Mangalore in South Bharat, Bezule is a popular street snacks that’s usually made with chicken bright red with spicy lemony flavor, Cauliflower Bezule is just as enticing and it is versatile and amazing snacks to start with
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.
- ½ cup cornstarch
- 2 tablespoon flaxmeal
- 1 cup water
- 4 cloves garlic, chopped
- ½ inch piece ginger, chopped
- Oil to spray baking sheet
- 2 teaspoon coconut oil
- 1 teaspoon mustard seeds
- 1 sprig curry leaves
- 1 green chili pepper, like jalapeno, minced optional
- Juice of 1 lemon
- Salt to taste
Method of preparations
- 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.
- One of the tastiest snacks I ever find, make this simplest dish with easygoing recipe. Love you all chef Avtar Singh Rana.
Chefs Nectar 