Garam Masala along with cumin, chili powder, turmeric and curry is mixed with yogurt to create an flavorful Indian Spice roasted head of cauliflower. The spicy yogurt paste seals in the moisture of the cauliflower by forming a crust during baking, steaming the cauliflower to tender perfection. Served with Basmati or Saffron rice this cauliflower will become the star of a hearty and healthy vegetarian dinner.
Well it has been quite a while since I attempted a blog post but thought it was about time to do something. I really admire the bloggers who are able to post on a regular basis, it is really not that easy. I have been writing this blog for over five years now, and from time to time I seem to hit a brick wall with ideas for content and motivation. I think I put a lot of effort in to the holiday cooking and baking, so when January rolls around……. well…… I am kinda kaput.
I also have been regrouping on what kinds of foods to prepare for our meals. Winter always seems to have me craving hearty warm, ooey and gooey casseroles and dishes with gravy, however while my desires may be delicious, they probably are not the key to best health. So I have been attempting to work a couple of no-meat lighter meals in to the weekly dinner repertoire, and I find that as long as they are flavorful and satisfying, we are good to go.
In our house we do love roasted vegetables and ethnic foods of all types. So when I put together this dinner idea I knew…. or rather I hoped that it was something that we would both enjoy, and it certainly was. This cauliflower dish is incredibly easy to make and simply delightful! The spicy exterior crust forms a crisp shell keeping the inside moist and tender. Also coming from a person that does enjoy a meat protein for dinner, I found this to be very satisfying and filling. So as long as I can keep coming up with tasty treats like this, I don’t think changing our dinner habits will be a problem.
What spices are used in Indian cooking? With vibrant colors, fragrant aromas, and a mixture of spicy, sweet flavors, Indian cuisine is known for its extensive use of spices and herbs. There are number spices used in Indian cooking with some of the most common used being, cumin, coriander, turmeric, chili powder, cayenne pepper, cardamom, fennel, bay, saffron, pepper, cloves and cinnamon. A mixture of spices, or Masala as it’s called in Hindi, is said to be the heartbeat of an Indian kitchen. Indian cooks are known to blend their own curry powders using family recipes passed down from generation to generation.
Is all Indian food vegetarian? India is home to the largest population of vegetarians, so it’s a common assumption that all Indians are vegetarian, but their eating habits vary widely according to community and region. Only 40 percent of Indians are actually vegetarian, out of which almost a quarter are ‘pure vegetarians’ who don’t eat eggs. There are few influencing factors for India’s vegetarian diet, religion and expense being at the top of the list. Meat eating in India is associated with wealth and luxury, since meat is so expensive many people eat it only on special occasions, adding it sparingly to only one or two dishes.
Health benefits of cauliflower. Cauliflower is naturally high in fiber and B-vitamins. It provides antioxidants and phytonutrients that can protect against cancer and heart disease. It also contains fiber to enhance weight loss and aid digestion, and choline that is essential for learning and memory. Cauliflower is also low in carbs and can replace potatoes, rice and pasta. Plus it is just down right good!
- 1 tablespoon vegetable oil
- 1 head cauliflower
- 1½ cups plain Greek yogurt
- 1 lime zested and juiced
- 2 Tablespoons Chile powder
- 1 Tablespoon ground Garam Masala
- 1 Tablespoon cumin
- 1 Tablespoon garlic powder
- 1 teaspoon curry powder
- 1 teaspoon turmeric powder
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- fresh cilantro, rough chopped for garnish
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Preheat the oven to 400° and lightly grease a small baking sheet or cast iron skillet. Set aside.
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Trim the base of the cauliflower to remove any green leaves and the stem.
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In a medium bowl, combine the yogurt with the lime zest and juice, mixing well.
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In a separate small bowl combine all the spices. Add to the yogurt and stir to completely combine.
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Dip the head of cauliflower into the bowl and use a brush or your hands to smear the yogurt paste evenly over its surface.
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Place the cauliflower on the baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The yogurt paste will make a crust on the surface of the cauliflower.
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Remove from the oven and sprinkle with lime zest. Let the cauliflower rest for 5 - 8 minutes before cutting it into wedges and serving. Top with fresh chopped cilantro.
Serve on top of rice and peas for a complete meal. Also delicious served on a bed of greens.
