Description
A flavorful vegetarian dish featuring crispy roasted cauliflower marinated with chickpea flour and spices, served with a refreshing cashew mint chutney.
Ingredients
Scale
- 1 1/2 tablespoons chickpea flour (or besan)
- 1 1/2 tablespoons vegetable oil
- 1/2 cup plain yogurt
- 1 tablespoon lemon juice
- 2 to 3 cloves garlic (grated)
- 1/2 inch piece ginger (grated)
- 2 teaspoons coriander powder
- 1 teaspoon salt (or to taste)
- 1 teaspoon Kashmiri chili powder (or more cayenne)
- 1/4 teaspoon cayenne pepper powder
- 1 large cauliflower
- 2 cups packed mint leaves
- 20 raw cashews
- 2 garlic cloves
- 1/4 cup plain yogurt
- 1 tablespoon lemon juice
- 1 jalapeño (remove seeds for less spice)
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 teaspoon cumin seeds
- 1 small bay leaf
- 1/2 a cinnamon stick
- 2 cloves
- 2 cardamom pods
- 2 cups cooked rice
Instructions
- Heat a small skillet over medium heat, add chickpea flour and vegetable oil, and stir continuously for about 1 minute or until the flour begins to toast and release a nutty aroma.
- Remove from heat immediately once you notice the color starting to change (don’t let it burn).
- Transfer the mixture to a large bowl, making sure to scrape up all the flour-and-oil bits from the pan.
- Add all remaining ingredients (except the cauliflower) into the bowl and stir until everything is completely combined.
- Cut the cauliflower into 1½-inch florets. Add it to the marinade and toss well so each piece is fully coated. Let it marinate for 15 to 30 minutes to allow the flavors to penetrate (or proceed cooking if short on time).
- Preheat your oven by turning on the broiler and positioning a rack about 6 inches from the heat source. Spray a large baking sheet with cooking spray.
- Arrange the marinated cauliflower in a single layer, making sure not to overcrowd. Lightly spray the tops with cooking spray as well.
- Broil for 25–30 minutes, or until slightly charred and cooked through.
- Preheat your air fryer to 400°F (200°C).
- Place half of the marinated cauliflower in a single layer in the basket (don’t overcrowd). Lightly spray with cooking spray and cook for about 12 minutes, or until golden and cooked through.
- Repeat with the remaining gobi, then serve hot.
- To make bowls, serve the cauliflower with cumin (or plain) rice, chopped tomatoes, cucumber slices, and top with cashew mint chutney.
- Add mint leaves, cashews, garlic, yogurt, lemon juice, jalapeño, sugar, and salt into a food processor (or blender) and process until coarsely ground. (Do not grind fine).
- Heat oil in a pan over medium heat. Once hot, add cumin seeds, bay leaf, cinnamon stick, cloves, and cardamom pods. Let the cumin seeds toast until fragrant. Reduce the heat to medium-low, then add cooked rice and salt. Sauté for about 1 minute, stirring gently. Taste and adjust salt if needed, then remove from heat.
Notes
- For a spicier option, leave the seeds in the jalapeño.
- Adjust the marination time of the cauliflower according to your schedule.
- This can also be served as a side dish alongside other curries.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Vegetarian
- Method: Broil, Air Fry
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg