Kids nix cauliflower? Peanut sauce is the cure
A complement to many veggies, ancient topping can win over the most finicky eaters
The Chinese immigrant community in India started centuries ago when a few thousand Chinese migrated to Calcutta, which now boasts a large and possibly the only Chinatown in India.
Over time, a new cuisine emerged in
Calcutta using
Chinese seasoning and cooking techniques combined with fragrant Indian spices. It offered denizens a larger variety of dishes, particularly for vegetarians. Peanut sauce is arguably one of the best examples of this ancient culinary pairing. Today Chinese-Indian cuisine is an integral part of the food scene in India, from the restaurants to street vendors, and the relationship gives locals and diners a reminder of the rich history between two ancient cuisines.
Be prepared to fall in love with the peanut sauce in this recipe — it’s good on almost everything! It was one of the mainstays of my parenting days. I could get my kids to eat all kinds of vegetables paired with it. Currently, the farmers markets in Houston have tables laden with beautiful heads of snowy cauliflower. Simple to cook and low in calories yet rich in nutrients and vitamins, cauliflower is perhaps best and simplest to prepare via oven roasting to achieve a distinct caramel color. The finish with amchur (dried mango powder) gives it a glorious tang — an excellent complement to the peanut-sauce-topped cauliflower.