A vegetable dish we prepared in Home Science college. It looks spectacular on the dining table for a party or special occasion. Cauliflower is parboiled and covered all over with green chutney. Baked in the oven, decorated with cooked peas and served. This dish is definitely unique, surprising your guests leaving them guessing as to whether it is a cheese ball covered with chutney or something else.
I have modified the chutney recipe by adding extra ingredients to enhance the taste. The chutney is mildly spiced, prepared with coconut, coriander leaves, greens chillies and other ingredients with a dash of lemon juice that imparts a slight tang in balancing the overall taste. It beautifully complements the cauliflower that has a slight crunch. The baked cauliflower is usually served with a tomato-based sauce and potato straws which I left out as I wanted to enjoy the vegetable by itself.
When selecting cauliflower, choose the one that is white with bright crisp green leaves. The base should also be white indicating that it is fresh. Floret tops should be fairly compact with no wide gaps, spots, discolouration or bruises. A fresh cauliflower can be refrigerated for up to 5 days.
Cauliflower is a good source of nutrients, vitamins, minerals and antioxidants. Rich in dietary fibre and aids digestion. It boosts heart and brain health. An anti-inflammatory and helps the body to detoxify. Fights cancer and improves healthy cell growth. Purifies blood and strengthens the immune system. Moreover, it is a low-calorie, fat-free vegetable.
I have modified the chutney recipe by adding extra ingredients to enhance the taste. The chutney is mildly spiced, prepared with coconut, coriander leaves, greens chillies and other ingredients with a dash of lemon juice that imparts a slight tang in balancing the overall taste. It beautifully complements the cauliflower that has a slight crunch. The baked cauliflower is usually served with a tomato-based sauce and potato straws which I left out as I wanted to enjoy the vegetable by itself.
When selecting cauliflower, choose the one that is white with bright crisp green leaves. The base should also be white indicating that it is fresh. Floret tops should be fairly compact with no wide gaps, spots, discolouration or bruises. A fresh cauliflower can be refrigerated for up to 5 days.
Cauliflower is a good source of nutrients, vitamins, minerals and antioxidants. Rich in dietary fibre and aids digestion. It boosts heart and brain health. An anti-inflammatory and helps the body to detoxify. Fights cancer and improves healthy cell growth. Purifies blood and strengthens the immune system. Moreover, it is a low-calorie, fat-free vegetable.
Parboiled Cauliflower
Cauliflower with Chutney
(Serves 6)
Ingredients:
1/2 kg whole cauliflower
1/4 cup boiled green peas (fresh or frozen)
1 1/2 tablespoons butter (softened)
salt
Grind to a paste (with very little water)
1 1/2 cups grated fresh or frozen coconut
1 1/2 cups coriander leaves with tender stalks
4 long green chillies
2 large cloves of garlic
1 teaspoon cumin seeds
juice of half a lemon
1/2 teaspoon sugar
salt
Method:
Bring a large pot of water to a boil, enough to immerse the whole cauliflower.
Cut off the leaves surrounding the head of the cauliflower and the bottom large stem. If leaves are bright green and fresh, wash and keep aside for decoration.
Wash the cauliflower and submerge in boiling water with some salt. Parboil for 10 minutes. Discard the water and drain cauliflower.
Mix softened butter with the ground paste and apply all over the cauliflower. Place in a 9" x 13" baking dish.
Preheat oven to 350 F or 180 C.
Bake cauliflower for 20 minutes till warm and you notice a slight change in the colour of the chutney.
Decorate with boiled green peas and reserved leaves. You may use romaine or green lettuce too.
Serve baked cauliflower with tomato sauce and potato straws (store bought or baked at home).
Sauce
Ingredients:
1 cup tomato ketchup
1 tablespoon butter
1 teaspoon white flour
1/2 teaspoon chilli powder
1/4 cup water
1/4 teaspoon pepper powder
salt
Method:
In a pan, melt butter and cook the flour for a minute. Add the tomato ketchup, chilli powder, water, pepper powder and salt. Bring to a boil. If sauce is thick, add some water.
Serve alongside with baked cauliflower and potato straws.
(Serves 6)
Ingredients:
1/2 kg whole cauliflower
1/4 cup boiled green peas (fresh or frozen)
1 1/2 tablespoons butter (softened)
salt
Grind to a paste (with very little water)
1 1/2 cups grated fresh or frozen coconut
1 1/2 cups coriander leaves with tender stalks
4 long green chillies
2 large cloves of garlic
1 teaspoon cumin seeds
juice of half a lemon
1/2 teaspoon sugar
salt
Method:
Bring a large pot of water to a boil, enough to immerse the whole cauliflower.
Cut off the leaves surrounding the head of the cauliflower and the bottom large stem. If leaves are bright green and fresh, wash and keep aside for decoration.
Wash the cauliflower and submerge in boiling water with some salt. Parboil for 10 minutes. Discard the water and drain cauliflower.
Mix softened butter with the ground paste and apply all over the cauliflower. Place in a 9" x 13" baking dish.
Preheat oven to 350 F or 180 C.
Bake cauliflower for 20 minutes till warm and you notice a slight change in the colour of the chutney.
Decorate with boiled green peas and reserved leaves. You may use romaine or green lettuce too.
Serve baked cauliflower with tomato sauce and potato straws (store bought or baked at home).
Sauce
Ingredients:
1 cup tomato ketchup
1 tablespoon butter
1 teaspoon white flour
1/2 teaspoon chilli powder
1/4 cup water
1/4 teaspoon pepper powder
salt
Method:
In a pan, melt butter and cook the flour for a minute. Add the tomato ketchup, chilli powder, water, pepper powder and salt. Bring to a boil. If sauce is thick, add some water.
Serve alongside with baked cauliflower and potato straws.
