A little Mithun Chakraborty to every home! Let’s cook Indian-style spicy roasted cauliflower by the recipe of Leno REGUSHADZE, the author of the Crazy Cucumber blog, to the fiery rhythms from “Disco Dancer”.
When I’m doubting what to eat both light and satisfying, I cook spicy roasted cauliflower in Indian style – with cashew nuts, raisins, spices, and coconut oil.
Before we start, let’s talk about oils. Since I started using coconut oil for frying, I got rid of all the refined ones in my kitchen. It is perfect for cooking at high temperatures (more than 180oC/356oF): does not burn, does not emit toxins, gives a beautiful golden crust, and practically does not smell. Perfect for cheesecakes, falafels, tofu dishes, vegetables, fish, and even chicken. Of course, it’s hard to imagine pasta, risotto, or shakshuka with coconut oil – classics olive oil and butter are both keto and authentic.
- 500 g cauliflower
- 30 g pine nuts (raw or roasted)
- 30 ml coconut oil
- 2 tsp turmeric
- 1 tsp curry seasoning
- cilantro (for decoration)
- salt, pepper, spices (to taste)
- Wash cauliflower, cut it into small inflorescences, and cook in boiling salted water until half cooked. That is until it holds its shape and does not fall apart. Usually, it takes 5-7 minutes. Then put the cabbage in a sieve and let the water drain.
- Heat two tablespoons of coconut oil in a wok, and fry the cabbage until golden
brown, stirring occasionally. Add nuts, turmeric, black pepper, and curry
powder. Wait until the nuts are lightly browned, and turn off the heat. Sprinkle
with fresh cilantro when serving.