Cauliflower Chaat for One
This single-serving recipe for cauliflower chaat is courtesy of chef Anita Lo. Its delightful flavor is derived from store-bought chaat masala, a South Asian seasoning tangy with dried mango and black salt. While the recipe can be easily doubled, opt for a small cauliflower head and use about half of it if you're preparing it for one person.While the recipe can be easily doubled, opt for a small cauliflower head and use half if you're preparing it for one person. The remaining cauliflower can be used to make pickled cauliflower or sautéed differently, offering a versatile approach to seasoning.
Ingredients
For the Cauliflower
- 3 tablespoons vegetable oil
- ½ small head cauliflower cut into florets
- Salt to taste
- 2 teaspoons finely chopped ginger
- 2 teaspoons finely chopped jalapeño pepper
- 1 tablespoon chopped cilantro
- ½ teaspoon lemon juice
- 2 teaspoons chaat masala
For the Sauce and Serving
- 1 cup cilantro
- ½ jalapeño pepper
- ¼ small white onion
- ½ 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 store-bought flatbread for serving
Instructions
- Begin by cooking the cauliflower. Heat the oil in a sauté pan over high heat until wisps of smoke start to appear. Add the cauliflower florets and reduce the heat to medium-high. Sprinkle with salt and allow the florets to brown in the pan. Stir occasionally and lower the heat to medium. Cook for another minute, then add the ginger and jalapeño. Stir well, then add the cilantro, lemon juice, and chaat masala. Stir again and remove the pan from the heat.
- Prepare the sauce: In a small food processor, combine all sauce ingredients along with 2 tablespoons of water. Purée until smooth, pausing to scrape down the sides to ensure everything is well incorporated. Taste the sauce and season with salt and pepper as needed.
- Drizzle the prepared sauce over the cauliflower and sprinkle with the chopped almonds. Serve alongside rice or flatbread.