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  • VOL 08, ISSUE 01 • WINTER 2020
Indian-style Fried Cauliflower

Indian-style Fried Cauliflower

Chef Lou Rice | Reinhart division chef, Springfield, Mo.

Ingredients

  • 2 tbsp yogurt, plain
  • 1 tsp coriander seed, ground
  • 1 tsp cumin, ground
  • 1 tsp ginger, ground powdered
  • 1 tsp curry powder
  • 1 tsp turmeric
  • ½ tsp dry mustard
  • ½ red pepper flakes
  • 1 head cauliflower, cut into bite-sized florets
  • 1 cup cashews
  • ½ cup green onion, thinly sliced
  • Salt and pepper to taste

Preparation

  1. Preheat oven to 450 F. Stir yogurt with all of the spices in a large bowl. Add cauliflower and cashews and toss to coat cauliflower evenly. Arrange in a single layer on a baking sheet, and sprinkle with salt and pepper. Roast cauliflower and cashews until they’re brown and crisp-tender. This should take about 15 minutes.
  2. To serve, top with green onion and serve with naan bread and raita* on the side. Find the sub-recipe for raita at rfsdelivers.com/recipes.

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