Roasted cauliflower vegetable fry is simple recipe of cauliflower florets cooked in mustard oil and lightly spiced with turmeric, salt, pepper and dry mango. It is great as is as a snack or as a side with paranthas.
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Accompaniment, Main Course
Cuisine: Indian
Servings: 4
Calories: 105kcal
Ingredients
400gcauliflowercut into florets
½inchgingerchopped
1green chillichopped
2tbspmustard oil
1tspcumin seeds
1pinchasafoetida/hing(optional)
1tspturmeric powder
Sea Salt to taste
1tspdry mango powder(amchoor)
2sprigsfresh coriander leaves for garnish
Instructions
Wash the cauliflower florets under running water and soak in hot water with a little salt and turmeric.
Heat oil in a non-stick pan. When the oil is hot add hing, cumin seeds, ginger and green chillies. Sauté for a minute.
Drain the cauliflower and add to pan. Mix well and cook covered for about 5-7 mins.
When the cauliflower becomes lightly soft, add turmeric and amchoor powder. If you like very spicy, you can also add red chilly powder. Mix well and cook on low for another 5 mins.
Garnish with fresh coriander leaves and serve hot. If serving as a snack, sprinkle some chaat masala as well.
Notes
Cauliflower florets may sometimes house dirt and seldom some little bugs which may not be easy to remove while cutting. Soaking the cauliflower florets in turmeric and salt water helps clean the cauliflower properly before cooking. These days I hardly have came across instances of bugs in cauliflower, but it is a practice that has been going on since long in my family and doesn’t hurt :-). Mom usually recommends soaking for 30 mins.