Cauliflower is a huge favorite in our home. Husband loves it much more than I do which is why he always sneaks it into our shopping cart every-time at the groceries when I’m busy picking out other veggies. And, I really don’t mind it because cauliflower can be transformed in so many different ways. I often cook it with tomatoes, green peas or potatoes.
On week-nights, I often want to make simple, quick dinners. This roasted cauliflower is one of those recipes that fits into that category perfectly! This is quite similar to the super popular dish in India called ‘Gobi 65′ in which Gobi/Cauliflower is marinated in a wide array of spices and cornstarch, deep-fried and then served with sauce. To me, this is a healthier version of that flavorful dish simply because here it is oven roasted instead of deep-fried. Adding other veggies like carrots and broccoli in a similar way would also be a nice way to include more veggies into our diet.
The spices in this marinade give a really nice seasoning to the cauliflower florets. The turmeric gives a beautiful color while the ginger-garlic paste, chilli powder and garam-masala make it super spicy, scrumptious and tasty. The yogurt and oil provides a nice consistency to the mix. The lime juice and coriander leaves add an element of freshness to the dish.
Serve it with ketchup or any of your favorite sauces and enjoy these spicy, delicious bites. These will also make a nice party starter/appetizer.
Prep time: 20 mins
Cook time: 35 to 40 mins
- Cauliflower – one head separated into florets
- Yogurt – 2 tsps
- Oil – 2 tsps
- Turmeric – 3/4th tsp
- Red Cilli powder or Paprika – 1 tsp
- Ginger-Garlic paste – 1/2 tsp
- Garam Masala – 1/2 tsp
- Salt – 1/2 tsp or to taste
- Lime juice – 1n1/2 tsp
- Coriander – a handful – finely chopped
1. Pre-heat oven to 400 deg F. Line a baking sheet with foil or parchment paper and set aside.
2. Take a cauliflower head and remove all the leaves and and the tough core. Rinse well to remove any dirt. Pat it dry and then separate into florets.
3. Make the marinade by mixing all the spices in a wide bowl. When they are nicely mixed add yogurt and oil. Whisk them until spices are nicely blended together. Add a tsp of lime juice and half of the coriander leaves. Mix well. Taste it and adjust salt and spice level if needed.
4. Take the florets in a wide mixing bowl. Pour the marinade over the florets. Mix everything so that all the florets are lightly coated with the spice marinade.
5. Remove the florets into the baking sheet. Spread them out evenly only in a single layer and pop it into the oven for 35 mins. About midway, take out the baking sheet and turn the florets to the other side for an even roast. After 35 mins, check if the florets are nice and tender, else leave them in and roast for an additional 5 mins.
Drizzle the remaining 1/2 tsp of lime juice, garnish with coriander leaves and serve warm along-side some ketchup, ranch or any of your favorite dip/sauce.