Half-boil the cauliflower in water with 1/2 a tsp of turmeric powder and keep aside.
Then mix all the remaining ingredients with a little water to form a thick batter.
Dip in the cauliflower florets and marinate it for 15-30 minutes.
Spread 1 tsp of oil on a baking sheet.
Place the marinated pieces on the prepared baking sheet.
Preheat the oven at 200 degrees C for 10 minutes.
Grill them for 15-20 minutes in broil/grill mode, turning over in between.
Recipe courtesy: Sharmi's Passions
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.