Baked Cauliflower In Spiced Tomato Sauce Recipe

About this recipe

A flavorful baked cauliflower dish with a spiced tomato sauce, perfect for a satisfying Jain-friendly dinner. This vegetarian recipe is rich in taste and easy to prepare.

Ingredients

• 300 g Organically Grown Cauliflower
• 1 ltr Real Fruit Power Tomato Juice
• 400 g Puramio Panko Bread Crumbs
• 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 500 g Dhani Pure Red Chilli Powder
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
• 500 G Star White Pepper Masala Powder
• 1 pc (52 g) On1Y Paprika Powder
• 1 ltr Oreal Canola Oil (From The House Of Pansari)
• 100 g Tata Sampann Whole Spices Cumin Seed

Instructions

1. 1. Remove the leaves and stalk from the head of cauliflower, separate into florets, and rinse in cool water.
2. 2. Place the cauliflower florets in a large pot and cover with water. Bring to a boil and cook until the florets are just tender. Drain and set aside.
3. 3. Preheat the oven to 375°F (190°C) and lightly grease a baking dish with canola oil.
4. 4. In a saucepan, heat 2 tablespoons of canola oil over medium heat. Add the cumin and stir for a few seconds until aromatic.
5. 5. Add the cornstarch to the saucepan and cook, stirring constantly, until lightly golden to form a roux.
6. 6. Gradually add the tomato juice and lemon juice to the roux, whisking continuously to create a smooth sauce.
7. 7. Stir in the red chili powder, salt, and white pepper. Cook over low heat until the sauce is well combined.
8. 8. Arrange the cooked cauliflower florets in the prepared baking dish. Pour the tomato sauce evenly over the cauliflower.
9. 9. Sprinkle the top with breadcrumbs and paprika for added texture and flavor.
10. 10. Bake in the preheated oven for 15-20 minutes, or until the dish is heated through and the top is lightly browned.
11. 11. Serve hot as a main dish or alongside a fresh salad for a wholesome dinner.