I guess I will continue the cabbage and cauliflower theme this week. Cauliflower is everywhere right now- big, snowy white, beautiful!

We were in town and a local restaurant was selling farm fresh vegetables. The cauliflower was calling my husband from a mile away. We bought the biggest one we could find and brought it home.

We were having some people over and I was making vegetarian food- what does one make for an appetizer??? Well, grilled or tandoori cauliflower, of course!!

I mixed up a tandoori paste which included ginger, garlic, cilantro and Greek yogurt. I blanched the cauliflower and marinated the florets in the delicious paste. I had time and marinated them overnight. If you don’t have the luxury, marinate them for at least 2 to 3 hours..

Try this next time you are stumped on what to make for a vegetarian appetizer…
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