Week days only get more busier and crazier by the day leaving me with very less time to make dinner every night. We however, prefer to eat homemade food as much as possible and seldom eat out/do take outs. To me, it is also much important to include a good portion of vegetables in our meals everyday. It is quite hard to strike a balance with all of these.
To make it manageable, I tend to lean on vegetables that are easier to handle/cook faster. So, veggies like broccoli, cauliflower, spinach etc. are almost always stored quite abundantly in my refrigerator. Frozen vegetables also come to my rescue big time. Well, it is just not the vegetables that should make the job easy, we also need quick and easy recipes that would transform them into tasty and healthy dishes. Here is one such recipe that is so very simple, yet whips up an amazing dish.
We normally enjoy this curried cauliflower with rice and roti. But, there are days when I eat it as is with some raitha or plain yogurt as a dip. This is one my favorite options when I prefer to go on a low carb diet. You can roll this in rotis paired with some chopped red onions, tomatoes and cilantro too to make hearty and tasty Frankies. Try it!
Prep Time : 10 mins
Cook Time: 10 mins
Serves : 2-3
4 cups cauliflower florets
2 tbsp tomato sauce (or puree)
1/2 tsp turmeric
1 tsp garam masala
1 tsp chili powder
2 tbsp chopped cilantro (for garnish)
oil to spray
salt to taste
Preheat over to 450 degree F.
Wash and dry cauliflower florets. Mix the remaining ingredients except oil in a mixing bowl to make a nice and smooth paste. Add the florets to the mixing bowl. Use a spatula to let the tomato paste coat the florets evenly.
Line a sheet pan with aluminium foil or parchment paper. Spread the cauliflower florets in the pan, spray oil and bake for 10 mins. If you prefer to char it a little, broil the baked florets under high for a minute or so.
If you’d like to make it on stove instead of oven, see the method below.
Heat half a tablespoon oil in a wide non stick skillet. Add the masala coated florets and spread them to allow every floret make contact with the skillet. Cook uncovered under medium (to slightly high) heat for about 10 mins, tossing the florets every couple of minutes. It tastes great when the florets are tender crisp. Do not overcook.
Sprinkle chopped cilantro generously. Serve warm with roti or rice.
1. You can add spices like grated ginger, garlic and fresh black pepper to make this dish extra flavorful and spicy
2. To make it kid friendly, you can reduce/eliminate the chili powder in the recipe.