Cauliflower Chaat For One Recipes

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CAULIFLOWER CHAAT SALAD WITH TAMARIND DATE CHOCOLATE CHUTNEY



Cauliflower Chaat Salad with Tamarind Date Chocolate Chutney image

Provided by Aarti Sequeira

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 19

1 cup coconut sugar
2 tablespoons tamarind concentrate, such as Laxmi
2 tablespoons cacao powder (not cocoa powder)
1/2 teaspoon ground cumin
Salt and pepper
2 heads cauliflower (about 2 pounds each), cut into 1 1/2-inch florets
1/3 cup avocado oil or other neutral-flavored, high-smoke-point oil
1/4 cup cornstarch
Salt and pepper
Two 15.5-ounce cans chickpeas, drained, rinsed and blotted dry on paper towels
Zest and juice of 2 limes
4 teaspoons chaat masala
2 medium shallots, minced
1 handful chopped fresh cilantro leaves and soft stems
1 handful chopped fresh mint leaves
One 2-inch thumb ginger, peeled and finely sliced
1 small head radicchio, finely sliced
Plain full-fat yogurt, stirred until smooth (about 1 cup)
Handful sev noodles (available from Indian markets) or chopped peanuts

Steps:

  • For the tamarind-cacao chutney: Stir together the coconut sugar, tamarind concentrate, cacao powder, cumin and 2 cups water in a small saucepan. Season with salt and pepper. Bring to a boil, then turn heat down to medium-low so that sauce is simmering. Cook, uncovered, stirring occasionally, until sauce is thick enough that when you dip a spoon into it and run your finger on the back of it, it holds a line, for about 20 minutes. Remove from heat and allow to cool to room temperature.
  • For the cauliflower chaat salad: Preheat the oven to 400 degrees F.
  • Toss the cauliflower with the avocado oil and cornstarch. Sprinkle with salt and pepper. Pour onto a baking sheet. Tumble the chickpeas onto another baking sheet. Drizzle with a little more avocado oil and sprinkle with salt and pepper. Pop both baking sheets into the oven and roast, tossing halfway through, until cauliflower is golden brown and chickpeas are darkened and crispy on the outside, 25 to 30 minutes. Allow to cool slightly. Then add the cauliflower and chickpeas to a large bowl.
  • Add the lime zest and juice, chaat masala, shallots, cilantro, mint and ginger. Toss gently to combine.
  • Arrange radicchio in a large shallow bowl. Drizzle with a little tamarind chutney. Add a few dollops of yogurt.
  • Gently tumble cauliflower and chickpeas over the top, stopping to drizzle with chutney and yogurt every now and then. Finish with more chutney, yogurt and sev noodles. Serve immediately.

CAULIFLOWER CHAAT FOR ONE



Cauliflower Chaat for One image

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

3 tablespoons vegetable oil
1/2 small head cauliflower, cut into florets
Salt to taste
2 teaspoons finely chopped ginger
2 teaspoons finely chopped jalapeño pepper
1 tablespoon chopped cilantro
1/2 teaspoon lemon juice
2 teaspoons chaat masala
1 cup cilantro
1/2 jalapeño pepper
1/4 small white onion
1/2 small garlic clove
1 tablespoons plain, full-fat Greek yogurt
Pinch of cumin
1 teaspoon lemon juice
Salt and pepper, to taste
1 tablespoon roughly chopped roasted almonds
Cooked rice or store-bought flatbread, for serving

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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