Baked Curried Cauliflower Recipe Recipe For Deviled

CURRIED CAULIFLOWER

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.

QUICK CURRIED CAULIFLOWER

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.

CURRIED CAULIFLOWER (INDIAN STYLE)

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.

CURRY SPICED WHOLE ROASTED CAULIFLOWER

Steps:

• For the cauliflower: Preheat the oven to 450 degrees F.
• Heat the butter and olive oil in a small saucepan over medium heat until the butter melts. Add the garlic and curry powder and cook until fragrant, about 1 minute.
• Make a small foil ring wide enough to hold up the base of the cauliflower a little. Put the foil ring in a large saute pan and place the cauliflower on top. Season the cauliflower with salt and pepper. Pour all but 1/4 cup of the curry butter over the cauliflower. Roast the cauliflower for 10 minutes, then baste with some of the curry butter on the bottom of the pan. Continue to roast and baste until the cauliflower is tender, about 45 minutes.
• Meanwhile, add the almonds and raisins to the remaining curry butter in the saucepan and cook over medium heat until the nuts are toasted and the raisins are plump, about 3 minutes. Stir in the lime juice.
• Remove the cauliflower to a serving platter and drizzle with any remaining butter from the saute pan. Top with the nut, raisin and curry butter mixture and sprinkle with the lime zest.
• For the yogurt-tahini sauce: Whisk together the yogurt, olive oil, tahini, dill, cumin, garlic and lemon juice in a medium bowl. Season with salt and pepper.
• Drizzle the cauliflower with the yogurt-tahini sauce and garnish with the cilantro, mint and chiles.

DEVILED CAULIFLOWER

Steps:

• Place cauliflower in a steamer basket over boiling water.
• Cover pan and steam 5-7 minutes or until just tender.
• Drain.
• Rinse under cold water.
• Drain well and transfer to a 9x13 inch baking dish.
• Combine 1-1/4 Tbs.
• melted butter with flour in a heavy saucepan over medium low heat. Whisk about 3 minutes, or until bubbly.
• Gradually whisk in milk.
• Add bay leaf and nutmeg and whisk often until mixture simmers.
• Cover partially and simmer 3-4 minutes, stirring often, until thickened.
• Remove from heat. Stir in mustard, Worcestershire and salt and pepper to taste. Discard bay leaf.
• Pour sauce over cauliflower and stir until well coated.
• (Can be prepared 1 day ahead. Cover and chill.)
• Preheat oven to 3500F.
• Sprinkle breadcrumbs over cauliflower.
• Drizzle with remaining butter.
• Bake 35-40 minutes, until cauliflower is heated through, sauce bubbles at edges and breadcrumbs are golden.

CURRIED CAULIFLOWER SOUP

Steps:

• Melt the butter in a large wide pot or medium Dutch oven over medium heat. Add the ginger, garlic, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onion is tender, about 8 minutes. Add the cauliflower and curry powder and continue to cook, stirring occasionally until the cauliflower is well coated in spice and slightly softened, about 5 minutes more. Add the broth and 2 1/2 cups water; bring to a boil. Reduce the heat to maintain a simmer and cook until the cauliflower is very tender, about 20 minutes. Remove from the heat and cool slightly.
• Puree the soup in the pot with an immersion blender or, working in batches, transfer the soup to a blender and puree until smooth, being careful not to fill the carafe more than half full per batch (keep the lid cracked to allow steam to escape). Rewarm the soup over medium heat and adjust the seasoning with additional salt and pepper. Ladle into 4 bowls and sprinkle with some cilantro and chopped cashews.

CURRIED CAULIFLOWER AND CHICKPEA DUMP DINNER

Steps:

• Preheat the oven to 425 degrees F. Spray a 9-by-13-inch baking dish with nonstick spray.
• Whisk the vegetable broth, coconut milk, garlic, ginger, serrano, curry powder and 2 teaspoons salt together in a medium bowl until combined. Add the chickpeas and spinach and stir to coat.
• Spread the rice evenly in the bottom of the prepared dish. Pour in the coconut-milk mixture, distributing the chickpeas and spinach evenly over the rice. Scatter the cauliflower and onion over the top, making sure to go all the way to the edge of the pan (it's okay if the cauliflower is not completely submerged in liquid).
• Cover tightly with foil and bake until the vegetables have softened but are still vibrant, about 25 minutes. Remove the foil and bake until the cauliflower is charred in spots and the rice is cooked through, 20 to 25 minutes more. Let sit for 5 minutes to allow the rice to absorb more of the moisture. Serve topped with cilantro, a drizzle of yogurt and lime wedges for squeezing.

SHEET PAN CURRIED CAULIFLOWER AND SALMON

Steps:

• Place a rimmed baking sheet in the upper third of the oven; preheat to 450˚ F. Toss the cauliflower and potatoes with the olive oil, curry powder, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread out the vegetables on the hot pan, cut-sides down, and bake until browned around the edges and tender, 25 to 30 minutes.
• Meanwhile, combine the yogurt, cucumber, cilantro, 1 scallion, the lemon juice, coriander, red pepper flakes and a big pinch of salt in a small bowl. Stir to combine, then refrigerate until ready to use.
• Remove the pan from the oven and preheat the broiler. Stir the cauliflower and potatoes, then arrange them to create four spots for the salmon. Add the salmon to the pan, skin-side down, and season with salt and the paprika. Combine the chutney and vinegar and spread over the top of the fish. Broil until the salmon is browned around the edges and just cooked through, 6 to 9 minutes, depending on the thickness.
• Spoon some of the yogurt sauce over the salmon. Top with the remaining 2 scallions and cilantro; sprinkle with paprika. Serve with the remaining yogurt sauce.

CURRY CAULIFLOWER PIZZA

Steps:

• To make a quick version of chutney, aka "jack up your jam," mix the apricot jam with the ginger, lime juice, turmeric, vinegar, cayenne, cloves, a pinch salt and a few cranks of ground pepper.
• For the Swiss fondue sauce: Add the butter and cornstarch to a medium saucepan. Turn the heat to medium-high and whisk until melted and bubbling. Add the milk a little at a time and continue whisking until the mixture thickens. Add the cheese, nutmeg and pinch of salt and whisk until melted. Cool until ready to use.
• For the curry cauliflower: Preheat the oven to 375 degrees F.
• Slice the cauliflower in half, and then quarters. Cut into 1/2-inch slices. (There will be smaller florets that fall or crumble off but keep those with the slices.) Set the cauliflower on a wide pan or baking sheet.
• Drizzle oil all over the cauliflower and make sure to get it on both sides. Sprinkle salt all over on both sides. Add pepper on top of each slice. Sprinkle cumin and fennel seeds all over.
• Cover with a lid or foil.
• Bake the cauliflower for 20 minutes. Remove the foil, then sprinkle the curry powder over the cauliflower and add the chile, gently tossing to combine. Bake, uncovered, until the cauliflower is tender but not too soft, another 10 to 15 minutes. Squeeze lime juice over the top and set aside to cool.
• Preheat oil in a deep fryer to 375 degrees F. Line a plate with a paper towel.
• Add the curry leaves to the oil and fry, in batches if needed, until crispy, about 15 seconds. Drain on the paper towel.
• Spread some of the cooled Swiss fondue sauce over each naan. Spoon some of the curry cauliflower over each pizza and top each piece with about 1 tablespoon grated Gruyere. Place on a sheet pan. Warm in the oven until the cheese has melted, 3 to 5 minutes. Drop about 4 to 5 spoonfuls of chutney around each piece of naan pizza and top with the fried curry leaves.

KIMBERLY'S CURRIED DEVILED EGGS

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
• Stir the mayonnaise, mustard, curry powder, parsley, pickle relish, and pepper into the egg yolks until combined; spoon into the egg white halves. Garnish with paprika. Chill before serving.

CURRIED CAULIFLOWER AND CHICKPEAS

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.

CURRY CAULIFLOWER BAKE

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.