Spicy Baked Cauliflower Florets

By Vegiegail

To make these gluten-free, use 1/2 cup chickpea flour + 1/4 cup rice flour instead of unbleached all-purpose flour.

Ingredients

• BATTER:
• Spicy Baked Cauliflower Florets
• Gobi 65
• Prep: 20 minutes | Active: 20 minutes | Inactive: 30 minutes | Serves 4
• 2 tablespoons chopped red onion
• 3/4 cup + 2 tablespoons unbleached white flour
• 3 tablespoons cornstarch
• 1 teaspoon salt
• 1 teaspoon Garam Masala
• 1 1/2 to 2 teaspoons cayenne
• 1 teaspoon sriracha sauce, chile garlic sauce, or other hot sauce
• 1 (1-inch) knob of ginger
• 4 cloves garlic
• 12 curry leaves
• 2 teaspoons soy sauce
• 1 cup water
• 2 teaspoons safflower or other neutral oil
• CAULIFLOWER:
• Safflower oil spray, as needed
• 4 1/2 cups small cauliflower florets
• GARNISH:
• 1 teaspoon safflower or other neutral oil
• 2 cloves garlic, minced
• 1/3 cup thinly sliced red onion
• 1/3 cup thinly sliced green or red bell pepper
• 10 curry leaves, chopped

Details

Servings 4
Preparation time 20mins
Cooking time 50mins
Adapted from robinrobertson.com

Preparation

Step 1

1. Preheat the oven to 425°F. Blend all the ingredients for the batter in a blender and blend until smooth and pasty. Transfer to a large bowl. If the batter is too thin, add 1 tablespoon flour or more, and mix well.

2. Add the cauliflower florets to the batter, toss to coat, and let marinate for at least 15 minutes. Mix to coat again. Place the florets on a parchment-lined baking sheet, and spray with oil.

3. Bake for 20 minutes, then rotate the baking sheet. Bake until a toothpick passes through the cauliflower easily, about 15 minutes. The total baking time is 30 to 35 minutes.

4. Make the garnish: Heat the oil in a skillet over medium heat. Add the garlic, onion, peppers, and curry leaves, and cook until the onion is golden, 7 to 9 minutes. Garnish the baked cauliflower with the onion mixture. Serve hot.