This Whole Roasted Cauliflower is for sure a crowd-pleaser that you should try for your next get-
together. This is going to be the center piece of your serving table full of food and drinks! I prepared this during the Thanksgiving Day, just to imitate the whole roasted turkey culture here.
Important is to get a clean and fresh whole Cauliflower. Everything else depends on the flavor of the marinade. This recipe uses a marinade that has strong Indian spice flavors. Best when served with green chutney, you may serve this with any other side dish, dips, etc.,
Ingredients:
Cauliflower – 1 medium sized
Oil – 2 teaspoons
Kashmiri Red Chili Powder – 1/4 teaspoon
Green Chili Paste – 1/4 teaspoon
Salt – 1/4 teaspoon
For Marinade:
Thick Yogurt – 1/2 cup
Kashmiri Red Chili Powder – 1 1/2 teaspoons (adjust according to taste)
Tomato Powder – 2 teaspoons
Ginger Garlic Paste – 1 teaspoon
Kasoori Methi, powdered – 1 teaspoon
Coriander Powder – 1 teaspoon
Cumin Powder – 1/2 teaspoon
Turmeric Powder – 1/8 teaspoon
Sugar – 1/2 teaspoon
Tandoori Barbeque Masala powder – 2 teaspoons
Dry Mango Powder – 1/2 teaspoon
Chaat Masala – 1 teaspoon
Salt – 1 1/2 teaspoons (adjust according to taste)
To Serve:
Red Onion, thinly sliced – 1 cup
Cilantro/Coriander leaves, chopped – 1/4 cup
Dried Cranberries – 1/2 cup
Green Chutney – to serve (Recipe click here)
Method:
Preparing the Cauliflower:
- Remove all the leaves and extra stem under the cauliflower. Wash it under running water.
- Heat a large pot of water. Add 1 teaspoon turmeric powder and 2 teaspoons salt.
- Soak the cauliflower in this water for 30 minutes.
- Wash the cauliflower under running water 4-5 times.
- Now place the cauliflower on a cooling rack/mesh plate to let all the water drain off.
- Mix all the ingredients mentioned for marinade until well combined. The yogurt must be thick or you can use hung curd instead.
- Wipe the cauliflower dry with a clean cloth.
- Smear the prepared marinade all over the cauliflower. Carefully try pulling away the florets to let the marinade seep in. Ensure the florets do not break apart.
- Once the cauliflower is coated with the marinade all over, refrigerate it for 4-5 hours to marinate. I let it sit for nearly 8 hours.
- Preheat the oven to 425F.
- Place the cauliflower in a greased tray and bake for 25-30 minutes. Depending the size of the cauliflower head, vary the bake time by 5-10 minutes.
- In a small bowl, mix oil, Kashmiri red chili powder, green chili paste and salt.
- Remove the cauliflower from the oven, using a pastry brush, gently dab the prepared oil mixture all over the cauliflower.
- Place the whole roasted cauliflower in a serving tray.
- Sprinkle some chopped onions and cilantro.
- Slice and serve with green chutney, onion slices, dried cranberries and cilantro or as per your desire.
1 comment
Looks yummy Ash