Easy and healthy evening snack made in minutes!
One whole califlower -1
Corn flour - 3tbls
Salt - to taste
Chilli powder - 1tbls
Jeera powder - 1tbls
Sambar powder - 2tbls
Hing- pinch(not compulsary)
Olive oil for drizzling
Coriander leaves - for garnish
Ranch
cut the cali flower into small florets, and par bowl them in hot salted water and drain the water out, the cali flower should not change its color, it should still be crispy.
In a bowl mix all the other ingredients except coriander and add the florets to the mixture and coat them evenly.
Grease a baking sheet lined with parchment/ aluminum wrap and spread the florets.
Now drizzle some olive oil on the florets and bake at 450F for about 10 to 15 mins until golden brown.
Garnish with chopped coriander and serve it with cooling ranch!
One whole califlower -1
Corn flour - 3tbls
Salt - to taste
Chilli powder - 1tbls
Jeera powder - 1tbls
Sambar powder - 2tbls
Hing- pinch(not compulsary)
Olive oil for drizzling
Coriander leaves - for garnish
Ranch
cut the cali flower into small florets, and par bowl them in hot salted water and drain the water out, the cali flower should not change its color, it should still be crispy.
In a bowl mix all the other ingredients except coriander and add the florets to the mixture and coat them evenly.
Grease a baking sheet lined with parchment/ aluminum wrap and spread the florets.
Now drizzle some olive oil on the florets and bake at 450F for about 10 to 15 mins until golden brown.
Garnish with chopped coriander and serve it with cooling ranch!
