Oven Roasted Cauliflower with Kasuri Methi

We love our vegetables, a little charred and slightly browned.  Roasting veggies in an oven is the best way to do that.  Plus, far lesser calories as compared to the deep fried Gobhi Pakode.  If you prefer roasted appetizers too, you must try this recipe - cauliflower or phulgobhi seasoned with a dry herb, Kasoori Methi.  Fenugreek is a leafy green vegetable commonly used as a dry herb in Indian food.

Ingredients:
Cauliflower/Phulgobi - 400 gms
Kasuri Methi/Dry Fenugreek Leaves - 1 tbsp
Turmeric/Haldi - 1/4 tsp
Garam Masala - 1/8 tsp
Kabab Masala or Tandoori Masala - 1/4 tsp
Cayenne Pepper/Red Chilli Powder - 1/4 tsp
Oil - 1 tbsp
Salt

How to roast Cauliflower in an oven:

• Heat 4 - 5 cups of water in a pot.  Add little salt and bring it to a boil.  Turn off the heat and add cauliflower florets.  Cover with a lid for 15 - 20 minutes.  This will soften the florets a little.  Drain the water and place the florets in a colander or a strainer.
• In a mixing bowl, add the cauliflower florets, turmeric, little salt, garam masala, tandoori masala, cayenne pepper and kasuri methi (crush in between palms).  Toss the florets till all the ingredients are mixed well.  Now add about 1 tbsp oil and mix again. 
• Get creative with the spice mixes of your choice.  I sometimes use Pav Bhaji Masala or Cajun Seasoning.
• Preheat the oven at 375 deg. F.  Line the baking tray with aluminium foil.
• Spread the cauliflower florets on the baking tray and cook them uncovered for about 8 minutes.  Flip them and bake them for another 5 - 10 minutes till the florets turn crisp.  Cook them longer if you want the florets to slightly brown.  You can saute/stir fry the florets in a pan as well.

Serve oven Roasted Cauliflower as an appetizer or as a side dish.