In a bowl combine yogurt, roasted besan, lemon juice, kasoori methi and all the spices. Mix all together and keep aside.
Meanwhile heat water in a bowl and add theflorets into it and boil for 4-5 mins. Switch off the gas and let the florets rest in it for 6-7 more mins.
Drain the florets and now carefully mix them with the marination prepared. Make sure the florets should be coated all over. Keep it in the refrigerator for minimum 35-40 mins. If you have sufficient time, you can marinate it for 1 hr too.
After 40 mins take out the marinated gobhi florets. Now you need skewers, i used bamboo skewers as i did not had sufficient time to set the BBQ and my oven was also pre occupied as i was baking a cake simultaneously. So wet the bamboo skewers first so that it doesn’t catch fire while grilling/roasting.
Now take the florets and one by one start piercing into the skewer. Number of florets in a skewer shall depend on the size of the florets. I got 5 in one skewer.
Place a wire rack on the gas burner and arrange the skewers on them. Keep the flames low as we need to roast the florets carefully. Hugh flames may burn the gobhi completely. Keep rotating the skewers in regular intervals so that the gobhi gets roasted from all sides.
Remove the skewers from the flame once. You can remove the florets from the skewer brfore serving or can serve directly too. (depends on your choice of presentation)
Serve hot with salad and a minty dip. You can even squeeze some lemon juice over it before serving.