Veggie Foodie

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:

1. Cut cauliflower in small / medium florets
2. 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
3. Stir in the almond slivers
4. Bake the spice coated cauliflower florets in a baking dish at 400 degree F for 25-30 minutes till cooked (not too soft)
5. In a bowl, mix well yogurt, ½ tsp salt (or to taste), lime / lemon juice and chopped mint leaves and keep aside
6. Add 1 tbsp olive oil to a pan and heat on high heat for 1-2 minutes.
7. Add chopped onions and stir fry till light brown.
8. Add chopped garlic and stir fry for another minute or so
9. Transfer baked cauliflower florets to the pan and gently mix with the fried onions and spread the yogurt over it
10. 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