As you probably can tell, I love roasting vegetables. Its so not the Indian in me but OMG it is so easy to make and they taste so good and (yes I am AND’ing a lot) they are healthy and if you cannot stand soggy vegetables then these are for you. This is a regular feature on my table and if cutting cauliflower down to their florets is a pain just cut them up like steaks and roast them. The question that someone will have to still answer is ‘Why do they charge $19 for cauliflower steaks at restaurants’. Let me know either the answer to that burning question or if you tried this and liked it!
- 1/2 cauliflower head, washed and cut into florets
- 3 tablespoons olive oil
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 3 tablespoons cumin powder (you can add more if you like but go easy the first time)
- sea salt, pepper to taste
Preheat the oven to 400F.
Mix the chili powder, turmeric, cumin and olive oil. Toss the cauliflower florets in until well coated. Spread them out on a baking sheet and sprinkle with the sea salt and freshly ground black pepper.
Put the baking sheet in the oven for about 30 minutes, stirring the cauliflower once during that time. Test to see that you have the desired crunchiness. Someone here at home loves the charred flavor and that comes from keep them a little longer.
Let me know if you tried it and liked it.
The cauliflower is such a versatile vegetable. I have been reading on all the different things that you can do with it. I know some folks simply cannot get over the taste of cauliflower. However, you really cannot taste or smell it when you make cauliflower pizza. I would recommend that you try it. One of the main things to do is to get all the water out of the cauliflower. The more you are able to wring out the crispier the crust becomes.
Go ahead try this and let me know if you like it!
- 1 medium-sized head of cauliflower (3 cups after processing)
- 1 teaspoon Italian seasoning
- sprinkle of red pepper flakes
- 2 tablespoons almond meal
- 1 tablespoon olive oil
- 1 egg beaten
- 1 28 oz can diced tomatoes (Drained)
- 1 spring of rosemary
- 1 teaspoon cumin powder
- 15 cherry tomatoes – halved
- basil leaves – shredded
- sea salt
Line your pizza pan with parchment paper. Preheat your oven to 450 F.
Cut off the leaves and wash the head of cauliflower. Pat dry with a paper towel and then chop into chunks. Use your food processor and process the chunks in batches to get cauliflower rice. You should end up with about 3 cups of cauliflower rice. Place this in a microwave safe bowl and cover. Microwave for about 4 minutes. Put the cooked cauliflower onto a paper towel and let if cool.
Once the cauliflower is cool, wring the water out of it. You want to squeeze as much water out as possible. This helps you attain a crispy crust.
Put the cauliflower into a mixing bowl. Add the Italian seasoning, almond meal, red pepper flakes, olive oil. Using a fork stir it all to incorporate. Then add the egg and stir till well mixed. Put the mixture on the pizza pan and using your hand press it out to form a 10 inch disk. Make sure that the edges of the disk are just a tad bit raised. The disk should not be too think.
Put the pizza in the oven and bake for 12 minutes. Start on your sauce.
After the 12 minutes have passed, make sure that you see the edges of the pizza have browned. Keep it in for a minute or two more if it does not look like it has browned. Remove from the oven.
Top with the sauce, cherry tomatoes and bake for another 4 minutes. Remove from the oven. Top with basil and sea salt. Let it cool for 2 minutes. Then cut it with a pizza wheel and serve.
Cook the drained diced tomatoes with the rosemary and cumin. Let the sauce thicken stirring. This will take about 10-12 minutes. Cool.
This recipe is a vegetarian version of Minced Meat (Kheema). While there is definitely a difference in texture the concept is the same and it is very delicious. Garam Masala is a spice mix ( Indian stores carry multiple brands). Most Indians swear by a particular store owners home made recipe and some even make their own at home. The one I use comes all the way from a little store in Santa Cruz (E) in Mumbai courtesy of my mother in law and it certainly is good. Over here in the US we keep it in the refrigerator and it lasts a fairly long time.
- 1 medium sized cauliflower (or half a big one)
- 1/2 cup green peas – frozen
- 4 stalks spring onions – sliced
- 1 large onion – finely chopped
- 2 tomatoes – chopped
- 3 cloves of garlic – minced
- 1/4 tsp minced ginger
- 1 tsp cumin seeds
- 1 tsp red chilli powder
- 1/2 tsp Garam Masala
Pulse the cauliflower in the food processor grate the cauliflower florets by hand.
Heat oil in a heavy bottomed pan, saute minced cauliflower florets on medium heat until they turn slightly brown in color. Take them off the pan into another plate.
Heat some more oil in the pan, add cumin seeds and let the sputter.
Add the ginger, garlic, chopped onion (the big onion) and saute until onions turn pink.
Add chopped tomatoes, spring onions, red chilli powder & saute until the oil separates about 8-10 minutes on a medium flame.
Add cauliflower and mix well.
Season with salt & Garam Masala. Cook on low heat for another 6-8 mins