{"id":18191,"date":"2015-11-13T22:57:11","date_gmt":"2015-11-13T21:57:11","guid":{"rendered":"http:\/\/www.withaglass.com\/?p=18191"},"modified":"2015-11-13T22:57:11","modified_gmt":"2015-11-13T21:57:11","slug":"indian-roasted-cauliflower","status":"publish","type":"post","link":"http:\/\/www.withaglass.com\/?p=18191","title":{"rendered":"Indian Roasted Cauliflower"},"content":{"rendered":"

\"indian_caulifl\"Received in the morning, extensively bookmarked in the evening and put into practice – with a successful result – the following day: this is my idea of a\u00a0well-chosen and highly promising cookery book. This is not the case of the majority of my buys, so I was\u00a0thrilled when the recipe I tested barely 24 hours\u00a0after opening Made in India: Cooked in Britain. Recipes from an Indian Family Kitchen by Meera Sodha<\/a>\u00a0proved fantastic. Simple, quick and perfect\u00a0as a weekday side-dish, this roasted cauliflower is exactly what I had expected from this book.<\/p>\n

As usually, I have changed the ratio of ingredients and also\u00a0slightly\u00a0the procedure, so, if you want to read\u00a0the original, I encourage you to buy Made in India<\/a>, a beautifully illustrated book\u00a0full\u00a0of luscious-looking, but relatively easy – or seeming literally\u00a0effortless – home dishes.<\/p>\n

TIPS: If you often cook Indian dishes, I advise buying a very cheap coffee grinder (that I wouldn’t advise for coffee, by the way…). Freshly ground spices make a big difference in the final aromatic and taste results. Using mortar every time might be off-putting, especially if we are in a hurry.<\/p>\n

If you\u00a0you like coconut aroma, use coconut oil instead of normal oil. This is what I did and it made a big difference.<\/p>\n

The author suggests blanching cauliflower before baking, but, as a lazy cook, I preferred to bake the raw florets. It’s up to you to choose.<\/p>\n

I served it with grilled chicken breast and a yoghurt-based sauce, but I guess this cauliflower will go with many dishes, not only Indian.<\/p>\n

Preparation: 40 minutes – 1 hour, depending on how soft you want your cauliflower to be<\/em><\/p>\n

Ingredients (serves three-four as a side dish):<\/em><\/p>\n

1 big cauliflower<\/em><\/p>\n

2 tablespoons cumin seeds<\/em><\/p>\n

1 heaped teaspoon powdered turmeric<\/em><\/p>\n

2 tablespoons medium hot chilli powder (or a mixture of very hot and mild)<\/em><\/p>\n

1 teaspoon salt<\/em><\/p>\n

2 tablespoons coconut oil (or any other oil supporting high temperatures)<\/em><\/p>\n

juice from one lemon (you can skip it if you don’t have lemons; even before the juice’s addition the cauliflower is irresistibly good)<\/em><\/p>\n

Preheat the oven to 180\u00b0C.<\/p>\n

Roast the cumin seeds on a clean frying pan and grind them in a coffee\/spice grinder or in a mortar. (You can of course buy powdered cumin, but this short roasting makes a big difference in taste).<\/p>\n

Divide the cauliflower into bite-sized florets, cutting off the wider stalks.<\/p>\n

Place the spices and the coconut oil in a big baking dish or tray (you should be able to spread the florets easily).<\/p>\n

Put the cauliflower florets into the baking dish and dredge in the oil and spice mixture, using\u00a0your hands (use gloves if you are afraid of turmeric stains on your fingers).<\/p>\n

Bake for at least 30 minutes, turning once or twice.<\/p>\n

I like my cauliflower very crunchy, so 30 minutes of baking was enough, but if you prefer it soft prepare yourself rather for fifty minutes – one hour.<\/p>\n

Squeeze lemon juice over the cauliflower just before serving\u00a0(if you have it).<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

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