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A fiery and aromatic South Indian dry curry where cauliflower florets are pan-roasted with a freshly ground Chettinad spice blend. This dish bursts with bold flavors of black pepper, fennel, and star anise, creating a memorable and spicy side dish.
For 4 servings
Prepare the Chettinad Masala
Blanch the Cauliflower
Sauté the Aromatics
A fiery and aromatic South Indian dry curry where cauliflower florets are pan-roasted with a freshly ground Chettinad spice blend. This dish bursts with bold flavors of black pepper, fennel, and star anise, creating a memorable and spicy side dish.
This chettinad recipe takes 50 minutes to prepare and yields 4 servings. At 177.55 calories per serving with 4.78g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side_dish.
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Roast the Cauliflower
Serve
Toss in 1 cup of boiled chickpeas or 200g of pan-fried paneer or tofu along with the cauliflower for a more substantial dish.
This masala works wonderfully with other vegetables like potatoes (par-boiled), broccoli, mushrooms, or baby corn.
To create a semi-dry curry, add 1/2 cup of thin coconut milk after sautéing the masala and simmer until the cauliflower is cooked.
For extra texture and richness, add 1 tablespoon of roasted and coarsely crushed peanuts or cashews at the end.
The blend of spices, particularly turmeric (containing curcumin), ginger, and black pepper, offers potent anti-inflammatory benefits that can help combat chronic inflammation in the body.
Cauliflower and the array of spices are loaded with antioxidants, which protect your cells from damage caused by free radicals and support overall health.
Cauliflower is an excellent source of dietary fiber, which is essential for maintaining a healthy digestive system. Spices like fennel and cumin seeds are also known to aid digestion.
One serving of Chettinad Cauliflower Roast contains approximately 160-180 calories, making it a relatively light and healthy side dish. The exact count can vary based on the type and amount of oil used.
Yes, it is a very healthy dish. Cauliflower is low in calories and high in fiber, vitamins C and K. The spices used in the Chettinad masala, like turmeric, black pepper, and cumin, have anti-inflammatory and antioxidant properties.
While you can use store-bought powder for convenience, the flavor and aroma of freshly roasted and ground spices are significantly better and are key to an authentic Chettinad dish. If using store-bought, you may need to adjust the quantity.
To reduce the heat, decrease the number of dried red chilies to 2-3 and reduce the black peppercorns to 1/2 teaspoon. Using Kashmiri red chilies will impart color with less heat.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat until warmed through. Avoid using a microwave, as it can make the cauliflower soggy.
This recipe goes great with these complete meals
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