KCB 6.14: Bombay Cauliflower Salad
Bombay Cauliflower Salad
This type of salad is called a koshimbir. It is popular on the tropical west coast of India. The cauliflower is cooked just slightly, so it remains crunchy. Serve this salad with a bowl of fresh yogurt and Indian bread like chapati, poori, or paratha.
• PREPARATION TIME: 5 minutes
• COOKING TIME: 5 minutes
• YIELD: Enough for 4 to 6 persons
• COOKING TIME: 5 minutes
• YIELD: Enough for 4 to 6 persons
• 1/2 medium cauliflower, cut into very small flowerets
• 1/2 cup (60 ml) dry-roasted peanut powder
• 1/3 cup (85 ml) grated fresh coconut
• 1 tablespoon (20 ml) fresh green chili, seeded and finely chopped
• 1/2 teaspoon (2 ml) salt
• 1/2 teaspoon (2 ml) brown sugar
• 2 teaspoons (10 ml) fresh lemon juice
• 2 tablespoons (40 ml) chopped fresh coriander
• 1/2 cup (60 ml) dry-roasted peanut powder
• 1/3 cup (85 ml) grated fresh coconut
• 1 tablespoon (20 ml) fresh green chili, seeded and finely chopped
• 1/2 teaspoon (2 ml) salt
• 1/2 teaspoon (2 ml) brown sugar
• 2 teaspoons (10 ml) fresh lemon juice
• 2 tablespoons (40 ml) chopped fresh coriander
1. Blanch the cauliflower pieces in boiling water for one minute.
2. Rinse the cauliflower under cold running water until it cools to room temperature. Drain it thoroughly and place in a bowl. Add the peanut powder, coconut, chili, salt, sugar, and lemon juice. Mix well. Garnish with chopped fresh coriander and serve immediately.
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