Fiery Triple C's | Crispy Curried Cauliflowers, Tandoori Gobhi

Ingredients:-

1. One Cauliflower head, medium

2. For the marinade:-

   1. Yogurt - 1/4 cup

   2. Tomato Puree

      1. Tomatoes - 2

      2. Garlic - 2 cloves

      3. Green chilis - 3

   3. Avocado oil - 2 tbsp

   4. Coconut milk - 1/3 cup, or any other non dairy, unsweetened milk. If you don't have it, then use 1/4 cup of water.

   5. Turmeric powder - 1 tsp

   6. Red chili powder - 1/2 tsp

   7. Garam Masala - 1.5 tbsp

   8. Asafetida - a pinch

   9. Kasuri Methi/Dired Fenugreek - 1 tbsp

   10. Besan/Chick pea flour - 3 tbsp

   11. Salt - 1 tsp

3. Bread Crumbs - 2-3 cups (can skip if you don't have it)

Step 1 : Preheat the oven to 415 F. Then make the tomato paste, by pureeing 2 tomatoes, 2 garlic cloves and 3 green chilis. Skip the chilis, if you don't like spicy food! Then pour the pureed mix in a hot pan, with 1 tbsp of olive oil and 1 tsp of salt. Cook this puree until the mix has reduced down to a paste. Set aside to cool.

Step 2 : Cut the cauliflowers into small to medium sized florets. I also included some potatoes, because why not! The marinade won't be enough for the potatoes, so I simply roasted the potatoes in some olive oil, salt and garlic powder.

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Step 3 : Now start mixing the ingredients for the marinade mix.

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Step 4 : Now line a baking tray with baking sheet, and set everything in one place, the cauliflowers, the bread crumbs and the marinade. Coat the cauliflower florets in the marinade, and then in bread crumbs, and then place them on the baking sheet. If you don't have bread crumbs then put it as it is. Bread crumbs are only there to make the baked cauliflower crispy.

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Step 5 : Bake this at 415 F for 30 minutes!

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And it's done! Enjoy it as it is, with roti or paratha, or with some tacos!!

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