Indian-Style Roasted Cauliflower with Spices
Votes: 4
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 139, total fat 11 G., saturated fats G., proteins 3 G., carbohydrates 9 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 139, total fat 11 G., saturated fats G., proteins 3 G., carbohydrates 9 G., fiber G., cholesterol mg, sodium mg, sugar G.
Baked cauliflower with Indian spices - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 head of cauliflower, divided into florets
- 3 tablespoons of vegetable oil
- 1 tbsp. black mustard seeds
- 1 jalapeno pepper, finely diced
- 1 tbsp. grated fresh ginger
- 1 teaspoon turmeric
- Salt
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Cooking the dish according to the recipe:
- Preheat oven to 220°C.
In a small bowl, combine oil, mustard seeds, jalapeño pepper, ginger and turmeric.
Place the cauliflower in a medium baking dish, toss with the flavored oil, and season with salt. Bake until lightly golden brown and tender, 20-25 minutes. Serve hot.
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