Roasted (and a bit charred) Cauliflower in a rich, spicy and slightly sweet tomato sauce infused with heaps of ginger and garlic and toasted Cumin, Coriander and Gram Masala. Rich, meaty and oh so delicious! All served with a fire roasted Pita.
- 1 head cauliflower
- 1 1/2 red onions (Large, 2 if using medium size)
- 5 tomatoes (medium to large and ripe)
- 3 tablespoons tomato paste
- 2 inches fresh ginger (piece of, peeled)
- 4 cloves garlic
- 3 tablespoons coriander powder
- 2 tablespoons cumin powder
- 2 tablespoons Garam Masala
- 1/2 teaspoon red chili powder (skip if you prefer less spicy)
- 4 tablespoons grapeseed oil (or any other high temp oil)
- salt (to taste)
- 1 cup cilantro (washed and chopped)
- 1 teaspoon pure cane sugar
- 4 pieces pita bread
- Heat up a large dutch oven or a heavy bottomed pan on medium heat. While that's heating up, give the tomatoes and onions and rough chop and throw it in the food processor. Throw in the Ginger and Garlic (Don't bother chopping them before hand) Puree well. For 2-3 minutes.
- The pan should be hot enough. Add the oil and throw in the tomato onion puree we just made, as well as the tomato paste. Give it a good stir and add in some salt, around 1 tbsp. Cover the pan, stir occasionally, every 5 minutes or so to make sure nothing sticks to the bottom. In around 30 minutes the sauce should be ready, and you know it's ready when the oil separates from the tomato sauce. At this time turn on your oven to preheat to 375 degrees.
- Turn the heat a bit lower and add all our spices—Cumin, Coriander, Garam Masala and Red Chili powder, as well as the sugar. Stir well and let the sauce work for 5 more minutes.
- While you give the finishing touches to your sauce, chop off the stem of the Cauliflower and break up the florets into bite size pieces. Totally your call on how big you want those florets to be. I kept it to medium size as they hold up while baking and they do reduce a bit in size.
- Now the sauce should be done and smelling amazing! Give it a taste and make any adjustments on seasoning or spices. It should taste rich, sharp, warm and spicy with notes of sweetness. Once we're happy with the sauce, take the Cauliflower florets and incorporate them into the sauce. Fold the florets into the sauce gently, making sure you don't break them up.
- You'll now need a large (ish) baking dish. Grease it liberally with some oil and transfer carefully (it's HOT!) the Cauli and sauce into the baking dish. Cover with foil and bake for 30 minutes on the bottom rack.
- After around 30 minutes, check on the cauliflower, it should be fork tender, and if it is, remove the foil and broil for 15 more minutes (or as much caramelization as you'd like) to give it those crunchy burnt ends. When it looks too gorgeous to handle take it out and you're in business.
- Now all we need to do is serve this up, and for that lightly toast the Pita bread on open flame till it gets some char marks and cut it up into quarters. Serve along a giant helping of the baked Cauliflower!
|Calories260Calories from Fat140|
|% DAILY VALUE|
|Calories from Fat140|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.