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Prep Time: 0 Minutes Cook Time: 37 Minutes |
Ready In: 37 Minutes Servings: 2 |
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Healthy, Guilt Free Eating... :) Ingredients:
cauliflower - 1 medium sized flower |
ginger-garlic paste - 1 teaspoon |
cornflour - 1/4 cup |
chilli powder - 1 teaspoon |
salt to taste |
for the sauce |
onion - 1 small size |
tomato sauce - 2 tablespoon |
soy sauce - 1 teaspoon |
corn flour - 2 tablespoons |
chilli sauce- 1 teaspoon |
ginger-garlic paste - 1 teaspoon |
oil - 2 teaspoons |
salt to taste |
cilantro for garnish |
Directions:
1. Cut the cauliflower into smal florets and soak them in hot salt water for about 5 minutes. Drain the water and pat the florets dry. Make a thick batter with the corn flour, chilli powder, ginger-garlic paste, salt and a little water. Coat the florets with the batter and transfer to a baking sheet.
2. Bake in a preheated oven at 400 degree F for about 30 to 35 minutes until it gets evenly browned. Toss the florets once in the middle while baking.
3. Meanwhile make the sauce. Chop the onions and pepper. Heat oil in a saucepan and add the onions and ginger-garlic paste and fry till translucent. Add the salt, chilli sauce, soy sauce and tomato sauce. Add the corn flour dissolved in a little water. Bring to a boil and simmer until the desired consistency is obtained.
4. Finally, add the baked cauliflower florets and coat them evenly with the sauce. Garnish with chopped cilantro.
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