This recipe has been published at BostonGlobe. Please visit the link here.
Have I ever told you how much I hate salad? Last week I told M to pack me some salad for lunch. He was surprised (read shocked), but he did. After a few hours I texted him that I officially hate salad.
Although I hate salad I prefer to eat healthy. If you are an ardent follower of my blog, you know that only a few recipes of mine are high in calories. I was speaking about this with Sheryl Julian, Food Editor of The Boston Globe, a couple of weeks ago. She said that she had seen many Indian recipes, but never with so little oil.
I love hot and spicy Indian food, but I prefer to prepare it in a healthy way.
We are a serious non-vegetarian family. Meat, fish and chicken, are staples in our diet. But I am working towards bringing more vegetables to my plate and what I eat I blog. So more vegetarian recipes are coming your way! This week’s pick is cauliflower. This is my second favorite vegetable after potato. Most of the time I bake with butter, salt, garlic and a sprinkle of crushed black pepper. This time Mommy suggested a different way of baking it.
She suggested adding a mustard poppy seed paste and green chilies before putting it in the oven. Oh man, it was heavenly good, and we love mustard! Cauliflower usually takes an enormous quantity of oil to cook, but baking it will help you reduce that amount.
When you are scratching your head for a vegetarian recipe, enjoy this guilt-free spicy mustard baked cauliflower with hot rice or fulka Roti (Indian Flatbread).
Note: Always add salt when grinding mustard. It helps to reduce the bitterness. Also, if you have a very high heat quotient like us, you can add more green chiles. I have sliced a couple of green chiles lengthwise and added to the baking pan before putting it in the oven.
Ingredients
- 2 large head of cauliflower, cut into florets
- 1 1/5 teaspoon yellow mustard
- 1 1/5 teaspoon black mustard
- 1 teaspoon poppy seeds
- Salt to taste
- 2 cloves garlic, crushed
- 1 tablespoon shredded unsweetened coconut
- 1 green chile, whole
- 1/4 cup water
- 1 tablespoon plain greek yogurt
- 1/4 cup chopped cilantro
- 1 tablespoon mustard oil
Instructions
1. Set the oven at 400 degrees. Have on hand a 14-inch baking dish.
2. In a food processor with the motor running, add the yellow and black mustard seeds, poppy seeds, and salt. Work until smooth. Transfer to a bowl. Add 1 tablespoon of the water to make a smooth paste. Scrape out the food processor with a rubber spatula.
3. In the food processor, combine the garlic, coconut, chile, and remaining 4 tablespoons water. Work the mixture until it is a paste. Transfer to a bowl.
4. In the baking dish, spread the cauliflower florets. Add mustard-poppy seed paste and garlic-coconut paste.
5. Add yogurt, 2 tablespoons of the cilantro, and a pinch of salt. Stir well. Drizzle with the mustard oil. Cover the dish with foil.
6. Transfer to the oven and bake for 30 to 35 minutes, or until a knife inserted into one of the stems is tender. Sprinkle with the remaining cilantro and serve with rice and flat bread.
Wow, Dolphia, that baked cauliflower looks delicious! And amazing clicks. Absolutely love it. <3
Thanks dear
First time here.Mesmerized by your post n clicks.love healthy dishes ,by the way chek mine when u find time dolphia
I will
Love this cauliflower pic !! And the recipe sounds delicious !
Thank you. You might like this one, try it 🙂