Meanwhile, make the sauce. In a saucepan, add the broth, lemon zest, lemon juice, honey, garlic and flour. Whisk constantly while on medium heat until bubbly and thickened a bit, about 3 to 4 minutes. Remove from heat.Bake in a preheated 425-degree F oven for 20 to 22 minutes or until golden and tender-crisp. Spread the florets evenly in a single layer with a bit of space in between so they can crisp up. Drizzle with the oil and sprinkle with the Parmesan cheese and a generous pinch of sea salt and pepper. Toss well to coat. Put the cauliflower florets onto a parchment paper-lined baking sheet.1 tablespoon gluten-free flour or arrowroot powder.1 large head cauliflower, cut into medium-sized florets.You can however skip this if you do not prefer. You can also use canned coconut milk.Ĭauliflower: Often cauliflower has insects inside, so to get rid of them we blanch it in slightly hot water. I extracted by blending half cup frozen coconut with half cup water. But coconut milk adds volume, flavor and thickens the curry. You may also add a small bay leaf for a stronger aroma.Ĭoconut milk: Most times I make this cauliflower curry without any coconut milk. Since I always have them I used them here. If you do not have them just skip.Ĭurry leaves: You can make this curry even without curry leaves. It is just the mustard seeds and cumin seeds that go to the initial tempering. Whole spices: We usually don’t use a lot of whole spices for our everyday curry. Just adjust the quantities to suit your taste. You may replace garam masala with any curry powder or pav bhaji masala or sambar powder. Spice powders: This recipe uses garam masala along with red chilli powder and turmeric. Here are some tips that may help you to make this dish delicious. If you are new to Indian Cuisine, you may scroll down & read the tips and variations section before you make the dish. You may refer this Tofu Curry post to prepare and pan fry tofu before using in this recipe. If you love tofu, you can also use some marinated and pan-fried tofu in this recipe. Check this fast Chickpea Curry for tips and ideas on how to use chickpeas in a curry. You can also include 1 cup of prepared chickpeas (boiled or canned) in this recipe. However if fresh tomatoes are a seasonal thing where you live, substitute with canned tomatoes.Ĭauliflower and chickpeas make a fantastic combo. Canned tomatoes and bottled tomato puree is not used. Indians living in India make use of fresh tomatoes for their cooking as they are easily available all round the year. If you have picky eaters at home, you may puree the onion tomato masala before adding the cauliflower. This cauliflower curry is made much the same way without the use of any fancy ingredients and has a chunky curry base (sauce). Our everyday Indian curries are not creamy or buttery and do not have a smooth sauce like those served in the restaurants. Most Indian curries are made the basic way by with pantry staples and this cauliflower curry is no exception. There are numerous ways a curried dish is made with varying ingredients like coconut milk, cream, yogurt etc. Cauliflower Curry is a Indian dish where cauliflower florets are cooked with a sauce consisting of onions, tomatoes, spices and herbs.
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