Oven roasted cauliflower is perfect as sides/starters. It’s slightly crispy and filled with spices goes well with mint chutney. By following the same recipe you can bake the whole cauliflower. Here I’m baking them into florets. I used tandoori masala for this recipe, you can use garam masala also. They are healthy and tasty, perfect for any parties. You can prepare this ahead of time and place it in the refrigerator and bake them whenever you needed.
Let’s see the procedure,
[recipe title=”Oven roasted cauliflower” servings=”4-5″ time=”60mins” difficulty=”easy”]
|Thick curd||1 cup|
|Ginger garlic paste||2 tsp|
|Chili powder||1 tsp|
|Coriander powder||1 tsp|
|Tandoori masala/garam masala||2 tbsp|
|Red food color||pinch (optional)|
|Chat masala||1 tsp|
|Cold water||to grind|
Wash and cut the cauliflower into florets, In a large bowl add water and salt, place the bowl on high heat, once the water boiling add the florets and cook for 5 minutes.
Using the strainer remove the excess water and allow the florets to come to room temperature.
Meanwhile add the curd, ginger garlic paste, chili powder, coriander powder, tandoori masala powder and pinch of red food coloring, mix well.
Add the florets in the curd mixture and let it marinate for 30 minutes / overnight in the refrigerator.
In a baking tray arrange the marinated florets and bake them in a pre-heated oven @ 200 ° C for 25-30 minutes, flip the florets once in a while for even baking.
Serve it with mint chutney.
Grind the above list of ingredients under chutney in the mixer grinder.
Love this low calorie version.