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Hein1302 8

Gunpowder Cauliflower

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Ingredients
  

  • 500 g cauliflower florets
  • ½ tsp cumin seeds
  • ½ tsp coriander seeds
  • ½ tsp fennel seeds
  • 25 g ghee melted
  • 6 spring onions finely chopped
  • 5 g fresh coriander leaves finely chopped
  • 3 green chillies finely chopped
  • ½ tsp sea salt flakes
  • 2 tbsp lime juice
  • 1-2 tsp kebab masala see recipe below
  • Kebab Masala :
  • 10 g dried fenugreek leaves
  • 22 g chaat masala
  • 2 g deggi mirch
  • 1 g garam masala
  • 1 g fine sea salt

Instructions
 

  • First make the kebab masala :
  • Preheat the oven to 100°C
  • Sprinkle the dried fenugreek onto a foil-lined baking sheet and bake for 20 minutes
  • Allow to cool completely
  • Add all the ingredients to a spice grinder and ground together then decant into an airtight container or jar
  • Store in a cool, dark cupboard
  • Preheat the oven to 200°C and roast the cauliflower for about 30 minutes until cooked through (no need to season or drizzle with oil)
  • While the cauliflower roasts, toast all the seeds in a hot dry frying pan for 2 minutes until fragrant
  • Crush them in a pestle and mortar, then set aside
  • Put the crushed spices in a large bowl with the melted ghee, spring onions, coriander and chillies
  • Put the cauliflower into the bowl with the spices and gently toss until well coated
  • Add the sea salt, lime juice and kebab masala, adjusting them to taste, then serve.