Cauliflower Roast with Panchratan Dal Khichadi, (Vansh A. Gupta/Siliconeer)

The Cauliflower dish is a hearty and authentic preparation from India. It’s a very simple and ordinary plate but prepared with a little kink, a laCalifornia original.

Cauliflower as an ingredient by itself has a high content of both fiber and B Vitamins. As a member of the Brassica family, better known as cruciferous Vegetables, cauliflower contains fiber that helps with satiety, weight loss, a healthy Digestive tract, antioxidants and nutrients that can protect against cancer, choline, which is important for learning and memory, and many other important nutrients.

The idea of creating this dish was purely something that can meet the

expectation of a health-conscious guest, with the option for non-dairy, no gluten and no nuts diners. It turned out to be a great dish when we assembled everything together for the first time, but it got really recognized when it got featured on the ‘Top Best 100 Dishes in San Francisco’ on ‘7X7 Big Eats,’ writes Chef Amod Singh.


Cauliflower Roast

  • 2 whole cauliflower
  • 1 tsp. salt
  • 1 tsp. sugar
  • 1 tbsp. lemon juice
  • ½ tsp. chili powder
  • ½ tsp. turmeric powder
  • ½ tsp. roasted coriander powder
  • ¼ tsp. nutmeg powder
  • 2 cups rice flour
  • 1 tbsp. ginger-garlic paste
  • 1 tbsp. chopped cilantro
  • 1 cup cooking oil
  • 1 tsp. roasted cumin powder

Panchratan Dal Khichadi

  • 1 cup black urad dal
  • 1 cup green moong dal
  • 1 cup red kidney beans
  • 1 cup chickpea
  • 1 cup white peas
  • 2 cups basmati rice
  • 4 cups of chopped yellow onions
  • 2 cups of chopped tomatoes
  • 1 tbsp. ginger garlic paste
  • 1 tsp. of chopped green chilies
  • 1 tsp. turmeric
  • 1 tsp. garam masala powder
  • 1 tsp. chili powder
  • ¼ tsp. asafoetida
  • 1 tsp. cumin seeds
  • salt, sugar and lemon juice to taste
  • 1 cup cooking oil
  • ½ cup of ghee(clarified butter)


Cauliflower Roast. Cut the cauliflower into small florets. Marinate the cauliflower with turmeric, chili powder, coriander powder, nutmeg, salt, sugar, lemon juice along with the paste of ginger, garlic, chopped green chilies and chopped cilantro. Let the marinated cauliflower rest for 10-15 minutes.

Dust each cauliflower florets in the rice flour and let it sit again for few minutes.

Heat the oil in a flat thick bottom pan and slow roast the cauliflower over the stove until it gets a golden-brown color. Once the cauliflower is done sprinkle some roasted cumin powder.

Serve hot along with the khichadi and masala mint yogurt.

Cauliflower Roast with Panchratan Dal Khichadi, (Vansh A. Gupta/Siliconeer)

Cauliflower Roast with Panchratan Dal Khichadi, (Vansh A. Gupta/Siliconeer)

Panchratan Dal Khichadi. Soak all the lentils separately overnight and leave them in a slightly warmer place.

Wash and soak the rice for half an hour and set aside.

Boil all the lentils separately until 70-80% cooked.

Par boil and cook the rice with one part of rice and three parts of water with little salt and oil.

Later mix all the lentils with rice and cook together.

Heat up a flat bottom deep pan, add the oil, when hot temper the oil with cumin seeds. Add chopped white onion and cook until slightly golden brown. Add finely minced ginger and garlic with green chilies. Add the powdered spices turmeric, garam masala powder, chili powder and asafoetida and cook well over a slow flame. Add dices of tomatoes and chopped coriander. Add the onion tomato spice mix with the rice and lentil and mix well. Add salt, sugar and lemon juice and check for seasoning.

Close the lid of the pan and let it sit for 15-20 minutes like dum.

Later mix the khichadi gently and  add gheeand stir to emulsify.

Serve hot as and when needed.

This recipe would yield a portion size for 10-12 People.