This recipe is perfect for days when you need to multi task. It slowly bakes in the oven while you go about doing anything else, laundry, cleaning the fridge, cleaning the kitchen, writing a post, watching tv .....anything just as long as you have time. It takes around 50 minutes start to finish but you are pretty much hands free. It is also great if you run the risk of overcooking and making mushy cauliflower. It comes out perfect every time. I roast vegetables in the oven on a baking sheet on a regular basis but the first time I made a curry entirely in the oven in a pan, I was pretty thrilled, it was a eureka moment for me! One note of caution, please keep oven mittens handy!
Cauliflower - 1/2 a large head cut into small florets
Yellow onion - 1 medium diced
Tomatoes - 2 medium sized diced and the slices separated
Garlic - 3 cloves finely chopped
Ginger - 1 tablespoon coarsely chopped
Green chillies - 2 slit open
Cilantro - a handful finely chopped
Cumin seeds - 1/2 tsp
Turmeric - 1/2 tsp
Garam masala - 1/2 tsp
Olive oil - 3 tbsp
Salt to taste
Pre-heat oven to 450 F.
Prep all the vegetables.
Take a flat large pan and add 3 tbsp oil and move it around to spread a thin even layer in the pan.
Add cumin, turmeric, onions, ginger, garlic, green chillies and cauliflower, salt to taste and mix it all up evenly so the oil coats everything.
Place on bottom rack of the oven and set the timer for 10 minutes. You will notice the moisture coming out of the cauliflower and onion, this will slowly evaporate during the baking and the cauliflower will cook evenly without getting mushy.
Mix well and continue doing so every 10 minutes for 30 minutes.
Add tomatoes and cook another 15 minutes.
Taste, adjust seasoning for salt, add chilli powder if needed, add the garam masala and broil for 3 minutes on the top rack.
Take out of oven, add chopped cilantro and mix well.
Enjoy with rotis!
Prep all ingredients........
When adding onions, separate the pieces to ensure even roasting.
Mix everything to get an even coat of oil
After 10 minutes in the oven, the moisture starts to come out from the onions and cauliflower. It will slowly evaporate as the vegetables bake evenly. Mix well.
After 10 minutes, mix well and continue cooking.
After another 10 minutes (i.e. 30 minutes total time in oven) , cauliflower begins to soften and cook. Add diced tomatoes and mix well and cook for 15 minutes.
After 15 minutes, the tomatoes soften, and depending on the variety of tomatoes ( some might be more juicy than others), there might still be some liquid in the pan. Taste and adjust seasoning and add curry powder at this stage.
Put the oven in broil mode and move the pan to the top rack and broil for 3 to 4 minutes, till the curry looks nicely roasted and done. Add finely chopped cilantro and mix well.
Enjoy with rotis and dal for a complete meal.