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Roasted Cauliflower Curry

An exciting fusion of Pakistani spices combine with crunchy roasted cauliflower in this classically cooked dish.

1 medium cauliflower (cut in bite sized florets)
2 tbsp olive oil
1 lemon, juiced
1 red onion (thinly sliced)
1 cup tomato puree (or 1 cup purée = 3 ripe tomatoes, diced, or one can of diced tomatoes) (also known as passata)
2 clove garlic
½ tsp cumin, ground
½ tsp dried coriander seeds (parsley is a great alternative too. ½ tsp dried coriander seeds (or 1/4 tsp coriander powder)= ¼ cup fresh parsley or 1 tsp dried)
½ tsp red pepper flakes
½ tsp curry powder
Salt and pepper to taste
½ inch ginger, fresh (½ inch = ca. 1.5 cm)
cilantro, fresh (for garnishing)

1. Preheat oven at 350°F (180°C).
2. Toss the cauliflower florets with salt, black pepper, lemon juice and half of olive oil. Place the florets on a baking tray and of it goes into the oven.
Full instructions recipe visit: https://hurrythefoodup.com
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