Baked Cauliflower Florets (with Indian Spices)
Serves: 1 – 2
You will need
150 g (net weight after cutting and cleaning) cauliflower florets
½ teaspoon oil (to grease baking tray)
Ingredients for the marinade
2 teaspoons hung curd (thick curd without water or 2 teaspoons thick fresh cream)
½ teaspoon jeera powder (cumin seed powder)
½ teaspoon thick ginger – garlic paste (optional)
1 teaspoon coriander powder
¾ teaspoon red chilli powder
½ teaspoon salt
Wash cauliflower florets. Drain out water and wipe each piece with a kitchen towel.
In a bowl, mix all the marinade ingredients together and make a smooth paste. Do not add extra water. Apply marinade evenly on each cauliflower florets and keep aside for 2 hours.
Preheat oven (OTG) at 200 * C or 400 * F.
Arrange cauliflower florets on greased baking tray and bake at 200 * C or 400 *F for 18 – 20 minutes or until crisp and golden color. Keep aside to cool for 5 minutes and remove carefully. Serve hot with tomato sauce or green chutney.