All Fired Up!

Maneet Chauhan re-creates the magic of a tandoor right on a grill.

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If Maneet Chauhan could grill only one thing for the rest of her life, it wouldn't be steak or chicken-it would be cauliflower. “Our diet is predominantly vegetarian at home because that's how my husband and I grew up, says the chef and Tournament of Champions star. “So cauliflower is a staple.Although a tandoor is the best way to get that great charred flavor on vegetables (the cylindrical clay ovens get super hot), you don't need one for this dish. Maneet mimics the flavor of tandoori dishes by using a yogurt-based marinade, then she matches the oven's signature char by cranking her grill to the highest temperature. Try the recipe, and don't skip the homemade naan. It's a version of what we serve in my restaurants, Maneet says. “I make it at home all the time! - Jessica Dodell-Feder

GRILLED TANDOORI CAULIFLOWER WRAPS

ACTIVE: 1 hr

TOTAL: 1 hr (plus marinating)

SERVES: 4

FOR THE CAULIFLOWER

½ cup plain yogurt

¼ teaspoon vegetable oil

2 tablespoons ginger-garlic paste

2 tablespoons tandoori masala

2 tablespoons dried fenugreek leaves

1½ teaspoons ground turmeric

1 teaspoon garam masala Kosher salt and freshly ground pepper

1 pound cauliflower florets Lemon juice and chaat masala, for sprinkling