Cau­li­flower chaat for one

The Modesto Bee (Sunday) - - Explore -

Yield: 1 serv­ing

To­tal time: 30 min­utes For the cau­li­flower:

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 For the sauce and serv­ing:

1 cup cilantro

1⁄2 jalapeño pep­per

1⁄4 small white onion

1⁄2 small gar­lic clove

1 ta­ble­spoon 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 store­bought 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 medi­umhigh. 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.

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