Healthy Gobi 65

Ingredients

• 5 cups cauliflower florets (cut into 3 inch pieces of similar sizes)
• 5 cups water
• 1&1/2 tsp salt (divided)
• 5 tbsp oil of choice (divided)
• 3 tbsp AP flour
• 3 tbsp corn flour
• 2 tbsp ginger (grated)
• 2 tbsp garlic (grated)
• 1/2 cup onion (diced)
• 3 tbsp curry leaves
• 1 tsp cumin seeds
• 2 tsp Kashmiri chilli powder
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1 tbsp ginger (grated)
• 1 tbsp garlic (grated)
• 5 tbsp yoghurt
• 1/2 tsp natural red colouring (optional, I used beet powder)
• 1 tsp salt

Instructions

1. 1

   --- Steps ---

2. 2

   Bring water to a boil in a pot, add 1 tsp salt, stir & remove from heat.

3. 3

   Add washed cauliflower florets & set aside for 15 mins.

4. 4

   Meanwhile, add ingredients for marinade into a large bowl, mix & set aside.

5. 5

   Drain & pat dry cauliflower, transfer into bowl with marinade, mix & set aside for 2 hrs.

6. 6

   Preheat oven to 240 deg C & line baking trays.

7. 7

   Sprinkle both flours onto cauliflower, coat with 3 tbsp oil & mix well.

8. 8

   Arrange florets onto baking trays & bake for 20-30 mins until they start to caramelise at the edges (exact time dependant on florets' size)

9. 9

   Heat remaining oil in a large pan on medium high, add cumin, curry leaves, ginger, garlic & onion then fry for 2 mins.

10. 10

    Add baked cauliflower, remaining salt, fry for 2 mins, taste to adjust seasoning & serve.