Gobhi tikka is the main character we didn't know we needed in the world of plant-based grilling goals. Picture this: tender cauliflower florets marinated in a zesty blend of yogurt, turmeric, cumin, garam masala, and all those spices that make your taste buds do a happy dance. Then, they're roasted to golden, charred perfection, bringing smoky vibes that are nothing short of magical. It's like your favorite tandoori chicken's cool, veggie cousin totally stealing the spotlight. The beauty of gobhi tikka is its versatility. Serve up this gobhi tikka as an appetizer, tuck it into wraps with a swipe of mint chutney. Whether you're vibing at a backyard BBQ or cozying up indoors, this dish brings a burst of bold flavors that feel like a warm hug from your spice cabinet. Making gobhi tikka at home is ridiculously easy, too. Follow a gobhi tikka recipe that fits your style oven, air fryer, or traditional grill it's all good. The marinade is the real MVP here, so let your florets soak up all that tangy-spicy goodness before cooking. Gobhi tikka is not just a snack, it's a mood. Whether you're a die-hard vegetarian or just looking to switch up your food game, gobhi tikka delivers every single time.

• 500 gms cauliflower
• Ginger garlic paste
• 1 tsp garam masala
• 1/2 tsp turmeric powder
• Chutney
• Masala
• 1 tsp red chilli powder
• 1 tsp kasuri methi
• Salt
• Cooking oil
• Thick curd
• Lemon juice

• If you're ready to level up your snack game with some major desi flair, say hello to the ultimate gobhi tikka aka cauliflower, but make it spicy, smoky, and totally droolworthy. Here's the lowdown: Start by giving 500 grams of cauliflower a spa day.
• Wash those florets up nice and clean, then chop 'em into medium-sized bites. Parboil in salted water for a quick 3-4 minutes to tenderize (but not too much—think al dente vibes), then drain and set aside like the rockstar veg they are.
• Now, let's whip up a marinade that's basically a flavor explosion. In a big mixing bowl, stir together 200 grams of thick curd, 1 teaspoon of ginger-garlic paste (because aromatics = life), 1 teaspoon of red chili powder for that bold heat, 1/2 teaspoon of turmeric powder for golden glow goals, 1 teaspoon each of garam masala and chaat masala for depth and zing, 1 teaspoon of kasuri methi for an herbaceous kick, a zesty tablespoon of lemon juice, and, of course, salt to taste.
• Mix it all up until you've got a smooth, spicy concoction that's just begging for some cauliflower love. Toss in your parboiled florets and coat them like your life depends on it each piece deserves the royal treatment. Then, let them chill in the fridge for 30 minutes to an hour, soaking up all that marinade magic.
• Fast forward to showtime: Preheat your oven to a sizzling 200 C, or if you're team stovetop, heat a grill pan on medium.
• For the oven route, line a baking tray with foil and oil it up to prevent sticky situations.
• Skewer your marinated florets onto metal or wooden skewers, leaving a smidge of breathing room between each piece (because even gobhi needs personal space).
• Place the skewers on your tray or pan, brush the florets with a little more oil for that perfect sheen, and cook until they're tender, smoky, and slightly charred. In the oven, that's 15-20 minutes; on the grill, a speedy 8-10 minutes should do the trick.
• Finally, serve your hot-off-the-grill gobhi tikka with a side of mint chutney or a cool yogurt dip. It's spicy, tangy, and totally snack-tastic—a recipe for gobhi tikka that'll have you rethinking cauliflower forever.