Kerala-Style Cauliflower Roast

   

     Kerala-Style Cauliflower Roast

 

   

Kerala-style cauliflower semi-thick gravy roast is a flavorful South Indian dish that beautifully blends the subtle earthiness of cauliflower with the rich gravy typical of Kerala cuisine. The cauliflower florets are first lightly fried or sautéed to retain a firm texture, then simmered in a semi-thick gravy. With its balance of heat, sweetness, and roasted notes, this cauliflower roast pairs perfectly with Kerala parotta, chapathi, or steamed rice, making it a comforting yet vibrant vegetarian main course.

 Kerala-Style Cauliflower Roast Recipe

 Serves: 3–4

 Cooking Time: ~40 minutes

 Spice Level: Medium–High (adjustable)

 Ingredients:

For boiling the cauliflower:

* 1 medium cauliflower – cut into medium florets (~3 cups)

* Salt – to taste

* Water – to boil

* ¼ tsp turmeric powder

For fry :-

* 4 shallots

* 1 tsp fennel seed

* 1/2 inch  ginger

* 4 garlic cloves

* 1 tsp chilli powder

* 1/2 tsp pepper powder

* 1 sprig curry leaves

* Salt to taste

* Coconut Oil - for frying

For the roast masala:

* 2 tbsp coconut oil

* 1 tsp mustard seeds

* 1 sprig curry leaves

* 1 large onion, thinly sliced

* 1–2 green chilies, slit (optional, for heat)

* 1 tsp ginger-garlic paste

* ½ tsp turmeric powder

* 1 tsp Kashmiri red chili powder

* 1½ tsp coriander powder

* ½ tsp garam masala

* ¼ tsp black pepper powder (adjust to taste)

* Salt – to taste

* 1–2 tbsp water – to prevent spices from burning

* ½ tsp vinegar or a few drops of lemon juice (optional – for slight tang)

 Preparation Steps:-

Step 1: Blanch the Cauliflower

* Wash and cut the cauliflower into medium-sized florets.

* In a large pot, bring water to a boil with salt and ¼ tsp turmeric.

* Add the cauliflower florets and parboil for 3–4 minutes (they should be about 70% cooked).

* Drain and set aside.

Step 2: For fry

* To a mixer jar add shallots, fennel seed, chilli powder, pepper powder, curry leaves, ginger-garlic paste, salt. 

* Grind it nicely. 

* Add this grinded paste to the blanched cauliflower florets. 

* Let it sit for 10 minutes. 

* Heat oil , when the oil becomes hot add the marinated cauliflower. 

* Fry until golden brown color and set aside. 

Step 3: Prepare the Masala Base

* Heat 2 tbsp coconut oil in a heavy-bottomed pan or kadai.

* Add mustard seeds and let them splutter.

* Toss in the curry leaves and sauté for a few seconds.

* Add the sliced onions and green chilies. Sauté until the onions turn soft and golden brown.

* Add the ginger-garlic paste and sauté until the raw smell disappears (~1 minute).

Step 4: Add the Spices

* Lower the flame. Add turmeric, chili powder, coriander powder, and garam masala.

* Sprinkle a tablespoon or two of water to prevent burning.

* Roast the spices for 1–2 minutes until the raw smell goes and oil begins to separate slightly.

Step 5: Roast the Cauliflower:

* Add the fried cauliflower  to the masala.

* Mix well so the masala coats every piece evenly.

* Add 1/2 - 3/4 cup of water and mix well. 

* Cover and cook on medium to low flame for 5–6 minutes, stirring occasionally until it becomes semi thick gravy. 

Step 6: Finish and Serve:

* Sprinkle black pepper powder and a dash of vinegar or lemon juice.

* Give it a final stir.

* Garnish with a few fresh curry leaves or chopped coriander leaves (optional).

 Serving Suggestions:

* With Kerala red rice or steamed white rice

* Alongside chapatis, porotta, or dosa

* As a dry sabzi in a lunchbox

 Tips:

* Don’t overcook the cauliflower while boiling — it should still have a bite.

* Adjust chili powder and pepper to suit your spice tolerance.

* Coconut oil gives the authentic Kerala flavor — don’t skip it!

ENJOY!!!!