Oven baked whole cauliflower is probably the easiest and tasiest way to prepare cauliflower. The cooking preparation is thai, as I wanted to serve with rice and noodles. Coconut milk enhances the taste of this recipe. Think of this as a creamier, richer take on traditional bake. Baked with handful of ingredients, which is an eye appealing dish for your guests, you can make anytime. You can add tandoori colour to make this recipe more bright.
Vegeterian recipe to make spectacular dinner in festival or in party. Enjoy in winters
Vegeterian recipe to make spectacular dinner in festival or in party. Enjoy in winters
INGREDIENTS :
2 medium head cauliflower
2 onions
6 cloves of garlic
4 - 5 dry red chilies, deseeded n soak in hot water
1 cup coconut milk
Salt
1 teaspoon butter
Oil for cooking
Pinch of tandoori colour optional
METHOD :
Trim the outer leaves of the cauliflower and cut the stem flush with the rest of the head so that it can stand straight in baking dish.
Par boil the cauliflower heads in salted water and keep aside.
In a blender, place chopped onions and blend until you get smooth paste and keep aside.
In the same blender, now put garlic and dry red chilies, make a fine paste and keep aside.
In a skillet over medium heat, add oil and fry onion paste, stir it well. After a minute, add garlic mixture stir it continuously. Add salt and tandoori colour and stir it well.
When the mixture is almost done, add coconut milk, mix it well. Gravy is ready now.
Preheat oven at 200 degree C.
In a baking dish place par boiled cauliflower and pour gravy on top of it.
Bake at 200 degree C for 30 minutes. Remove from oven and again spoon out gravy and pour over it again. Place in oven again and bake it for another 10 minutes. Pour butter on top of it after removed from oven.
Serve hot !!