Serves 4 as a side. Recipe courtesy of chef Joshua Lewin of Juliet Restaurant http://www.julietsomerville.com.
[Write header: Using split, skinned dry chickpeas or chana dal as a spice, traditional in Indian cuisine. Chutney is a beautiful mix of cool and hot flavors, creamy and exciting bits of spices. Chutney good for other roast vegetables, chicken, or fish.]
1 head cauliflower
2 tablespoons olive oil
2 teaspoons La Pluie
1 teapsoon kosher salt
1 teaspoon black pepper
Preheat oven to 450˚ F (a high heat oven is ideal, but it’s OK to roast at a lower temp if you’re using your oven for another dish at the same time). Set out a sheet pan.
Remove the stem and cut cauliflower into medium florets. In a large bowl, toss it with olive oil until evenly coated.
Roast until the florets are fully cooked and well browned, but not mushy. (Rotate the pan once during the roasting if the florets are not browning evenly.)
Put the roasted cauliflower back in the bowl and season with La Pluie, salt, and pepper. Toss to coat evenly.
Serve with coconut chutney on the side.
10 ounces coconut milk
1 bunch cilantro, leaves only
2 limes, juiced (or 1 lemon)
1 tablespoon mustard oil (optional)
3 tablespoons canola oil
1/2 cup dry split chickpeas (channa dal)
1 tablespoon mustard seed
1 Thai chili, whole
1 Fresno or jalapeño pepper, halved and seeded
1 tablespoon La Pluie
1 teaspoon Vadouvan
Combine coconut with citrus juice and cilantro in blender or food processor, process until very smooth.
In a small skillet, heat the oils, then add chickpeas. When they start to lightly brown, add mustard seed and chilies, and when they pop, add the spices to quickly toast.
Add chickpea-spice mix immediately to blender and pulse just a few times (should retain plenty of texture).