The other day I was wondering what to cook for dinner and opening and closing the refrigerator just to figure out what to pick, when on the TV the food network chef prepared a whole 3 course meal on the grill. That gave me the idea to roast up some veggies and then cook them in a gravy or spices, that would be like vegetable kadhai but the only veggies I had that could use was cauliflower.
So here is my roasted cauliflowers recipe.
- Cauliflower:1 large head broken into florets
- Oil: 4 tbsp
- Ginger: 1 inch peeled and minced
- Cumin Powder: 1 tsp
- Green Chilis: 2 minced
- Coriander Powder: 2 tsp
- Turmeric Powder: 1/2 tsp
- Red Chilli Powder: 1/4 tsp
- Salt: as per taste
- Tomatoes : 1 large chopped
- Cilantro: 1/4 cup chopped
Preheat the oven to 400°F.
Toss cauliflower florets with half of oil and some salt.
Spread on baking sheet.
Roast until caramelized and mostly tender, 15-20 minutes.
Heat remaining oil in a skillet until shimmering.
Add ginger and green chilis and cook, stirring frequently, until fragrant, about 1 minute.
Add cumin, coriander, turmeric, red chilli powder, and pinch of salt.
Allow spices to toast in oil, being careful not to burn, for at least one minute.
Add cauliflower and toss well in spices.
Cook for an additional 2 minutes, then add tomatoes.
Cook until thickened and fragrant, about 5 minutes. Adjust seasoning to taste with salt.
Stir in cilantro and serve with rice, roti or naan and enjoy.
Till then happy blogging