Ingredients:
- 2 tbsp Olive oil
- 1 head cauliflower (medium)
- ¼ cup slivered almonds
- 1 tsp cumin powder
- 1 tsp coriander powder
- Small pinch of turmeric
- 1 tsp cayenne powder
- 1 tsp lemon pepper powder
- 1 onion (large), thinly sliced
- 3 cloves garlic, finely chopped
- 1 cup Greek yogurt
- 5-6 mint leaves, finely chopped
- 2 tsp lime / lemon juice
- Salt to taste
- Mint leaves and dried red chili for garnishing
Method:
- Cut cauliflower in small / medium florets
- In a large bowl, coat the cauliflower florets with 1 tbsp olive oil, cumin, coriander, cayenne, lemon pepper, turmeric powder, 1 tsp (or to taste) salt
- Stir in the almond slivers
- Bake the spice coated cauliflower florets in a baking dish at 400 degree F for 25-30 minutes till cooked (not too soft)
- In a bowl, mix well yogurt, ½ tsp salt (or to taste), lime / lemon juice and chopped mint leaves and keep aside
- Add 1 tbsp olive oil to a pan and heat on high heat for 1-2 minutes.
- Add chopped onions and stir fry till light brown.
- Add chopped garlic and stir fry for another minute or so
- Transfer baked cauliflower florets to the pan and gently mix with the fried onions and spread the yogurt over it
- Garnish with red chili powder and mint leaves and serve with any Indian bread
Serves: 2
Inspiration source:
Recipe contributed by Vidya Prashan in India Current’s July 2012 issue, page 30
Remarks:
- If you don’t want to go through the trouble of baking cauliflower, you can saute / stir fry it
- If Greek yogurt is not easily available, you can use strained yogurt