Baked curry flavored cauliflower カレー味焼きカリフラワー

japanese cake

We saw a recipe called “Buffalo wing cauliflower” posted on an internet “recipe site”. Essentially, it was crispy hot (spicy) baked cauliflower. But that recipe did not work well. It called for a kind of batter to coat the cauliflower florets then the florets were to be baked so the crust would get crispy. After the florets were removed from the oven they were to be coated with a mixture of melted butter and hot sauce. Somehow the batter did not work (at all). It was soggy and it made the cauliflower soggy instead of crispy. (did anyone actually try making this dish before posting it)? The idea of spicy nuggets of cauliflower sounded good however, so my wife suggested I try making baked cauliflower like I make my curry flavored wings and I agreed to try it.

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I could have used an oven, either toaster oven or regular oven, but we were doing chicken thighs and wings on the Weber grill and decided to baked this in the grill before I cooked the chicken. (Later I tried with the 400F convection toaster oven for 10-13 minutes which worked well).

The recipe is very simple. I first separated the cauliflower into small florets. I then coated the surface of the florets with olive oil using my hands to toss and coat well.

For seasoning I used 4-6:1 ratio of flours and curry powder (I used “sweet” curry powder) mixture. I placed it in a gallon-size Ziploc bag and coated the florets (I forgot to add salt here and sprinkled it after it was cooked).

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I placed this in a Weber Grill (I set it up for in-direct heat with the hot coal placed only half of the bottom. I placed the cauliflower on the cool side (indirect heat), put the lid (both lower and upper vents open) for 10 minutes (or 400 F oven for 10-13 minutes). We tasted it and felt it was slightly underdone and might need 5 more minutes. But after baking 5 more minutes, we found it was a bit overdone.

In any case, this is a very nice way to eat cauliflower and is a perfect appetizer while waiting for the chicken to cook. The curry was not too hot. The florets had a slight crunch from the combination coating of oil and flour. Our only regret was that they were too soft (over cooked). We must stop cooking when the cauliflower is still a bit underdone since it keeps cooking after removing from the heat. We had this with a dipping sauce of Greek yogurt flavored with blue cheese dressing (our effort to cut excess fat). This works very well since the flavor of the blue cheese dressing permeated the yogurt, and the blue cheese flavor went very well with the curried cauliflower.

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