Clean & break the cauliflower into medium sized florets to allow uniform grilling.
In a bowl, mix together all spices, curd & lemon juice. Add florets & mix them using a spoon or hand so that they are evenly covered with marinade. Cover with a lid & allow to marinate for few hours. I left it overnight. If you are leaving it longer then keeping it in fridge would save it from going bad.
When you are ready to grill, add semolina and mix well. Spread the cauliflower in a baking tray or rotisserie, spread evenly & pour the marinate on top.
Brush with oil lightly & grill on high stand/rack for 20-25 mins until done. In between turn the florets around so that they can be grilled from all sides.
Serve hot with chutney. We had it as snack with drinks.