Friday, March 29, 2024
ADVT 
Main

Roasted Manchurian Cauliflower

By Chef Suvir Saran, 18 Jul, 2019 09:23 PM

    Recipes from Chef Suvir Saran’s Masala Farm

    Serves 8

    From day one at my restaurant in New York City, Manchurian Cauliflower has been a huge success. It’s sweet and spicy, tender and satiny, and looks as sultry and seductive as a cauliflower could ever hope to become. In the restaurant, we fry the cauliflower, toss it with the sauce, and finish it in the oven. Here I’ve simplified and lightened the recipe by roasting the cauliflower and tossing it with sauce midway through baking. Healthier, easier and more accessible, you could make a double batch of this recipe and still never have leftovers!

    Ingredients

    3 tbsps neutral-flavoured oil (like canola or grapeseed)
    3 green cardamom pods
    3 dried red chillies (optional)
    1 tbsp coriander seeds
    1 tsp cumin seeds
    1/2 tsp whole peppercorns
    2 1/2- to 3-lb/1.2- to 1.4-kg head cauliflower, cored and broken into medium florets
    1 tsp kosher salt

    For the sauce

    2 tbsps neutral-flavoured oil (like canola or grapeseed)
    1/2 tsp freshly ground black peppercorns
    8 garlic cloves, finely chopped
    1 1/2 cups/360 ml ketchup/tomato sauce
    1/2 tsp cayenne pepper
    1/4 tsp kosher salt
     

    Preparation

    Preheat your oven to 425°F/220°C/gas 7. Grease a 9-by-11-inch/23-by-27-cm baking dish with one and a half tablespoon of the oil and set aside.
     
    Grind the cardamom, chillies (if using), coriander, cumin, and peppercorns in a coffee grinder or small food processor until fine. Mix the spices with the remaining one and a half tablespoon of the oil in a large bowl. Add the cauliflower, sprinkle with salt, and toss to coat. Transfer the vegetables to a baking dish and roast for 20 minutes.
     
    While the cauliflower roasts, make the sauce. Heat the oil and pepper in a large frying pan over medium-high heat for one minute. Add the garlic and cook until it is fragrant, about one minute, stirring often. Add the ketchup/tomato sauce and cook for two minutes, stirring occasionally. Reduce the heat to medium and add the cayenne pepper and salt. Cook until the ketchup/tomato sauce thickens and becomes deep red in colour, stirring occasionally, six to eight minutes.
     
    Once the cauliflower has roasted for 20 minutes, add the sauce to the pan and stir to evenly coat the cauliflower. Continue roasting until the cauliflower is tender, another 20 to 30 minutes, stirring midway through, and serve.

    MORE Main ARTICLES

    Black Bean Masala with Avocado Yogurt

    Chef Kunal Ghose's restaurants focus on local, sustainable seafood and produce. Being half Indian and a mess of other ethnicities, Chef Ghose’s culinary angle is to modernize Indian cuisine.

    Black Bean Masala with Avocado Yogurt

    Khichuri - Bengali Red Lentil Risotto

    Khichuri - Bengali Red Lentil Risotto
    A khichuri (or khichdi) is a classic rice and lentil mélange, prepared differently all over India.

    Khichuri - Bengali Red Lentil Risotto

    Sanjeev Kapoor's TANDOORI MAKKI KI ROTI Recipe

    Sanjeev Kapoor's TANDOORI MAKKI KI ROTI Recipe
    Traditional Makki ki roti recipe! Serve hot with home-made butter and sarson ka saag.

    Sanjeev Kapoor's TANDOORI MAKKI KI ROTI Recipe

    Mushroom and Spinach Rice

    Mushroom and Spinach Rice
    Cook stirring often for about four to five minutes until the onions are soft and browning at the edges.

    Mushroom and Spinach Rice

    GRILLED TOFU & SNAP PEAS IN COCONUT-PEANUT CURRY OVER STEAMED JASMINE RICE

    GRILLED TOFU & SNAP PEAS IN COCONUT-PEANUT CURRY OVER STEAMED JASMINE RICE
    Serve Tofu hot over steamed jasmine rice and garnish with roasted peanuts and fresh green onion.

    GRILLED TOFU & SNAP PEAS IN COCONUT-PEANUT CURRY OVER STEAMED JASMINE RICE

    PAN SEARED POLENTA OVER WILD MUSHROOM RAGU & RED PEPPER SAUCE

    PAN SEARED POLENTA OVER WILD MUSHROOM RAGU & RED PEPPER SAUCE
     Serve the mushroom ragu hot with pan seared polenta and red pepper sauce.

    PAN SEARED POLENTA OVER WILD MUSHROOM RAGU & RED PEPPER SAUCE