Toasted cauliflower | Shilpa Shetty Kundra | Healthy Recipes | The art of loving food

Next time you want to impress someone or simply saturate your hunger, try this recipe. Made with feta cheese and Greek yogurt, it provides a lovely salad lunch. Filled with vitamin C and vitamin K, cauliflower is a superfood. And as you know, feta is one of the healthiest types of cheese. #TastyTursday #SwasthRahoMastRaho

• 1 kg cauliflower

For the marinade:

• 1 ½ tbsp. ghee

• 1 teaspoon dried anardana (dried pomegranate) powder

• ½ tsp. sumac powder or cayenne pepper

• ½ tsp. dhaniya (dried coriander) powder

• ½ tsp. jeera (cumin) powder

• ½ tsp. red chili flakes

• ½ teaspoon sea salt

• 1 tsp. fresh mint leaves, chopped

• 1 tsp. parsley chopped

For moong salad:

• 1 teaspoon of olive oil

• ½ onions finely chopped

• ½ tsp. dhaniya (dried coriander) powder

• ½ tsp. jeera (cumin) powder

• ½ tsp. anardana (dried pomegranate) powder

• ½ cup of roasted stick meat

• 100 g sprouted moong steamed

• 1 cup cherry tomatoes cut in half

• Be salt as per. Taste

• Black pepper per. Taste

• 1 tbsp. fresh coriander leaves, chopped

• 1 tbsp. fresh mint leaves, chopped

For feta cheese depth

• ¾ cup of Greek yogurt

• 50 g of feta cheese

• 1 tbsp. lemon juice

• Be salt as per. Taste

• ½ teaspoon of cayenne pepper

• 1 tsp. coriander leaves, chopped

• 1 tsp. mint leaves, chopped


• Blanch or steam cauliflower for 12 to 15 minutes and keep it aside.

• Now add to the marinade, in a large bowl, add ghee, dried anardana powder, sumac or cayenne pepper powder, dhaniya powder, jeera powder, chili flakes, sea salt, mint leaves, parsley and mix well.

Then take the cauliflower and brush the marinade all over the cauliflower nicely.

• Now preheat the oven at 180 degrees, then fry the cauliflower for 10-12 minutes.

• For moong salad, place a wok over medium flame, add olive oil, onion, dhaniya powder, jeera powder, anardana powder and mix.

• Add the roasted stick meat, moong, cherry tomatoes, mix well, and turn off the gas.

• Now add sea salt, black pepper, fresh coriander leaves, fresh mint leaves and mix.

• Then transfer the salad mixture to the serving bowl.

• For the feta cheese dip, add a Greek yogurt, feta cheese, lemon juice, sea salt, cayenne pepper, coriander leaves and mix well in a large bowl.

• Now transfer the dip to the serving bowl.

• Take some feta cheese and garnish over the salad.

• Take the toasted cauliflower out of the oven and place it over the salad.

• Garnish cauliflower with cheese type and coriander leaves and serve warm.

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