Like all my recipe, each one being relished several times over in my home, this one stands out in the category where my kid son prepared this one for his friends for their visit. I guess some of the “surrender to the pallet” also rubbed upon him. With the kids, the 1st preference is not taste but the looks of what they are offered to eat. This one has very catchy looks and great taste and it took an eye wink to prepare it. You will love the roses concept offered here and it’s a name you would want to chant while serving !! Finally, need I mention ? There is no rose in the dish 🙂
…..need to know (food details)
- Number of people served : 2 to 3 sparkling eyed toddlers or 2 grown ups
- Preparation time : 1 hour to marinate + 30 minutes to prepare
- Serving size : It will be a race as to who can gobble more
….and we need (ingredients)
- Cauliflower florets 8 to 10 medium to small (would be around 500 grams) : I would introduce cauliflower as an undergraduate cousin of the post graduated broccoli. Cauliflower is a very nutritious vegetable which helps fight cancer, heart diseases, inflammation & excessive weight.
- Beetroot juice 1 cup : With a unique and strong flavor anything of beetroot catches the eye of the kids due to it’s rosy accent. This juice is also a power packed cup of health. It’s a strong detox, manages blood pressure and sugar and is good for digestion.
- Potatoes boiled and chopped in halves, 4 to 5 : With virtually no sodium, no fats and no cholesterols and packed with potassium and Vitamin C this fibre rich tuber veggie is undoubtedly one of the most famous ones across the globe.
- Salt ‘n pepper : Ask your taste buds for their saline history 🙂
- Chaat masala 1/2 teaspoon : Blend of spices, this masala by name is meant to tingle your taste buds sour. Favorite with the kids.
- Coriander chopped 2 teaspoon : It’s the most famous garnish in India. No one in the race clearly.
….time to cook ‘n roll (cooking instructions)
- Wash and pat dry the cauliflower florets. Dry them well else the the color would not come out as pretty as expected.
- Warm the beetroot juice for 2 minutes and then decant it into a small mixing bowl.
- Add salt and pepper to it and mix well.
- Put the cauliflower florets into this juice such that they drench well.
- Keep them covered & soaked for 1 hour, preferably under refrigeration.
- Get some toothpicks to stake. Pierce and stake the cauliflower florets with the toothpicks from one side and further stake them over the semi cut boiled potatoes.
- Place the platter in a well heated grill and grill them for 20 minutes. Check midway to confirm the softness of the florets. I like mine a bit crunchy so 20 minutes were good enough. Do not overcook else the potatoes below will get spoiled.
- Serve hot after sprinkling chaat masala and further garnishing with chopped coriander.
- Prepare to collect the toothpicks from the empty platter after 10 minutes 🙂
Storage : Small helping won’t need storage. Do not plan to store please.
Missing Something ? : You can change the garnish from coriander to parsley and from chaat masala to garam masala for a mature gathering.