Made this delightful bruschetta in a jiffy at home. I replaced some of the original ingredients from a version I had at Jamie Oliver’s pizzeria in Mumbai, India.
Used garlic bread for the base, cut into thick slices. I toasted them (without oil/butter) in the oven for a few minutes. Then sprinkled some freshly chopped tomatoes, fresh parsley, salt, pepper, and then instead of ricotta which was in the original, I used hung curd which was really thick and actually resembled a crumbled cheese texture. Topped it with a few drops of balsamic vinegar which I had picked up from Italy.
It was delicious and a much healthier version, and the use of hung curd and balsamic really lifted the taste. Needless to say there were no leftovers.
Its a bird, its a plane – no its a deliciously good baked cauliflower. That too in a low calories sauce that is packed with the punch of good old mustard.
I used a medium sized cauliflower – whole. Blanched it to get it slightly cooked and also to clean it through since I am not going to chop it up. Made my low cal white sauce without a single drop of oil or butter or cheese and added a nice dollop of English Mustard so it blends in well. The challenge with using Dijon or Indian Kasundi is the black mustard seeds do not dissolve, while I prefer the flavours better. And thats pretty much all there is to do.
Pop the cauliflower into an oven proof dish and pour the sauce over it. Sprinkle black/white pepper and bake at 180 for a good 40-60 minutes depending on how you like it cooked – slightly under or nice and soft. A dash of tobasco for my indian pallette and its a super dinner dish.