Marinate the cauliflower

• Cut the cauliflower into florets of bite-size pieces and wash them. Cut onion into large chunks and separate the layers.
  1 Cauliflower medium-sized
• Add chickpea flour to a small pan or kadai and saute on a medium-low flame for about 3 to 5 minutes or until the raw smell goes off (or until aromatic). Switch off the flame.
  2 tbsp Chickpea flour or Besan
• In a large bowl, combine yogurt, garlic, ginger, green chili, red chlli powder, tandoori masala, chaat masala, black salt, mint leaves or kasuri methi, chickpea flour, and salt to taste and mix well.
  1 cup Yogurt, 3 Garlic cloves, grated, 1 inch Ginger, grated, 1 Green chile, grated or finely chopped , 1 tsp Red chile powder or cayenne powder, 1 tsp Tandoori masala, 1 tsp Chaat masala, Black salt, a pinch (optional), 1 tsp Dried basil leaves or kasuri methi , Salt, to taste
• Add cauliflower florets and onion to this yogurt marinade and toss till combined.
  1 Onion, chopped into cubes
• Let it marinate in the fridge for atleast 30 minutes. Toss it after 30 minutes once again if you keep the marinade for a longer time. For intense flavors, you can marinate longer or even overnight in the refrigerator.

Grilling tandoori cauliflower

In oven

• Preheat the oven to 375 degrees F.
• In a baking tray, grease oil or place parchment paper to reduce the amount of oil.
  Vegetable oil to drizzle during cooking
• Spread the marinated cauliflower along with onions on a single layer. 
• Drizzle oil and bake for about 20 to 25 minutes or until cauliflower is tender and the marinade has thickened and started to crisp, turning once halfway through cooking time. (You may drizzle additional oil about 10 minutes into cooking time. This is optional.)
• Serve this hot with mint chutney, yogurt dip, and tomato ketchup. You can drizzle lemon juice and chat masala just before serving. 

In outdoor grill

• Prepare an outdoor charcoal grill (barbecue or BBQ).
• Place the marinated cauliflower pieces on the grill directly or using skewers. 
• Grill cauliflower or gobi until it becomes tender, about 8 to 10 minutes on each side, or a total of 16 to 20 minutes. The time may vary based on the size of the cauliflower pieces. 

For stovetop or indoor gas

• Add cauliflower and onion to the skewers. Turn on the gas on a medium-high flame. Cook each skewer loaded with cauliflower (gobi) by placing it 2 inches from the flame for 4 to 6 minutes.
• Cook until some charred spots develop. Keep rotating the skewer for even cooking. For a better understanding, you can check the video on how to make tikka on a gas or stovetop.

Air Fryer

• Preheat the air fryer to 360 degrees F or 180 degrees C.
• Spread the marinated cauliflower on a single layer in your air fryer basket. To prevent them from drying out, spray some oil.
• Air fry for 16 to 18 minutes, based on the size of the cauliflower bites, until the cauliflower becomes tender and the edges start to crisp. Rotate halfway through for even cooking.

Tawa Tandoori Gobi

• Use a regular nonstick pan (dosa tawa or roti tawa) or grill to make this tawa gobi tikka or skillet roasted cauliflower. If you do not have an oven or do not want to use skewers, you can use this method. The grill pan is optional.
• Grease your pan with oil. Place the cauliflower and then cook on medium-high flame for 2 to 4 minutes. Flip and cook until cauliflower becomes tender and golden brown on all sides. You can check here on how to make tawa paneer or gobi.