Roasted Frozen Cauliflower Indian Spiced And Easy Food

INDIAN SPICE ROASTED CAULIFLOWER

Steps:

• Serve hot and enjoy.

ROASTED FROZEN CAULIFLOWER - INDIAN SPICED AND EASY RECIPE

Steps:

• Preheat oven to 450 degrees.
• Open bag and dump frozen cauliflower in a large bowl. Add in the rest of the ingredients and stir well to combine.
• Spread out on a large, lined cookie sheet.
• Roast for 15 minutes, and flip or shake cauliflower and continue roasting for 10 minutes.

HOW TO ROAST FROZEN CAULIFLOWER (RECIPE)

Steps:

• Preheat your oven to 450 degrees
• Place the frozen cauliflower florets on a nonstick baking sheet and spray generously with olive oil spray to coat
• Sprinkle on even amounts of salt, pepper, garlic powder, and onion powder until evenly coated
• Roast at 450 degrees for 15 minutes without flipping
• Remove from the oven after 15 minutes, and stir/flip the cauliflower
• Spray again with olive oil spray, then sprinkle on powdered parmesan cheese over the tops of the cauliflower florets
• Roast an additional 5 - 10 minutes, until florets are browned with crispy edges
• Serve and enjoy!

INDIAN SPICED CAULIFLOWER

Steps:

• Peel and chop Onion finely.
• Peel and chop Shallot finely.
• Dice Celery stalks.
• Place Shallot and onion and celery aside.
• Crush Garlic with large flat knife to remove skin.
• Finely dice Garlic.
• Peel the small finger of Tumeric with a veggie peeler. Be careful, as if you get Tumeric on your hands it will stain your hands yellow or orange and is hard to remove.
• Finely dice Tumeric.
• Place Tumeric, Garlic and Coriander seeds in mortar and pestle and pound until ingredients reach a paste-like state.
• Steam cauliflower florets in microwave safe container for 3 minutes or until soft.
• In the meantime, heat Ghee in frying pan.
• When Ghee has melted, add the Tumeric, Garlic and Coriander seed paste to the Ghee and lightly fry. This releases the fragrant smell of the ingredients, and mellows the flavour.
• When Ghee is lightly coloured yellow by the Tumeric, and the garlic is softened but not discoloured, add the Shallot, Onion and Celery that was set aside earlier.
• Fry gently, and add the dash of Cayenne pepper to taste (or dried chilli flakes if desired).
• When Onion and Celery is soft, clearish and lightly coloured yellow, add the steamed Cauliflower. Cauliflower should be soft enough to break up into tinier portions.
• Cook for about 3 minutes stirring constantly, or until the Cauliflower is yellow like the rest of the ingredients.
• Serve hot.