Side Dishes

Masala Cauliflower, Pickled Shallots, Coriander and Crispy Garlic

  • 1:20 TIME
  • 10 Portions
  • 84 calories



Shallot, sliced thinly, 2 each2 oz
Vinegar, distilled, 1 tbsp.0.5 oz
Granulated sugar, 1 tbsp.0.25 oz
Black pepper, ground, 1/4 tsp.0.5 g
Olive oil, Ghee, 1/4 cup1.5 oz
Mustard seed, Yellow or Brown2 tsp
Onion, Yellow, small diced, 1/2 cup2 oz
Curry powder, Indian, 1 tbsp.0.5 oz
Cauliflower, small florets, 10 cups35 oz
Water, or Stock, 1/2 cup4 fl.oz
Maggi Seasoning, 1 tbsp.0.5 fl.oz
Cilantro, roughly chopped, 1/4 cup7 g
Garlic, fried, 1 tbsp.0.5 oz



  1. Toss shallots with vinegar, sugar, and black pepper and marinate for at least 1 hour, up to 48 hours.
  2. Heat ghee over medium heat. Add mustard seeds and fry until they begin to pop. Add onions and continue to fry until they are translucent, soft, and begin to brown.
  3. Add curry powder and stir well. Add cauliflower, water and Maggi Seasoning, stirring occasionally until cauliflower is cooked through. Stir in cilantro and transfer to serving bowl.
  4. Top with pickled shallots and sprinkle with fried garlic.


Nutritional Information

Average nutritional values per portion

UnitPer Serving
Energy84 kcal
Protein3 g
Fats, total5 g
Carbohydrate, total9 g
Sugars, total3 g
Fats, saturated1 g
Fiber, total dietary3 g
Sodium162 mg
Calcium38 mg
Cholesterol0 mg
Iron1 mg
Vitamin C50 mg
Vitamin D0 IU