Cauliflower with Chutney
by Tarla Dalal
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Ready in minutes, you will love this delicious snack, whether as a tea-time treat or as a starter. Sautéed cauliflower is coated with a creamy coconut-coriander chutney and cooked till the flavours are absorbed. A dash of lemon juice imparts a welcome tang, while a topping of potato salli makes the cauliflower with chutney a crunchy feast!
Method- Heat the butter in a broad non-stick pan, add the cauliflower florets and salt and sauté on a medium flame for 1 minute.
- Add the prepared paste, mix well and cook on a medium flame for 1 minute.
- Serve immediately garnished with potato salli.
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Nutrient values (Abbrv) per serving
| Energy | 67 cal |
| Protein | 2.5 g |
| Carbohydrates | 5.8 g |
| Fiber | 3.7 g |
| Fat | 3.7 g |
| Cholesterol | 7.5 mg |
| Sodium | 71.8 mg |
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6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
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