Baked Cauliflower

I get loads of cauliflower in the Delhi winter. So much so that I get tired of the vegetable by the end of winter. But start missing it again during the hot summer months. Its not that I do not get the vegetable during the hot summer months. It’s just that I prefer to eat local and seasonal as much as possible. So, it is the end of January now and I am already quite tired of cauliflowers. I therefore seek new recipes to make it exciting. It’s during one of these searches that I came across this baked cauliflower recipe from a vegan Pakistani site called HurryTheFoodUp. I promptly tried the recipe and found it quite exciting.

Baked Cauliflower

1 medium cauliflower, cut into bite sized florets
Juice of 1 lemon
1 red onion, sliced thin
1 cup tomato puree
2 cloves garlic, chopped fine
1/2 tsp cumin powder (jeera, jeeragam)
1/2 tsp coriander powder (dhania, kothamalli podi)
1/2 tsp red chili powder
1/2 tsp curry powder (I used sambar powder)
Salt and pepper to taste
1/2″ ginger, grated – to garnish
1 tbsp chopped coriander leaves, to garnish
Pre-heat the oven to 180o C
Toss the cauliflower florets with salt, pepper and lime juice
Place them on a baking tray and place in the oven for 20 minutes
After 10 minutes, toss the florets so that all sides are evenly baked
Meanwhile, heat a wok and add the onion
Sauté for 2-3 minutes till the onion is translucent (sprinkle a little water, if necessary)
Add the garlic, cumin powder, coriander powder and red chili powder to the onion
Mix well and sauté for another 30 seconds
Add the tomato puree and salt
Cover and simmer for 5-6 minutes
Now add the baked cauliflower and a little water, if necessary
Cook on low flame for about 10 minutes
Finally garnish with ginger and coriander leaves
Serve hot with red/brown rice or Indian flat breads

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