Cauliflower with garlic, coconut and sesame chutney

Dry garlic chutney is a condiment used in western India in the state of Maharashtra with idli's (rice and lentil steamed dumplings)  and dosa's (rice and lentil crepes) .  I have taken the chutney one step further by adding coconut and sesame seeds, which gives it more body and a rich complex flavor.
Cauliflower takes well to most seasonings since it is very bland on its own, and this is the perfect accompaniment to elevate the mundane to exotic. The coconut and sesame seeds give off a heady aroma while this dish is cooking and the net result is simply wonderful.

Cauliflower with garlic, coconut and sesame chutney

2 tablespoons white sesame seeds

2 tablespoons dessicated shredded coconut

2 small cloves or 1 large clove of garlic, peeled and chopped

1 small dry red chili

3 cups cauliflower florets - chopped into small pieces

1 teaspoon mustard seeds

2 tablespoons canola oil

salt to taste

1. Lightly toast the sesame seeds for a few minutes in a small skillet - they should not turn brown. Combine the dessicated coconut, toasted sesame seeds, chopped garlic and the dry red chili in a spice grinder or mortar and pestle. Grind till it forms a crumble. A few pulses should do the job.
2. Heat a large heavy non-stick skillet with 2 tablespoons canola oil over medium high heat. Add the mustard seeds and let them pop (about 10 to 20 seconds), add the cauliflower florets, the crumbled mixture and salt to taste. Cook over medium heat for 15 to 20 minutes.
3. The cauliflower is ready when it is fully cooked and the garlic has lost its raw taste. Serve warm as a side with roasted chicken or grilled fish or as part of a vegetarian meal.

Serves 3