• 1 small head cauliflower
  • 1-½ medium carrots
  • ½ small red bell pepper
  • 1 clove garlic
  • 4 tsps lime juice
  • 1 tsp dark brown sugar
  • ¼ tsp cayenne
  • 4-¼ tsps salt
  • ½ cup fresh coconut, grated


1. Trim the cauliflower and cut it into slim delicate flowerets - no piece should be wider than 1 inch or thicker than 1/2 inch, and no stem longer than 2 inches. Trim and peel the carrots. Cut them crosswise into 1-inch lengths. Quarter the thick end of each carrot lengthwise and cut the thinner portions in half lengthwise.
2. Coarsely chop the red bell pepper, discarding the seeds. Peel and chop the garlic. In an electric blender combine the red bell pepper, garlic, lime juice, sugar, cayenne, and 1/4 tsp. salt. Blend until smooth. Taste the dressing; you may wish to add a little more salt.
3. Just before you are ready to eat, bring 5 quarts water to a rolling boil in a large pan. Thrown in 4 tsps. salt and stir it in. Put in the cauliflower and carrots and boil rapidly for several minutes or until the vegetables are just tender but still retain a hint of crispness (about 4 minutes). Drain them quickly and put them into a serving bowl. Toss the vegetables first with the dressing and then with the coconut. Serve immediately.


Vegetable, Vegetable Dishes, Vegetables, Vegetarian, Vegetarian Dishes


Madhur Jaffrey


4 servings




Asian : South East Asian : Indonesian



preparation times

• Total Time: 45 Minutes