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Purple Cauliflower Puree With Jicama and Celery

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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
Tried this recipe?Let us know how it was!