Cauliflower Roast 2:
Confused on reading the 2 in the title. Well, this is a variation to an already posted Cauliflower Roast recipe on the blog. The cauliflower roast recipe already posted had a mixture of spice powders as the marinade however, this one uses a little different marination. The method remains the same for both the recipes. The marinade for this recipe is absolutely easy to make and the recipe does not involve deep frying nor usage of oven etc. All you need is a few ingredients and a cast iron dosa tava to make this yummy roast recipe.
If you want to skip reading the intro for this post, click the below button to go straight to the recipe.
Cauliflower is one vegetable that I never get bored of next to potatoes. My son is a great lover of anything that is roasted and hence I make this cauliflower roast for him often. If you too are fan of roasts, then click the below images to view respective recipes.
Preparation Method of Cauliflower Roast 2:
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Cauliflower : 2 small heads or 1 medium head
Red chillies: 6
Ginger garlic paste :1 tsp
Roasted gram/Pottukadalai/Dalia: 2 tbsp
Salt: as required
Oil: 2 tbsp
Lemon Juice: as needed
1. Clean the cauliflower and take the florets separately.
2. Soak red chillies in hot water for some time and blend soaked red chillies along with roasted gram(very little water for blending) to a smooth paste.
3. Parboil the cauliflower florets in boiling water for 5 minutes. Drain and set aside.
4. Mix the parboiled florets with the red chilli paste, salt, ginger garlic paste without adding any water. Make sure all the florets are coated well.
5. Heat oil in a dosa pan. Arrange the marinated florets on the pan and roast on low flame till they turn golden brown.
6. Drizzle lemon juice once done.
Click here to view the step by step pictures for the same method but different marination.
1. The florets can be marinated in refrigerator for longer time for better results.
2. You can drizzle oil as and when needed.
3. Chilli quantity can be changed according to preference.
4. The chillies should be ground with very less water to make a thick paste.