Crack Cauliflower

Open up your taste buds to Indian roasted cauliflower blended with unique spices.. This recipe is accessible-cooking at its best(meaning: I used my cast-free hand to make it & so anyone can. Just follow the instructions. Crack cauliflower will have you licking your platter clean, you might have to forget about any leftovers with my delicious recipe

Through my day job and working with users of SAS software, I have made some wonderful friends. What are the chances that I would meet people, who do what I do for a living, are also wonderful & fun humans that become lifelong friends outside of work.

I count myself lucky to have such awesome friends. The 4 of us clicked and are vastly different in interests, yet share common values – that’s the binding factor plus it kept things interesting. The most important factor in a friendship, at least for me has always been to be with people who are good to everyone, not just with me.

From caring leader Richann, to analytic brainpower Dede, to incredible wordsmith Louise, to me, foodie yogi. Then last summer a fifth friend, Sporty brilliant Nancy invited us all graciously to her cottage on Lake Erie making this a five some.

In return for Nancy’s hospitality, the rest of us agreed that we would take turns cooking & cleaning. When my turn rolled along, I planned on roasted cauliflower, Louise happily agreed, ‘Yum, make Indian crack cauliflower’. Intrigued by the edgy element of this dish, I asked her for more. She explained that once I had used my unique blend of spices, to roast the cauliflower till it cracked open.

As understanding dawned, I smiled. After all this is a family friendly blog and crack cauliflower would perfectly match the fall rhythm we are headed into.

You need

4 cups, cauliflower florets, washed
4 tbsp oil (I used grapeseed oil)
½ tsp pomegranate seed powder
1 tsp dry fenugreek leaves
½ tsp turmeric powder
½ tsp cayenne pepper(reduce to ¼ tsp if you prefer a milder version)
Himalayan salt to taste

Pat cauliflower florets completely dry on kitchen towel & place in roasting pan. Add all the spices and oil and massage the cauliflower completely using hands to rub the spices in completely.

Place in oven and bakeat 3500F for ½ hour, Halfway through, flip the pan so that the cauliflower is evenly crisp & roasted from all angles. Note: If using broiler, then place in oven for 20 mins and then check to see doneness, flip over if necessary.

Serve hot with some chapatti or Nan bread and green chutney on the side,

See how easy it is to get tasty. Simple, delicious and healthy is my mantra. Do you think you would give my crack cauliflower a try?

Pix courtesy : Punita Sastry

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4 Comments Add yours

  1. Veena Jardine says:

    Hi Charu 🙂 I’m going to try this with your mint cilantro chutney; mouth-watering … btw, where do you get your spices e.g. pomegranate seed powder, dry fenugreek leaves? Love your sweet stories and recipes. Thank you 😋

    1. CharuYoga says:

      So happy you are going to give it a try. I get my spices sourced from india. Stay tuned for those links. Meanwhile i checked great Canadian superstore for you. They have these 2 spices.

  2. ohiocook says:

    Thank you for following my blog!

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