Tandoori Gobhi

1 medium head of cauliflower (approx. 1.2 kg), trimmed into florets 1.5L water 1 tbsp salt 1 tsp turmeric powder 120g Gymkhana Fine Foods Classic Tandoori Marinade 1 Jar Gymkhana Fine Foods Butter Masala Cooking Sauce 100ml water Fresh coriander leaves, chopped (for garnish)

Bring 1.5L of water to a boil in a large pot. Add the salt and turmeric powder. Add the cauliflower florets and blanch for 6 minutes. Remove the florets, strain, and set aside to cool. Toss the blanched cauliflower with the Gymkhana Classic Tandoori Marinade, ensuring all pieces are evenly coated. Leave to marinate for 1 hour. Preheat the grill to 200°C. Place the marinated cauliflower on a baking tray or grill pan. Roast for 20–25 minutes, turning occasionally, until golden brown and charred in spots. In a large pan, heat the Gymkhana Butter Masala Cooking Sauce over medium heat. Add 100ml water and swirl to combine. Let the sauce simmer gently. Add the grilled cauliflower to the simmering sauce. Stir gently to coat the florets. Simmer for 6 minutes, allowing the flavours to meld. Garnish generously with fresh coriander leaves and serve hot with naan, roti, or steamed rice.