Roasted Whole Cauliflower 65
This Roasted Whole Cauliflower 65 is a rendition of the classic fried version, but just as delicious. The result is an easier buttery, flavorful South Indian appetizer that is ready to share in 45 minutes.
Servings: 6 servings
Calories: 70kcal
Ingredients
- 1 head of cauliflower 1.5-2lbs
- 1 tablespoon salt
- water for boiling
First Marinade
- 2 tablespoons ghee melted
- 1 tablespoon ginger garlic paste
- 1 tablespoon curry leaves finely chopped
- ¼ teaspoon ground turmeric
- ¼ teaspoon ground cumin
- ½ teaspoon garam masala
- ½ teaspoon Kashmiri chili powder
- 1 teaspoon green chilis finely sliced
Second Marinade
- ¼ cup plain whole milk yogurt
- 2 teaspoon Kashmiri chili powder
- 1 sprig curry leaves
- 1-2 green chilis sliced
Garlic Yogurt
- 1 cup plain whole milk yogurt
- 1 garlic clove grated
- ½ teaspoon dried mint
- ½ teaspoon lemon zest
- salt to taste
Instructions
- Trim the cauliflower head of leaves and stems. Cut the stem on the bottom so that the cauliflower head can lay flat.
- Fill a large 5-quart or bigger pot with water. Carefully place the cauliflower head in the pot. Bring the water to a boil. Boil the cauliflower for 7-10 minutes, or until the cauliflower is fork tender.
- Carefully remove the cauliflower head with a slotted spoon and place it in the baking sheet to steam off for 5 minutes.
- Preheat the oven to 450℉.
- Prepare the first marinade by mixing the melted ghee, ginger garlic paste, chopped curry leaves, ground turmeric, ground cumin, garam masala, Kashmiri chili powder, and finely sliced green chilis in a mixing bowl. Brush the marinade all over the cauliflower head.
- In the same mixing bowl, stir together the plain whole milk yogurt, Kashmiri chili powder, curry leaves, and sliced green chilis. Brush the marinade on to the cauliflower head.
- Transfer the cauliflower to the hot oven and let it roast for 30-35 minutes, or until it's nicely cooked through with a bit of a crust on the outside.
- While the cauliflower roasts, mix together a cup of plain whole milk yogurt, lemon zest, dried mint, a grated garlic clove, and salt.
- When you're ready to serve, layer the yogurt on the bottom of the serving dish and top it with the roast cauliflower. Dig in!
Notes
- Store the leftover Cauliflower 65 separately from the garlic yogurt in airtight containers for up to 2-3 days.
- Reduce the amount of green chilis to suit your spice tolerance.
