I like cauliflower when it’s cooked nicely in thick creamy gravy with some aromatic herbs and spices, especially with some Indian flavors that go well with naan or simple peas pulao or just steamed rice. With this taste in mind I decided to go for Roasted Cauliflower Curry.
My first step towards this entrée was to season the raw cauliflower florets to infuse extra flavors into my dish. For this, I seasoned raw cauliflower florets with turmeric and salt. Turmeric is widely known for its therapeutic value, as a natural antiseptic as well and these days it’s easily available in most households. After the marination I roasted the cauliflowers in a preheated oven.
In the meanwhile, I prepared a combination of aromatic and delicious dry masala with lots of flavors. I simply processed all the ingredients mentioned in the masala section as smooth as my food processor would let me. I must say my food processor did a fantastic job which led to fall in love with the appearance of this dry masala.
Lastly, comes the curry part, for which I added some bay leaf, asafetida powder, garlic, ginger and rest of the ingredients and cooked very well. Just before serving I added the cauliflower florets and garnished with cilantro. The appearance, aroma, and flavor all were in coordination and made be quite happy with the outcome.
Then came the real testing past where this entrée had to be accepted by my family and I must say I passed with flying colors. Roasted Cauliflower Curry was all gone in just one meal and I was asked to make it again. Yipppeeee!!!!!!
I love cooking for my family and friends and this dish is very simple to cook even though there are quite a bit of ingredients used.
Trust me and try it! Don’t get scared with so many listed ingredients. I guarantee you will love this entrée and make this regularly in your kitchen. Happy Cooking!!!!!