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DYNAMITE CAULIFLOWER


    Are you a vegetarian or vegan and looking for some yummy starter which serves your needs? This dynamite cauliflower is just a perfect choice for you with burst of flavours in your mouth. Its perfect balance of crispy, tangy and slightly spicy flavours will delight your friends and family.



    PREP TIME: 15 minutes

    COOKING TIME: 10 minutes

    SERVES: 4




    INGREDIENTS


    For Cauliflower

    • 275g Cauliflower florets, cut into small bite size pieces

    • 50g plain flour

    • 25g cornflour

    • 1 tsp onion powder

    • 1/2 tsp garlic powder

    • Salt

    • Pepper

    • 1/4 tsp red chilli powder

    • 1/2 cup water

    • Oil for frying

    For sauce:

    • 1/3 cup tahini

    • 1/3 cup water, if needed add more

    • 2-3 tsp lemon juice

    • 2 tbsp sriracha sauce

    • 2 tsp chilli garlic sauce

    • 1/4 tsp salt

    For garnish:

    • Dried onions 1 tbsp

    • 1 spring onion, chopped

    • Few small lettuce leaves


    METHOD


    1. Wash and cut cauliflower florets into small bite size pieces.

    2. In a bowl, sift plain flour and cornflour, add onion powder, garlic powder, salt, pepper and red chilli powder; add water and mix well to make a smooth batter like pancake batter.

    3. Dip floret in batter to coat and gently drop in medium hot oil, repeat with all florets, fry on medium low heat until light golden in colour.

    4. In a separate bowl add tahini, water, lemon juice, salt, sriracha and chilli garlic sauce, mix them well. Drop the fried florets in sauce mix, coat well and sprinkle dried onion on top, garnish with finely chopped spring onion and serve immediately.

    COOK'S NOTES

    • If you are conscious of frying the cauliflowers, these can also be air fried. Slightly shallow fry to sear the batter and then place it in the air fryer or oven to cook it completely.

    • Its best served hot. Once you toss the florets in the sauce, serve immediately. Keeping it longer in the sauce will make it soggy.

    GOBI MUSALLAM

      Musallam literally means whole or complete.


      Gobi Musallam is a dish made with a whole piece of roasted cauliflower which is cooked with mildly spiced creamy gravy.

      Gobi Musallam is a dish which is inspired by the famous stuffed chicken dish called Murg Musallam, where the whole chicken was stuffed with boiled eggs, keema(minced lamb meat), which is marinated and cooked in a rich makhni gravy, and delicately flavoured with whole spices. This dish gained its popularity because of its royal heritage as it was cooked in the imperial kitchens of Mughals. This dish is also a centerpiece of Avadhi lavishness. Awadh (which is now known as Lucknow) invented 'dum' style of cooking or an art of cooking on slow fire. So basically, Gobi Musallam is actually a vegetarian version created by adapting these two imperial styles of cooking. The whole head of cauliflower is blanched then tossed in oil to fry or is roasted and drenched in makhani gravy, cooked on slow fire and served whole.


      You can serve this with usual Indian fixes of flat breads like naan, parantha, roti or even with the rice or pulao.


      I was introduced to this dish when I got married; my mum-in-law would prepare this dish on special occasions. I learnt it from her and gave my own little spin to it. It certainly is an attractive center piece dish. I love to serve this stunning dish whenever I have a get together or a lavish dinner party as this is one of those dishes which always grabs my guests’ attention.


      I am really excited to share this beautiful finger-licking vegetarian dish which is deep, rich and perfectly balanced with harmony of spices blended together that elevates this humble cauliflower dish to a delicious gourmet standard.


      Try making this dish following the step by step instructions given in the method, and I’m sure you will win the hearts of even your hardcore non-vegetarian eaters. Read the cook’s notes for a slight variation of cooking the recipe.




      SERVES: 8-10

      PREP TIME: 20 minutes

      COOKING TIME: 45-50 minutes




      INGREDIENTS


      For Blanching Cauliflower:

      • 4 small cauliflowers

      • Large cooking Pot

      • Water for boiling

      • 1/2 tbsp salt

      • 2 tsp turmeric/haldi

      For Tempering:

      • 3 large onions, cut into eights

      • 5-6 fat garlic cloves

      • 2.5” piece ginger, peeled roughly chopped

      • 3 large tomatoes, blanched, deskinned and puréed

      • 1-2 green chillies, chopped

      • 6 tbsp oil

      • 4 cups oil for frying

      • 1 tsp cumin/jeera

      • 2 bay leaves/tej patta

      • 1 cinnamon stick/dalchini

      • 4-5 green cardamom, slightly bruised

      • 2 tsp salt

      • 1 tsp red chilli powder

      • 2 tbsp coriander powder

      • 1/2 tsp garam masala

      • 1 tsp turmeric

      • 2 tsp salt or to taste

      • 2/3 cup yogurt

      • 3-4 tsp sugar

      • 1/3 cup raw cashews

      • 1/3 cup water

      • 1 tsp kasuri methi/dried fenugreek leaves

      • 3-4 tbsp fresh cream (use coconut cream to make it vegan)

      For Garnish:

      • 2 tbsp chopped coriander

      • 2-3 tsp fresh cream



      METHOD

      1. Wash and trim the green stalks or leaves from the cauliflowers. Remove the extra long stem, keeping intact some stem upto the base of cauliflower.

      2. In large cooking pot, pour enough water to fully immerse the cauliflowers. Bring it to boil. Once boiled, add salt and turmeric. Immerse the cauliflowers in the water, cover the lid and let it simmer for 5-6 minutes, until they are par boiled.

      3. With a slotted spoon, remove cauliflowers from the water, drain them on absorbent paper.

      4. Now heat the oil for frying in a wok or deep pan, gently slide in the cauliflowers and deep fry until golden brown. Drain on absorbent paper and keep aside until used.

      5. In a blender jar, add onions, garlic and ginger, blend to a coarse consistency.

      6. Heat a large pot, then add 6 tablespoons of oil used for frying the cauliflowers, add cinnamon stick, cumin seeds, cardamom and bay leaves. Roast for few seconds to release the aromas from whole spices. Add blended onions, give it a stir for few seconds and then add green chillies. On a high flame, keep stirring in frequent intervals for about 7-8 minutes until well roasted and light brownish in color but not burnt.

      7. While the onions are getting roasted, make the cashew paste. In a small blender jar, drop cashews along with 1/3 cup of water and blend to a smooth paste. Keep aside until needed.

      8. Reduce flame and add salt, turmeric, chili powder, coriander powder, garam masala and stir for few seconds to roast the spices. Now add the tomato purée, increase the flame to high, stir and cook. After 5 minutes add tomato paste and keep stirring every now and then. Cook for another 5 to 7 minutes until tomatoes shrink down, all the water is evaporated from them and oil is separated from the masala.

      9. Now whisk the yogurt and add it to the prepared onion and tomato masala. Add a little water (about 1/4 cup), and cook further stirring frequently for another 4-5 minutes until its nice thick and creamy. Add sugar and stir.

      10. Pour the prepared cashew paste, stir and cook for another 2-3 minutes on slow fire until its rich, creamy and thick in consistency. Add little water if it starts sticking to the bottom.

      11. Add kasuri methi and stir. Reduce the heat, add cream and 1 cup of water. Stir to combine. Check seasoning, add more if required. Place the fried cauliflowers gently in the pot, spoon some gravy on top of the florets to coat them well. Cover the lid and simmer for 5-6 minutes on low flame.

      12. With a flat wide serving spoon, gently remove cauliflowers from the gravy and place them on the serving platter. Pour the gravy on top of the florets using a ladle. To garnish, drizzle cream on top and sprinkle chopped coriander. Serve with paranthas, naan or roti.



      COOK'S NOTES:

      • Do not over boil the cauliflowers as it will break apart when you cook it in the sauce and serve.

      • This dish can be prepared in advance but keep the gravy and cauliflowers ready separately. Just before serving, heat the gravy by adding little water, place the cauliflowers in the gravy and follow the rest of the recipe.

      • To make this vegan friendly, replace the cream with coconut milk.

      • Alternatively this dish can also be cooked by roasting it in the oven. Once the gravy is ready, place the cauliflower heads upside down in a baking dish, pour pour some gravy on them to deep through the cavities of the cauliflower head. Carefully turn them all around and pour the rest of the gravy on of all to cover them completely. Place in preheated oven at 200°C and cook for about 25-35 minutes depending on the size of the cauliflowers. For even roasting results turn the baking dish around halfway during baking.

      • To make it bit more appealing to the eyes, garnish with silver leaves and lightly toasted flaked almonds.


      ROASTED CAULIFLOWER, ALMOND AND FRESH TURMERIC SOUP



        Do you love soups like I do? I actually love having soups in my dinners most days. Not only during winter months, soups are quite a regular meal in my house. My husband and I enjoy soups in our dinners with a light salad or sometimes a crusty bread to go along.


        This creamy roasted cauliflower soup is so comforting and full of nutrition. It’s quite a flavorful soup made with wholesome ingredients, all plant-based and gluten-free. Roasting the cauliflower gives that extra flavor to this hearty soup.


        To make it very creamy while keeping it vegan friendly, all you need is soaked up almonds blitzed to a purée, this adds that luscious creaminess without adding any cream to it.


        Adding fresh turmeric to the soup gave that extra nutrition and slight hint of earthy fresh note to this soul food.


        Roasted garlic is also added to balance the colic produced from cauliflower.


        I can’t wait to share my recipe which will definitely add on to your list of favorites. Happy souping day!


        SERVES: 4

        PREP TIME: 15 minutes

        COOKING TIME: 15 minutes

        BAKING TIME: 25 minutes

        PASSIVE TIME: 6 to 12 hours



        INGREDIENTS


        For Soup:

        • 1 medium sized / 700g cauliflower head, sliced 0.5 cm thick

        • 1 garlic pod, whole

        • 1 medium onion, chopped

        • 1” piece fresh turmeric root

        • 1/2 cup almonds, soaked and peeled

        • 1/2 cup water

        • 3 1/2 cups almond milk

        • 2 cups vegetable stock

        • 2 tsp lemon juice

        • 3 1/2 tbsp extra virgin olive oil

        • 1 tsp sea salt


        For Garnish:

        • 2 fat cloves of garlic, thinly sliced

        • 1 spring onion, sliced

        • 3 tsp extra virgin olive oil

        • 1 tbsp toasted almond slices

        • 1/4 tsp freshly ground black pepper

        • Few small roasted cauliflower slices, reserved


        METHOD

        1. Preheat oven at 220° C.

        2. Tip the sliced cauliflower in a rimmed large baking tray, drizzle 2 tablespoons of olive oil and toss it to coat lightly. Sprinkle 1/2 tsp salt on top. Spread cauliflower in single layer.

        3. Trim about 1/4 inch off from the head of garlic pod and expose the tops of garlic cloves. Place the pod along with cauliflower in the baking tray. Drizzle half tbsp of olive oil over exposed surface of garlic.

        4. Place the baking tray in hot oven and bake for about 25 minutes or until cauliflower is tender and roasted.

        5. Once cooled slightly, squeeze out the garlic cloves from the skin. Reserve few small cauliflower slices aside for garnishing.

        6. In a small grinder, tip almonds and water and grind them to a fine paste.

        7. In a large saucepan, warm remaining 1 tablespoon of olive oil, add onions and sauté for 2-3 minutes until translucent.

        8. Add the roasted cauliflower, garlic and grated fresh turmeric and salt, sauté for a minute. Add almond paste, almond milk and vegetable stock to the cauliflower, stir to mix.

        9. Bring to boil, cover with lid and simmer for 5 minutes. Remove and add lemon juice.

        10. Let cool slightly for 3-4 minutes, blend with hand blender or in a blender jar to make smooth and creamy textured soup. Season with some extra salt if required.


        To Make Garnishing:

        1. Warm 1 teaspoon of oil in a small pan, add sliced garlic, roast for a minute until light golden in color and remove from pan.

        2. Now ladle the soup in serving bowls, garnish with reserved cauliflower slices, roasted garlic slices, spring onion and almond slices.

        3. Drizzle 1/2 tsp olive oil and a pinch of black pepper.



        COOK'S NOTES:

        • If you can't get hold of the vegetable stock, add a heaped tablespoon or a knob of vegetable stock mixed with 2 cups of hot water instead.

        • For a non-vegan alternative, vegetable stock can be replaced with chicken stock instead. A dash of butter can also be added for an extra flavour.



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