To make the tastiest version of this recipe, you will need to take some time! Start preparing a shopping list for the Indian store in advance. Arriving at the Indian store, you will again have to decide whether or not you have enough time to make your chaat masala yourself. You can also opt for a ready-made spice mixture. For the most virtuous results, however, make the chaat masala fresh and yourself. Or before you get started, read this about chaat masala.
Roasted cauliflower with labneh and chaat masala
For the chaat masala. Roast 19 g coriander seeds, 15 g cumin seeds, 3 g ajowan, 3 g black pepper and 1 g dried chili pepper in the oven. Roast for 18 minutes at 170°C. Then let the spices cool completely and grind them with a spice grinder. Add 25 grams of salt, 8 grams of amchoor and 5 grams of anardana. Mix everything together well until a fine mixture is formed. Taste it and you’ll immediately know why you chose the long version.
For the roasted cauliflower, cut one cauliflower into florets and mix with 70 – 100 grams of olive or other oil. That’s quite a lot of oil, but consider that the cauliflower is also sometimes just fried. We bake the cauliflower in a hot oven at +200°C . Do this for at least 30 minutes or until the cauliflower is strongly colored, shriveled and dried out. When the baking is 2/3 done, you can turn the florets once. Open the oven and let the cauliflower cool in the oven. Do not put the cauliflower in the refrigerator. Not much of a cauliflower lover. Then try our roasted carrots.
Spread one jar of the Zuivelarij’s labneh on a pretty plate. Choose a color that goes slightly with the roasted cauliflower. Place the cooled cauliflower onto the labneh. Pour a little bit of pomegranate syrup (or use Balsamic syrup) over the cauliflower and then sprinkle the chaat masala mixture on top very generously. Finish with lots of cilantro leaf.
Once you’ve roasted cauliflower this way in the oven, you’ll never want to go back to the old-fashioned, flat-cooked cauliflower you were used to.
With the amounts in this recipe, you can roast cauliflower up to three times. Store the chaat masala in a sealed box.
Because cauliflower contains a lot of moisture, it can go into the oven for an extended period of time. The taste is nothing like cooked cauliflower!
Don’t be afraid to overload the plate with flavors and ingredients.
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