Name: Cauliflower Chaat recipe by Bhavna Kalra at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 1 big Cauliflower; ½ cup yogurt mixed with ½ tbsp water so it is a bit runny; 1 tsp turmeric powder; 1 tsp Red Chilli powder; 1 tsp Coriander powder; 1 tsp Cumin powder; 1 tsp Chaat Masala or Amchur powder; Freshly chopped Coriander; 1 tbsp Oil; Salt to taste

ABOUT Cauliflower Chaat RECIPE

Cauliflower for me a hard vegetable to cook with. There is something about it that I cannot seem to get right. Hence I stick to very easy and simple recipes using Cauliflower and my favorite is a “Gobi Chaat” or Pan roasted Cauliflower in Indian Species. And is such a no fuss recipe and requires minimal supervision. All you need to just toss the Cauliflower once in a while till they are done. What I always ensure is that there is a bite to the Cauliflower, so they are crunchy and that is a fabulous way to enjoy this dish.

Ingredients Serving: 2

1 big Cauliflower
½ cup yogurt mixed with ½ tbsp water so it is a bit runny
1 tsp turmeric powder
1 tsp Red Chilli powder
1 tsp Coriander powder
1 tsp Cumin powder
1 tsp Chaat Masala or Amchur powder
Freshly chopped Coriander
1 tbsp Oil
Salt to taste

Instructions

Cut the cauliflower into florets and wash them well. Try to cut them into equal size pieces so they cook evenly.
Heat oil in the pan and add the florets. Let them cook uncovered for 20 minutes on a medium flame tossing them frequently making sure they don’t burn or overcook
Alternatively you can spread the florets on a baking tray and roast them on a 180 degrees C for 15 – 20 minutes.
Once the Cauliflower has cooked more than half way through, add all the dry spices and sauté well.
You can sprinkle some water in the pan at this stage if you feel that the spices are not mixing well. Cook for a further 5 minutes or so.
Turn off the heat and sprinkle a generous amount of freshly chopped coriander.
When you are ready to serve drizzle the yogurt on top the cauliflower and enjoy this bowlful of tangy goodness.

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