Cauliflower Curry Recipes

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CAULIFLOWER CURRY RECIPE



Cauliflower Curry Recipe image

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

250 grams cauliflower florets ((2 heaped cups))
2 tablespoon oil
¼ teaspoon mustard seeds ((optional))
½ teaspoon cumin seeds
1 sprig curry leaves (or bay leaf (optional))
1¼ cup onions (chopped finely (2 medium))
1 green chili (slit or chopped (optional))
1 tablespoon ginger garlic chopped finely (or 1 tsp paste )
¾ to 1 cup tomatoes (- pureed or fine chopped (2 medium))
¾ to 1 teaspoon salt ((adjust to taste))
¼ teaspoon turmeric ((or haldi))
½ to ¾ teaspoon red chilli powder ((I used 1 tsp kashmiri chilli powder))
1 teaspoon garam masala (or curry powder (I used 1½ tsp))
½ teaspoon coriander powder ((optional))
¾ to 1 cup water (or coconut milk (I used 1¼ cup))

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

HURRY CURRY CAULIFLOWER



Hurry Curry Cauliflower image

Provided by Alton Brown

Categories     appetizer

Time P7DT25m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon canola oil
1 teaspoon cumin seed
1 teaspoon coriander seed
2 teaspoons curry powder
1 teaspoon fresh ginger, minced
1 whole clove garlic, smashed
1 head cauliflower, cut into florets
1 cup water
1 cup rice wine vinegar
1/2 cup cider vinegar
3 tablespoons sugar
1 teaspoon pickling salt

Steps:

  • Heat the canola oil in a heavy skillet over medium heat. Crush the cumin seed with the coriander seed and add to the pan. Add the curry powder, ginger, and garlic to the pan. Cook these spices, stirring until the oil colors and the spices are fragrant. Add the cauliflower florets to the pan and toss to coat.
  • In a lidded plastic container, combine the water, rice wine vinegar, cider vinegar, sugar, and pickling salt. Shake to combine.
  • Once the cauliflower is slightly tender, add it to a glass jar. Pour the pickling liquid over the cauliflower, filling to the top of the jar. Cool, chill, and store the pickles for 1 week to allow the flavors to develop thoroughly.

CAULIFLOWER IN CURRY CREAM SAUCE



Cauliflower in Curry Cream Sauce image

Provided by Sunny Anderson

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 11

1 head cauliflower, rinsed and broken down into florets
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon butter
1 cup chopped onion
2 teaspoons yellow curry powder
1/2 teaspoon turmeric
Salt
3 cloves garlic, grated on a rasp
1 cup chicken stock
2 cups heavy cream

Steps:

  • For the cauliflower: In a large saute pan over medium-high heat, add the olive oil and butter to melt. Once melted, add the cauliflower florets, a nice sprinkle of salt and cook until golden on the bottom, about 3 minutes. Give a good toss and let cook for 3 more minutes. Repeat tosses until most of the cauliflower is coated with the butter and golden on parts, about 4 tosses or so. Cauliflower should still be crunchy at this point, but tender enough to eat a smaller floret. Go ahead, take a bite! Then, pour the rest of the florets into a large bowl and quickly cover tightly with plastic wrap. Cook in batches if the florets won't fit into one pan.
  • While the cauliflower continues to steam in the bowl, make the sauce. In the same pan over medium heat, add the butter. Once the butter is melted, add the onions, curry powder, turmeric and season with salt. Cook until tender, about 5 minutes, and then add the garlic and cook a bit more. Once the garlic is fragrant, add the chicken stock and bring to a simmer. Cook until the stock is reduced by half, and then add the heavy cream and raise to a simmer. Cook until the sauce is reduced and thickened. With a slotted spoon, remove the cauliflower from the bowl and add to the pot. Raise the heat and simmer 5 minutes more. Serve warm.

CAULIFLOWER & POTATO CURRY



Cauliflower & potato curry image

Add some spice to your midweek meal with this one-pan vegetarian main course

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 15

2 tbsp vegetable oil
1 large onion, chopped
large piece ginger, grated
3 garlic cloves, finely chopped
½ tsp turmeric
1 tsp ground cumin
1 tsp curry powder, or to taste
227g can chopped tomatoes
½ tsp sugar
1 cauliflower, cut into florets
2 potatoes, cut into chunks
1 small green chilli, halved lengthways
squeeze lemon juice
handful coriander, roughly chopped, to serve
naan bread and natural yogurt, to serve

Steps:

  • Heat the oil in a saucepan. Cook the onion for 10 mins until soft, then add the ginger, garlic, turmeric, cumin and curry powder. Cook for 1 min more. Stir in the tomatoes and sugar. Add the cauliflower, potatoes and split chilli, seasoning to taste. Cover with a lid and gently cook for a good 30 mins, stirring occasionally, until the vegetables are tender - add a drop of water if you need to, but it is meant to be a dry curry.
  • When the vegetables are cooked, remove the chilli, if you like, stir in a squeeze of lemon juice and scatter with coriander. Serve with your choice of Indian bread and a dollop of yogurt.

Nutrition Facts : Calories 212 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.15 milligram of sodium

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

CAULIFLOWER CURRY



Cauliflower Curry image

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

1 tablespoon ginger puree
1 large cauliflower
1/2 teaspoon ground turmeric
1 fresh green chilies, sliced crosswise into thin slices (optional) or 1/4 teaspoon red chili powder (optional)
1 cup firmly packed chopped cilantro
1 1/4 teaspoons ground cumin
2 1/2 teaspoons ground coriander
1 1/2 teaspoons garam masala
1 tablespoon lemon juice
salt (optional) or salt substitute (optional)

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

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

CAULIFLOWER & TOFU CURRY



Cauliflower & Tofu Curry image

Cauliflower, garbanzo beans and tofu are subtle on their own, but together they make an awesome base for curry. We have this recipe weekly because one of us is always craving it. It's also a great dish if you're new to tofu. -Patrick McGilvray, Cincinnati, Ohio

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 15

1 tablespoon olive oil
2 medium carrots, sliced
1 medium onion, chopped
3 teaspoons curry powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 small head cauliflower, broken into florets (about 3 cups)
1 can (14-1/2 ounces) fire-roasted crushed tomatoes
1 package (14 ounces) extra-firm tofu, drained and cut into 1/2-inch cubes
1 cup vegetable broth
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (13.66 ounces) coconut milk
1 cup frozen peas
Hot cooked rice
Chopped fresh cilantro

Steps:

  • In a 6-qt. stockpot, heat oil over medium-high heat. Add carrots and onion; cook and stir until onion is tender, 4-5 minutes. Stir in seasonings., Add cauliflower, tomatoes, tofu and broth; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Stir in garbanzo beans, coconut milk and peas; return to a boil. Reduce heat to medium; cook, uncovered, stirring occasionally, until slightly thickened and cauliflower is tender, 5-7 minutes., Serve with rice. Sprinkle with cilantro.

Nutrition Facts : Calories 338 calories, Fat 21g fat (13g saturated fat), Cholesterol 0 cholesterol, Sodium 528mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 7g fiber), Protein 13g protein.

CAULIFLOWER CURRY



Cauliflower curry image

This simple vegan curry recipe uses a whole cauliflower, including the stem and leaves, so there's no waste. It's addictive and easy to make

Provided by Rosie Birkett

Categories     Dinner, Main course, Supper

Time 1h10m

Number Of Ingredients 16

1 tsp fenugreek seeds
1 tsp coriander seeds
1 cardamom pod, seeds only
1 tsp dried curry leaves
2 tbsp sunflower oil
¼ tsp turmeric
1 tsp ground cumin
1 tsp chilli powder
1 tbsp finely chopped ginger
4 garlic cloves, crushed
2 green green chillies, deseeded and finely chopped
2 red onions, diced
1 whole cauliflower, including stem and leaves, chopped into bite-sized pieces
2 large tomatoes, cut into wedges
250ml coconut milk
1 lime, juiced

Steps:

  • Heat a wok over a high heat. Add the fenugreek, coriander, cardamom seeds and curry leaves, and toast for 2 mins or until starting to brown and release their aromas. Remove and grind to a powder using a pestle and mortar or spice grinder.
  • Return the wok to the high heat and add the oil. Add all the spices (including the ones you just ground) and cook for 1 min, then add the ginger, garlic, chilli, onion and 1 1/2 tsp salt, and stir-fry for 5 mins.
  • Add the cauliflower, toss with the other ingredients so it's well coated, then stir-fry for 7-10 mins or until it starts to soften. Add the tomatoes and stir-fry for another 3-5 mins or until they start to break down.
  • Pour in the coconut milk and cook over a medium heat, stirring, for 15-20 mins until the cauliflower is tender and the sauce has reduced. Squeeze over the lime juice and check for seasoning. Can be made a day ahead - pour in the coconut milk, reduce by half, then leave to cool and keep in the fridge.

Nutrition Facts : Calories 268 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 6 grams protein, Sodium 1.9 milligram of sodium

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2021-09-29 Step: Then add the potatoes and cook for 3 more minutes. 8. Step: Add the curry powder, the cumin, and the red curry paste and stir well. Cook for 1 more minute. Pin it! 9./10. Step: Then add the coconut milk, the vegetable broth, the bell pepper, the cauliflower, and the chickpeas and cook for 20 minutes. 11.
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CAULIFLOWER CURRY WITH SWEET POTATOES - OUR SALTY KITCHEN
2020-09-16 Step 4: Add full fat coconut milk and pureed tomatoes. Return the cauliflower to the pot, along with one large peeled and diced sweet potato. Bring the liquid to a simmer and cook until the sweet potato is cooked through. Step 5: Add a cornstarch slurry to the curry and simmer 5 minutes more, or until thick.
From oursaltykitchen.com


VEGAN CAULIFLOWER CURRY - LOVING IT VEGAN
2021-08-25 Add the cauliflower florets and stir in. Cover the pot and keep simmering for 10 minutes, then remove the lid and keep simmering for about another 5 minutes until the potatoes and cauliflower are cooked but still firm. Add coconut sugar, salt and pepper and stir in. Taste test and add more salt and/or pepper as needed.
From lovingitvegan.com


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