Phulkopir Roast -- Roasted Cauliflower

I always hear from people that they’ve had a whole roasted cauliflower at someone’s place or some restaurant and that always made me want to eat this dish. But for some reason or another I had never tasted it and decided to experiment with it on a group of 10 people who were coming over. Much as I pictured a perfect golden brown head of roasted cauliflower with the edges slightly charred I figured it was best to be practical and not be too adventurous since I would be having company. So I followed the safe mode (by cutting the cauliflower into florets and steaming it) and the underdog that it was it turned out to be a hit. Luckily I had some left to take a photo though all the charred edges were gone.

Ingredients:
Cauliflower – 1 large
Plain yogurt – ½ cup
Curry powder – 1 tbsp
Paprika powder – 1 tsp
Sugar – 1tsp
Salt & pepper – to taste
Olive oil

Procedure:
Bring a pot of lightly salted water to a rolling boil.

Meanwhile cut cauliflower into medium sized florets.

Now steam the florets in the boiling water for a minute or so, just enough to remove the rawness. Remove with a slotted spoon and hold under running cold water. Drain well.

In a mixing bowl combine yogurt, curry powder, paprika powder, sugar, salt and pepper. Now dip the florets in the yogurt mixture and coat well. (You can make this a day in advance.)

Preheat oven to 400F.

Drizzle olive oil on the cauliflower mixture and coat well.

Bake for 45-50 minutes or until the edges start to brown.

Garnish with fresh chopped cilantro and serve hot.