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.
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.
Taste and see if you need additional salt or chaat masala (you can even add lemon juice at this stage) for a balanced flavor.
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.
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).
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.
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.
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.
Garnish with coriander leaves and serve with your favorite dip!
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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.
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.
Taste and see if you need additional salt or chaat masala (you can even add lemon juice at this stage) for a balanced flavor.
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.
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).
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.
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.
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.
Garnish with coriander leaves and serve with your favorite dip!
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