1 Head of Purple Cauliflower = 2 Appetizers

I bought two large heads of cauliflower; one in purple and other one is regular white one. I made cauliflower-soy subzi (fits SBD Phase 1 rules) with the white one. I pureed half of purple cauliflower to make a creamy salad with jicama and celery. I was introduced to jicama by my manager at work. She would crunch on jicama and baby carrots for snacks. I loved the taste and texture and decided to use it for the salad. This salad will be served in my next supperclub meal. 

 I served the other half as such along with other colorful veggies with a dip. During happy hours at work, there will also be platter full fresh raw vegetables along with other deep fried delights. I once tried raw sweet potatoes sticks, jicama and cauliflower with hummus and ranch dressing. They tasted healthy. Let me put it that way 🙂 That’s where I got the idea to serve fresh vegetables as an appetizer along with other fried or baked dishes in my parties.

Raw Vegetables With Cilantro Dip

Course Appetizer, Salad
Cuisine American, Fusion Indian


For the cilantro dip

  • 1 tbsp  olive oil
  • 3 dry  red chillies
  • 1 tsp asafoetida
  • 1 small bunch cilantro, cleaned and chopped
  • 1/4 cup roasted almonds
  • 1/33 cup dessicated unsweetened coconut
  • 1/2 cup water
  • 2 tbsp plus more balsamic vinegar
  • Salt to taste

For the vegetable platter

  • 1 bunch celery, cut into sticks
  • 2 carrots, cut into sticks
  • Cauliflower florets, 15-20
  • 1  Cucumber, cut into sticks


  • Heat oil in a saucepan. Once hot, add the dry red chilies and sauté for a minute. Add the chopped cilantro and let it wilt. Sprinkle asafetida, almonds and coconut. Mix to combine. Grind them to a smooth paste adding balsamic vinegar and water.
  • I like the flavor of balsamic vinegar so I added more. Please use your discretion and add accordingly. Add salt to taste. Transfer to a clean bowl and cover with a plastic cling wrap. Let it chill in the fridge until ready to eat.
  • Serve the vegetables with the cilantro dip

Purple Cauliflower Puree With Jicama and Celery

Course Appetizer, Salad
Cuisine American, Fusion Indian


For the cauliflower puree

  • 1 tbsp butter or ghee
  • 1 tsp  cumin seeds
  • 1 head of purple cauliflower, cleaned and cut into florets
  • 1/2 cup vegetable stock
  • 1/2 cup thick coconut milk
  • Water as needed
  • Salt and Pepper to taste

How to serve the salad

  • 1 medium  sized jicama
  • 2 celery stalks
  • 5 red chilies (fresh)
  • 1/2 cup cilantro dip (recipe above)


Cooking Directions

  • Heat butter/ghee in a saucepan. Let it melt and smoke. Add cumin seeds and let it roast. Throw in the cauliflower and sauté for couple of minutes.
  • Pour vegetable stock and cover the saucepan.Let the cauliflower cook for 15 minutes. Switch off the flame and let it cool. Grind to a smooth paste by adding coconut milk. If needed, add water to bring them together. I kept the puree thick, smooth and not runny. Add salt and pepper to taste. Set them aside.

Assembling Directions

  • Remove the skin of jicama and chop them in the desired shaped. Set aside.
  • Slice the celery into small cubes and chop red chilies.  Set them aside.
  • I used black ceramic bowls to serve them. Spoon the cauliflower puree (at room temperature) in to the center of the bowl and gently place jicama and celery over the puree. A spoon full of cilantro dip on top. Garnish with chopped red chilies.


  • Both dishes can be eaten as snack/appetizer in South Beach Diet Phase 1
  • This is definitely a healthy dish for women with gestational diabetes or for anyone who is diabetic or pre-diabetic
  • These two dishes will make your party more healthy, classy and colorful

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