Browned And Braised Cauliflower With Indian Spices Recipes
BROWNED AND BRAISED CAULIFLOWER WITH INDIAN SPICES
When my DM passed a year ago I inherited her Cook's Illustrated magazine collection. This recipe is from one of them and adapted from the recipe for Ful Gobi in Elizabeth Rozin's book "The Flavor Principle"
Provided by Chabear01
Categories Cauliflower
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 104.1, Fat 6.2, SaturatedFat 0.8, Cholesterol 2, Sodium 52.7, Carbohydrate 10.9, Fiber 4.2, Sugar 4.9, Protein 3.7
INDIAN-SPICED STUFFED CAULIFLOWER
What a spectacular way to serve cauliflower! The whole head is simmered in turmeric water, then stuffed with nuts and spices and slathered with a spicy paste. When it emerges from the oven, fragrant and golden brown, it makes an unforgettable vegetarian main dish. MAKE AHEAD: The stuffed cauliflower can be refrigerated overnight; refrigerate the yogurt topping separately. The warm spices and tangy acidity of the yogurt sauce suggest an aromatic and fruity white with a hint of bright citrus. Try an off-dry but crisp New World Riesling, such as the 2000 Smith-Madrone Napa Valley, or an off-dry sparkling wine, such as the Nonvintage Domaine Ste. Michelle Extra Dry Columbia Valley from Washington State. Recipe is from Amarvilas Resort and Spa, India
Provided by NcMysteryShopper
Categories Cauliflower
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Preheat the oven to 425°. Bring a large pot of water to a boil. Stir in the turmeric and 1 tablespoon of salt, add the head of cauliflower and cook until barely tender, about 15 minutes. Transfer the cauliflower to a large colander and let cool.
- In a small skillet, toast the chickpea flour over moderate heat, stirring, until golden brown, about 2 minutes. Scrape the flour into a medium bowl and let cool, then stir in the yogurt, Ginger Paste, Garlic Paste and 1 tablespoon of the oil; season with salt.
- In a mini food processor, finely grind the cashews. In the small skillet, heat the remaining 1 tablespoon of oil. Add the green beans and carrot and cook over low heat, stirring, until crisp-tender, about 5 minutes. Add the garam masala, cumin, cayenne and fenugreek and cook, stirring, until fragrant, about 1 minute. Scrape the mixture into a medium bowl and let cool, then stir in the cottage cheese, Cheddar, currants and ground cashews; season with salt and pepper.
- Carefully stuff the head of cauliflower, packing small amounts of the vegetable mixture in between the florets and in the crannies on the underside of the head. Set the stuffed cauliflower in a baking dish, right side up, and spoon the yogurt topping all over the head. Bake the cauliflower for about 1 hour, or until richly browned. Let cool for about 5 minutes before serving.
Nutrition Facts : Calories 359.9, Fat 17.8, SaturatedFat 5, Cholesterol 20, Sodium 448.1, Carbohydrate 35.8, Fiber 8.8, Sugar 17, Protein 20.3
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