 "Dinner plan: limey, smoky cauliflower")
Here’s a twist to the everyday gobi bhaji.
The limey cauliflower is made in the oven saving you time over the stove. All you have to do is toss the cauliflower florets in flavoured oil and the place it in the oven for 30-40 minutes, making sure to turn it every once in a while for even cooking. It is accompanied by a limey yoghurt that I suggest you make extra of, because it goes so well with the cauliflower.
Some pointers:
• Make sure to keep the cauliflower spaced apart, else it will begin to steam (and not roast) in the oven. • Let it cook until it’s charred at the edges so that it tastes wonderfully smoky. • When zesting the lime, don’t include any of the white pith – that is very bitter.
Serve the cauliflower with roti or naan.
View the recipe on Food Network.
Shaheen writes about her quest for the perfect chocolate chip cookie and baking escapades on The Purple Foodie.
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