Braised Cauliflower With Curry And Yogurt Recipes

CURRY YOGURT ROASTED CAULIFLOWER

Steps:

• At least 2 hours ahead of time, mix yogurt, spices, lemon juice in a small bowl, refrigerate until ready to use.
• Preheat oven to 375 degrees F.
• Break cauliflower into small to medium sized florets.
• Toss in a large bowl with salt, pepper and olive oil.
• Spread on a cookie sheet in one layer and bake in pre-heated oven for about 15 minutes until beginning to soften.
• Remove from oven and return to large bowl.
• stir chopped cilantro into yogurt/spice mixture and spoon over califlower.
• toss to coat well (you may not need ALL of the yogurt, depending on how large of a head of cauliflower you have).
• return to baking sheet and continue to bake for about another 5-10 minutes (cook to your liking, some prefer some crunch left in their veggies).
• remove from oven and enjoy!

ROASTED CAULIFLOWER WITH YOGURT TAHINI DRESSING

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, mix the cauliflower, chickpeas, shallots, olive oil, zaatar and salt and pepper. Pour into a 2-quart oval cast-iron casserole pan and place in the oven to roast until the florets are tender, about 35 minutes.
• To make the dressing, mix the yogurt, tahini, lemon juice and salt and pepper to taste in a medium bowl. Mix well to dissolve the tahini.
• Place the casserole on a trivet or heatproof surface. Drizzle the dressing on top and serve while still warm.

BRAISED CAULIFLOWER WITH CURRY AND YOGURT

Steps:

• 1. Heat the oil in a large skillet or sauté pan set over medium heat. Add the cauliflower and onion and cook, stirring occasionally, until the florets are lightly browned, about 7 minutes. Stir in the curry powder and continue cooking until fragrant, about 1 minute.
• 2. Add the thinned yogurt, cover the pan, and reduce the heat to medium-low. Simmer until the florets are tender but still hold their shape, about 6 minutes. Stir in the cilantro and season with salt and pepper to taste. If necessary, simmer, uncovered, to evaporate any remaining liquid in the pan. Serve immediately.

EASY SHEET PAN ROASTED CAULIFLOWER WITH CURRY

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Combine olive oil, curry powder, lemon juice, salt, and ground black pepper in a bowl. Add cauliflower and toss until well coated. Place in a single layer in the prepared baking sheet.
• Bake in the preheated oven until golden and crispy, about 25 minutes.

ROASTED CAULIFLOWER WITH TAHINI YOGURT SAUCE

Steps:

• Preheat oven to 375°. In a small bowl, mix the first five ingredients. Rub over cauliflower; arrange in a foil-lined 15x10x1-in. baking pan coated with cooking spray, cut sides up. Roast 40-45 minutes or until golden brown and tender., For sauce, in a small bowl, mix yogurt, lemon juice, tahini, salt, paprika and pepper; serve over cauliflower. Sprinkle with parsley.

CAULIFLOWER WITH CURRY BUTTER

Steps:

• With a paring knife, cut the cauliflower into tiny florets, as small as possible. You should have about 8 cups.
• Meanwhile, bring a large pot of well-salted water to a boil. Working in batches, cook the florets for 1 to 2 minutes, until just cooked but still firm. Drain well and blot on kitchen towels, then cool.
• Melt the butter in a small saucepan and stir in the turmeric, cayenne, black pepper, nutmeg, cloves and ginger. Put the cooled cauliflower in a large bowl and season lightly with salt. Drizzle the butter over it, toss gently and transfer to an oven-proof serving dish.
• The cauliflower can be kept at room temperature for 2 to 3 hours until serving time, or covered and refrigerated then brought to room temperature. To serve, heat in a 400-degree oven for 10 minutes. Sprinkle with chives and lime juice.

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.

PURéE OF CAULIFLOWER WITH CURRY

Steps:

• Trim off leaves and cut out central core of cauliflower; break into florets. Peel the core and slice. Halve the florets lengthwise.
• Bring 1/2 cup water to a boil in a 2-quart saucepan over medium heat, add the core and florets and cook, covered, until tender, about 5 minutes.
• Drain the cauliflower pieces, reserving cooking water, and place in food processor. Add 1/4 cup cooking water, butter, curry powder, salt and pepper and purée to desired consistency, adding more cooking liquid or more butter, if desired. (I like this purée a bit rough, but you can purée until smooth and add a bit of heavy cream for a richer and more elegant looking purée.) Check for seasonings and serve immediately or turn purée into a gratin dish and reheat in a 250-degree oven when ready to serve.

BROWNED AND BRAISED CAULIFLOWER WITH INDIAN SPICES

Steps:

• Heat large skillet over medium-high heat until pan is very hot, 3 to 4 minutes.
• Add canola oil, swirling pan to coat evenly.
• Add florets; saute, stirring occasionally, until they just begin to soften, 2 to 3 minutes.
• Add onions; continue sauteing until florets begin to brown and onions soften, about 4 minutes longer.
• Stir in cumin, coriander, turmeric, and pepper flakes; saute until spices begin to toast and are fragrant, 1 to 2 minutes.
• Reduce heat to low and add lime juice, yogurt, and 1/4 cup water.
• Cover and cook until flavors meld, about 4 minutes.
• Add cilantro and peas (if using), toss to distribute, cover and saute until florets are fully tender but still offer some resistance to the tooth when sampled, about 2 minutes more.
• Season to taste with salt and pepper and serve immediately.