Updated: Apr 19
Moji’s Kashmiri Garam Masala is a powerful, smoky spice blend for meat, fish and vegetables. It’s great in marinades or as a finishing spice if you want to create a deeper flavor profile. It crosses over into other cuisines beautifully. It’s packed full of flavor yet chili-free so everyone can enjoy it. Remember, a little bit goes a long way!
Recipe
To make this crispy caramelized cauliflower ( Gobi Masala) dish chop a head of cauliflower into small florets. Place in a bowl and sprinkle a good pinch of moji's kashmiri Garam Masala, about 3/4 to 1 teaspoon. Add a generous drizzle of olive oil, and a dash of maple syrup. Blend well. Lay on a greased baking sheet. Sprinkle salt and pepper to taste and bake at 425 degrees for about 50 minutes, flipping the pieces half way so they cook evenly.
For for that balanced slightly sweet and smoky flavor, the cauliflower should be dark brown with a slight crisp.
Garnish with something green and beautiful: cilantro, parsley, baby spinach. Add some chopped nuts for texture. Mazdaar! (Delicious!)