Description
A flavorful vegan dish made with cauliflower marinated in a blend of spices, baked to perfection.
Ingredients
- 1 cup Hung Curd or Greek Yogurt (cashew yogurt for vegan)
- 1 tbsp Ginger Garlic Paste
- 1 tbsp Red Chili Powder
- 1 tbsp Garam Masala
- 1 tsp Turmeric Powder
- 1 tbsp Coriander Powder
- 1 tsp Chaat Masala
- 1 tsp Carom Seeds (Ajwain)
- 1 tbsp Dried Fenugreek Leaves (Kasoori Methi)
- 1 head Cauliflower (small to medium florets)
- 1 cup Roasted Gram Flour (Besan)
- 2 tbsp Lemon Juice
- 2 tbsp Oil (for brushing)
- 1 tsp Salt
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine hung curd or Greek yogurt with ginger garlic paste, red chili powder, garam masala, turmeric powder, coriander powder, chaat masala, carom seeds, dried fenugreek leaves, lemon juice, and salt. Mix well to create a marinade.
- Cut cauliflower into florets and add to the marinade, ensuring they are well-coated.
- Let the cauliflower marinate for at least 30 minutes.
- Sprinkle roasted gram flour over the marinated cauliflower and mix gently.
- Place florets on a baking sheet lined with parchment paper and brush lightly with oil.
- Bake in the preheated oven for 25-30 minutes or until tender and slightly charred.
- Remove from the oven and let cool slightly before serving.
Notes
Serve hot with fresh cilantro and lemon wedges. Pairs well with mint chutney.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Indian