Roasted Cauliflower with Tangy Tomato Gravy
This is simply a delightful indian appetizer or side dish. Cauliflower florets are tossed with yogurt and spices, then shallow-fried. The crispy cauliflower has the perfect bite bursting with flavors, covered in tangy tomato gravy. It makes a mouthwatering appetizer. You can also serve them without tomato gravy, you can choose how spicy you want to make these roasted cauliflower florets. There are so many ways to enjoy this tangy cauliflower dish; they're all delicious!One of my favorite recipe published at Manjula's Kitchen, it can be enjoyed on its own with just a drizzle of oil and with your favorite spices. Some of my favorite dishes with cauliflower, Aloo Gobhi (potato with cauliflower), Pakoras, Paratha, and rice pulav with cauliflower, Gobhi Manchurian.
Servings 4
Ingredients
For the Roasted Cauliflower:
- 1 medium cauliflower cut into florets (phool Gobhi), about 18 florates
- 1 cup yogurt
- 2 tbsp corn starch
- 1 tsp cumin seeds (jeera)
- 2 tbsp finely chopped cilantro (dhania)
- 1 tsp finely chopped green chilies optional
- 2 tsp finely shredded ginger
- ½ tsp salt
- 3 tbsp oil for shallow frying
For the Tomato Gravy:
- 2 tbsp oil
- 1 tsp cumin seeds (jeera)
- 2 tsp ginger finely shredded
- 1 cup tomatoes pureed, I used 3 medium size tomatoes
- ¼ tsp turmeric powder
- ½ tsp red chili powder (adjust to taste)
- 2 tsp coriander powder
- 1 tsp garam masala
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp coriander leaves, finely chopped
- ¼ cup chopped tomatoes
For Garnishing:
- 2 green chilies, slit for garnishing
Instructions
- In a large bowl: Mix the yogurt, corn starch, cumin seeds, cilantro, and green chilies until well combined.
- Add the cauliflower florets to the yogurt mixture and toss well to coat each floret evenly.
- Shallow Fry the Cauliflower: Heat oil in a skillet over medium heat, adding just enough to cover the pan.
- Add the cauliflower florets in batches and shallow fry them until they are golden brown and crispy on all sides.
- Remove and drain on paper towels to remove excess oil.
- Tomato Gravy: Mix the corn starch with 1/4 cup of water in a small bowl and set aside.
- Heat oil in a pan over medium heat.
- Add cumin seeds until they crack. Add tomato puree and ginger, stirring for a few seconds.
- Add red chili powder, coriander powder, turmeric, and sauté for another 2-3 minutes until the tomatoes release oil on the sides.
- Add the corn starch paste and cook until the gravy reaches a pourable consistency, adding water if needed.
- Add chopped tomatoes, sugar, garam masala, and cilantro, stir well, and turn off the heat.
- Serve the crispy cauliflower with the tangy tomato gravy and garnish with slit green chilies.
- Enjoy! Roasted cauliflower with tangy tomato sauce.
Notes
For serving: Arrange the cauliflowers on serving plates and pour the tomato sauce and garnish with cilantro and green chilies. serve hot as an appetizer or side dish.
Enjoy your Roasted Cauliflower with Tangy Tomato Gravy!
Choosing Cauliflower: look for cauliflower with firm and white and firmly attached green leaves. You can store uncut cauliflower in the refrigerator for up to five days
How to Cut & Prepare Cauliflower: To separate the cauliflower florets from the core, halve and then quarter the head. This exposes the core, making it easy to cut out the florets.
Health Benefits of Cauliflower: Cauliflower is full of dietary fiber, vitamin C, and folic acid. Cauliflower is great for digestion and iron absorption as well. It's a total vegetable all-star and helps round out a healthy meal!