Recipe by Hetal
"A spicy cauliflower served whole on a platter - looks like a red and yellow flower. Garam Masala can be found in Indian grocery stores and some traditional grocery stores. I like to serve peas and carrots lightly cooked in butter on the side of this dish."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 large head
salt to taste
Awesome! The garam masala is a MUST! I cut the oil in half, and it was just fine. I had to microwave the baked cauliflower for 2 minutes - it wasn't quite tender. One tip: don't let the tomato curry sit and cool before serving because it thickens up too much. The next time I made this, I used only 1 Tbl. oil and diced canned tomatoes. After the sauce was finished cooking, I pureed it in my food processor. For the cauliflower, I steamed it in my vegetable steamer until tender, then did a 'rough chop' to get smaller florets (which is how I see this dish served in Indian restaurants). I then mixed the cauliflower into the pureed sauce. I will make those changes again! Thanks for the recipe!
I will take full responsibility for the failure of this recipe........ We ended up throwing the whole thing out. Is is possible for turmeric to go bad? I followed the recipe completely. It was really awful tasting and my husband will USUALLY eat anything! Sorry!
I like Indian food, this is a good one. I changed it a little though. I think as suggested before by some other reviews it's a must to seperate the cauliflower into florets if you want to cook it in 30 minutes. Also I raised the temperature to 450 F, and it cooked perfectly. I used fresh garlic also added fresh ginger to the sauce, cut the garam masala in half and added some chili powder since I like my food hot. I didn't have any at home but next time I cook this dish I will sprinkle it with chopped cilantro before serving.
This is a fun dish to prepare and serve. In an earlier review, I forgot to mention that I have learned that I needed to bake the cauliflower in a *covered* dish, and increase the cooking time to at least 45 minutes. I like to serve it with a red lentil dahl.
I think the cauliflower would cook a bit better if 1/4" of water was added to baking pan. Makes a beautiful presentation.
We loved this! We will make it again and again! I liked it just as is, and I also liked it when I added some plain yogurt to the sauce for a creamy indian sauce. Creamy is big with me.
I followed other's advice and cut the cauliflower into florets then tossed it in the tumeric oil. After baking for 20 min it wasn't done and was starting to look a little dry so I added a little water and let it cook for another 20 min. I didn't have garlic powder or fresh tomatoes so I minced 2 garlic cloves and 1 can of tomato puree.
I think it came out very well and plan to make this dish again.
I had to leave my cauliflower in the oven for a lot
longer than 30 mins for it to cook. I also used tomato sauce instead of pureed tomatoes and real garlic instead of garlic powder. The result was
still a great tasting dish!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 105
We have so many top-rated chicken recipes, you'll never run out of dinner ideas again.
Imagine dinner making itself in the slow cooker while you relax or do other things.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make garbanzo beans simmered with Indian spices.
This delicious Indian vegetarian stew is easy to make and full of flavor.
See how to make chicken thighs simmered with tomatoes and exotic spices.