CAULIFLOWER RICE
Cooking time – 20 mins / Serves 2
INGREDIENTS
- 200gm Cauliflower Florets
- 30gm Butter
- 50gm Chopped Onions
- 20gm Garlic Chopped
- 50gm Carrot Chopped
- 40gm Green Peas
- Salt to taste
- White pepper powder to taste
- 30 gm Chopped Spring Onion
METHOD
- Remove the core part of cauliflower and cut into florets.
- Grate cauliflower using grater, keep aside.
- In a pan/ wok melt butter over medium heat.
- Add in onion and garlic and cook well.
- Once it gets done add in carrot and green peas and cook until carrot becomes little soft.
- Add in cauliflower and saute well and cook for 4 to 5 mins. Keep stirring frequently.
- Once cauliflower gets cooked, season it using salt and pepper powder.
- Garnish with chopped spring onions.
About Chef Altamsh Patel
Chef Altamsh currently heads the culinary brigade as the Executive chef at The Park Hotel, Mumbai. An alumnus of Rizvi College of Hotel Management, Mumbai, began his career as a management Trainee under the brand Taj Group of Hotels.
Chef Altamsh has established himself as a critically acclaimed chef and has received and been honored with numerous awards and accolades. He has risen from the rank of a Management Trainee to an Executive chef in just a span of 8 years. He has won most of his awards in the Young Chef category. He was awarded the Young Chef of the Year Award in the year 2018 and Star Chef of India 2019 by Indian Federation of Culinary Association.
He has been actively involved in initiating diverse food fiestas around the globe, conducts various cookery shows and judges culinary competitions across the country. He has been invited as a guest judge at various culinary events across the country. He also visits some of the most pristine Hotel Management institutes of the country as a guest lecturer and examiner. He has also represented Culinary Team India at World Chefs Congress 2018, Malaysia. He was also sent by Taj Group to Singapore for advance training in Singaporean Cuisine.
Chef Altamsh considers, Legendary Grand Master Chef Satish Arora as his mentor. He has learnt all the classic nuances under the guidance of Chef Arora. He focuses on the highest quality ingredients, creativity on the plate prepared with clockwork precision and abundant planning and execution.
He is also a core committee member of the Western Indian Culinary Association (WICA), Member of Young Chefs Association of India (YCAI), Member of Indian Federation of Culinary Association (IFCA), World Association.
Editor in Chief : Mewati SItaram
