Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 1 medium head cauliflower into large florets and set aside in a large mixing bowl.

2. 2

   In a separate bowl, combine 0.5 cup Greek yogurt, 2 tablespoons harissa paste, 1 tablespoon ginger-garlic paste, 1 tablespoon lemon juice, 1 tablespoon mustard oil, 1 teaspoon chaat masala, 1 teaspoon Kashmiri red chili powder, 1 teaspoon ground coriander, 0.5 teaspoon turmeric powder, 0.5 teaspoon garam masala, and 0.5 teaspoon salt, mixing thoroughly until a smooth marinade forms.

3. 3

   Pour the prepared marinade over the cauliflower florets, ensuring each piece is fully coated, then cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.

4. 4

   Preheat your oven or a grill to 200°C (400°F) for roasting after smoking, and prepare a small piece of charcoal for smoking by heating it over an open flame until it glows red.

5. 5

   Place the marinated cauliflower on a baking sheet lined with foil or directly on a grill rack, then carefully place the glowing 1 small piece charcoal in a small heat-proof bowl alongside the cauliflower, drizzle 1 teaspoon ghee or oil over the charcoal, and immediately cover with a lid or foil to trap the smoke, allowing it to smoke for 10-15 minutes.

6. 6

   Remove the charcoal and its bowl, then roast the smoked cauliflower in the preheated oven or grill for 25-30 minutes, or until the cauliflower is tender and slightly charred, flipping halfway through.

7. 7

   Garnish the Smoked Harissa Tandoori Gobi with 2 tablespoons fresh cilantro before serving hot as an appetizer or a flavorful side dish.