So here's a recipe that checks a ton of boxes:
✔︎ Completely satisfying
✔︎ Bold, spicy, and 'meaty'
✔︎ Easy to make
✔︎ Weeknight routine crusher
✔︎ And finally, just-plain-darn-delicious!
So do I have your attention ladies and gents? If I don't, you could scroll up back to the top and glance one more time of that cauli-goodness baked, seared, charred right into the bowl.
This is for all you vegetarians, trying-to-be-vegetarians, the vegans or those looking to break up your routine—this is it!
I have to thank my mom-in-law for this recipe actually. It was during the time she was visiting, and we she recreated this family favorite right here in our little kitchen. It was a greatour
So thank you mama-in-law! You're truly awesome! 💯
This dish uses a rich Indian-spiced curry (gravy) that gets incorporated into steamed cauliflower and then baked at high temperature in the oven, for that charred, smokey, meaty bite of this glorious vegetable. It's a great way to introduce a vegetable in your weekly routine that also tastes amazing and satisfies in a big way.
Baked Masala Spicy Cauliflower
Makes one 10 inch casserole.
1 head of Cauliflower (cleaned and cut into individual florets)
1 large potato (chopped into medium size chunks. I kept the skin on.)
4 medium ripe tomatoes
1 medium onion
4 cloves garlic
2 inch piece of fresh ginger (skin peeled)
1 tbsp coriander powder
1/2 tsp turmeric powder
1 tsp (or more for spicier sauce) red chili powder
1 tbsp salt
1/2 tsp sugar
3 tbsp oil +1 tbsp
1. Preheat the oven to 450ºF as well as a medium size pan.
2. Bring a large pot of water to boil.
3. Roughly chop the tomatoes and onion, and toss it into a food processor along with ginger and garlic and puree, till smooth.
4. When the pan is medium hot, add 3 tbsp of oil and allow it to get hot. Add the tomato-onion-ginger-garlic puree to the oil and stir well to incorporate. Cover and simmer for 20 minutes, stirring occasionally.
5. Add the cauliflower florets to the boiling water to allow it to soften up until they're a bit under fork-tender. They'll continue to cook more in the oven and soften up more.
6. While the cauliflower is getting done, check on the sauce. If the oil has started to separate, add the spices—the coriander, turmeric and chili powder and the salt, and stir for a couple of minutes. Add the sugar and stir.
7. Bring out a 10-12 inch baking dish and grease it lightly with some oil.
8. Place the cauliflower and the chopped potato in the dish, and pour the sauce evenly all over the and incorporate very well, making sure all of the cauliflower and the potato is coated evenly.
9. Cover the dish with foil and bake in the oven for 20 minutes.
10. For the last 5 minutes, remove the foil and broil on high setting to give it that lovely char.
11. Garnish with chopped cilantro
Add a dash of lime juice on top before serving with Naan or Roti.