Aarti brings an Indian street food favorite to Guy Fieri's ranch in the form of a Cauliflower Chaat Salad with a Tamarind Cacao Chutney!#AartiSequeira #GuysRanchKitchen #FoodNetwork #CauliflowerChaatSaladStream more #GuysRanchKitchen on Max! #StreamOnMaxGet the recipe https://foodtv.com/47g1PjmSubscribe to Food Network http://foodtv.com/YouTubeGuy Fieri invites his heavy-hitter chef friends over for a spontaneous Sunday cook-off. Each chef comes up with unique, flavorful dishes that are easy enough for anyone to make at home.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Cauliflower Chaat Salad with Tamarind Date Chocolate ChutneyRECIPE COURTESY OF AARTI SEQUEIRALevel: IntermediateTotal: 1 hr 40 minActive: 55 minYield: 6 to 8 servingsIngredientsTamarind-Cacao Chutney:1 cup coconut sugar2 tablespoons tamarind concentrate, such as Laxmi2 tablespoons cacao powder (not cocoa powder) 1/2 teaspoon ground cumin Salt and pepperCauliflower Chaat Salad:2 heads cauliflower (about 2 pounds each), cut into 1 1/2-inch florets 1/3 cup avocado oil or other neutral-flavored, high-smoke-point oil1/4 cup cornstarch Salt and pepperTwo 15.5-ounce cans chickpeas, drained, rinsed and blotted dry on paper towels Zest and juice of 2 limes 4 teaspoons chaat masala2 medium shallots, minced 1 handful chopped fresh cilantro leaves and soft stems 1 handful chopped fresh mint leaves One 2-inch thumb ginger, peeled and finely sliced 1 small head radicchio, finely sliced Plain full-fat yogurt, stirred until smooth (about 1 cup) Handful sev noodles (available from Indian markets) or chopped peanutsDirectionsFor the tamarind-cacao chutney: Stir together the coconut sugar, tamarind concentrate, cacao powder, cumin and 2 cups water in a small saucepan. Season with salt and pepper. Bring to a boil, then turn heat down to medium-low so that sauce is simmering. Cook, uncovered, stirring occasionally, until sauce is thick enough that when you dip a spoon into it and run your finger on the back of it, it holds a line, for about 20 minutes. Remove from heat and allow to cool to room temperature.For the cauliflower chaat salad: Preheat the oven to 400 degrees F.Toss the cauliflower with the avocado oil and cornstarch. Sprinkle with salt and pepper. Pour onto a baking sheet. Tumble the chickpeas onto another baking sheet. Drizzle with a little more avocado oil and sprinkle with salt and pepper. Pop both baking sheets into the oven and roast, tossing halfway through, until cauliflower is golden brown and chickpeas are darkened and crispy on the outside, 25 to 30 minutes. Allow to cool slightly. Then add the cauliflower and chickpeas to a large bowl.Add the lime zest and juice, chaat masala, shallots, cilantro, mint and ginger. Toss gently to combine.Arrange radicchio in a large shallow bowl. Drizzle with a little tamarind chutney. Add a few dollops of yogurt.Gently tumble cauliflower and chickpeas over the top, stopping to drizzle with chutney and yogurt every now and then. Finish with more chutney, yogurt and sev noodles. Serve immediately.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. WEBSITE: https://www.foodnetwork.com FULL EPISODES: https://watch.foodnetwork.com FACEBOOK: https://www.facebook.com/FoodNetwork INSTAGRAM: https://www.instagram.com/FoodNetwork TWITTER: https://twitter.com/FoodNetwork TIKTOK: https://www.tiktok.com/@foodnetwork Aarti Sequeira's Cauliflower Chaat Salad | Guy's Ranch Kitchen | Food Networkhttps://www.youtube.com/watch?v=K6g3YBQIvI0
