Spicy Roasted Cauliflower, Indian-style

Spicy Roasted Cauliflower, Indian-style

oasted cauliflower is smooth and creamy. As cauliflower browns, it caramelizes, gaining a perfect stability of sweet and sour flavors. I idea roasted cauliflower turned into heaven until at an Indian eating place I had Manchurian Cauliflower. spicy and roasted in a tomato sauce, it changed into even extra irresistible than cauliflower roasted with olive oil and herbs. “If best I ought to consume this at domestic,” I thought.

talking with the restaurant’s chef, Suvir Saran, I discovered that he grew up in India. His own family’s chef taught him to prepare dinner conventional Indian dishes. when he got here to the us, he persevered to make classics like saag paneer and tandoori fowl. but he additionally added creative variations like yogurt-marinated tandoori lamb chops smooth enough to reduce with your fork. Manchurian Cauliflower became every other of his creations.

Spicy Roasted Cauliflower, Indian-style


  • 1/4 tsp. ground cardamom
  • 1/8 tsp. ground pepper, preferably white
  • 2 Tbsp. canola oil, divided
  • 7-8 cups medium cauliflower florets (from a 2 ¼ – 2 ½  lb. cauliflower head)
  • 1 tsp ground cumin
  • 1/2 tsp. ground coriander

Cooking spray :

  • 2 Tbsp. tomato paste
  • 2 tsp. white distilled vinegar
  • 1 Tbsp. finely chopped garlic
  • 1 can (8 oz.) tomato sauce, no salt added
  • 1/8 – 1/4 tsp. ground cayenne pepper
  • 2 tsp. raw sugar
  • 1/8 tsp. ground cloves
  • 1/2 tsp. salt


  1. Preheat oven to 425 ranges F.
  2. In huge blending bowl, integrate cumin, coriander, cardamom, floor pepper and 1 tablespoon oil. upload cauliflower and together with your fingers, toss and rub to coat florets, 1 minute.
  3. Line 11-inch x 15-inch pan (like a jelly roll pan) with foil. Coat foil with cooking spray. arrange seasoned cauliflower in one layer on pan. Bake for 10 mins. Stir, then bake 10 mins longer.
  4. in the meantime, in small saucepan, warmness ultimate oil over medium-high heat. add garlic and cook dinner, stirring, until aromatic, 1 minute. add tomato sauce, tomato paste, sugar, vinegar, cloves, cayenne and salt and blend to combine. prepare dinner until sauce bubbles vigorously round edges of pot.
  5. Spoon tomato sauce over cauliflower on pan and blend with spatula until florets are well covered, 1 minute. Roast cauliflower 10 mins. Stir, and bake until florets are tender, approximately five minutes. Serve hot or heat.

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