By: Payal
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Cauliflower (gobhi) dishes taste delicious when cooked correctly. But a few small mistakes can spoil the texture and flavour.
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Many people skip soaking cauliflower in salt water. This step helps clear hidden dirt and insects before cooking.
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If the pieces are not the same size, some will overcook while others stay firm. Always cut gobhi into even florets.
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Gobhi releases moisture on its own while cooking. Adding extra water can make the dish watery and bland.
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Cooking it for too long makes cauliflower mushy and dull. Cook only until it turns tender yet slightly firm.
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Spices need a few seconds in hot oil to release their aroma. Adding gobhi too soon can reduce the flavour.
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A short burst of high heat at the end gives gobhi a lightly roasted texture. This step enhances both taste and appearance.
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