Cauliflower Roast Bengali Style
Cauliflower Roast Bengali Style refers to a dish made by marinating cauliflower florets with a blend of spices and then roasting them until they are tender.
Ingredients
- 2 pieces Cauliflower (cut and cleaned)
- 2 pieces Cinnamon Sticks
- 5 pieces Green Cardamom
- 2 pieces Cloves
- 4 pieces Black Pepper
- 1 piece Bay Leaves
- 3 pieces Dry Red Chilies
- 1 tablespoon Turmeric Powder
- 1 tablespoon Kashmiri Red Chili Powder
- ½ tablespoon Coriander Powder
- ½ tablespoon Cumin Powder
- ½ tablespoon Garam Masala
- 1 tablespoon Sugar
- 1 tablespoon Ghee
- 3 tablespoon Refined Oil
- Salt to taste
For Making a Paste
- 4 tablespoon Curd
- 2 tablespoons Poppy Seeds
- 2 tablespoons Cashew Nuts
- 4 pieces Green Chillies
- 1 inch Ginger
Instructions
- Make a paste with curd, poppy seeds, cashew nuts, green chilies and ginger.
- Curd, poppy seeds, cashew nuts and ginger paste is ready to be mixed with turmeric powder, Kashmiri red chilli powder, coriander powder, cumin powder, ½ tbl spoon of salt and ½ tbl spoon sugar to the paste. Mix well.
- Add cauliflower to the mixture for marination. Add 1 tbl spoon of refined oil. Mix well. Keep the marinated cauliflower aside for 30 minutes also save little masala mixture to use during cooking.
- Heat a kadai or cooking pan. Pour refined oil into it.
- Add bay leaf, dry chilies, cinnamon, cardamom, cloves and black peppers. Stir for 1 minute.
- Add already marinated florets. Fry them for a few minutes.
- Add the rest of the masala mixture.
- Cook for some time. Add enough warm water to boil the florets.
- Put a lid on the kadai and cook for 10 minutes.
- Remove the lid after 10 minutes. Add ½ tbl spoon of sugar, garam masala and ghee.
- Add a little salt. Give it a stir.
- Cook for another 2 minutes with lid on. Cauliflower Roast Bengali Style is ready and transfer it to a bowl. Serve it with steamed rice, roti, paratha or any other Indian bread varieties.
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Notes
- I use fresh cauliflower florets to make this dish. This will offer the right texture and taste of the dish.
- Make sure you marinate the cauliflower florets nicely with an even coating of spices. This will enhance its taste and flavor by a great deal.
- While cooking, moisten the cauliflower florets with oil or clarified butter (ghee). This will also act as an enhancement of the flavor of the dish.
- Do not overcook the florets to retain the desired texture and taste. So, make sure you monitor the cooking time precisely and also control the flame of your gas stove to maintain a consistent temperature.
- You can adjust or alter the spices according to your taste level and to add more variations to the dish. For a better presentation and look, you may garnish the dish with freshly chopped coriander leaves. Adding fresh lime juice is also recommended if you want a tangier taste.
Nutrition Info (Estimation Only)
Nutrition Facts
Cauliflower Roast Bengali Style
Amount per Serving
Calories
244
Calories from Fat 180
% Daily Value*
Fat
20
g
31
%
Saturated Fat
4
g
25
%
Trans Fat
0.05
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
10
g
Cholesterol
10
mg
3
%
Sodium
1319
mg
57
%
Potassium
373
mg
11
%
Carbohydrates
14
g
5
%
Fiber
5
g
21
%
Sugar
5
g
6
%
Protein
5
g
10
%
Vitamin A
805
IU
16
%
Vitamin C
27
mg
33
%
Calcium
133
mg
13
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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