Preparation:
Cut cauliflower into large florets.
Clean well and immerse in plenty of salted boiling water.
Keep for 5-7 minutes.
Drain and run under cold water.
Pat dry with a clean kitchen towel.
Mix all other ingredients well to form a smooth marinate.
With a kitchen brush apply marinate all over the florets.
Apply as much as possible in the gaps too.
Place in a greased shallow baking dish.
Place in a hot oven, bake till marinate dries up and floret is tender.
Heat butter, add spring onion and stirfry for 2 minutes.
Pour over the baked cauliflower and toss lightly with a fork.
Sprinkle some chaat masala if desired.
Serve hot.
Making time: 30 minutes (excluding curd tying time)
Makes: 4 servings
Shelflife: Best fresh |
