Cauliflower Roast


1 Medium sized Cauliflower
1/3 cup Onion, pasted or chopped
1 tablespoon Ginger, paste
1 tablespoon Garlic, coarsely chopped
1 medium (5-6 cm dia) size Tomato, chopped
1/2 teaspoon Turmeric powder
1 teaspoon Cumin powder
1/2 teaspoon Chilli powder, or enough to taste
3-4 cm long Cinamon stick
2 Cardamoms
3-4 Cloves
1 Bayleaf
1 Teaspoon sugar
Salt, to taste
Boiled Green peas or Chopped Corriander leaves, for garnishing (Optional).

Preparation Method: 

1.Cut the Cauliflower into big flowerlets with thick stems.
2.Cut slits in the stems for easy cooking.
3.Boil the flowerlets with salt & a pinch of tumeric for 1-2 minutes. The flowerlets should remain intact and should not be fully cooked.
4.Heat 2-3 tablespoon oil in a small Nonstick pan & add cinamon, cloves, cardamom & bayleaf.
5.Next, add the onion and garlic. Stir fry the mixture for 2-3 minutes on low heat.
6.Add chilli, cumin powder, ginger &, chopped tomatoes. Also add a pinch of turmeric, sugar & salt.
7.Stir fry the whole mixture for another 2-4 minutes.
8.Add the cauliflowers carefully, and cook, covered on low heat for 5-8 minutes or until the cauliflower is thoroughly done. Stir the pieces very gently once or twice within this time.
9.Put the flowers on serving bowl & add the gravy from top.Garnish with boiled green peas or chopped corriander leaves, serve hot.

Chef's Name: 
Rehana Khambaty