Cauliflower is veggies possessing high nutritional density. It is low in fat, low carbs but rich dietary fiber content. It is rich in Vitamin C, This may not be the cure for cold but believed to fight cold and prevent more complications. It also helps in eye health and benefit the skin. There are different colors in cauliflower the one used in making of this recipe is White cauliflower. Traditional recipe of making use deep frying of cauliflower but I opted to bake them it not only helps cut down fat but also does not break down the nutritional compounds which are very essential to the body that which happens during deep frying/boiling. I adapted this method from recent past for my day to day cooking. And yet i use deep frying when guests are around/when i have to prepare in large quantity. It is found in every nook and corner of India, street foods and restaurants. Coming to the recipe it is an adaptation of Chinese cooking and seasoning techniques to suit Indian tastes. It is snack/side dish taste is hot, crispy, crunchy and little sour.
- 1 small cauliflower, broken into small florets
- 3 tbsp olive oil
- 2 tbsp rice flour
- 1 tbsp corn flour
- 1 tsp chilli powder
- 1 tbsp tomato sauce
- 2 tsp white vinegar
- 1 tsp green chili sauce
- 1 tsp ginger paste
- 1 medium size onion, finely Chopped
- Coriander leaves to garnish
- Salt to taste
- Pinch of turmeric
Step 1: Ina sauce pan bring water to boil, add pinch of turmeric, ½ tsp salt and turn off. Add florets to this wash and drain thoroughly. This kills any germ or insects in it.
Step 2: In a large mixing bowl, add cauliflower, salt, chilli powder, 2 tbsp oil, rice flour and toss them to coat evenly.
Step 3: Spread them on baking tray in such a way each floret should touch the plate this helps in uniform baking. Pre heat oven to 240 C
Step 4: Bake for 20-22 minutes based on oven you use. Flip over after every 4 minutes Cauliflower becomes brown then slightly black it’s time to turn off, keep close check to avoid getting burnt. You may pull out one and taste for doneness. I love the crunchy ones.
Step 5: Heat 1tbsp oil in frying pan, add onion, ginger paste, chilli sauce/paste and fry till translucent in medium heat. Add tomato sauce, corn flour mix (corn flour stirred in 1/2 cup water) before it starts to thicken add baked florets and increase heat to high. Give a quick stir, add vinegar and toss well to coat in high heat, make salt adjustment. Turn off and garnish with coriander.
- Serve hot with tomato and chilli sauce.
- You may also stir fry the cauliflower instead of baking. This takes 18-20 minutes in medium heat.
- As I always say spices can be adjusted based on your spice level.
- The recipe is designed from health point of view and yet tastes delicious.
- You may also follow traditional deep frying based on your preference.