Baked Curried Cauliflower Recipe Recipe For Banana

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QUICK CURRIED CAULIFLOWER



Quick Curried Cauliflower image

Tasty, quick, flavorful, and easy. Use your favorite curry mix.

Provided by Griz

Categories     Side Dish     Vegetables     Cauliflower

Time 20m

Yield 4

Number Of Ingredients 4

1 head cauliflower
¼ cup light mayonnaise
¼ cup plain Greek yogurt
2 tablespoons curry powder, or more to taste

Steps:

  • Core cauliflower, leaving enough core that it remains whole.
  • Mix mayonnaise, Greek yogurt, and curry powder in a bowl.
  • Spread curry mixture over cauliflower head to cover; place in deep microwave-safe bowl and cover the bowl with a plate.
  • Cook on High in microwave until cauliflower is tender, 9 to 15 minutes; let stand covered for 2 minutes.
  • Cut in quarters and serve.

Nutrition Facts : Calories 111 calories, Carbohydrate 11.2 g, Cholesterol 8.1 mg, Fat 6.8 g, Fiber 4.6 g, Protein 4.1 g, SaturatedFat 1.5 g, Sodium 153.8 mg, Sugar 4.7 g

ROASTED CURRIED CAULIFLOWER AND ONION



Roasted Curried Cauliflower and Onion image

A delicious, simple dish of roasted curried cauliflower and onion with the flavors of India. It is quite flavorful so I recommend serving it with a milder main dish, with some plain yogurt on the side and chapatis (Indian flat bread).

Provided by Curried.Grasshopper

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 55m

Yield 8

Number Of Ingredients 14

12 cups cauliflower florets
2 large onions, quartered
1 teaspoon coriander seeds
1 teaspoon cumin seeds
½ cup olive oil
⅓ cup red wine vinegar
4 ½ teaspoons curry powder
1 tablespoon minced garlic
1 tablespoon paprika
¼ teaspoon chili powder
¼ teaspoon ground cumin
1 ½ teaspoons salt
freshly ground black pepper to taste
⅓ cup chopped fresh cilantro

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place cauliflower florets in a large roasting pan. Pull apart onion quarters into separate layers and set aside.
  • Heat a small skillet over medium heat. Cook and stir coriander seeds and cumin seeds in the hot pan until slightly darkened, about 5 minutes. Remove from heat, crush coarsely with a mortar and pestle, and transfer to a medium bowl.
  • Add oil, vinegar, curry powder, garlic, paprika, chili powder, cumin, and salt to the crushed seeds; whisk to combine. Pour dressing over cauliflower; toss to coat. Spread in a single layer in the pan and sprinkle with pepper.
  • Roast in the preheated oven, stirring occasionally, about 20 minutes. Add onions and stir thoroughly. Continue to roast, stirring occasionally, until vegetables are tender, about 15 minutes more. Garnish with cilantro.

Nutrition Facts : Calories 185.3 calories, Carbohydrate 14.1 g, Fat 14.1 g, Fiber 5.3 g, Protein 3.9 g, SaturatedFat 2 g, Sodium 486.2 mg, Sugar 5.4 g

CAULIFLOWER AND BANANA PEEL CURRY



Cauliflower and Banana Peel Curry image

Although one may assume banana peels are the star of the show, they're minor players in this flavor-packed production, adapted from "Cook, Eat, Repeat" by Nigella Lawson (Vintage Digital, 2020). It all hinges on the performance of a concentrated paste made with shallots, ginger, garlic and a red chile of your choice. This mixture forms the base of an intensely aromatic sauce that would make anything taste good. Feel free to swap out the banana skins for their surprising doppelgänger, eggplant, and the cauliflower for broccoli, potato or parsnip. Prep makes up the bulk of the work in this recipe; the curry itself comes together in under 30 minutes.

Provided by Charlotte Druckman

Categories     dinner, lunch, curries, vegetables, main course

Time 1h

Yield 2 to 4 servings

Number Of Ingredients 17

3 large banana peels, tough stems and bottom ends trimmed
1 small cauliflower and tender leaves, trimmed into bite-size florets (about 5 cups)
1 1/4 teaspoons ground turmeric
Fine salt
1/4 pound shallots (about 2 to 3 large shallots), peeled and roughly chopped
1 (1 1/2-inch) piece fresh ginger, peeled and sliced into thick coins
1 fresh red chile (such as bird's-eye or Fresno), quartered
4 fat garlic cloves
1 small bunch cilantro, stems separated and reserved, leaves chopped
3/4 teaspoon ground cinnamon
1 tablespoon vegetable oil
2 tablespoons tomato paste
1 (13-ounce) can full-fat coconut milk
2 1/2 tablespoons lemon juice
1 1/2 teaspoons granulated sugar
2 teaspoons flaky sea salt, plus more to taste
Cooked rice or flatbread (such as naan or roti), for serving (optional)

Steps:

  • Bring a large pot of water to a full boil.
  • Put the banana peels in a medium-large heatproof bowl. Pour in enough of the boiling water to cover, reserving the rest for cooking the cauliflower.
  • Add the cauliflower florets and leaves to the pot and boil for 5 to 7 minutes, or until fork tender.
  • While the cauliflower cooks, gently stir 1/2 teaspoon each turmeric and fine salt into the bowl with the soaking banana peels. Let sit until they've softened up and are cool enough to handle, around 30 minutes.
  • Meanwhile, once the cauliflower is tender, drain it into a colander in the sink; set aside while the banana peels cool and you make the curry paste.
  • Prepare the curry paste: Place the shallots, ginger and chile into a 4-cup liquid measuring cup or wide jar that accommodates an immersion blender.
  • Using the flat side of a heavy knife, bruise the garlic to help remove the skins, then add the peeled cloves to the measuring cup followed by the cilantro stems, cinnamon and remaining 3/4 teaspoon turmeric. Use the immersion blender to turn everything into a paste. (Be patient: At first you'll never think it's going to happen, but after a while, everything will obligingly turn into a vibrantly colored mush.)
  • Drain the banana skins, squeezing out any excess liquid, and either chop them into slightly smaller-than-bite-size pieces, or take a fork and, with the interior of the banana skins facing you, press the tines into the top and push all the way down so that you have long, thin strips.
  • Heat the vegetable oil in a wok or medium skillet over medium-low. When the oil is hot, add the curry paste and fry for 7 minutes, stirring most - if not quite all - of the time. As it cooks, the paste will seem to condense and tighten; it will also lose its cheery brightness.
  • Stir in the tomato paste and cook, stirring, for 3 minutes. Add the coconut milk, lemon juice, sugar and flaky salt. Whisk to combine, scraping the browned curry from the bottom of the pan. Cook, uncovered, for 5 minutes, letting it bubble, reduce and thicken a little.
  • Add the banana skins to the pan, lower the heat and bring to a simmer for another 10 minutes, or until the sauce has thickened and the banana skins are soft. Tip in the cauliflower florets and leaves and cook until they're hot all the way through.
  • Taste and adjust for salt as needed. Scatter the reserved chopped cilantro leaves over the curry and serve with rice or flatbread, if desired.

BEST BANANA CURRY RECIPE



BEST Banana Curry Recipe image

Banana curry might sound a little strange, but it's delicious. Thick banana slices are sauteed with coconut oil until extra sweet and caramelized. They're cooked with your favorite curry spices, cauliflower, sweet potato, and chickpeas for a healthy and filling vegetarian curry.

Provided by Kristen Stevens

Categories     Dinner

Time 30m

Number Of Ingredients 12

2 tablespoons coconut oil (divided)
4 ripe bananas (cut into ½-inch pieces)
1 medium onion (chopped)
4 cloves garlic (chopped)
2 inch piece of ginger (chopped)
15 ounce can coconut milk
2 tablespoons curry powder
1 teaspoon sea salt
4 cups chopped cauliflower
1 medium sweet potato (chopped)
19 ounce can chickpeas
Cilantro (to serve)

Steps:

  • Heat 1 tablespoon of the coconut oil over medium-high heat in a large, nonstick pan. Add the bananas, cut sides facing down. Cook for 2-3 minutes, or until they are well browned. Flip them over and cook for another 2-3 minutes. Remove them from the pan.
  • Add the remaining tablespoon of coconut oil, the onion, garlic, and ginger to the pan. Cook until the onion is translucent, about 3 minutes.
  • Transfer the onion mix to your blender. Add ½ cup of the cooked bananas, the coconut milk, curry powder, and salt and blend on high speed until smooth.
  • Pour the sauce into a large pot over medium-high heat. Add the cauliflower, sweet potato, and chickpeas and bring the curry to a boil. Reduce the heat and simmer, uncovered, until the vegetables are tender, about 15 minutes. Stir the remaining caramelized bananas into the sauce then serve with cilantro sprinkled on top.

Nutrition Facts : ServingSize 1 ½ cups, Calories 433 kcal, Sugar 16 g, Sodium 705 mg, Fat 25 g, SaturatedFat 20 g, Carbohydrate 49 g, Fiber 11 g, Protein 10 g, UnsaturatedFat 3 g

CURRIED CAULIFLOWER (INDIAN STYLE)



Curried Cauliflower (Indian Style) image

Healthy preparation of a favorite Indian dish. It is a beautiful yellow-orange color when finished. Make sure you add the lemon juice just before serving; it really makes the dish.

Provided by Sharon

Categories     World Cuisine Recipes     Asian     Indian

Time 27m

Yield 4

Number Of Ingredients 14

1 tablespoon all-purpose flour
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground chile pepper
1 teaspoon mustard powder
1 teaspoon ground turmeric
1 pinch salt
½ cup water
¾ cup skim milk
2 tablespoons fat-free plain yogurt
1 tablespoon olive oil
1 teaspoon cumin seeds
1 head cauliflower, broken into florets
2 lemons, juiced

Steps:

  • Mix flour, coriander, cumin, chile pepper, mustard powder, turmeric, and salt together in a bowl. Mix in water until a paste forms. Stir in skim milk and yogurt.
  • Heat oil in a nonstick pot over medium heat. Add cumin seeds; heat until fragrant, 1 to 2 minutes. Add spice paste; heat for 1 minute. Add cauliflower to the pot and toss with spice paste until completely coated. Cover and cook cauliflower over medium-low heat, stirring several times to coat and prevent burning, until tender, 10 to 12 minutes.
  • Stir lemon juice into the cauliflower just before serving.

Nutrition Facts : Calories 108.3 calories, Carbohydrate 13.8 g, Cholesterol 1.1 mg, Fat 4.4 g, Fiber 4.7 g, Protein 5.6 g, SaturatedFat 0.5 g, Sodium 108.8 mg, Sugar 6.2 g

CURRIED CAULIFLOWER AND CHICKPEAS



Curried Cauliflower and Chickpeas image

This curried cauliflower is extraordinary and wholesome!

Provided by Stephanie Wiebe Meismer

Categories     Side Dish     Vegetables

Time 55m

Yield 4

Number Of Ingredients 9

1 tablespoon olive oil
1 medium onion, chopped
2 tablespoons curry powder
1 (1 inch) piece fresh ginger, peeled and minced
1 (14 ounce) can diced tomatoes
2 tablespoons tomato paste
1 cup water
1 medium head cauliflower, cut into florets
2 (15 ounce) cans chickpeas, rinsed and drained

Steps:

  • Heat olive in a skillet over medium heat. Add onion, curry powder, and ginger; cook and stir until onion is soft, 5 to 7 minutes. Add tomatoes and cook for 6 minutes.
  • Stir in tomato paste, then 1 cup water. Add cauliflower and chickpeas; stir to coat. Reduce heat, cover, and simmer until cauliflower is tender, 15 to 20 minutes.
  • Uncover, and cook until excess moisture evaporates, 1 to 2 minutes; do not burn. Season to taste.

Nutrition Facts : Calories 274.3 calories, Carbohydrate 47.1 g, Fat 5.6 g, Fiber 11.7 g, Protein 11.1 g, SaturatedFat 0.7 g, Sodium 677.3 mg, Sugar 7.4 g

CURRIED CAULIFLOWER BAKE



Curried Cauliflower Bake image

Make and share this Curried Cauliflower Bake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Cauliflower

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

1 medium fresh cauliflower
1/2 teaspoon salt
1 (10 1/2 ounce) can cream of chicken soup
1 cup shredded cheddar cheese
1/3 cup mayonnaise
2 tablespoons butter or 2 tablespoons margarine, melted
1 teaspoon curry powder

Steps:

  • Cut cauliflower into floweret.
  • Cook in boiling water to cover with 1/2 t.
  • salt 10 minutes or until tender; drain.
  • Arrange cauliflower in a lightly greased 8-inch square baking dish.
  • Mix together soup, cheese, mayo, butter, and curry powder; pour over cauliflower.
  • Bake at 350 for 30 minutes.

Nutrition Facts : Calories 180.1, Fat 13.3, SaturatedFat 7.3, Cholesterol 33.9, Sodium 722.4, Carbohydrate 8.9, Fiber 2.1, Sugar 2.2, Protein 7.8

CURRY CAULIFLOWER BAKE



Curry Cauliflower Bake image

This is a really good and easy to throw together cauliflower casserole. Prep time includes boiling the cauliflower.

Provided by Kittencalrecipezazz

Categories     Cauliflower

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 large head cauliflower, broken into large size florets (about 5 cups)
2 tablespoons half-and-half cream or 2 tablespoons milk
2 tablespoons melted butter
1 (10 ounce) can cream of chicken soup (undiluted)
1/4 cup mayonnaise
3/4 cup grated cheddar cheese
1 teaspoon curry powder (or to taste)
salt and pepper (can use seasoning salt for this)
4 tablespoons butter, melted
2 cups cracker crumbs, crushed

Steps:

  • Set oven to 350 degrees.
  • Grease a casserole dish large enough to hold the cauliflower mixture (I use an 8x8-inch baking dish).
  • Cook the cauliflower until firm-tender (cook only to JUST tender, do not over cook the cauliflower).
  • Place the cauliflower in a prepared baking dish.
  • In a bowl, combine the undiluted chicken soup, milk, 2 tablespoons melted butter, mayo, cheese and curry powder, salt (or seasoning salt if using) and pepper; mix to combine.
  • Pour the soup mixture over the cauliflower in the dish (do not mix).
  • In a small bowl, combine the cracker crumbs with melted butter.
  • Sprinkle over the soup mixture in the baking dish.
  • Bake for about 30 minutes.

CAULIFLOWER AND BANANA CURRY



Cauliflower and banana curry image

Banana, the surprise ingredient in this vegan curry, adds sweetness and thickens the sauce. It's a bit of a secret weapon, as it makes for a creamy, comforting dish

Provided by Anna Glover

Categories     Dinner, Lunch

Time 30m

Yield Serves 4

Number Of Ingredients 13

2 tsp vegetable or coconut oil
1 onion, finely chopped
2 cloves garlic, crushed
peeled and finely grated to make 1 tsp ginger
1 tsp black mustard seeds
1 tsp ground turmeric
2 tsp ground coriander
1 tsp ground cumin
400g tin light coconut milk
1 ripe banana, mashed
1 large cauliflower, cut into florets, stalk chopped and leaves separated
1 tsp cumin seeds
rice or rotis, to serve

Steps:

  • Heat half the oil in a deep, lidded frying pan and fry the onion with a pinch of salt for 5 minutes until soft. Stir in the garlic, ginger, mustard seeds, turmeric, coriander and ground cumin, and fry for another 2-3 minutes until fragrant. Stir in the coconut milk, half a tin of water and the mashed banana. Bubble for 5 minutes until the sauce starts to thicken slightly.
  • Stir in the cauliflower florets and stalk, then cover and simmer for 15-20 minutes, or until the cauliflower is tender.
  • Meanwhile, heat the grill to high. Toss the cauliflower leaves with the remaining oil, the cumin seeds and some seasoning on a baking tray. Grill for 10-15 minutes, or until the leaves are just charred at the edges and any thicker stems are tender.
  • Uncover the curry, season and bubble for 5 minutes more until thickened. Serve topped with the crispy cauliflower leaves, with rice or rotis on the side.

Nutrition Facts : Calories 197 calories, Fat 10.6 grams fat, SaturatedFat 7.9 grams saturated fat, Carbohydrate 16.7 grams carbohydrates, Sugar 11.5 grams sugar, Fiber 4.6 grams fiber, Protein 6.4 grams protein

CURRIED CAULIFLOWER



Curried Cauliflower image

This is a good company dish. Even people who don't like curry like this dish!

Provided by SAMDEE

Categories     Side Dish     Vegetables     Cauliflower

Time 45m

Yield 8

Number Of Ingredients 7

1 large head cauliflower, broken into small florets
1 (10.75 ounce) can condensed cream of chicken soup
¾ cup mayonnaise
¼ cup milk
2 teaspoons curry powder
12 wheat crackers
¼ cup melted butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place cauliflower in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Drain, and place in a greased casserole dish.
  • In a large bowl, mix together soup, mayonnaise, milk, and curry powder. Pour over cauliflower. Crush crackers, and mix with butter. Sprinkle over cauliflower.
  • Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 286.3 calories, Carbohydrate 12.5 g, Cholesterol 26.7 mg, Fat 25.6 g, Fiber 3 g, Protein 3.9 g, SaturatedFat 7.1 g, Sodium 478.4 mg, Sugar 3.9 g

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