Adapted from Gordon Ramsay’s book – “Great Escape – India”
|Excuse the photography, in my hurry to sample the dish, i couldn't keep still!|
This is like rassam – you can have it with rice also.
- Cauliflower – 10-12 large florets
- Dahi (curd) – ½ cup
- Ginger – 1 inch piece, grated
- Garlic – 3-4 cloves finely chopped
- Turmeric powder – ½ tsp
- Red chilli powder – ½ tsp
- Coriander powder – ½ tsp
- Onion – 1 cut in rings
- Tomato puree – 1 tbsp
- Oil – 2 tbsp
- Garam masala – 2 tsp
- Chaat masala – 2 tsp
- In a pot of boiling water, add the cauliflower florets and keep them there for 2-3 minutes. Remove and put in a pot of ice cold water to refresh. Set aside
- In a bowl, mix curd, ginger, garlic, turmeric powder, coriander powder, red chilli powder, 1 tsp each of garam masala and chaat masala.
- Add the florets to this marinade and coat well.
- Refrigerate for at least 2 hours (Skip this step if time is a constraint, but refrigeration helps the flavors of the marinade to get infused in the cauliflower)
- When ready for cooking, preheat oven to 180 Celsius and grease a baking tray. Spread the cauliflower mixture over it.
- Bake for 30 minutes – 15 minutes on both racks (top and bottom) and 15 minutes only on the top rack. Keep checking to ensure the florets are not burning when heat is on top rack only.
- While the florets are being baked, heat 2 tbsp oil, and add onions, tomato puree. Sautee till onions turn soft – about 5 minutes. Keep stirring. Add garam masala and chaat masala and continue to cook for another 5-6 minutes. Keep warm.
- Once the cauliflower florets are done, top them with the onion rings and garnish with coriander.
- Serve warm