Craving a flavorful and healthy vegetarian dish that's both satisfying and surprisingly simple to make? Look no further than this delightful Vegan Roasted Cauliflower Sabji! This Indian-inspired recipe transforms humble cauliflower into a vibrant and aromatic side dish or a hearty main course, perfect for weeknight dinners or special occasions. Forget bland boiled vegetables; this recipe uses roasting to bring out the cauliflower's natural sweetness and create a wonderfully crispy texture. The blend of warm spices and tangy notes creates a captivating flavor profile that will leave you wanting more.
This Vegan Roasted Cauliflower Sabji is incredibly versatile; easily adjust the spices to your preference, or add other vegetables like potatoes or carrots for a complete meal. Ready to experience the magic of roasted cauliflower? Let's dive into the easy step-by-step instructions below.
Tools Needed
- Baking tray
- Bowl
- Pan
Ingredients
- Cauliflower: 1 medium
- Tomato puree: 2 tablespoons
- Salt: ½ teaspoon
- Black pepper: ¼ teaspoon
- Olive oil
- Turmeric powder: ½ teaspoon
- Cumin seeds: 1 teaspoon
- Black mustard seeds: 1 teaspoon
- Onions: 2
- Garlic cloves: 2
- Ginger: 1 piece
- Tomatoes: 2
- Chili powder: 1 teaspoon
- Garam masala: 1 teaspoon
- Coriander leaves: a handful
- Chickpeas (optional): 400g can
Step-by-Step Instructions
Step 1. Prepare and Roast the Cauliflower
- Cut the cauliflower into small florets, rinse well.
- In a bowl, mix cauliflower florets with tomato puree, salt, pepper, turmeric, and olive oil.
- Transfer the cauliflower mixture to a baking tray. Bake in a preheated oven at 180°C (fan) / 200°C for 30 minutes, flipping halfway through.
Step 2. Make the Flavorful Masala
- While the cauliflower is baking, heat oil in a pan. Add cumin seeds and black mustard seeds and let them sizzle.
- Add chopped onions and cook for 7-8 minutes until lightly golden.
- Add grated garlic and ginger, cook for another minute.
- Add chopped tomatoes and cook on medium heat for 5 minutes to soften.
- Add chili powder, garam masala, salt, and turmeric powder. Mix well.
Step 3. Combine and Finish
- Add the roasted cauliflower to the pan and mix with the masala.
- Stir in coriander leaves.
- Serve hot.
Step 4. Optional: Add Chickpeas
- (Optional) For a variation, drain and rinse a 400g can of chickpeas. Add a tablespoon or two of water, mix, and heat on high heat to serve.
Tips
- Roasting the cauliflower gives it a lovely flavor.
- Leftovers can be stored in the fridge for 4-5 days and used in wraps or sandwiches.
Nutrition
- Calories: 600
- Fat: 25g
- Carbs: 80g
- Protein: 20g
FAQs
1. Can I use frozen cauliflower for this recipe?
Yes, you can! Just make sure to thaw it completely and pat it dry before roasting to ensure it crisps up nicely.
2. What if I don't have all the spices listed?
Don't worry! Feel free to substitute or omit spices based on what you have available. The core flavors will still shine through.
3. How can I make this dish spicier?
Add more chili powder or a pinch of cayenne pepper to increase the heat level according to your preference.
This Vegan Roasted Cauliflower Sabji is a testament to the power of simple ingredients transformed by vibrant spices and a little oven magic. Enjoy this flavorful and healthy dish as a satisfying side or a complete meal, perfect for any occasion. We hope you enjoy this recipe as much as we do!