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Cauliflower Musallam

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Ingredients
  Cauliflower head 1 Large
  Vegetable oil 1 Tablespoon
  Whole cloves 10
  Crushed cardamom seeds/1/4 teaspoon ground cardamom 1⁄4 Teaspoon
  Ground ginger 1 1⁄2 Teaspoon
  Anise seed 1 Teaspoon
  Chili powder 1⁄4 Teaspoon
  Salt 1 Teaspoon
  Plain yogurt 1 Cup (16 tbs), lightly beaten
  Chopped fresh cilantro/Chopped fresh parsley 1 Tablespoon (For Garnish)
Directions

Preheat oven to 350 degrees.
Cut off tough end of the cauliflower stem and snap off any green leaves.
Steam or boil the cauliflower until tender but still slightly crisp.
Remove, drain if necessary, and place cauliflower in a buttered baking dish.
Heat the oil in a small heavy pan.
Add all the spices and saute briefly, 30 seconds or so.
Stir in the beaten yogurt, and simmer the sauce 1 to 2 minutes.
Pour yogurt sauce over the warm cauliflower.
Place dish in preheated oven.
Bake 12 to 15 minutes, until sauce is golden brown on top.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 560 Calories from Fat 218

% Daily Value*

Total Fat 25 g38.3%

Saturated Fat 7 g35.2%

Trans Fat 0 g

Cholesterol 29.4 mg9.8%

Sodium 2355.4 mg98.1%

Total Carbohydrates 71 g23.5%

Dietary Fiber 26.6 g106.4%

Sugars 32.7 g

Protein 29 g57.2%

Vitamin A 35% Vitamin C 717.5%

Calcium 54.2% Iron 42.8%

*Based on a 2000 Calorie diet

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Cauliflower Musallam Recipe