Okay, so there are people who don’t like cauliflower and some who don’t like me posting recipes with cauliflower in them 😉 If you are reading this, you’ll know this is for you!
Winter is officially over in Hyd with temperatures raring to touch 40 C. At such times, I still find spotlessly white head of cauliflower waiting to be picked up and used, so what else can I do but that? The idea for this dish comes a recipe I found in the book- From Bengal to Punjab : the cuisines of India by Smita Chandra – which has a very interesting collection of recipes and most of them are available on preview in the link above.
I’ve tried the recipe Gobhi Mazedar from this book, which turned out superb. In fact, the hubby and me ate off the stuff from the baking dish and that was our dinner that night.
This time to pair with the pasta, I tried an Italian version of this dish – which turned out as good. In fact if you have a good loaf of bread on hand, you can dish out an excellent meal with just the bread and this baked cauliflower dish. There are two ways to do the dish – either deal with the cauliflower whole or break into large florets which will cook / bake faster if you are short of time.
Baked cauliflower in tomato sauce