Thursday, September 19, 2019

Roasted Cauliflower

The stove top was being used to capacity, so this cauliflower dish was baked in the oven. It tasted great and was so easy to assemble. It goes well with rice or chapatis.

1 cauliflower, blanched and divided into florets
1/2 cup nonfat plain yogurt or sour cream
1-1/2 tsp. onion salt
1 tsp. ginger power
1 tsp. garlic powder 
2 tsp curry powder
1 tsp. salt or to taste
2 Tbsp. vegetable oil
1/2 tsp. paprika/Kashmiri mirch
1/2 tsp. asafoetida/hing powder
1/4 cup chopped cilantro
1 tsp. ghee
  1. Preheat oven to 350°F.
  2. Whisk yogurt, onion salt, ginger powder, garlic powder, curry powder, oil, salt, paprika and asafoetida in a shallow pan.
  3. Add cauliflower florets and turn until well coated.
  4. Cover and refrigerate for an hour.
  5. Remove cauliflower from marinade and place on a cookie sheet.
  6. Pat marinade over florets and bake at 350°F until golden brown for 25-30 minutes.
  7. Remove from oven and garnish with cilantro and ghee.

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