Cauliflower Chettinad

Bold, vibrant, and bursting with authentic South Indian flavors, Cauliflower Chettinad is a delightful vegetarian dish that brings the rich culinary heritage of Tamil Nadu straight to your table. Featuring tender cauliflower florets coated in a spicy, aromatic Chettinad masala made from roasted coconut, black pepper, cumin, fennel, and an array of warming spices like cinnamon and cloves, this recipe offers a perfect balance of heat and earthiness. The addition of tamarind lends a tangy depth, while curry leaves and mustard seeds infuse the dish with unmistakable South Indian flair. Ready in under 45 minutes, this gluten-free dish is perfect for pairing with steamed rice, soft rotis, or flaky parathas. Whether you're craving a comforting weeknight meal or impressing guests with your culinary skills, Cauliflower Chettinad is sure to tantalize taste buds and transport you to the spice-laden kitchens of India.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 medium head Cauliflower
• 3 tablespoons Vegetable oil
• 1 teaspoon Mustard seeds
• 10 leaves Curry leaves
• 1 medium (finely chopped) Onion
• 1 medium (finely chopped) Tomato
• 1 tablespoon Ginger-garlic paste
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1.5 teaspoons Coriander powder
• 1 teaspoon Tamarind paste
• 1 teaspoon (or to taste) Salt
• 0.5 cups Water
• 2 tablespoons Coconut (grated)
• 0.5 teaspoon Whole black peppercorns
• 1 teaspoon Cumin seeds
• 1 teaspoon Fennel seeds
• 2 pieces Dried red chilies
• 1 1-inch piece Cinnamon stick
• 3 pieces Cloves
• 2 tablespoons Fresh cilantro (for garnish)

Directions

Step 1

Cut the cauliflower into medium-sized florets. Wash thoroughly, and blanch in salted hot water for 5 minutes. Drain and set aside.

Step 2

In a dry skillet, roast the grated coconut, black peppercorns, cumin seeds, fennel seeds, dried red chilies, cinnamon stick, and cloves on low heat until aromatic. Cool and grind to a smooth paste with a little water. Set aside this Chettinad masala.

Step 3

Heat 2 tablespoons of vegetable oil in a large pan and add mustard seeds. Once they start to splutter, add the curry leaves and sauté for a few seconds.

Step 4

Add the finely chopped onion and sauté until it turns golden brown. Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.

Step 5

Add the chopped tomato and cook until it softens and turns mushy. Mix in turmeric powder, red chili powder, and coriander powder.

Step 6

Add the prepared Chettinad masala paste to the pan. Mix well and cook for 2-3 minutes until the oil separates from the masala.

Step 7

Dissolve the tamarind paste in 0.5 cups of water and pour it into the pan. Stir and let it simmer for 2 minutes.

Step 8

Add the blanched cauliflower florets to the pan. Gently toss to coat the cauliflower with the masala. Cover the pan and let it cook on low heat for 10 minutes, stirring occasionally.

Step 9

Taste and adjust salt, if needed. Sprinkle fresh cilantro on top for garnish.

Step 10

Serve hot with rice, roti, or paratha.

Nutrition Facts

Serving size	(960.0g)

Amount per serving	% Daily Value*
Calories	750.5

Total Fat 50.1g	0%
Saturated Fat 11.2g	0%
Polyunsaturated Fat 25.4g
Cholesterol 0mg	0%
Sodium 4273.6mg	0%
Total Carbohydrate 76.4g	0%
Dietary Fiber 22.9g	0%
Total Sugars 31.1g
Protein 17.1g	0%

Vitamin D 0IU	0%
Calcium 338.5mg	0%
Iron 9.9mg	0%
Potassium 2420.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.7%

Protein: 8.3%

Carbs: 37.0%