Cauliflower with Chutney
by Tarla Dalal
Ready in minutes, you will love this delicious snack, whether as a tea-time treat or as a starter. Sautéed cauliflower is coated with a creamy coconut-coriander chutney and cooked till the flavours are absorbed. A dash of lemon juice imparts a welcome tang, while a topping of potato salli makes the cauliflower with chutney a crunchy feast!
Cauliflower with Chutney recipe - How to make Cauliflower with Chutney
Preparation Time: Cooking Time: Total Time:
Makes 2 servings
2 cups boiled cauliflower florets
2 tsp butter
salt to taste
To Be Ground Into A Smooth Paste (using Little Water)
1 cup chopped coriander (dhania)
2 green chillies , roughly chopped
1/2 tbsp grated fresh coconut
1/2 tsp sugar
1/2 tbsp lemon juice
salt to taste
For The Garnish
1/4 cup potato salli
Method
- Method
- Heat the butter in a broad non-stick pan, add the cauliflower florets and salt and sauté on a medium flame for 1 minute.
- Add the prepared paste, mix well and cook on a medium flame for 1 minute.
- Serve immediately garnished with potato salli.
Nutrient values per serving
| Energy | 67 cal |
| Protein | 2.5 g |
| Carbohydrates | 5.8 g |
| Fiber | 3.7 g |
| Fat | 3.7 g |
| Cholesterol | 7.5 mg |
| Vitamin A | 983 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.9 mg |
| Vitamin C | 61.3 mg |
| Folic Acid | 50.8 mcg |
| Calcium | 52.9 mg |
| Iron | 1.1 mg |
| Magnesium | 18.6 mg |
| Phosphorus | 57.2 mg |
| Sodium | 71.8 mg |
| Potassium | 162.3 mg |
| Zinc | 0.4 mg |
Outbrain
Cauliflower with chutney. The chutney is made of fresh coriander, coconut and green chillies. Cauliflower when combined with this chutney taste really very good.