Monday, May 03, 2010

Oven - Roasted Cauliflower + reusable grocery bag goes to...

I have (shallow) pan-fried them but definitely prefer oven-roasted. Cauliflower. That must be one of the few vegetables I love roasting. I tried roasting cousin broccoli, from the Cruxiferous family before, and no, don't like it.

The actual "classic" in some Indian families is to deep-fry the cauliflower but you know I seldom deep-fry at home, so I kinda adapted it to the roasting method. Turns out very well and I love it. I actually love how Indians cook their cauliflower - this spiced-roasted cauliflower, and the Potato Cauliflower (Aloo Gobi) etc...I enjoy them all...

Oven - Roasted Cauliflower a la Cauliflower Goreng (Deep-Fried Cauliflower)
Ingredients: blanched cauliflower florets, dried on kitchen paper towels; [Seasonings]: pinch of cumin, fennel, turmeric, paprika/cayenne pepper, salt and black pepper, a little butter; 1-2 tsp cornflour; some butter to "oil" the roasting pan

Before "shaking" them up, before roasting...


After "shaking" them up, before roasting...

Directions: Add cauliflower florets into deep mixing bowl, sprinkle seasonings (including a little butter) over, cover the bowl and mix well ("shake shake shake") to thoroughly season the vegetable (Note: you can add everything to Ziploc bag, make sure it is sealed tight, then shake the bag to marinate the vegetable). Add cornflour, mix them well with seasoned cauliflower and make sure cornflour thoroughly coats the cauliflower (see above photos). Preheat oven to 400°F, then roast the vegetables for 15 - 20 minutes, or until the cauliflower is lightly browned and turns golden.

After roasting...

It's mystery no more. It is hip to be carrying a Whole Foods Market Reusable Grocery Bag in any part of the world. So the winner of this bag (picked from Random.org) is...Anncoo from Anncoo's Hobby. Please email me your contact information (name, address, email) with email subject: An Escape to Food - Blog Giveaway.


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