THE IRON-POT CAULIFLOWER

(Our Play on Gobi Musallam / Whole Roast Cauliflower)

THE IRON-POT CAULIFLOWER

Ingredients: 1 Whole cauliflower (leaves removed), 150g Greek yogurt, 1 tbsp Ginger-garlic paste, 1 tsp Turmeric, 1 tsp Kashmiri chili powder, 1 tsp Garam masala, 1 tsp Cumin powder...

Ingredients

  • 1 Whole cauliflower (leaves removed)
  • 150g Greek yogurt
  • 1 tbsp Ginger-garlic paste
  • 1 tsp Turmeric
  • 1 tsp Kashmiri chili powder
  • 1 tsp Garam masala
  • 1 tsp Cumin powder

Cooking Method

  1. The Par-Boil Steam or boil the whole cauliflower for 8 minutes until slightly tender; steam-dry for 2 minutes.
  2. The Coat Whisk marinade and spices with a tiny splash of water; rub the whole cauliflower until stained deep red.
  3. The Scorch Roast in a 200°C oven or air-fry for 20 minutes until the edges are blackened and charred.
  4. The Final Flourish Dust with Chaat Masala and garnish with fresh pomegranate seeds and coriander.

Cuisine: Indian

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