Cauliflower Chaat for One

The Tribune (SLO) (Sunday) - - Living -

Yield: 1 serv­ing

To­tal time: 30 min­utes

For the cauliflower:

3 ta­ble­spoons veg­etable oil

1⁄ 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⁄ tea­spoon le­mon juice


2 tea­spoons chaat masala

For the sauce and serv­ing:

1 cup cilantro

1⁄ jalapeño pep­per


1⁄ small white onion


1⁄ 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

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.

JENNY HUANG New York Times

Klancy Miller, who wrote a cook­book about the joys of eat­ing alone. “One thing I be­lieve strongly in is buy­ing small quan­ti­ties of food so you don’t end up wast­ing in­gre­di­ents,” she said.


Anita Lo’s recipes are tai­lored to feed one and, in most cases, the steps are min­i­mal and re­quire few pots and pans.

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