Tandoori Gobhi Bhurji (Roasted Cauliflower Scramble)
Don't panic - you don't need a tandoor for this and also, if you're a vegan, this 'scramble' has no egg. If you are not a vegan and do want to add some scrambled egg to this, though, please let me not stop you.
- 700 g cauliflower, cut into florets about 2" in diameter about 1 very large cauliflower or 2 small
- 3+1 tsp oil (unflavoured)
- 1/2 tsp turmeric powder
- 1 tsp kasuri methi (dried fenugreek leaves)
- 0-1 tsp chilli powder
- 1 tsp chaat masala
- 1 tsp aamchur (dried mango powder)
- salt & freshly ground black pepper
- chopped coriander leaves for garnish
Preheat the oven to 200°C. Cover a large baking tray (or 2 small) with foil if necessary. Wash and dry the cauliflower florets* thoroughly. (*Look, can we just call them cauliflorets from here on? It's so much more elegant & easier on the tongue. Also, it saves me some extra typing, ha ha)
The cauliflower needs to be properly dry otherwise it'll steam instead of roast in the oven. Thinly slice each floret vertically.
Transfer to a large bowl, add 3 tsps of oil and a large pinch of salt. Toss well to combine, then spread out on the baking sheet(s) in a single layer (important). Roast for about 20 - 25 minutes until cooked and charred at the periphery. The adjoining photo shows the cauliflower at about 18 minutes, you could allow it to char a bit more than that.
In a frying pan, heat the remaining teaspoon of oil over a low heat, then add the turmeric and the kasuri methi. Stir quickly or they'll burn. Quickly add the cauliflorets, increase the heat and fry for a couple of minutes.
Now add the remaining spices and toss well to coat. Taste and adjust the salt, sourness and heat according to your preference. Sprinkle some freshly ground black pepper and garnish with the coriander leaves.
Note: You could make a minty variation of this. Use dried mint instead of the methi and fresh mint instead of the coriander leaves.