I have a craze for oven roasting vegetables and have made a version of oven roasted cauliflower before. This is a new and improved version with the addition of corn starch that makes the cauliflower crispy and slightly crunchy. Thanks to a great recipe from Madhuram’s Eggless Cooking. I followed Madhuram’s recipe but mixed up the spices a bit to suit my taste.
1 large head of cauliflower, cut into florets
1/2 tsp turmeric powder
1 tsp salt(or to taste)
2 tbsp olive oil(garlic flavored olive oil is awesome here)
1 tsp chilli powder
1 tsp garam masala
1/4 tsp hing
1 1/2 tbsp cornflour
Preheat oven to 425 degrees. Toss the cauliflower florets with all the remaining ingredients and coat well in the oil and spices. Line a baking sheet with aluminium foil and spray with non stick cooking spray. Line the cauliflower in a single layer and let it bake for 25 minutes, turning the tray around and the florets over mid-way of the cooking time. This ensures even and all over browning. Broil on high for a couple of minutes before serving.
Verdict: This was crispy and crunchy…and can be served as an easy and healthy snack. I believe if you add another 1 1/2 tbsp worth besan or gram flour, it could make for a cinchy baked cauliflower pakora too. I had it both for a snack and as a side dish and it was awesome. Thanks to Madhuram for a great recipe.
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