Cauliflower Hash brown Benedict

Name: Cauliflower Hash brown Benedict
Cuisine: Indian
Ingredients: 250 grams cauliflower; 1.5 tbsp gram flour; 1/2 tsp Red chilli powder; To taste Salt; 1/2 tsp turmeric; 1 tsp garam masala; 1 tsp oil; 1 cup milk; 1/2 tsp pink salt; 1 tbsp corn flour; 1 onion; 1 tsp oil; 1 star anise; 1 cardamom; 1 bayleaf; 3-5 peppercorn; 1/2 tbsp crushed ginger garlic; To taste Salt; 1 tsp Turmeric; 1 cup oil; 1.5 cup chilled milk with malai; 1 beetroot sliced; 1/2 tsp oil; To taste Salt e; 1/2 tsp Black pepper

Leena Mehta @DesiTadka26

Ahmedabad

#Desitadka
#finale
I was so excited when Chef cooked Avadhi Malai Gobi.. Recreating his version, the first thing came to mind was to use maximum ingredients he used. So here I present you my vegetarian version of Cauliflower Hash brown topped with vegetarian egg white and eggless hollandise.

Leena Mehta @DesiTadka26

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Ingredients

250 gramscauliflower
1.5 tbspgram flour
1/2 tspRed chilli powder
To tasteSalt
1/2 tspturmeric
1 tspgaram masala
1 tspoil
For poached egg
1 cupmilk
1/2 tsppink salt
1 tbspcorn flour
Hollandise
1onion
1 tspoil
1star anise
1cardamom
1bayleaf
3-5peppercorn
1/2 tbspcrushed ginger garlic
To tasteSalt
1 tspTurmeric
1 cupoil
1.5 cupchilled milk with malai
Beetroot chips
1beetroot sliced
1/2 tspoil
To tasteSalt e
1/2 tspBlack pepper

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Steps

1

Wash and soak cauliflower in Salt water for 15-20 minutes. Grate it. Add gram flour, salt, chilli powder, garam masala and mix it nicely.
2

For poached egg white, boil milk in a pan. Add milk to corn flour. Add it to boiling milk. Stir continuously. Add salt and stir it nicely until thick consistency. Grease small dish and pour it. Cover and let it settle in fridge.
3

Chop onion in chopper. Take oil in pan. Add cardamom, bay leaf, star anise, black pepper, and let it crackle.
4

Add chopped onion, ginger garlic crush and roast it until cooked properly. Add salt, turmeric And water so all spices are mixed nicely. Now add malai and milk. I have skipped cashew paste here as making hollandise.
5

Let it cook nicely. Now sieve it and a flavourful reduction is ready. Once cool, add chilled milk to it. Add vinegar to it. Add salt and pepper.
6

Add oil step by step and start blending. Once it comes to semi solid consistency, stop blending. Hollandise is ready.
7

In a pan put a round cookie cutter. Add oil and spread cauliflower mixture into it. Cover and cook on slow flame. Cook on both sides until hash brown is ready.
8

Cook beetroot slices in greased pan and sprinkle salt and pepper.
9

Take out the poached egg white.
10

Take hash brown in a dish. Add beetroot chips. Cover with poached egg white.
11

Sprinkle some chopped green chilli. Pour hollandise sauce over it. Sprinkle some green chilli and coriander.
12

Enjoy this healthy and heavenly brunch..