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Cauliflower Chutney

This sure seems like an Italian recipe to me but somewhere this was named cauliflower chutney. I don’t care what you call it; I just call it good!

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.

Cauliflower Chutney

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.

cauliflower chutney

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!

cauliflower chutney

More Cauliflower?

Cauliflower with Pasta

Sicilian Pasta with Cauliflower

Cauliflower with Tahini and Hummus

cauliflower with hummus and tahini

Roasted Cauliflower Head

Whole Roasted Cauliflower with Cheese in a Cast Iron Skillet

Cauliflower Gratin Casserole

Cauliflower Gratin


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Cauliflower chutney

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


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


Units Scale

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


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.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Abbe Odenwalder

Friday 30th of May 2014

I'm glad you liked the color, Shirley because I didn't think my photos were so good for this. Thanks for the comment!

Barb | Creative Culinary

Thursday 29th of May 2014

My friend Ansh has taught me so much about Indian food; I think we all have carried a lot of preconceived notions that are so far off base it's sort of embarrassing now that I know!

This sounds so interesting; would love to give it a try.

Abbe Odenwalder

Friday 30th of May 2014

I'd love to talk to Ansh more! I've always loved Indian food though, maybe because I love the word exotic. And I think Indian food is very exotic-and good!


Thursday 29th of May 2014

Hi Abbe,

I like mangoes but happy to eat lots of this chutney too :D


Abbe Odenwalder

Friday 30th of May 2014

I can count on you, Zoe!

Tricia @ Saving room for dessert

Tuesday 27th of May 2014

Thanks Abbe - I never knew you could do this! So unique and fascinating. I thought chutney was always sweet - but now I know!

Abbe Odenwalder

Friday 30th of May 2014

Since chutney is really similar to a relish or pickle, I guess that is why it works. More like a sweeter pickle, perhaps? But i think you'd like this, Tricia!

Carol at Wild Goose Tea

Monday 26th of May 2014

Well cauliflower is trending now, so from that standpoint good choice. But from the taste point of view-----good choice AGAIN. Lol. What a combo of flavors---totally different from any chutney I have tasted. Excellent.

Abbe Odenwalder

Friday 30th of May 2014

Thanks Carol! And what tea would I put with this?