Vegan Cauliflower Bezule, a spicy, appetizing version of a street food from coastal south India. Eat as a snack or with dal and rice.
Servings: 4 servings
- 1 medium head cauliflower, separated into florets
- 1 heaping tsp paprika You can use less but the paprika gives the bezule an authentic red color, that's usually achieved with food coloring.
- ½ cup cornstarch
- 2 tablespoon flaxmeal
- 1 cup water
- 4 cloves garlic, chopped
- ½ inch piece ginger, chopped
- Oil to spray baking sheet
- 2 teaspoon coconut oil
- 1 teaspoon mustard seeds
- 1 sprig curry leaves
- 1 green chili pepper, like jalapeno, minced optional
- Juice of 1 lemon
- Salt to taste
Place the flaxmeal, cornstarch, paprika, ginger and garlic along with the water and salt to taste in a blender and blend into a very smooth paste.
Place the cauliflower florets in a very large bowl and pour the cornstarch mixture over the florets. Using your hands or a spoon, toss the cauliflower in the mixture until thoroughly coated. Let it stand 20 minutes for the flavors to penetrate the cauliflower.
Preheat the oven to 450 degrees. Line a baking sheet with parchment paper and spray with oil. Place the cauliflower florets on the baking sheet in a single layer.
Bake the cauliflower for 20 to 25 minutes or until the florets are tender enough but have a slight bite. You don't want the florets to be too soft.
In a large wok, heat the coconut oil.
Add the mustard seeds and when they sputter, add the curry leaves and green chili pepper, if using. Saute for a minute.
Add the roasted cauliflower florets and toss in the mustard oil. Squeeze on the lemon juice and mix. Turn off the heat.
I love to serve this with some sliced raw onion on the side.
Calories: 154kcal | Carbohydrates: 27.3g | Protein: 4.3g | Fat: 4.2g | Potassium: 510mg | Fiber: 5.3g | Sugar: 5.1g | Calcium: 40mg | Iron: 1.4mg