Cauliflower chaat for one
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.