Cauliflower Chaat for One
This recipe for a single portion of cauliflower chaat comes from the chef Anita Lo. It gets its flavor from store-bought chaat masala, a South Asian seasoning tangy with dried mango and black salt. The recipe doubles easily, but if you’re cooking for one, pick a small head of cauliflower and use about half of it. Use the rest to make pickled cauliflower, or sauté it in the same way and then take the seasoning in a different direction.
- Serves: 1 person
- 3tablespoons vegetable oil
- ½small head cauliflower, cut into florets
- Salt to taste
- 2teaspoons finely chopped ginger
- 2teaspoons finely chopped jalapeño pepper
- 1tablespoon chopped cilantro
- ½teaspoon lemon juice
- 2teaspoons chaat masala
- 1cup cilantro
- ½jalapeño pepper
- ¼small white onion
- ½small garlic clove
- 1tablespoons plain, full-fat Greek yogurt
- Pinch of cumin
- 1teaspoon lemon juice
- Salt and pepper, to taste
- 1tablespoon roughly chopped roasted almonds
- Cooked rice or store-bought flatbread, for serving
Step 1Cook 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 medium-high. 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.
Step 2Prepare 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.
Step 3Drizzle sauce over the cauliflower and sprinkle with almonds. Serve with rice or flatbread.