Skip to main content

Cauliflower With Cumin And Asafetida


I love this simple side dish. They are lovely with some steamed rice and curry too. Well, the original method for the recipe is to cook on a stovetop. Since, I am cooking the curry and to save time, I decided to bake it in the oven instead. Guess what? The result was fantastic!

Recipe adapted from Madhur Jaffrey's Indian Cooking


Cauliflower With Cumin And Asafetida

Ingredients

600 g Cauliflower, break into smaller florets
3 Tbsp Vegetable Oil
Generous pinch of ground Asafetida
1/2 tsp Cumin Seeds
85 g (3 oz) Red Onions, peeled and cut into very fine half-rings
1 Fresh Green Chili, finely chopped
1 tsp Ground Cumin
1/2 tsp Ground Coriander
1/4 tsp Ground turmeric
1/8-1/4 tsp Cayenne Pepper
3/4 tsp Sea Salt
2 tsp Lemon Juice

Method

Preheat the oven to 450˚F (230˚C). Toss all the ingredients together, except the lemon juice. Pour into an ovenproof dish and bake for about 25 minutes or until all the cauliflowers are cooked. Mix in the lemon juice before serving.
Labels:

Comments

  1. Not Another OmnivoreFebruary 27, 2009 at 6:17 PM

    Whew this and the previous post are just amazing looking!

    NAOmni

    ReplyDelete
  2. Angie TeeMarch 1, 2009 at 3:32 PM

    Hey Not Another Omnivore, thank you:)

    ReplyDelete
  3. Jessica604March 2, 2009 at 4:34 PM

    Hmmm, now I know what I'm doing with the cauliflower tonight - perfect pairing with butter chicken!

    ...question about asfetida, I've been told that has a garlic like scent / flavour? Could I substitute the asfetida with garlic powder?

    ReplyDelete
  4. Angie TeeMarch 2, 2009 at 4:55 PM

    Hey Jessica604, yes, asfetida does have a garlic like scent and I supposed you can substitute with garlic powder instead. Btw, I got the asfetida from an indian grocers at Pemberton Rd, North Vancouver.

    ReplyDelete
  5. test it commMarch 2, 2009 at 6:58 PM

    That roasted cauliflower looks really good!

    ReplyDelete
  6. Jessica604March 3, 2009 at 10:53 AM

    Thank you for the information Angie! I had felt odd at asking for asafetida along the stores on Fraser / Main street. Chances are it's some completely different name in Punjabi right!

    I made this last night and it was great! I love cauliflower and I love Indian food so it was a sure win. Also loved how pretty it looked out of the oven. Thanks for the recipe!

    ReplyDelete

Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the
264 comments
Read more

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.
58 comments
Read more

Dumplings

I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W
14 comments
Read more