Marinated Cauliflower Bake Recipe - Cooking Index
Marinated Cauliflower Bake Recipe - Cooking Index
| 1 | Cauliflower (large) | |
| 2 cups | 474ml | Curds - (tie up for 1 hour) |
| 1/2 teaspoon | 2.5ml | Garlic grated |
| 1/2 teaspoon | 2.5ml | Ginger grated |
| 1/2 teaspoon | 2.5ml | Mint leaves chopped |
| 1/2 teaspoon | 2.5ml | Crushed red chillies |
| 1/2 teaspoon | 2.5ml | Tandoori masala |
| 1 teaspoon | 5ml | Sugar |
| Salt to taste | ||
| 1 tablespoon | 15ml | Butter |
| For Seasoning | ||
| 1 teaspoon | 5ml | Butter |
| 1 tablespoon | 15ml | Spring onion greens finely chopped |
Cut cauliflower into large florets.
Clean well and immerse in plenty of salted boiling water.
Keep for 5-7 minutes.
Drain and run under cold water.
Pat dry with a clean kitchen towel.
Mix all other ingredients well to form a smooth marinate.
With a kitchen brush apply marinate all over the florets.
Apply as much as possible in the gaps too.
Place in a greased shallow baking dish.
Place in a hot oven, bake till marinate dries up and floret is tender.
Heat butter, add spring onion and stirfry for 2 minutes.
Pour over the baked cauliflower and toss lightly with a fork.
Sprinkle some chaat masala if desired.
Serve hot.
Making time: 30 minutes (excluding curd tying time)
Makes: 4 servings
Shelflife: Best fresh
Source:
Roberta Bell
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