|Cauliflower||1 Large, cut into florets|
|Coconut||1⁄2 , grated|
|Cumin seeds||1 Tablespoon|
|Ginger piece||10 Gram (5 Centimeter Piece)|
|Garlic||2 Clove (10 gm)|
|Malt vinegar||3 Tablespoon|
|Refined oil/Ghee||1 Tablespoon|
1 Grind together the coconut, cumin seeds, red chillies, black cardamoms (seed only), ginger and garlic to a smooth paste. Mix the vinegar, oil and salt.
2 Parboil the cauliflorets for 5 minutes in salted water. Drain and marinate in the ground mixture for 15 minutes.
3 Skewer and grill basting with oil or ghee till crisp tender. Serve hot sprinkled with lime juice.