III.2 -
Jewelled Cauliflower -
(पुष्पशाकम्)
1 – BOIL // Bring a pan full of water to the boil and then add the 1 tsp of turmeric powder – once mixed add the whole cauliflower to the pan and allow to boil for five minutes.2 – DRAIN // The golden cauliflower and place on a baking tray – Add the ¼ cup of olive oil, salt, pepper and rosemary strands.3 – MASSAGE // All the seasonings onto the cauliflower and place in the oven at 180 degrees Celsius for 30 minutes. Once cooked allow to cool for 5 minutes.. 4 – MIX // Combine ½ cup tahini and 4 wedges of lime together in a bowl to create a creamy dressing for the cauliflower.5 – ASSEMBLY // Place the cooked cauliflower on a plate – dress with the tahini sauce, pomegranate seeds, almond flakes, sesame seeds and nigella seeds.6 – EAT // Finally garnish the dish with the remaining basil leafs and season to personal taste - Enjoy and share!
III.1. Sambharo - (गृञ्जनकम्)
III.2. Jewelled Cauliflower - (पुष्पशाकम्)
III.3. Stuffed Gujarati Aubergines - (वृन्ताक)
III.4. Smoked Burnt Pumpkins - (कुष्माण्डक)
III.5. Pomme de terre’ Curry leaf - (गिरिनिंब)
III.6. Spiced Black Chickpeas - (चना)
III.7. Bhīndī (OKRA) Chutney - (भिण्डी)