Cauliflower chaat salad with tamarind cocoa chutney

Votes: 1

Time: 1 hour 40 min.
Complexity: average
Servings: 8

Nutritional value per serving:

Calories 458, total fat 14 G., saturated fats 2 G., proteins 15 G., carbohydrates 76 G., fiber 14 G., cholesterol 4 mg, sodium 1079 mg, sugar 37 G.

In Indian cuisine, the word "chaat" can describe a vast array of mouth-watering appetizers and snacks. Many varieties of chaat include potatoes and chickpeas. However, Aarti Sequeira has slightly diversified her chickpea chaat by adding roasted cauliflower and vibrant radicchio. Even her chutney has acquired a distinctive flavor with the addition of cocoa powder.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Tamarind chutney with cocoa

1 cup coconut sugar
2 tablespoons tamarind concentrate
2 tbsp. l. grated cocoa
0.5 tsp ground cumin

Cauliflower Chaati Salad

2 heads of cauliflower (about 1 kg each), divided into 4 cm florets.
1/3 cup avocado oil or other neutral vegetable oil for frying
1/4 cup cornstarch
2 x 425g cans of chickpeas, rinsed and patted dry with paper towels
Zest and juice of 2 limes
4 tsp. chaat masala
2 medium shallots, chopped
1 handful of chopped fresh coriander leaves
1 handful of chopped fresh mint leaves
5 cm ginger root, peeled and finely chopped
1 small head of radicchio, finely chopped
Plain full-fat yogurt, stir until smooth (about 1 cup)
A handful of sev noodles (available in Indian markets) or chopped peanuts

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cauliflower, chickpeas, radicchio, lime, Avocado, mint, garam masala, coconut sugar, cocoa, cumin

Cooking the dish according to the recipe:

Tamarind chutney with cocoa:

Combine coconut sugar, tamarind concentrate, cocoa powder, cumin, and 2 cups water in a small saucepan. Season with salt and pepper. Bring to a boil, then reduce heat to medium-low so that the sauce simmers gently. Cook, uncovered, stirring occasionally, until the sauce is thick enough that when you dip a spoon into it and run your finger down the back, it leaves a line, about 20 minutes. Remove from heat and let cool to room temperature.
Preheat oven to 200°C.

Cauliflower Chaat Salad:

Toss the cauliflower with avocado oil and cornstarch. Season with salt and pepper. Place on a baking sheet. Place the chickpeas on another baking sheet. Drizzle with avocado oil and season with salt and pepper. Place both baking sheets in the oven and bake, rotating the sheets halfway through, until the cauliflower is golden brown and the chickpeas are darkened and crisp on the outside, 25–30 minutes. Let cool slightly. Then transfer the cauliflower and chickpeas to a large bowl.
Add lime zest and juice, chaat masala, shallots, cilantro, mint, and ginger. Stir gently.
Place the radicchio in a large shallow bowl. Drizzle with a little tamarind chutney. Add a few spoons of yogurt.
Carefully sprinkle the cauliflower and chickpeas on top, drizzling with chutney and yogurt occasionally. Add more chutney, yogurt, and sev noodles. Serve immediately.