Café RiDAN
  • Home
  • RECIPE INDEX
    • BREAKFAST & BRUNCH
    • APPETIZERS
    • MAIN COURSE
    • DESSERTS
    • DRINKS
  • ABOUT ME
  • CONTACT ME

Café RiDAN

  • Home
  • RECIPE INDEX
    • BREAKFAST & BRUNCH
    • APPETIZERS
    • MAIN COURSE
    • DESSERTS
    • DRINKS
  • ABOUT ME
  • CONTACT ME

OVEN ROASTED INDIAN CAULIFLOWER

OVEN ROASTED INDIAN CAULIFLOWER

Cauliflower or gobi as we call it in India, is one of Karan’s favorite vegetables. Personally I have never really been a big cauliflower fan. Once I got married though, I had to learn how to make it as that was one of the few vegetables that Karan ate. And of course there were special instructions that came along – “this is how the spice should be, don’t add potatoes, don’t add peas and above all the cauliflower should be crisp and should not wilt at all.” Gosh…it took me a while to perfect making gobi! The one trick that I did learn was to add the salt at the very end. This prevents the cauliflower from releasing moisture. Also, I find that organic cauliflower has a lot less water content than regular cauliflower.

Oven Roasted Indian Cauliflower

A few months ago, I was taking a cooking techniques class at the Institute of Culinary Education and our last day was a class in grilling techniques. Our instructor asked if I would make roasted cauliflower in the oven with Indian spices. I used whatever spices I could find in the classroom and the result was amazing. The cauliflower was crisp, golden and the warmth from the roasted spices give it the perfect blend of flavors. Everyone loved it and I quickly scribbled down the recipe. I came home and a few days later I tried it again, this time adding a few more spices from my kitchen. But did it pass the Karan test??? It sure did!

Oven Roasted Indian Cauliflower

I add Besan or ground chickpea flour as it helps to absorb the moisture in the cauliflower and also helps to make the cauliflower crisp. Also, amchoor or dry mango powder adds a hint of tanginess to the dish. They are both easily available at any Indian grocery store. This dish is great as a main course served with hot chapatis or parathas. You can also serve it as an appetizer complimenting it with a cooling yogurt dip like tzatziki.

Here is how I make it…

OVEN ROASTED INDIAN CAULIFLOWER
2016-07-10 07:58:48
Write a review
Save Recipe
Print
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Ingredients
  1. 1 cauliflower
  2. 1 tablespoon cumin seeds
  3. 1 tablespoon fennel seeds
  4. 1 tablespoon coriander seeds
  5. 1-inch cinnamon stick
  6. 4 tablespoon besan (ground chickpea/garbanzo bean flour)
  7. 1 teaspoon chili powder
  8. ½ teaspoon turmeric
  9. 1½ teaspoon salt
  10. 1 teaspoon amchoor (dry mango powder)
  11. ¼ cup vegetable oil
Instructions
  1. Preheat oven to 425 degrees F.
  2. Cut the cauliflower florets into medium size pieces. Wash thoroughly and allow it to dry completely.
  3. In a dry sauté pan, roast cumin seeds, fennel seeds, coriander seeds and cinnamon stick on low medium heat for 2-3 minutes until lightly roasted and fragrant. Toss a couple of times to prevent the spices from burning.
  4. Allow the spices to cool slightly and then grind into a fine powder using a mortar pestle or spice grinder.
  5. In a medium bowl add oil, besan, chili powder, turmeric, salt, amchoor powder and ground roasted spice powder. Combine to make a paste.
  6. Add cauliflower to spice mixture and toss till the cauliflower is completely coated with the spices.
  7. Transfer to a sheet pan and bake for 30-35 minutes until golden brown. Toss a couple times in between.
  8. Serve immediately.
By Antara Chugh
Café RiDAN https://www.caferidan.com/
Wordpress Recipe Plugin by Recipe Card
appetizercauliflowerDinnergobiindianlunchroastSnackvegetarian
5 comments
0
Facebook Twitter Google + Pinterest
previous post
NO-BAKE CHOCOLATE TART
next post
PUNJABI PAKORA KADHI (Indian yogurt curry with spiced chickpea fritters)

You may also like

SPROUTS SALAD

October 19, 2018

CHICKEN SHAWARMA PITA PIZZA

September 28, 2018

PARSI MARGI NA FARCHA

August 31, 2018

PARSI KHEEMA CUTLETS

August 8, 2018

SRI LANKAN CHICKEN CURRY

July 26, 2018

GALOUTI KABAB AND SHEERMAL

June 22, 2018

PAPA’S MUTTON CURRY RECIPE

June 15, 2018

KERALAN KOZHI KUTTAN (Chicken curry with chillies and...

June 8, 2018

BASMATI & WILD RICE PULAO WITH CHICKPEAS

May 25, 2018

LEMON AND THYME SALMON

May 11, 2018

5 comments

Nazneen August 17, 2016 - 7:48 PM

I tried this and it was delicious. Thanks 🙂

cash advance loans no credit check November 27, 2016 - 6:20 AM

It is really a nice and helpful piece of info. I’m glad that you shared this helpful information with us. Please keep us informed like this. Thanks for sharing.

AngelaNef January 13, 2017 - 4:36 PM

You always do the right thing. God Bless you.
Thank you

Julieomilt January 14, 2017 - 1:40 AM

Good post! I read your blog often and you always post excellent content. I posted this article on Facebook and my followers like it. Thanks for writing this!

poker night in america October 16, 2017 - 12:38 AM

*I am often to blogging and i really appreciate your content. The article has really peaks my interest. I am going to bookmark your site and keep checking for new information.

Comments are closed.

Facebook Twitter Instagram Pinterest Email

About Me

About Me

Hi! My name is Antara and I am a food aficionado. A self-taught cook, baker, cake decorator, and the girl behind this new blog – Cafe Ridan.

Facebook Twitter Instagram Pinterest Email

Instagram

No images found!
Try some other hashtag or username

Pinterest

@caferidan

Popular Posts

  • 1

    PALAK PANEER (Indian Cottage Cheese in a Spinach Curry)

  • 2

    PARSI KHEEMA CUTLETS

  • 3

    PARSI PULAO DAL

  • 4

    ORANGE & BLUEBERRY POUND CAKE

  • 5

    ROSE PISTACHIO KULFI ICE CREAM

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

  • Facebook
  • Twitter
  • Instagram
  • Pinterest
  • Email

© Cafe RiDAN 2018


Back To Top