Cauliflower Chutney

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So you think you want the cauliflower chutney recipe?

I admit I thought it was a bit odd to pair with crab cakes but since Tribeca Grill did…well, it was worthy of a try.

Yes, I must admit that they know what they are doing and they are certainly way more creative than me.

I would have been happy with French fries but sometimes it’s good to shake things up.

Yes, you all, this chutney did just that.

Little did I know that chutney is really just a relish made to add flavor to food.

It can be sweet or spicy, wet or dry. And it can contain almost anything.

Typically the ingredients involve something acidic such as lemon juice or vinegar, and a fruit, vegetable and a spice.

I love Indian food and my only experience with chutney has revolved around that.

I’ve had mint chutney and cilantro chutney and the above mentioned mango chutney.

Now I adore mangoes, but not in chutney form!

Different varieties of chutneys are found in different regions of India. It seems the sky is the limit when it comes to chutney.

Kind of like thinking Heinz 57 except with a lot more varieties. And that is kind of how I think of chutney now that I did a little more research.

Though chutney is certainly not ketchup it could be used to jazz up most any food in the same way that I used to use ketchup as a kid.

Well, I admit to also using it to cover the taste of foods I didn’t like, and maybe that’s what some chutney lovers do too!

Using cauliflower in a chutney doesn’t seem very common, but I’m not sure there is anything common about Tribeca Grill.

However, tomatoes and raisins are found a bit more often.

I adapted this recipe from a book I’m really enjoying, “Made in America-Our Best Chefs Reinvent Comfort Food” by Lucy Lean. (Love her name!)

Cauliflower chutney was a recipe even Manservant enjoyed and he is not big on vegetables.

Flavorlicious and a touch spicy, I could even see this on a burger, or a rack of lamb. Or a piece of grilled fish. You know what I’m talkin’ about!

I used tomato sauce, instead of tomato paste. I like things a bit saucier, so I took liberties, one says.

My mother might say I made it more ketchupy. Good word, huh?

Time now to think outside the box and get on with it. This is seriously good stuff!

More Cauliflower?

Cauliflower with Pasta

Cauliflower with Tahini and Hummus

Roasted Cauliflower Head

Cauliflower Gratin Casserole

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Cauliflower Chutney

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• Author: Abbe Odenwalder
• Prep Time: 45 Minutes
• Total Time: 45 minutes
• Yield: 2 Servings 1x
• Category: Side Dish
• Cuisine: American

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Description

Cauliflower chutney is incredibly delicious. Sort of sweet and salty with a touch of spice, this is an Italian take on chutney.

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Ingredients

Units USM Scale 1x2x3x

1 1/4 c cauliflower, cut in good sized florets
2 T butter
1 T olive oil
2 cloves garlic, thinly sliced
1 shallot, thinly sliced (My shallot was big, so I am guessing it was about 1/3 c)
1 c tomato sauce
1 T anchovy paste or 2 anchovy fillets
1 T sugar
Pinch of red hot pepper flakes
8 plum tomatoes quartered
1/4 c white wine
1 t capers
1/3 c golden raisins

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Instructions

In a medium saucepan over medium heat, melt 2 T butter. Add cauliflower and toss in butter. Cover. (This helps cook the cauliflower while also letting it get nice and golden.) Check every few minutes so that it doesn’t burn. Let it get golden on all sides until it is nicely caramelized. This takes 10-15 minutes. Do not cook on too high a heat or you will burn the cauliflower and not cook the inside of it!

Remove from pan and set aside. In the same pan, add 1 T of olive oil and saute the garlic and shallots over medium heat for about two minutes.

Add the tomato sauce, anchovy paste or fillets, sugar and pepper flakes. Add tomatoes, wine and capers and let simmer for about 15 minutes. Do not overcook or reduce further. Taste and adjust seasonings as necessary. (If you want it spicier, saltier or sweeter, now is the time!)

Fold in cauliflower and raisins and cook about 3 minutes longer.

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