I must admit that I’ve never been particularly enthusiastic about cauliflower. After all, I’ve had my fill of the same old Aloo Gobi and Tandoori Gobi dishes over the years. However, this past weekend, I discovered a generous stack of cauliflower tucked away in my pantry, and I knew I had to get creative. The usual suspects like Gobi Parathas and Gobi Mutter weren’t going to excite my taste buds, especially with a Monday evening dinner looming.
Embracing my passion for fusion cuisine, I decided to craft a new recipe for roasted cauliflower that would not only please the palate but also elevate the dining experience. This roasted delight turned out to be wonderfully flavorful and perfectly satisfying, especially when paired with a warm, comforting soup of your choice—just as I prefer.
If you’re on the hunt for soup recipes to accompany this delightful dish, I invite you to explore my blog. There, you’ll find an array of both vegetarian and non-vegetarian soup recipes that will beautifully complement this flavorful roasted cauliflower. Happy cooking, and enjoy experimenting in your kitchen!
Ingredients:
Cauliflower – 750 gms
Red Chilli – 50 gms
Garlic – a few flakes
Coriander powder – and pinch
Sesame oil – 2 tbsp
Rock salt – to taste
Lemon Juice – 1 tbsp
Butter
Instructions:
1 ) Boil the cauliflower in Salted water for five minutes. Cut into florets and set aside.
2 ) Grind the red chillies and garlic to a fine paste.
3 ) Add coriander powder, oil, Rock salt and lemon juice to the paste.
4 ) Marinate the cauliflower and place them on a grilling tray.
5 ) Dot it with butter and grill or bake in the oven till it is light brown. Remove and serve with Lettuce, Cucumber, or any other vegetable of your choice.
P.S : it tastes best with a cucumber dip.
