Cauliflower Bezule

Vegan Cauliflower Bezule, a spicy, appetizing version of a street food from coastal south India. Eat as a snack or with dal and rice.

Cauliflower Bezule

Ingredients

• 1 medium head cauliflower, separated into florets
• 1 heaping tsp paprika You can use less but the paprika gives the bezule an authentic red color, that's usually achieved with food coloring.
• 1/2 cup cornstarch
• 2 tbsp flaxmeal
• 1 cup water
• 4 cloves garlic, chopped
• 1/2 inch piece ginger, chopped
• Oil to spray baking sheet
• 2 tsp coconut oil
• 1 tsp mustard seeds
• 1 sprig curry leaves
• 1 green chili pepper, like jalapeno, minced optional
• Juice of 1 lemon
• Salt to taste

Instructions

• Place the flaxmeal, cornstarch, paprika, ginger and garlic along with the water and salt to taste in a blender and blend into a very smooth paste.
• Place the cauliflower florets in a very large bowl and pour the cornstarch mixture over the florets. Using your hands or a spoon, toss the cauliflower in the mixture until thoroughly coated. Let it stand 20 minutes for the flavors to penetrate the cauliflower.
• Preheat the oven to 450 degrees. Line a baking sheet with parchment paper and spray with oil. Place the cauliflower florets on the baking sheet in a single layer.
• Bake the cauliflower for 20 to 25 minutes or until the florets are tender enough but have a slight bite. You don't want the florets to be too soft.
• In a large wok, heat the coconut oil.
• Add the mustard seeds and when they sputter, add the curry leaves and green chili pepper, if using. Saute for a minute.
• Add the roasted cauliflower florets and toss in the mustard oil. Squeeze on the lemon juice and mix. Turn off the heat.
• I love to serve this with some sliced raw onion on the side.

https://holycowvegan.net/cauliflower-bezule/