A super simple, one-tray roast cauliflower inspired by the famous Chicken 65. We’ve used a show-stopping whole cauliflower and roasted it in the oven instead of deep-frying. The result is dynamite.
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Serves
4
Cauliflower
Curry Leaf
Vegetable Oil
FOR THE MARINADE:
Green Chilli
Curry Leaf
Vegetable Oil
Ground Turmeric
Kashmiri Chilli Powder
Ginger Paste
Garlic Paste
Yoghurt
Salt
Serves
4
Cauliflower
Curry Leaf
Vegetable Oil
FOR THE MARINADE:
Green Chilli
Curry Leaf
Vegetable Oil
Ground Turmeric
Kashmiri Chilli Powder
Ginger Paste
Garlic Paste
Yoghurt
Salt
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Heat the oven to 180°C. Thinly slice the green chillies for the marinade and transfer to a bowl. Add the remaining marinade ingredients, season with salt and mix well.
Step 2.
Trim the cauliflower, then rub the marinade all over. Place onto an oiled baking tray, transfer to the oven and roast for 30-35 mins until tender. Crank the oven temperature up to 200°C and roast for another 5 mins to get some colour onto the cauliflower.
Step 3.
Meanwhile, add a glug of oil to a small frying pan and place over a medium-high heat. Once hot, drop the curry leaves in and fry until darkened (they’ll splutter, so be careful). Transfer to a plate lined with kitchen paper.
Step 4.
Once the cauliflower is cooked, plate up and drizzle over the pan juices. Finish with a scattering of crispy curry leaves.
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