This one always leaves our guests saying, “How can cauliflower taste this good?!”
The secret’s in the spice blend — a bold Sri Lankan Jaffna curry powder that’s earthy, smoky and full of depth. We mix it with a tangy, salty sprinkle of chaat masala for that irresistible kick.
You can find both spices at your local Asian or Indian grocer — and trust us, once you try this combo, plain cauliflower will never be the same again!
Ingredients:
1 cauliflower, cut into large chunks
1 tbsp Sri Lankan Jaffna curry powder (mild or hot depending on spice preference)
1/2 tbsp Chaat Masala
1/2 tbsp salt
Oil (rice bran), enough to fully coat the cauliflower chunks.
Method:
- Pre-heat the oven to 240C
- Cut the cauliflower into large chunks
- Generously coat the cauliflower in the spices, salt and oil.
- Spread coated cauliflower on a baking tray and into the oven for about 30-45 minutes (baking time will depend on how large you cut the chunks, check for tenderness with a fork and look out for a ‘golden’ top.
