A spicy cauliflower served whole on a platter - looks like a red and yellow flower. Garam Masala can be found in Indian grocery stores and some traditional grocery stores. I like to serve peas and carrots lightly cooked in butter on the side of this dish.

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Recipe Summary

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
5
Yield:
4 to 6 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
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Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Cut off most of the cauliflower's stem and place the whole head in a baking dish.

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  • Heat two tablespoons of oil and turmeric together in a small frying pan. Brush the cauliflower head with the oil and turmeric mixture.

  • Bake the cauliflower for 30 minutes.

  • While the cauliflower is cooking heat two tablespoons of oil in a frying pan, mix in the minced onions and saute until the are a medium brown color. Add the pureed tomatoes, garlic powder, garam masala and salt. Let this mixture simmer for 10 minutes.

  • Arrange lettuce leaves on a serving plate. Place the cauliflower on top of the lettuce. Pour the tomato curry over the cauliflower. Serve hot.

Nutrition Facts

168 calories; protein 4.6g 9% DV; carbohydrates 15.1g 5% DV; fat 11.6g 18% DV; cholesterolmg; sodium 62.1mg 3% DV. Full Nutrition

Reviews (69)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/29/2010
Awesome! The garam masala is a MUST! I cut the oil in half, and it was just fine. I had to microwave the baked cauliflower for 2 minutes - it wasn't quite tender. One tip: don't let the tomato curry sit and cool before serving because it thickens up too much. The next time I made this, I used only 1 Tbl. oil and diced canned tomatoes. After the sauce was finished cooking, I pureed it in my food processor. For the cauliflower, I steamed it in my vegetable steamer until tender, then did a 'rough chop' to get smaller florets (which is how I see this dish served in Indian restaurants). I then mixed the cauliflower into the pureed sauce. I will make those changes again! Thanks for the recipe! Read More
(73)

Most helpful critical review

Rating: 1 stars
03/16/2005
I will take full responsibility for the failure of this recipe........ We ended up throwing the whole thing out. Is is possible for turmeric to go bad? I followed the recipe completely. It was really awful tasting and my husband will USUALLY eat anything! Sorry! Read More
(10)
86 Ratings
  • 5 star values: 40
  • 4 star values: 24
  • 3 star values: 14
  • 2 star values: 4
  • 1 star values: 4
Rating: 5 stars
06/29/2010
Awesome! The garam masala is a MUST! I cut the oil in half, and it was just fine. I had to microwave the baked cauliflower for 2 minutes - it wasn't quite tender. One tip: don't let the tomato curry sit and cool before serving because it thickens up too much. The next time I made this, I used only 1 Tbl. oil and diced canned tomatoes. After the sauce was finished cooking, I pureed it in my food processor. For the cauliflower, I steamed it in my vegetable steamer until tender, then did a 'rough chop' to get smaller florets (which is how I see this dish served in Indian restaurants). I then mixed the cauliflower into the pureed sauce. I will make those changes again! Thanks for the recipe! Read More
(73)
Rating: 4 stars
10/15/2010
I like Indian food this is a good one. I changed it a little though. I think as suggested before by some other reviews it's a must to seperate the cauliflower into florets if you want to cook it in 30 minutes. Also I raised the temperature to 450 F and it cooked perfectly. I used fresh garlic also added fresh ginger to the sauce cut the garam masala in half and added some chili powder since I like my food hot. I didn't have any at home but next time I cook this dish I will sprinkle it with chopped cilantro before serving. Read More
(52)
Rating: 4 stars
10/08/2004
This is a fun dish to prepare and serve. In an earlier review, I forgot to mention that I have learned that I needed to bake the cauliflower in a *covered* dish, and increase the cooking time to at least 45 minutes. I like to serve it with a red lentil dahl. Read More
(33)
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Rating: 4 stars
02/01/2004
I think the cauliflower would cook a bit better if 1/4" of water was added to baking pan. Makes a beautiful presentation. Read More
(16)
Rating: 5 stars
01/16/2009
We loved this! We will make it again and again! I liked it just as is and I also liked it when I added some plain yogurt to the sauce for a creamy indian sauce. Creamy is big with me. Read More
(14)
Rating: 4 stars
04/19/2005
I followed other's advice and cut the cauliflower into florets then tossed it in the tumeric oil. After baking for 20 min it wasn't done and was starting to look a little dry so I added a little water and let it cook for another 20 min. I didn't have garlic powder or fresh tomatoes so I minced 2 garlic cloves and 1 can of tomato puree. I think it came out very well and plan to make this dish again. Read More
(12)
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Rating: 5 stars
07/17/2003
I had to leave my cauliflower in the oven for a lot longer than 30 mins for it to cook. I also used tomato sauce instead of pureed tomatoes and real garlic instead of garlic powder. The result was still a great tasting dish! Read More
(12)
Rating: 1 stars
03/16/2005
I will take full responsibility for the failure of this recipe........ We ended up throwing the whole thing out. Is is possible for turmeric to go bad? I followed the recipe completely. It was really awful tasting and my husband will USUALLY eat anything! Sorry! Read More
(10)
Rating: 4 stars
04/23/2008
Excellent flavor and presentation. This was a big hit with my wife who always thought Cauliflower was "blah". The next time I make this I'll give the head a few minutes in the microwave first. I was concerned that the canned tomato sauce might not work. Wrong! It was fine. I served this with a home made Vindaloo sausage with Pistachios and Basmati rice. Read More
(8)