Equipment

• Oven

Ingredients

• Cauliflower – 1
• Quartered potatoes – 3
• Quartered onions – 3
• Hung curd – 1 cup
• Kashmiri chilli powder – 1 teaspoon
• Red chilli powder – 2 teaspoons
• Oil – 3 tablespoons
• Coriander powder – 2 teaspoons
• Turmeric powder – ½ teaspoon
• Ginger garlic paste – 2 tablespoons
• Garam masala powder – 1 teaspoon
• Chaat masala powder – 1 teaspoon
• Coriander chopped – For garnishing
• Salt – To taste
• Lime juice

Method

1. Wash the cauliflower. Keep the flower whole.

2. Half-fill a large pot with water.

3. Bring it to a boil.

4. Place the cauliflower.

5. Blanch for 5 minutes.

6. Strain the cauliflower and keep it aside.

7. Mix curd, chilli powders, 1 tablespoon of oil, coriander powder, turmeric powder, garam masala powder, ginger garlic paste chaat masala powder, and salt.

8. When the cauliflower cools down, rub the above mixture on the cauliflower, potatoes and onions.

9. Keep the vegetables aside for 10 minutes.

10. Pre-heat the oven to 200 °C.

11. Brush a large roasting pan.

12. Place the vegetables in the pan and brush them with oil.

13. Bake till the top is golden brown. While baking brush with oil again.

14. Take out the baked vegetables.

15. Squeeze lime juice.

16. Garnish with coriander leaves.

17. Serve immediately.

Note: The marinated cauliflower can also be stored in the refrigerator for later use.