Tuesday, December 11, 2018

Roasted Cauliflower Orange -- Phulkopi Komola Roast

I recently came to know about Phulkopi Komola, a Bengali dish where Cauliflower is cooked with oranges.

I had never ever heard of such a thing before. In our middle class family, we ate KomlaLebu with beet noon on winter afternoons, sitting on the terrace, our back to the sun and a book in front. My Ma, made a Komola Lebu'r kheer on occasions that deemed such extravaganza and that Kheer was so delicious that I cannot even explain in words. Other than that, oranges were had on their own.

Well, anyway, the pairing of Cauliflower with Oranges seemed like a brilliant idea, so I thought why not? But I didn't want to cook them the traditional Phulkopi dalna (cauliflower curry) way. I wanted to roast them. Cauliflowers I roast often. But this time, I wanted to add oranges (clementines to be precise) to the roast.

So Cauliflowers, tiny potatoes, oranges, and some carrots(optional) were chopped. Tossed with some tandoori masala, olive oil, chili powder and even garlic it was a pretty dish to look at and delicious to eat.The oranges gave a tiny kick of sweetness and flavor to the cauliflowers. I added some green peas to add color to the dish and it was an excellent idea. The whole dish is pretty simple to make and the cooking time is the time for you to relax and watch Netflix.

 Roasted Cauliflower Orange -- Phulkopi Komola Roast

1. Chop 1 Cauliflower in medium sized florets. This will go in the oven, so don't chop too small.

2. Chop quarter of an onion in large chunks

3. Get the little round potatoes and chop them in half. You can also add some carrots if you wnat.

4. Peel about 3-4 cloves of garlic

5. Chop 3-4 green chilies

6. Peel and take out individual segments from 2 Clementines. Reserve one more Clementine for later use.

Pre-heat oven to 425F

Now in a small bowl make a paste with the following spices
1 tbsp Tandoori Masala (I use Raja Brand)
2 tsp Coriander Powder
1 tsp of Garlic Powder
1/2 tsp of White Pepper Powder
1/4th tsp of Red Chili Flakes
little salt to taste (careful as the other ingredients have salt in them)
2 tbsp of Olive oil

In a baking dish put all the vegetables from 1 - 6. Make sure that veggies are snugly fit in a single layer and not one on top of another.

Toss them with the spice paste so that each cauliflower floret is coated.

Take the 3rd Clementine and eat half of it. Use the rest to squeeze juice on the vegetables. Toss lightly.

Now put them in the oven at 425 F.

After 20 mins take out of the oven. Drizzle little more Olive oil and turn around the cauliflowers.

Put back in the oven for 20 more mins. Depending on your oven, the vegetables should be done in 40 minutes in total.

While the vegetables are roasting in the oven, we will do something to add pizzazz to the dish. We will get peas, sweet peas.

Now, I always have a bag of frozen peas in my refrigerator. I take 1 Cup of frozen sweet peas and cook in the MW.

Then heat a little Olive Oil in a frying pan.
Temper the oil with minced ginger and 1 green chili finely chopped.
Add the cooked peas and saute with little salt and black pepper.

Once the veggies are done, take out the tray from the oven and add the peas. 

I served the roast vegetables with some quinoa sauteed with garlic and red peppers

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1 comment:

  1. "Take the 3rd Clementine and eat half of it"- I took this literally, ektu baade tubelight jollo..shiterdupure chade(amar case e bagan) bose komola lebu khawa j ki nostalgic ki bolbo..
    Back to recipe..it looks easy, interesting and doable..baniye feedback debo :-)


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