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2 cups of plain whole-milk yogurt
1 whole cauliflower (1 lbs)
3 cloves of garlic, minced
1 tablespoons of ginger, freshly grated (22.5ml)
cup of vegetable oil (62ml)
1 teaspoon of cayenne pepper (5ml)
teaspoon pepper, freshly g 23423j93x round (2.5ml)
salt to taste
1 teaspoon cumin, ground (5ml)
teaspoon of coriander, ground (5ml)
2 teaspoons of fresh lemon juice (10ml)
cup of all-purpose or whole wheat flour, as needed (62ml)

Wrap the yogurt in cheesecloth, twist and suspend from a wooden spoon over a bowl. Leave suspended in the fridge for 24 hours to drain the excess liquid from the yogurt. This step can be avoided by buying ready for cooking plain yogurt.

Using a mortar and pestle or a small grinder, blend the garlic, ginger and oil until you get a paste like substance. Place this mixture into a bowl. Add paprika, cayenne, salt, pepper, coriander, cumin, yogurt, lemon juice and a bit of flour to thicken into a paste.

Separate the cauliflower into florets. Using a fork, prick the florets in several places. Place the cauliflower into a plastic bag and pour the yoghurt marinade overtop. Refrigerate for a minimum of 2 hours.

Soak some bamboo skewers in water for a minimum of 30 minutes.

Preheat the grill to medium high leaving the middle burner off and the flanking burners on medium high.

Remove the cauliflower and divide them among the skewers. Place the skewers on the middle burner and cook using indirect heat for 25 minutes with the lid closed.

Lift the lid and turn the heat up to high. Move the florets over to sit directly over the heat. This will crisp the outside of the florets.

Yield: Serves 6

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