Roasted purple cauliflower that will jazz up your dinner table!
Let me start out by saying, this is NOT a sneaky dish my any means! However, it's still close to heart and tasty. I have received numerous requests on sharing some of preparations from my Indian heritage. So, this is for folks who either love Indian food or want to get started cooking it. Now, contrary to popular belief, not ALL Indian food is chicken tikka masala or tandoori or the buttery creamy paneer or naan. There's so much diversity in both food and culture - once cannot write a book on Indian cuisine as it would endless..!
At my house, somehow color works! Get a white cauliflower over to my husband, and he would run away calling it cardboard (I on the other hand, love cauliflower in white / green / purple / any form!). However, somehow the purple cauliflower that has a stronger taste and texture that just works for him. And so, this is an "approved" vegetable on the table and I don't need to hide it at all!
Now, if you happen to make any dishes with hidden purple cauliflower, however, I would love to hear about it!
You will see many variations of roasting a whole head of cauliflower, hence the name 'brain roast' - it kinda looks like a brain, right? What has worked for me, and that I highly recommend is not skipping the blanch part. There are a couple tricks I will share that have helped me make sure that every part of the cauliflower is delicious and not just the top part. I have eaten this dish served in some of the best restaurants, some get it right, and most, wrong. There's nothing more bleh that eating a seasoning-less, salt-less cauliflower core. Follow on for making the best purple cauliflower...
Step 1: Prep
I made the mistake of not cooking it right away when I got this from the grocery store. Hence, it had some brown dried parts which I just manually cleaned away. No biggie.. Then, chop off the stem such that it can sit evenly on the counter.
Step 2: Seasoned blanch (5 minutes)
- 2 tsp cumin
- 1 tsp coriander powder
This does the trick of getting flavor in all nooks and crannies while not drying out the cauliflower.
Step 3: Baste and bake in the oven
- 1/2 tsp turmeric
- 1/2 - 1 tbsp sunflower oil (based on how big the flower is)
- 1 tsp cumin
- 1/2 tsp mango powder
- salt to taste
Baste and bake baby!
I have heard from a couple friends of mine that they use yogurt in their basting marinade. However for purple cauliflower, I would say it may 'cloud' the color a bit, so I would save the yogurt for the white cauliflower only.
Enjoy and happy cooking!!