Baked Cauliflower Florets (with Indian Spices)

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.

Method

Final baking:

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.