Indian · serves 2

Chutney Cauliflower

A whole cauliflower stuffed with coriander chutney. It looks like you tried very hard.

45 min A proper cook Vegetarian

Ingredients

  • 2 small cauliflowers, whole
  • 1 cup boiled peas
  • 1 cup fresh coriander
  • 4 green chillies
  • 4 tsp grated coconut
  • 1 tsp sugar
  • Juice of half a lemon
  • 1 cup ketchup
  • 1 tbsp butter
  • 1 tsp cornflour
  • 1/2 tsp chilli powder
  • 4 tbsp oil

Method

  1. Boil the whole cauliflowers in salted water for 5 minutes — stalk down, so the heads don't waterlog.
  2. Grind coriander, chillies, coconut, sugar, lemon and salt to a thick paste.
  3. Brown the cauliflowers all over in hot oil, one at a time. Lift out.
  4. Push the paste down between the florets from the top. Be generous; most of it disappears inside.
  5. Cover and cook on the lowest flame until a knife slides into the stalk.
  6. Boil the ketchup with water, butter, cornflour, chilli powder and sugar for a minute to make the sauce. Pour over, scatter the hot peas, carve at the table.

Questions people ask about Chutney Cauliflower

How long does Chutney Cauliflower take?

About 45 minutes from starting to sitting down, and it is a proper cook. Most of that is active, so read the method through before you start rather than chopping as you go.

What is the one thing to get right in Chutney Cauliflower?

Boil the whole cauliflowers in salted water for 5 minutes — stalk down, so the heads don't waterlog.

What can I use instead of peas in Chutney Cauliflower?

Use frozen peas are better than fresh here and need no thawing.

Can I make Chutney Cauliflower ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Chutney Cauliflower vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

What do you serve with Chutney Cauliflower?

Roti or plain rice, with something sharp on the side: curd, pickle or sliced onion. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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