauliflower. Keep it aside.

Boil enough water in a pot with a tsp of salt  so as to dunk the whole cauliflower.

Soak the cauliflower in hot water for about 15-20 minutes. This is to make sure the cauliflower is clean.

Meanwhile, prepare the marinade by adding the tandoori masala and ginger-garlic paste to the thick curd. Mix well.

Then using cooking/pastry brush or using your clean hands, marinade the cauliflower well, making sure to smear some under the cauliflower wherever there is space.

Refrigerate for 2-3 hours.

After 3 hours of good refrigeration, line and grease a baking pan. bake at 350ºF for 1 hr 15 minutes in a preheated oven.

Bake at 350ºF for 1 hr 15 minutes in a preheated oven or till the Gobi is cooked.

Your Vegetarian centerpiece for thanksgiving party or meal is ready to be carved and served 🙂

Serve hot with some cilantro chutney 🙂

 

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