Whole Roasted Cauliflower Recipe
SPICY WHOLE ROASTED CAULIFLOWER
1 medium size cauliflower (roughly 1.5 lbs)
2 cloves of garlic, finely minced
1” piece of ginger, peeled and finely minced
2 medium sized onions, finely chopped
2-3 small Thai green chilies, finely minced
1 medium tomato, finely chopped
2 tsp ground coriander powder
1 tsp ground cumin powder
1 tsp turmeric
½ tsp garam masala
½ tsp red chili powder, to taste
salt & pepper to taste
juice of ½ lemon or lime
1 tsp mustard seeds
1 tsp cumin seeds
pinch of asafetida
6-8 fresh curry leaves
pinch of paprika
4 tbsp oil, vegetable or canola
freshly chopped cilantro leaves for garnish
Preheat the oven to 375 deg F.
Trim and prepare the cauliflower by removing any tough outer leaves and the stem. In a large soup or stockpot filled with 3-4 inches of salted water, place the cauliflower stem side down (the cauliflower is sitting upright) and cover. If you have a large vegetable steamer or a steamer insert, both will work well. Bring to a gentle boil and let cook 2-3 minutes. Remove the cauliflower from the heat and let stand covered for another 2-3 minutes to steam. Remove the cauliflower carefully and using a colander, run under cold water for a few minutes. Set aside to drain well, the cauliflower should be tender yet crisp.
In a large skillet on medium high heat, add 2 tbsp of oil. When hot, add the onions, garlic, ginger and green chilies. Sauté the mixture until golden brown (about 6-8 minutes). Add the salt, pepper and the spices (ground coriander, ground cumin, turmeric, red chili powder and garam masala). Add the lemon juice, tomatoes and about half a cup of water.
In a large shallow baking dish, place the cauliflower and carefully spoon the onion mixture all over the cauliflower making sure to place the mixture in between the florets. Cover completely using all of the onion mixture. Bake in a preheated oven for 15-20 minutes until the cauliflower is tender. Remove, transfer to a serving platter and allow to rest.
In a small saucepan on medium high, heat the remaining 2 tbsp of oil. When hot, carefully add the mustard seeds. When the splattering stops, turn off the heat and add the rest of the ingredients (cumin seeds, asafetida and curry leaves). Pour the hot oil mixture over the cauliflower, dust with a little paprika and garnish with freshly chopped cilantro leaves. Serve with warm rotis and Basmati rice.
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