Cauliflower Chaat Recipes
CAULIFLOWER CHAAT
Make this spicy veggie cauliflower chaat to serve alongside a curry. Topped with pomegranate seeds, green chutney and yogurt, it makes a stunning side dish
Provided by Good Food team
Categories Side dish
Time 45m
Number Of Ingredients 15
Steps:
- Sprinkle the cauliflower with the chilli powder. Put a steamer on the hob or place a colander in a pan with 5cm water in the bottom and steam the cauliflower for 5 mins until just tender.
- Blend all the marinade ingredients in a food processor, rub them over the cauliflower, then leave to marinate for 1 hr.
- Cook the cauliflower on a medium-hot barbecue with the lid on until cooked through (check by inserting a small knife into the stem), making sure the cauliflower doesn't directly touch the flames and burn. (Or heat oven to 220C/200C fan/gas 7 and cook on a baking tray for 10-15 mins until cooked through.)
- Put the cauliflower on a plate and coat all over with the yogurt. Zig-zag the green chutney over, then sprinkle the pomegranate seeds, coriander and fried shallots on top.
Nutrition Facts : Calories 262 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 9 grams protein, Sodium 0.95 milligram of sodium
CAULIFLOWER CHAAT FOR ONE
This recipe for a single portion of cauliflower chaat comes from the chef Anita Lo. It gets its flavor from store-bought chaat masala, a South Asian seasoning tangy with dried mango and black salt. The recipe doubles easily, but if you're cooking for one, pick a small head of cauliflower and use about half of it. Use the rest to make pickled cauliflower, or sauté it in the same way and then take the seasoning in a different direction.
Provided by Tejal Rao
Categories for one, vegetables, main course
Time 30m
Yield 1 serving
Number Of Ingredients 18
Steps:
- Cook the cauliflower: Heat the oil in a sauté pan on high heat, until the oil starts to smoke in small wisps. Add the cauliflower florets and lower the heat to medium-high. Sprinkle with salt and allow the florets to brown in the pan, then stir and turn the heat down to medium. Cook for another minute, then add ginger and jalapeño. Stir well, add cilantro, lemon juice and chaat masala, and stir again. Remove pan from heat.
- Prepare the sauce: Place all ingredients plus 2 tablespoons water in a small food processor and purée until smooth, stopping to scrape down the sides and get everything incorporated. Taste and season with salt and pepper.
- Drizzle sauce over the cauliflower and sprinkle with almonds. Serve with rice or flatbread.
Nutrition Facts : @context http, Calories 505, UnsaturatedFat 42 grams, Carbohydrate 17 grams, Fat 48 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 618 milligrams, Sugar 5 grams, TransFat 0 grams
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