Roast Cauliflower in Spicy Zucchini Sauce

Recreating a yummy dish that you've had on some travels is always fun as it brings back memories of good times. This one was a favourite on a trip to Fiji, and has again become a family favourite now at home!

Perfect with a nice cool drink as a snack or as a starter with friends. Here it is, ROAST CAULIFLOWER IN SPICY ZUCCHINI SAUCE.

Ingredients: 1/2 of a full fresh Cauliflower florets, handful of almond flakes or chopped almonds, chilli flakes, 1 tsp garlic paste, olive oil for roasting.

For the Zucchini Sauce: 1 Zucchini chopped, 1 onion diced, chilli flakes/dry red chillies, 1 tsp garlic paste, salt to taste. 

Make: In a heavy bottom pan, put in a spoon of olive oil and heat up. Add chilli flakes and garlic paste, fry a little. Add almonds and Cauliflower florets, then roast nicely for about 10 minutes until golden brown. Do not over cook of the florets will soften. 

In another dish to make the sauce, add a little olive oil to heat up. Put in chilli flakes, garlic paste and roast a little before adding onion. Next add in Zucchini, salt and mix well. Cover and cook for about 6 minutes until Zucchini is soft and cooked. Cool to room temperature then grind the whole mixture to a paste/sauce, only add a spoon of water if needed to grind.

In a serving platter, spoon the warm sauce and spread around nicely. Then carefully place the roasted Cauliflower florets on top of the sauce and finish with all the almonds on top. Garnish with fresh parsley/chives/coriander as desired.

Enjoy the delicious and healthy treat! 

Zucchini Spinach Chutney/Dip

Healthy chutneys and dips are so easy to create at home and even easier to disguise all sort of unpopular healthy ingredients especially when it comes to kids! 

My Zucchini Spinach Chutney is so loved at home, and the little one doesn't even know there's loads of Zucchini in it, as it's just called the "Green Chutney"! 

Here it is, Zucchini Spinach Chutney/Dip:

Ingredients: 1 medium size Zucchini, 1 to 2 cups Spinach leaves, 1 onion chopped, chilli flakes, 1 tsp cumin seeds, garlic if desired. If tempering, 1 tbsp olive oil, 1 tsp urid daal, 1 tsp mustard seeds, handful curry leaves, salt.

Make: 

1. In a nonstick pan, saute in a bit of oil, the onion, chilliflakes, garlic. Add chopped Zucchini and Spinach leaves along with salt to taste. Stirfry until well cooked and let it cool to room temperature.

2. Transfer the whole mixture to a grinder and grind into a smooth paste. Do not add any water. Transfer to a serving bowl/dish.

3. If tempering, saute the olive oil, urid daal, mustard seeds and curry leaves and pour on top of the chuntey.

Serve warm with your favourite sides or use as a dip for breads. Enjoy!