Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         cauliflower
   2      cups          curds -- (tie up for 1 hour)
     1/2  teaspoon      garlic grated
     1/2  teaspoon      ginger grated
     1/2  teaspoon      mint leaves chopped
     1/2  teaspoon      crushed red chillies
     1/2  teaspoon      tandoori masala
   1      teaspoon      sugar
                        salt to taste
   1      tablespoon    butter
                        ***FOR SEASONING***
   1      teaspoon      butter
   1      tablespoon    spring onion greens finely chopped

Preparation:

Cut cauliflower into large florets. Clean well and immerse in plenty of salted boiling water. Keep for 5-7 minutes. Drain and run under cold water. Pat dry with a clean kitchen towel. Mix all other ingredients well to form a smooth marinate. With a kitchen brush apply marinate all over the florets. Apply as much as possible in the gaps too. Place in a greased shallow baking dish. Place in a hot oven, bake till marinate dries up and floret is tender. Heat butter, add spring onion and stirfry for 2 minutes. Pour over the baked cauliflower and toss lightly with a fork. Sprinkle some chaat masala if desired. Serve hot. Making time: 30 minutes (excluding curd tying time) Makes: 4 servings Shelflife: Best fresh