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.