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