Althought the brillo thing is probably right, cauliflower gets this amazing texture when it's fried in batter. It essentially steams without being a watery mess.
Made a spice mix (you could just use some tikka paste) mix with yoghurt lemon juice chillies ginger and garlic. I’m all together. Add chicken thighs and marinate overnight.
Cook in oven for about 30 mins then pop under a very hot grill until the edges catch.
That chicken also goes really well in a curry. Instead of grilling fry in a pan and add to whatever curry you are making. I really like it with a korma recipe as the spices bleed out into the curry as it cooks and really adds to the flavour.
Tikka just means ‘pieces’ really. But Boris’s method there is bang-on. Yoghurt with mixed spices, marinade your pieces of meat overnight, and you’re on the right track whether you’re adding them to a curry or skewering them on a kebab.