Ingredients

1 medium size cauliflower
2 tbsp yogurt
1 tsp ginger garlic paste
2 tbsp oil
Salt

To be ground together for green chutney
2 cups chopped coriander or cilantro
½ onion, chopped
½ tomato, chopped
2 cloves garlic
¼ tsp cumin seeds
¼ tsp dried mango powder (amchur)
1 tsp lemon juice

Instructions

• To make the green chutney, grind together coriander leaves, tomato, onion, garlic, salt, sugar, cumin seeds, dried mango powder and lemon juice
• Keep the cauliflower immersed in salt water for an hour. Take it out, wash under running water and steam it for ten minutes. Set aside to cool.

• Mix together green chutney, yogurt, salt, and ginger garlic paste; apply this over the cauliflower and try to push it in between the florets. Let it sit for an hour or two to marinate.

• Preheat the oven to 180 degrees. Keep the cauliflower in a dish smeared with oil, and pour some oil over the cauliflower. If you don’t want the cauliflower to dry out much, keep a small dish of water next to it, or you could cover it in foil.
• Bake for 25 minutes.( You could also bake for 20 minutes and then grill for ten minutes too)