Roasted Cauliflower | Shilpa Shetty Kundra | Healthy Recipes | The Art Of Loving Food

Discard the leaves of 1 kg cauliflower and boil it in salted water for 12 to 15 minutes.

Prepare the marinade by mixing 1.5 tablespoons ghee, 1 teaspoon dried oregano, 0.5 teaspoon sumac powder, 0.5 teaspoon coriander, 0.5 teaspoon cumin, 0.5 teaspoon chili flakes, and sea salt.

Coat the boiled cauliflower with the marinade mixture.

Preheat the oven to 180 degrees Celsius and roast the marinated cauliflower for 10 to 12 minutes.

For the salad, heat 1 teaspoon olive oil and add 0.5 onion, cooking lightly.

Add 0.5 teaspoon coriander, 0.5 teaspoon cumin, pomegranate seeds, and roasted pine nuts to the salad mixture.

Add steamed moon (presumably a type of vegetable) and cherry tomatoes, keeping them fresh and uncooked.

Season the salad with sea salt, pepper, fresh coriander, and fresh mint.

Prepare a feta cheese dip by mixing 3/4 cup Greek yogurt, 50 grams feta cheese, 1 tablespoon lemon juice, and 0.25 teaspoon cayenne pepper, mashing until smooth.

Serve the roasted cauliflower on a bed of the salad and drizzle with the feta cheese dip.

Equipment Needed

Dietary

Allergens