Broccoli and Cauliflower with Chutney Sauce


  • 3 Tbsp. peach chutney
  • Juice of ½ lemon
  • 1 tsp. Maharishi Ayurveda Vata Churna
  • ½ tsp. salt
  • ½ head of cauliflower
  • 1 lb. of broccoli


  1. Prepare cauliflower and broccoli by cutting into florets and peeling broccoli stalks and slicing into quarter-inch rounds.
  2. Steam the vegetables for 10 to 15 minutes until tender.
  3. In a small saucepan, add peach chutney, lemon juice, salt and Churna. Stir over a medium heat, stirring constantly until heated through.
  4. Spoon the sauce over the vegetables and serve immediately. Serves 4 as a side dish. Enjoy!

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