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Wednesday, January 09, 2008

Roasted Cauliflower

roasted-cauliflower copy


We have been eating Boca burgers, Soy dogs, Tofu, Whole wheat wraps, Salads and Soups for a few weeks now so I had nothing interesting to share. But, I found this photo of roasted cauliflower in one of my old folders and realized I haven't posted this recipe yet. And, the photo is one of my early efforts where the bowl takes up most of the space and not the food!

Roasted vegetables are always a treat when done right and eaten hot. This was just a quick pan-roasted cauliflower, using home-made annatto ghee. But, alternately, can be roasted in the oven.

Ingredients
1 head large cauliflower, cut into bite-size florets
1 Tbsp canola oil
1-2 Tbsp annatto ghee
spices to suit your taste - i used a mixture of coriander powder, paprika, chili powder and Madras Curry powder
salt to taste
optional - garnish with cilantro or curry leaves

Preparation
  1. blanch or microwave the cauliflower florets and pat dry
  2. combine the oil, salt and spices in a container or zipper lock bag, throw the florets in and shake till they are well coated with the spices
  3. roasting
    • oven: in a 400°F oven roast in a single layer for about 30-45 minutes or until done to your liking, tossing and turning midway; brush the annatto ghee and finish under the broiler
    • pan: in a hot pan, add the ghee a little at a time as needed and roast the florets, stirring/turning them to roast all sides
  4. serve warm with yogurt sauce and rotis, or even with rice

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