CAULIFLOWER CURRY RECIPE
Easy Indian cauliflower curry made with onions, tomatoes, spices and curry leaves. It goes well with rice, naan or roti.
Provided by Swasthi
Categories Side
Time 30m
Number Of Ingredients 15
Steps:
- Clean cauliflower and chop the florets to desired sizes. Optional - heat 3 cups water in a large bowl, add cauliflower florets to the slightly hot water. Leave it for some time. Rinse them under running water and drain them.
- Heat oil in a pan. Add mustard and cumin. When they begin to sizzle add the curry leaves and fry for 30 seconds.
- Add onions and green chilli. Saute until pink or golden.
- Stir in ginger garlic and saute till a nice aroma comes out for about 30 to 60 seconds.
- Then add tomatoes and salt. Saute until the tomatoes turn soft and mushy.
- Add turmeric, red chilli powder, garam masala and coriander powder. Saute for 30 to 60 seconds until the masala smells aromatic.
- Then add cauliflower florets and saute for 1 to 2 mins.
- Pour ½ to 1 cup water or coconut milk and give a good mix. I used 1 cup water at this step. Young cauliflower releases lots of moisture, so be careful not to add a lot of water at one time.
- Cover and cook until the cauliflower is tender but not mushy.
- If needed add more water or coconut milk to bring the curry to a desired consistency. I added half cup coconut milk at this stage.
- Taste the curry and add more salt if needed. Garnish cauliflower curry with coriander leaves.
Nutrition Facts : Calories 230 kcal, Carbohydrate 16 g, Protein 4 g, Fat 18 g, SaturatedFat 8 g, Sodium 678 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
PURéE OF CAULIFLOWER WITH CURRY
Provided by Julia Reed
Categories weekday, side dish
Time 20m
Yield 6 side-dish servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 2 grams, Carbohydrate 45 grams, Fat 6 grams, Fiber 19 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 467 milligrams, Sugar 17 grams, TransFat 0 grams
CAULIFLOWER & CURRY PUREE
This recipe was designed to show how salt can affect the finished item more than imagined, "how salt can reduce bitterness and enhance sweetness." Salt is added in increments, and again at the end until perfection is reached.
Provided by jane dough
Categories Cauliflower
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Chop the cauliflower fairly small.
- Discard core.
- Cook the cauliflower in 1 Tablespoon of the butter over medium heat until golden brown.
- Add the curry powder.
- Saute for five minutes, stirring regularly.
- Add the milk and bring to the boil, stir regularly.
- Add pinch of salt and generous pepper.
- Drop the heat, and simmer for six minutes.
- Remove from the heat.
- Taste.
- Add a pinch of salt, and retaste.
- When cool enough, process in a blender or food processor until smooth.
- Strain.
- Stir in the remaining butter.
- Taste.
- Continuing tasting and salting until all traces of bitterness are gone, and the puree tastes flavorful and sweet.
- Thin with milk, if necessary.
POACHED WILD STRIPED BASS, CAULIFLOWER PUREE CALDIN, CURRY
Steps:
- Put the garlic and coconut in a blender and blend to make a paste, adding a little water if necessary. Transfer the paste to a small bowl and stir in the cumin, turmeric, and pepper.
- Heat the oil in a large pot over medium heat. Add the onions and cook, stirring frequently, until they're softened but not browned, 5 to 7 minutes. Add the garlic-coconut paste and cook, stirring often, 2 to 3 minutes. Add the fish stock and chile and simmer the sauce for 30 minutes.
- Preheat the oven to 275 degrees F.
- Season the bass fillets with sea salt and let stand for 5 minutes. Bring the fish stock sauce up to a boil and add the coconut milk. Bring up to a boil once again. Add the bass to the sauce and bake in the middle of the oven until the fish is just cooked through, about 15 minutes.
- To serve, plate the fish on some sauce and spoon the cauliflower puree around it.
- Heat the oil in a skillet over medium heat. Add the cumin seeds and cook until they're fragrant, about 1 minute. Add the shallots, ginger, and garlic and cook until softened but not browned. Add the tomatoes and saute until soft. Add the cauliflower, turmeric, and chile, and saute until just slightly golden. Add just enough vegetable stock to cover by 1/4-inch. Bring to a simmer and cook until the cauliflower is tender, about 5 minutes. Transfer to a food processor or blender and puree.
CURRIED CAULIFLOWER SOUP
This creamy cauliflower soup flavored with curry powder and fresh ginger is topped with crunchy, salty cashews.
Provided by Food Network Kitchen
Time 55m
Yield 4
Number Of Ingredients 9
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.
CAULIFLOWER PUREE
To garnish this creamy side dish, saute a few sliced cauliflower florets in a bit of butter until tender and lightly golden.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 20m
Number Of Ingredients 5
Steps:
- Combine cauliflower and water or chicken stock in a medium saucepan, and bring to a boil over high heat. Reduce heat to a simmer, and cook until cauliflower is very tender, about 10 minutes.
- Using a slotted spoon, transfer cauliflower to the bowl of a food processor. Process until smooth, adding 1 to 2 tablespoons cooking liquid, 15 to 20 seconds. Add sour cream and butter, and process 5 to 10 seconds more. Season with salt and pepper. Serve hot.
Nutrition Facts : Calories 148 g, Fat 9 g, Fiber 5 g, Protein 6 g
CAULIFLOWER CURRY
This is an adaptation of a recipe that was quite high in fat. I have found that the fat was not necessary to the dish, and one can enjoy it while being health conscious. However, if you wish to heat your spices in ghee or mustard oil in the traditional way, I wish you well. I found this to be a nice accompaniment to heavier meat curries. It can also go with vegetarian dals as well.
Provided by PalatablePastime
Categories Curries
Time 1h10m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Cut the cauliflower into tiny florets.
- In a large skillet over medium heat, stir-fry ginger puree and turmeric for 2 minutes, adding a few drops of water if mixture begins to stick.
- Add chili, and/or red chili powder, and cilantro, stir-frying an additional 2 minutes.
- Add cauliflower and cook for 5 minutes, adding a teaspoon of water if mixture starts to dry.
- Add remaining ingredients and 4 tablespoons water.
- Stir for 3-4 minutes, then reduce heat, cover pan, and cook, stirring occasionally, for 40 minutes more or until cauliflower is fork-tender.
Nutrition Facts : Calories 61, Fat 1, SaturatedFat 0.2, Sodium 66.5, Carbohydrate 11.9, Fiber 4.9, Sugar 4.2, Protein 4.4
CAULIFLOWER PUREE
This simple but surprisingly flavorful puree is a satisfying stand-in for mashed potatoes, and it couldn't be easier. There's no cream in it and only a teensy touch of butter, so it's good for anyone counting calories or carbs. It pleases the meat-and-potatoes eaters at my table, even though it contains neither.
Provided by Nicholio
Categories Fruits and Vegetables Vegetables Cauliflower Mashed
Time 20m
Yield 4
Number Of Ingredients 3
Steps:
- Bring a 4-quart pot of salted water to a boil; add cauliflower and simmer until tender, 7 to 10 minutes. Drain cauliflower, reserving 1 cup cooking liquid.
- Blend cauliflower and 1/4 cup cooking liquid in a blender until smooth, adding more water until desired consistency is reached. Add butter and pulse until incorporated; season with salt.
Nutrition Facts : Calories 61.4 calories, Carbohydrate 7.6 g, Cholesterol 7.6 mg, Fat 3 g, Fiber 3.6 g, Protein 2.9 g, SaturatedFat 1.8 g, Sodium 102.3 mg, Sugar 3.5 g
EASY CURRIED CAULIFLOWER SOUP
I found a really good basic cauliflower soup recipe and modified it. This soup is easy, healthy, and so good! It's really good with a little bit of butter or sour cream as a garnish.
Provided by Stacey Dodd
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Heat olive oil in a large pot over medium heat; cook and stir onion, carrots, red bell pepper, and garlic until tender and softened, 5 to 10 minutes. Add cauliflower to vegetable mixture and pour in chicken broth; bring to a boil. Cook soup until cauliflower is tender, about 10 minutes.
- Remove pot from heat and blend soup using a hand blender until smooth.
- Place pot over low heat and add curry powder, butter, hot sauce, salt, and pepper to soup; simmer until flavors have blended, about 15 minutes more.
Nutrition Facts : Calories 75.1 calories, Carbohydrate 9.6 g, Cholesterol 4.2 mg, Fat 3.8 g, Fiber 3.4 g, Protein 2.5 g, SaturatedFat 1.3 g, Sodium 403.3 mg, Sugar 4 g
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