My friend Amee Meghani runs a great vegetarian food & recipe site called RabbitFoodRocks. At times funny, at times poignant, and always full of wonderful recipes, I recommend you check it out if you want to try something new. Even if you're not a hard-core vegetarian. After all, even meat-lovers must eat their plants.
Here's one wonderful recipe from her site I like because it highlights some things we talk about here on Healthy Indian Diet: eating a variety of vegetables is good, adding spices like turmeric to what we eat makes it better, and cooking in butter or ghee is absolutely okay. And it must taste good!
Ingredients and directions for Amee's oven-baked cauliflower recipe are reprinted below just as written on the original place she first posted her recipe. Enjoy!
Oven-Baked Indian Cauliflower Curry
Ingredients:
1 head cauliflower
2 Tablespoons ghee or butter
2 Tablespoons grapeseed oil
1 serrano pepper, seeded, minced
1 onion, finely diced*
1 inch fresh ginger root, grated
5 cloves garlic, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon cayenne
1 teaspoon garam masala
1 teaspoon salt
1 can of petite diced tomatoes, pureed
2 Tablespoons chopped cilantro (optional for garnish)
Naan, flatbread, tortillas, or cooked rice for serving (optional)
Directions:
1. Preheat oven to 375 degrees. Trim the cauliflower into 1-inch chunks. Stalks are great – use them too! The important thing is that the cauliflower pieces are close to the same size as each other. You want them to bake at the same rate. Rinse and set aside.
2. Combine cumin, coriander, turmeric, cayenne, and garam masala in a small bowl.
3. Make the sauce (masala): Heat oil and butter/ghee in a wide deep saucepan or skillet over medium-high heat. Add minced serrano and diced onion and sautee until onions are almost translucent. Add the ginger and garlic and cook for 2 minutes, stirring frequently, making sure the onions and garlic don’t burn. Then add your spices. Cook for 1 to 2 minutes, stirring continuously. Now add the salt and pureed tomatoes. Cook for about 2 to 3 minutes and remove from heat.
4. In a large bowl combine cauliflower and the sauce. Mix well, making sure all nooks and crannies are covered with the sauce.
5. In a lightly greased casserole dish or pyrex dish, spread the cauliflower in one shallow layer. Loosely cover with foil. Bake on the middle rack for 35 minutes**. Then uncover and Broil on HI for 10 minutes, but be sure to watch it closely, because broil results can vary significantly. The purpose of broiling is simply to crisp up the florets a little. They’ll turn brown–that’ll be the crispy part!–but we don’t want them to burn.
6. Garnish with chopped cilantro. Serve with naan (or flatbread or tortillas), rice, or on its own (gluten-free!)
Here's one wonderful recipe from her site I like because it highlights some things we talk about here on Healthy Indian Diet: eating a variety of vegetables is good, adding spices like turmeric to what we eat makes it better, and cooking in butter or ghee is absolutely okay. And it must taste good!
Ingredients and directions for Amee's oven-baked cauliflower recipe are reprinted below just as written on the original place she first posted her recipe. Enjoy!
Oven-Baked Indian Cauliflower Curry
Ingredients:
1 head cauliflower
2 Tablespoons ghee or butter
2 Tablespoons grapeseed oil
1 serrano pepper, seeded, minced
1 onion, finely diced*
1 inch fresh ginger root, grated
5 cloves garlic, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon cayenne
1 teaspoon garam masala
1 teaspoon salt
1 can of petite diced tomatoes, pureed
2 Tablespoons chopped cilantro (optional for garnish)
Naan, flatbread, tortillas, or cooked rice for serving (optional)
Directions:
1. Preheat oven to 375 degrees. Trim the cauliflower into 1-inch chunks. Stalks are great – use them too! The important thing is that the cauliflower pieces are close to the same size as each other. You want them to bake at the same rate. Rinse and set aside.
2. Combine cumin, coriander, turmeric, cayenne, and garam masala in a small bowl.
3. Make the sauce (masala): Heat oil and butter/ghee in a wide deep saucepan or skillet over medium-high heat. Add minced serrano and diced onion and sautee until onions are almost translucent. Add the ginger and garlic and cook for 2 minutes, stirring frequently, making sure the onions and garlic don’t burn. Then add your spices. Cook for 1 to 2 minutes, stirring continuously. Now add the salt and pureed tomatoes. Cook for about 2 to 3 minutes and remove from heat.
4. In a large bowl combine cauliflower and the sauce. Mix well, making sure all nooks and crannies are covered with the sauce.
5. In a lightly greased casserole dish or pyrex dish, spread the cauliflower in one shallow layer. Loosely cover with foil. Bake on the middle rack for 35 minutes**. Then uncover and Broil on HI for 10 minutes, but be sure to watch it closely, because broil results can vary significantly. The purpose of broiling is simply to crisp up the florets a little. They’ll turn brown–that’ll be the crispy part!–but we don’t want them to burn.
6. Garnish with chopped cilantro. Serve with naan (or flatbread or tortillas), rice, or on its own (gluten-free!)
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