This gluten free vegan side dish is really very hard to actually get onto a dish, at least at out house. As they come out of the oven, many of them get taken right off the tray because all members of my family have a pretty high threshold for heat. Any kind of heat. Oven heat in thus case.
So usually, I make a double batch, a full head of cauliflower to avoid the snipping and the "stay away" quips as people try to walk by the kitchen counter and pop these into their mouths.
Depending on what I need, this dish can serve multiple purposes.
It can be appetizers for an evening where the dinner is taking a little but longer to cook - some type of curry for example.
On some days, it can be a super quick and flavorful weekday lunch, sandwiched inside a multigrain roll or spread out on a piece of toast.
And of course, it can be part of the main Indian meal/bowl. Hasslefree Basmati Rice or Cumin Rice, Daal, this cauliflower side and the kachumber salad. If you want to add other options, check out the Shrimp Malai Curry or the Hyderabadi Methi Chicken.
For starters, it maybe just fun to make this as a healthy but fun finger food perfect for a night of wining with friends!
3 cups cauliflower cut into bite sized pieces (1/2 head cauliflower or a bag of pre-cut pieces from the store)
2 teaspoon tandoori masala
2 teaspoon amchur powder (mango powder) or 2 teaspoon of lime juice
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon turmeric
3 teaspoon rice powder (optional; but the cauliflower may not be so crispy)
3 tablespoons veg oil
cooking spray or anything to oil the cookie sheet (Cooking brush or a napkin dipped in oil?!)
1. Preheat oven to 400. Turn convection on.
2. Cut cauliflower head into pieces. If using the pre-cut cauliflower pieces, try to make
all the florets approximately the same size by cutting the bigger florets into smaller
pieces. If the size of the florets are the same, they will cook evenly.
3. Wash and drain.
4. Add spices. Toss well.
5. Add veg oil and coat.
6. Spray cookie sheet with oil
7. Place cauliflowers in single layer.
8. Cook for 20 minutes. Let rest for 10 minutes before serving.
Please email me at firstname.lastname@example.org if anything is unclear or if you have any questions. If you try this recipe and it works for you or made modifications, please leave a comment to let the community know.