Cauliflower with Chutney
by Tarla Dalal
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Added to 138 cookbooks
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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!
- 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.
Nutrient values per serving
|Vitamin A||983 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.9 mg|
|Vitamin C||61.3 mg|
|Folic Acid||0.2 mcg|
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