Chili-Lime Cauliflower

grilled chili-lime cauliflower
chili-lime cauliflower photo by carmen troesser


1 head cauliflower 
1 cup olive oil, divided
2 Tbsp. lime juice, divided 
1 Tbsp. chopped parsley 
1 Tbsp. ginger-garlic paste 
1 Tbsp. Indian chili powder 
2 tsp. chopped cilantro, divided 
Kosher salt and freshly ground black pepper, to taste
1 cup hung curd or Greek yogurt
1 small garlic clove, minced 

Special equipment: 4 bamboo skewers 


• Cut the cauliflower into medium florets. Fill a large bowl with hot, salted water and soak the florets 30 minutes.  

• In a large bowl, whisk together ½ cup olive oil, 1 tablespoon lime juice, the parsley, ginger-garlic paste, chili powder, 1 teaspoon cilantro, salt and pepper. Add the cauliflower and toss. Let marinate 10 minutes.  

• In a medium bowl, whisk together the hung curd, the remaining 1 tablespoon lime juice, the remaining 1 teaspoon cilantro, garlic, and salt and pepper to taste until thoroughly combined, about 2 minutes. 

• Place the florets on the skewers.

• On a grill pan over medium-high heat, grill the skewers until charred, 2 to 3 minutes on each side. Serve with the garlic dip.