I love Cauliflower a lot and especially when fried. But during the recent years, I have completely abstained from enjoying this treat keeping in mind the little scary fellow called calories as these do tend to use up a lot of oil when deep fried. Recently I tried baking them and was mighty impressed with the result. I see no reason why I should not enjoy them in future when I could get the same result by using just a percent of the oil used while baking than when compared to the deep fried ones.
Cauliflower – 1 head
Lemon juice – 2 tbsp
Red chilli powder – 1 tsp
Black Pepper powder – 1 tsp
Garam masala powder – 1 tsp
Roasted cumin powder – ½ tsp
Corn flour – 3 tbsp
Salt – to taste
Oil – 3 tbsp
Preheat the oven at 200 Degrees C. Grease a baking tray and keep it ready.
Clean, trim and cut the cauliflower into bite sized florets. In a big bowl whisk together lemon juice, red chilli powder, pepper powder, garam masala powder, cumin powder, salt and oil.
Add the florets and toss well so that all the florets are coated well. Refrigerate for ½ to 1 hour. Sprinkle the corn flour all over the florets and toss again well.
Spread the florets evenly all over the baking tray and bake for 15-20 min or till it becomes golden brown. They were crisp on the outside while soft on the insides. Yummy... You can either serve as it is or with some tangy tomato ketchup.
This is off to I Love Baking #2