Chef Kunal Kapur shares his favourite cauliflower recipe

The chef who was in Australia shooting his web series #TravelwithKunal has been on a roll eating and discovering unique dishes
Chef Kunal Kapur at a market in Australia
Chef Kunal Kapur at a market in Australia

Good looks and great cooking skills, a combination that makes a man totally irresistible. One such man who appears on television and has been among the judges on Master Chef India and Master Chef Junior India is Chef Kunal Kapur. Though known for his innovative regional cuisine, Kunal has been exploring different continents to present global culinary delights to Indians. 
His latest outing #TravelwithKunal is a web series in which the chef is travelling across Australia and discovering the unique ingredients and cuisines of the island continent. “Australia is a blessed land with some good produce and interes-ting local regional wines, so this makes it an excellent culinary destination,” says Kunal. 
From discovering saltbush to eating kangaroo and crocodile meat, Kunal also chanced upon the Grilled Cauliflower with Toasted Almonds recipe in the country. “It was quite a surprise to find this amazing vegetarian dish in a place where meat dishes take prece-dence over everything else on the menu,” says Kunal. Currently, the chef is working on his next book that will feature the most unique pickles from all over India. 

Grilled Cauliflower with Toasted  Almonds
Ingredients:
Cauliflower (small) — 1 no
Garlic cloves  — 4 nos
Salt — to taste
Pepper — to taste
Olive oil — 2 tbsp
Almonds (skin on) — Handful
Almonds (blanched & peeled)  — 1 cup
Butter — 50 gms
Milk — 300 ml
Mint leaves — handful

Method:
Cut the cauliflower in half from the center. Crush the garlic cloves and chop them up. 
Mix with salt, pepper and olive oil. Apply this on the cauliflower. 
Heat a pan and place the flat side of the vegetable down to give it a nice brown colour. 
Remove after 3 minutes and keep it in a pre-heated oven at 160 C for 20 minutes or till it is cooked completely.
Separately, chop the almonds with skin and flash them in the oven to lightly roast them. 
As for the blanched almonds, add a glug of milk, just enough to make a puree.
For the sauce, melt butter and add the almond puree and saute. 
Add salt and pepper, and saute for 2-3 minutes. 
Now add the rest of the milk and allow the sauce to thicken. 
To plate, pour the sauce with a spoon onto a plate. Place the grilled cauliflower and add toasted almonds. Garnish with a handful of fresh mint leaves.

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