With multiple layers of spicy flavors, we get inspired by the famous Gunpowder Potatoes from the renowned Indian restaurant Dishoom, in London, to cook this variation in which we replace the main ingredient with the vegetable of the season, cauliflower.
For 6 people:
1kg of cauliflower florets
½ tsp of cumin seeds
½ tsp of coriander seeds
½ tsp of fennel seeds
vegetable oil for roasting
80 g of butter or ghee, melted
3 spring onions, finely chopped
3 green chilies, finely chopped
½ tsp of sea salt flakes
1 tbsp of lime juice
2 tsp of kebab masala
For the Kebab Masala:
10g kasoori methi (dried fenugreek leaves)
22g chaat masala
3 tsp of Kashmiri chili or paprika
1 tsp of sea salt flakes
1 tsp garam masala (recipes follows)
Start preparing the Kebab Masala:
Preheat the oven to 100 °C. Sprinkle the kasoori methi onto a foil-lined baking sheet and bake for 30 minutes.
Place in a spice grinder or pestle and mortar with all the other ingredients, and whizz or crush to a fine mix.
Place the kebab masala in an airtight container and store in a dark cupboard (use within a month).
Heat the oven to 200 °C. Place the cauliflower florets on a baking tray, drizzle with oil and roast for 20 - 30 minutes until cooked through.
Meanwhile toast the seeds in a hot dry pan for 2 minutes until fragrant. Then crush the seeds in a pestle and mortar and set aside.
A few minutes before the cauliflower is cooked put the crushed spices in a bowl with the melted butter, spring onions, coriander, chilies, salt, lime juice and kebab masala and give it a quick mix.
Once cooked, place the cauliflower in the same bowl and gently toss to coat. Add more salt, lime juice or masala if required.