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Cauliflower, big – 1, cut into medium size florets<\/span><\/p>\n Oil – 1\/4 cup<\/span><\/p>\n Sambar powder – 2 tablespoons<\/span><\/p>\n Red Chili powder – 1 teaspoon<\/span><\/p>\n Turmeric powder – 1\/4 teaspoon<\/span><\/p>\n Hing – 1\/4 teaspoon<\/span><\/p>\n Salt – as per taste<\/span><\/p>\n Corn flour – 1 tablespoon<\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Cut the cauliflower into medium size florets and clean it by soaking in a mixture of warm water and salt.\u00c2\u00a0 <\/span>In a large mixing bowl combine all the other ingredients and whisk it.\u00c2\u00a0 <\/span>Now add the cauliflower florets little by little and toss it well to coat thoroughly with the mixture.\u00c2\u00a0 <\/span>Spread it evenly on a greased baking sheet.\u00c2\u00a0 <\/span>Preheat the oven at 425F for 15 minutes.\u00c2\u00a0 <\/span>Roast the cauliflower for 25 minutes, tossing it once around 15 minutes.\u00c2\u00a0 <\/span>To get a crispy texture, turn the oven switch to broil mode for 3-5 minutes, again tossing once in the middle.\u00c2\u00a0 <\/span>While doing this make sure that you keep the oven door open and keep your kids out of the kitchen.\u00c2\u00a0 <\/span>Crispy oven roasted cauliflower is ready to be snacked on or as a side dish.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 Cauliflower, big – 1, cut into medium size florets Oil – 1\/4 cup Sambar powder – 2 tablespoons Red Chili powder – 1 teaspoon Turmeric powder – 1\/4 teaspoon Hing – 1\/4 teaspoon Salt – as per taste Corn flour – 1 tablespoon \u00c2\u00a0 Cut the cauliflower into medium size florets and clean it by soaking in a mixture of warm water and salt.\u00c2\u00a0 In a large mixing bowl combine all the other ingredients and whisk it.\u00c2\u00a0 Now add…<\/p>\n