Crispy cauliflower is a great way to enjoy this vegetable. My kid loved it. The bread crumbs give it a nice texture. One complete cauliflower prepared this way can serve as a full meal. Yogurt is a nice accompaniment. It’s a one pot recipe. If you have blanched cauliflower already then its even simpler to prepare this dish. You can use your favourite dry masala in lieu of ‘Kitchen King’. Olive oil is used for binding the masala to the florets.
Imagine .. rainy day , nice music, hot tea, hot baked cauliflower florets … what more do you need to be in heaven 🙂
- Organic cauliflower head – one ( approximately three and half cup florets)
- Bread crumbs – one-fourth cup
- Salt – to taste
- Red chilli powder – half tsp
- Kitchen king masala – half tsp
- Dry mango powder / amchur powder – one tsp
- Olive oil – three tbsp
Pre heat the oven to 350 degree.
Wash the cauliflower under running water and cut them in bite sizes. Fill a large or medium size pot with water (three fourth pot of water). Boil the water , add little salt. Once the water is boiled add cauliflower and boil it for just 2 mins. Turnoff and drain the water. Cool it.
In a mixing bowl add bread crumbs, red chilli powder, kitchen king masala, salt, dry mango powder. Mix it well. To this add cauliflower and little oil. Mix well.
Layer the cauliflower on a greased sheet. Bake it for 30 mins or until golden brown.