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Green herb and coconut #cauliflower with crispy paneer crumbs is a light Indian-inspired #supper dish or zesty #sidedish. #vegetarian #Indianfood #recipeThis is an Indian-inspired cauliflower dish that is light, bright and packed with punchy flavours, courtesy of the lime-spiked mint and coconut chutney sauce. For the all important texture I’ve thrown in both pan-crisped paneer crumbs and nibs of toasted cashews. To make it vegan, leave out the paneer and use more cashews. This is brilliant on its own-i-o, or with plain, pan-seared white fish, a lentil curry, or even an egg curry.

Green herb and coconut #cauliflower with crispy paneer crumbs is a light Indian-inspired #supper dish or zesty #sidedish. #vegetarian #Indianfood #recipeA bit of context for you. There is an Indian grill house fairly near us that is a bit raucous, with tots climbing on the tables and waiters shouting orders to the kitchen in lieu of a pad and pen. It’s a place for extended families to meet, eat and swap laughter-filled stories. Although we never have toddlers in tow, and I have an aversion to noise, we love going here. The food is so outrageously good that it is worth the mild panic I feel when things get too noisy. And the mild horror when I see little kiddies climbing around on tables with their street shoes.

I always get the same thing: juicy, barbecued, shell-on giant prawns. Nothing to go with it. No rice, no bread. Nothing else to interfere with the sweet, near-caramelised exterior of the Scottish shellfish and its creamy interior. However, as we are nearly always with others, inevitably there will be a starter of some sort to share round the table. And most of those starters come with homemade dips.

Green herb and coconut #cauliflower with crispy paneer crumbs is a light Indian-inspired #supper dish or zesty #sidedish. #vegetarian #Indianfood #recipeMy favourite is the cool, smooth, green herb chutney with its hint of coconut. I’ve had Indian dipping sauces before and never really thought much of them until trying the ones at this decidedly non-gourmet restaurant. One day I might pluck up the courage to ask for the recipe. But I think I have come fairly close with this. I think. I would never of course claim any sort of authenticity to this version. I wish it was the culinary döppelganger to the drinkable one at the grill house. Alas, it is not. It is, however, delicious in its own right: heavy with deeply fragrant herbs – a balance of leaf coriander and mint – and light with coconut milk powder. Just a hint of the latter. You can use coconut cream instead of the powder, but I find the powder hugely useful as it can be diluted with whatever liquid you like at the intensity that you prefer. I buy mine from The Coconut Company (UK). I

You could pour this green and luscious sauce over so many things – omelettes, hard-cooked egg slices, grilled cheese (paneer! flatbread!), steamed or roasted vegetables, forked through warm grain salads. You get the idea.

In case you are wanting to make your own paneer cheese, take peek at my Beetroot Rogan Josh recipe to see how incredibly easy it is to make. It is rare to source organic paneer cheese, so this is the easiest – and most delicious – way to enjoy it.

head of cauliflowerCauliflower Nutrition:

This nutritious vegetable, its milky-hued curds cradled in a cap of pale sweet leaves, is still achingly on-trend. This king of cruciferous vegetables is ridiculously nutritious, the unique pungent taste signalling the nutritional powers within. Cauliflower is low in calories and high in fibre, folate, vitamins C and K, as well as disease-preventing phytochemicals such as glucosinolates, quercetin and kaempferol. A serving of cauliflower is 80 grams, but a bit more is better. Steaming or roasting keeps most of the nutrients intact. We have cauliflower in one way or another about three times a week. Yep, a bit of a fan.

See below the recipe card for links to some autumn-ready cauliflower recipes that are regulars in our household and at the cancer centre where I work as a cancer health educator.

Green herb and coconut #cauliflower with crispy paneer crumbs is a light Indian-inspired #supper dish or zesty #sidedish. #vegetarian #Indianfood #recipe

Print Recipe
Green Herb and Coconut Cauliflower with Crispy Paneer Crumbs
An Indian-inspired vegetarian dish with roasted turmeric cauliflower, mildly spiced green coconut sauce topped with crispy panner crumbs. Easily vegan.
Green herb and coconut #cauliflower with crispy paneer crumbs is a light Indian-inspired #supper dish or zesty #sidedish. #vegetarian #Indianfood #recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Cauliflower
Green Herb-Coconut Sauce
Paneer
Toppings
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Cauliflower
Green Herb-Coconut Sauce
Paneer
Toppings
Green herb and coconut #cauliflower with crispy paneer crumbs is a light Indian-inspired #supper dish or zesty #sidedish. #vegetarian #Indianfood #recipe
Instructions
Cauliflower
  1. Preheat oven to 200C/400F. Cut the cauliflower into florets. Place them in a steamer and steam for 4 minutes. Air dry in a colander then place in a large bowl with the oil, turmeric and nigella seeds. Toss the ingredients and decant onto a baking tray. Roast in the oven for 20 minutes. After 15 minutes, put the cashews on a small tray and bake in the oven for the remaining time.
    turmeric cauliflower for green herb and coconut cauliflower
Sauce
  1. Place the chutney sauce ingredients in a food processor and blend until smooth. Taste and adjust as needed, and adding more water or citrus if needed to make a loose sauce.
    Green herb and coconut #cauliflower with crispy paneer crumbs is a light Indian-inspired #supper dish or zesty #sidedish. #vegetarian #Indianfood #recipe
Paneer and Toppings
  1. Heat the oil in a pan and crumble in the paneer. Heat until golden in patches and some edges are crispy. Scoop out onto kitchen paper. Now add the saved green onion tops to the pan and fry until starting to brown.
Assembly
  1. Decant the roasted cauliflower into a serving dish and drizzle over the green coconut chutney and top with the crispy paneer crumbs, cashews and fried spring onion tops. Enjoy warm.
Recipe Notes

This dish makes a light vegetarian supper dish for two as well as a side dish for four. It goes very well with white fish, curried lentil and vegetable dishes, and curried egg dishes. Eat warm. The sauce will keep for three days.

**Remember to follow me on Pinterest and, if you make my Green Herb & Coconut Cauliflower with Crispy Paneer, click on the pin below and leave a photo of your make with a comment telling me what you think, or any awesome changes that you made. Whether on Pinterest, InstagramFacebookTwitter or of course here on the blog, I love to see what you do with my recipes, and I welcome your comments, tweaks and suggestions.**

Follow my Facebook and Instagram accounts for extra, ultra-simple, complete recipes that don’t appear on the blog. 

Select Cauliflower Recipes on Kellie’s Food To Glow

Creamy Roasted Cauliflower Alfredo {vegan}

Cheesy Cauliflower Lentil & Buckwheat Bake {easily vegan}

Cauliflower Rarebit

Sage and Walnut Cauliflower Cheese

Umami-Roasted Cauliflower and Pasta + the Rise and Rise of Cauliflower {my love letter to this super veg}

Spicy Cauliflower Cashew Bites {“Wings”} with American “Buffalo” Sauce

 

RIPE FOR PINNING!Green herb and coconut #cauliflower with crispy paneer crumbs is a light Indian-inspired #supper dish or zesty #sidedish. #vegetarian #Indianfood #recipe

 

 

 

5 thoughts on “Green Herb and Coconut Cauliflower with Crispy Paneer Crumbs

  1. Jane Saunders says:

    Just beautiful on every level Kellie – the recipes and the images. I can’t wait to give this a go (very excited).

  2. Mr A says:

    Love your new format and printable recipe especially for such a brilliant dish with crispy paneer – yum

  3. Woah, ive got a few posts to catch up on. I love the new format, brilliant! This sounds like a wonderful recipe too.

  4. Uuugh, shuddering at image of kids clambering ONTO chairs and tables with their shoes on, what an unhygienic situation!
    Loving the idea of the crispy paneer crumbs for added texture, and the cauli and sauce look great. We (Indians) call that green sauce a chutney, it’s a much wider category than what we know as chutney as Brits! 🙂

  5. Emma says:

    I love everything about this!!!!! Have already printed it off to make this weekend. Also how much fun does that restaurant sound!

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