Roasted Cauliflower | Shilpa Shetty Kundra | Healthy Recipes | The Art Of Loving Food
Recipe Ingredients:
• 1 Kg cauliflower
For the marinade:
• 1 ½ tbsp. ghee
• 1 tsp dried anardana (dried pomegranate) powder
• ½ tsp. sumac powder or cayenne pepper
• ½ tsp. dhaniya (dried coriander) powder
• ½ tsp. jeera (cumin) powder
• ½ tsp. red chilli flakes
• ½ tsp sea salt
• 1 tsp. fresh mint leaves, chopped
• 1 tsp. parsley, chopped
For moong salad:
• 1 tsp olive oil
• ½ onion finely chopped
• ½ tsp. dhaniya (dried coriander) powder
• ½ tsp. jeera (cumin) powder
• ½ tsp. anardana (dried pomegranate) powder
• ½ cup roasted pinenuts • 100g sprouted moong steamed
• 1 cup cherry tomatoes sliced in two
• Sea salt as per taste
• Black pepper as per taste
• 1 tbsp. fresh coriander leaves, chopped
• 1 tbsp. fresh mint leaves, chopped For feta cheese dip
• ¾ cup greek yogurt
• 50g feta cheese
• 1 tbsp. lemon juice
• Sea salt as per taste
• ½ tsp cayenne pepper
• 1 tsp. coriander leaves, chopped
• 1 tsp. mint leaves, chopped
Directions:
• Blanch or steam cauliflower for 12 to 15 mins and keep aside.
• Now for the marinade, in a large bowl, add ghee, dried anardana powder, sumac or cayenne pepper powder, dhaniya powder, jeera powder, chilli flakes, sea salt, mint leaves, parsley and mix well.
• Then, take the cauliflower and brush the marinade all over the cauliflower nicely.
• Now, pre-heat the oven at 180 degree and then roast the cauliflower for 10-12 mins.
• For moong salad, put a wok over medium flame, add olive oil, onion, dhaniya powder, jeera powder, anardana powder and mix.
• Add the roasted pinenuts, moong, cherry tomatoes, mix well and switch off the gas.
• Now, add sea salt, black pepper, fresh coriander leaves, fresh mint leaves and mix.
• Then, transfer the salad mixture onto the serving dish.
• For the feta cheese dip, in a large bowl, add greek yogurt, feta cheese, lemon juice, sea salt, cayenne pepper, coriander leaves and mix well.
• Now transfer the dip to the serving bowl.
• Take a bit of feta cheese and garnish over the salad.
• Take out the roasted cauliflower from the oven and place it over the salad.
• Garnish the cauliflower with cheese dip and coriander leaves and serve hot.
