Gujarati Roasted Cauliflower
For 2 (For 4)
Cauliflower: 1 (2)
Pilli Pilli Marinade: 1 pod (2 pods)
Natural Yoghurt: 100g (200g)
Crushed Garlic: 1 sachet (2 sachets)
Crushed Ginger: 1 sachet (2 sachets)
Crushed Green Chilli: 1 sachet (2 sachets)
Chestnut Mushrooms: 1 punnet (1 punnet)
Fresh Methi: 1 bunch (2 bunches)
Cumin Seeds: 1 pod (2 pods)
Onion Paste: 1 sachet (2 sachets)
Tomato Puree: 35g (70g)
Savoury Tarka Spice Mix: 1 pod (2 pods)
Basmati Rice: 150g (300g)
Palm Sugar: 1 pod (2 pods)
Energy (kcal) 414 Fat 11g, of which saturates 3g Carbohydrates 64g, of which sugars 11g Protein 19g Salt 0.36
in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
More than half of the population of Gujarat is vegetarian. Rather than imitating meaty flavours, though, Gujarati cooking tends to lean into the natural sweetness of plant-based ingredients, using unrefined sugars to amplify their red and green vegetable sauces, with salt and spice (and often distinctive fresh herbs like our methi leaves) as a counterbalancing culinary force. Tarka, whole spices tempered in oil, is known in Gujarati as vaghar; that’s only the beginning of the bold flavour layering that characterises this roasted cauliflower showstopper.
Preparation time:For 2 - 25 minsFor 4 - 30 mins
Cooking time:For 2 - 40 minsFor 4 - 45 mins
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