Post by amarante on Oct 21, 2016 14:18:53 GMT -5
CAULIFLOWER CHAAT
Source: Peter Meehan - Lucky Peach Presents Power Vegetables!
This not-actually-very-Indian-at-all dish celebrates the delicious versatility of cauliflower and the compelling flavor of chaat masala, which marshals amchoor, or dried mango powder, to give it the sort of power that the chef Mario Batali would probably celebrate with a #yumbang on the internets. It is not a traditional chaat but a lovingly conceived bastard child of many Indian dishes we dig. I’d happily eat it out of a paper cone or a bowl of rice. The list of optional add-ins is long, but the more of them you can scrape together, the merrier you will be.
MAKES 4 SERVINGS
1 head cauliflower, cut into small florets, stem chopped
1 t garam masala
¼ t cayenne pepper
1 t ground coriander
¼ t ground turmeric
¾ t fennel seeds
¾ t cumin seeds
1 C cooked (or canned) chickpeas
2 T olive oil
1 t kosher salt
+ freshly ground black pepper
1 t chaat masala or amchoor or juice of ½ lemon or lime
¼ C chopped cilantro, plus more leaves for garnish
¼ C minced red onion
¼ C finely chopped tomato
¼ C finely chopped cucumber
“½ C thin yogurt or Raita
2– 4 T maple syrup, sweet tamarind sauce, or chutney
+ green chutney
1–2 finely sliced bird’s-eye chilies
+ your favorite hot sauce
1 In a large bowl, toss the cauliflower with the garam masala, cayenne, coriander, turmeric, fennel seeds, and cumin seeds until coated. Add the chickpeas, olive oil, salt, and black pepper and toss to combine.
2 Heat the oven to 450°F. Spread the cauliflower mixture evenly on a sheet pan and roast for 15 minutes, or until everything is looking nice and toasty.
3 When slightly cooled, toss the mixture with the chaat masala (or amchoor if you have it), chopped cilantro, red onion, tomato, and cucumber.
4 If you’re serving it family-style, garnish with the yogurt, maple syrup, green chutney, cilantro leaves, chilies, and hot sauce. If you’re serving it individually, divide into bowls and garnish each separately. Make ’em look nice!”
Source: Peter Meehan - Lucky Peach Presents Power Vegetables!
This not-actually-very-Indian-at-all dish celebrates the delicious versatility of cauliflower and the compelling flavor of chaat masala, which marshals amchoor, or dried mango powder, to give it the sort of power that the chef Mario Batali would probably celebrate with a #yumbang on the internets. It is not a traditional chaat but a lovingly conceived bastard child of many Indian dishes we dig. I’d happily eat it out of a paper cone or a bowl of rice. The list of optional add-ins is long, but the more of them you can scrape together, the merrier you will be.
MAKES 4 SERVINGS
1 head cauliflower, cut into small florets, stem chopped
1 t garam masala
¼ t cayenne pepper
1 t ground coriander
¼ t ground turmeric
¾ t fennel seeds
¾ t cumin seeds
1 C cooked (or canned) chickpeas
2 T olive oil
1 t kosher salt
+ freshly ground black pepper
1 t chaat masala or amchoor or juice of ½ lemon or lime
¼ C chopped cilantro, plus more leaves for garnish
¼ C minced red onion
¼ C finely chopped tomato
¼ C finely chopped cucumber
“½ C thin yogurt or Raita
2– 4 T maple syrup, sweet tamarind sauce, or chutney
+ green chutney
1–2 finely sliced bird’s-eye chilies
+ your favorite hot sauce
1 In a large bowl, toss the cauliflower with the garam masala, cayenne, coriander, turmeric, fennel seeds, and cumin seeds until coated. Add the chickpeas, olive oil, salt, and black pepper and toss to combine.
2 Heat the oven to 450°F. Spread the cauliflower mixture evenly on a sheet pan and roast for 15 minutes, or until everything is looking nice and toasty.
3 When slightly cooled, toss the mixture with the chaat masala (or amchoor if you have it), chopped cilantro, red onion, tomato, and cucumber.
4 If you’re serving it family-style, garnish with the yogurt, maple syrup, green chutney, cilantro leaves, chilies, and hot sauce. If you’re serving it individually, divide into bowls and garnish each separately. Make ’em look nice!”