- Preeti Shridhar
A perfect barbeque dish for vegetarians, vegans and its gluten free.
Roasted Cauliflower had been in my bucket list for longest time, finally I made it today.
Well it tastes divine, a must have dish for your next barbeque.
Can also be had as a complete meal, its carb free and filling a the same time.
It is mildly spiced, however you can it spice it up as per your taste.
Use good quality extra virgin olive oil for enhanced flavors.
Ingredients Cauliflower 1 medium Onion 1 large Olive oil 2 tbsp Olives 10 - 12 Cranberries 10 Walnuts 6 halves Cashews 1 tbsp Chopped coriander 2 tbsp Mint 1 tbsp Spice mix Oregano 1 tsp Onion powder 1 tsp Garlic powder 1 tsp Cumin powder 1 tsp Red chili powder 1 tsp Basil 1 tsp Salt 1 tsp Dressing Tahini 1 tbsp Peanut butter 1 tbsp Lemon juice 1 tsp or more as per taste Water 2 tbsp Salt to taste Jaggery powder 1 tsp Pepper pd 1/2 tsp Method
Cut equal size florets.
Wash them and soak in salted water for sometime.
Keep them in a colander later to let all the excess water drain away.
Cut the onion into 8 pieces
Mix all the spices in a large bowl.
Toss the Cauliflower florets.
Place them on a baking sheet.
Mix 1 tbsp olive oil
Toss the onion pieces in the reaming spice mix.
Roast the florets in a preheated oven at 200 degrees celsius for 15 minutes.
Now carefully mix in the onion pieces and 1 tbsp olive oil.
Roast for another 15 minutes or more, till the florets are done and slightly Crunchy.
Mine were done in 35 minutes.
Remove them from the oven. Let the cool slightly before assembling the salad.
Roast the nuts and chop them into bite size pieces.
To assemble :
Mix olives and cranberries with the warm florets.
Pour the dressing. Toss well.
Now Sprinkle nuts and mint and coriander.
Note : if you don't have peanut butter or Tahini, no worries.
Roast 1 tbsp of Peanuts and skin them.
Roast 2 tbsp Sesame seeds.
Once these cool down, grind the in a coffee grinder until pulpy.
Use this paste in the dressing instead of peanut butter and Tahini.