South Indian Gobi Bake

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“Flowers white
Turn golden brown,
Amidst the flavors
Of down South.
The tang from mustard
Or smoked curry leaves,
Brings back memories
Of home overseas.
That evening gathering
Snacks & family,
The fragrance of curry
Bringing tears to thee.
The effort small
Goes not vain,
When that bite one
Makes you feel loved again”

1 Big Cauliflower (Cut Into Small Florets)
¼ Cup Olive Oil
2 Tablespoons Sambar Powder (A South Indian Curry Powder)
½ Teaspoon Mustard Seeds
2 Tablespoons Crushed Curry Leaves
1 Teaspoon Paprika
¼ Teaspoon Hing (Asafoetida)
2 Tablespoon Cornflour or Corn Starch
1 Tablespoon Lemon Rind
Salt to taste
Chopped Coriander & Chat Masala To Garnish
Cut the cauliflower into small florets and clean it by soaking in a mixture of warm water and salt for 15 mins.
In a large mixing bowl combine all the other ingredients, except the lemon rind and coriander, and mix well. Now add the cauliflower florets and toss well to coat thoroughly with the mixture. Leave aside for 20 minutes to marinade.
Pre heat an oven to 200 degree C. Put aluminum foil on a baking tray. Spread the cauliflower evenly on the tray, sprinkle the lemon rind on top and bake for 25 minutes, tossing it once after 15 minutes. To get a brown crispy surface, turn the oven to grill mode and grill for 3-5 minutes at 200 degree C.
Garnish with chopped coriander, chat masala and serve hot. A great appetizer!