Cauliflower Green Chilies And Tomatoes Recipes

CAULIFLOWER WITH TOMATOES

Steps:

• Toss 7 cups small cauliflower florets and 3 chopped plum tomatoes with 1/4 cup olive oil, 2 cloves minced garlic, 1 1/2 teaspoons cumin seeds, 1/4 teaspoon turmeric, a pinch of cayenne, 1/2 teaspoon salt, and pepper to taste on a baking sheet. Roast in a 450 degrees F oven, about 25 minutes. Sprinkle with lemon juice and chopped cilantro.
• Serves: 4 Calories: 179 Total Fat: 14 grams Saturated Fat: 2 grams Protein: 4 grams Total carbohydrates: 13 grams Sugar: 6 grams Fiber: 5 grams Cholesterol: 0 milligrams Sodium: 297 milligrams

TOMATO AND CAULIFLOWER CURRY

Steps:

• Using a spice grinder or mortar and pestle, grind cumin, coriander, and fennel seed.
• Set a deep 10- to 12-inch skillet over medium-high heat. Add the ghee or oil, and when hot, add onions and 1/2 teaspoon sea salt. Cook, stirring often, until onions are tender and translucent, about 7 minutes. Stir in garlic, ginger, chilies, and spices, and cook for 3 - 4 minutes more.
• Add potatoes, Hunt's canned tomatoes, and 1/4 teaspoon sea salt, bring mixture to a boil, then turn down to a vigorous simmer, cover, and cook for 10 minutes. Add cauliflower, recover, and cook for 7 - 10 minutes more, or until potatoes and cauliflower are tender. Taste and add more sea salt as needed.
• Spoon into bowls, garnish with cilantro leaves and a few grates of nutmeg. Serve with warm naan triangles.

CAULIFLOWER AND TOMATO CURRY

Steps:

• Chop one of the onions and cook gently in half of the oil.
• Add the chilli and spices and cook for a minute.
• Add the salt and cauliflower to the pan, turn in the mixture then pour in the stock and the tomato puree.
• Bring to a simmer, cover and cook for about 10 minutes until almost tender.
• While the cauliflower is cooking in the curry sauce, slice the remaining onions into rings.
• Heat the rest of the oil in a frying pan and cook the onion rings until crisp and deep golden.
• Drain on kitchen paper.
• Add the tomatoes to the pan and cook for a further 3 minutes.
• Serve topped with the onion rings and garnish with fresh coriander.

MESA GRILL'S CAULIFLOWER-GREEN CHILE GRATIN

Steps:

• Preheat oven to 375 degrees F. Butter the bottom and sides of a 10 by 10 by 2-inch baking dish with 1 tablespoon butter. Set aside.
• Place the milk in a small saucepan and bring to a simmer over medium heat.
• Melt the remaining butter in a medium saucepan over medium heat. Add the flour and whisk until combined with the butter. Let the flour mixture cook for about 60 seconds, do not allow it to get dark. Slowly whisk in the hot milk and continue whisking until the mixture begins to thicken. Let the sauce cook for at least 4 to 5 minutes, whisking constantly. Remove the sauce from the heat and whisk in the Monterey Jack, Cheddar and Parmesan cheeses until slightly smooth, season well with salt and pepper.
• Place the cauliflower in a large bowl, add the cheese sauce, and poblano and stir until combined. Transfer mixture to the prepared pan and dot the top with the goat cheese. Bake until the cauliflower is tender and the top is lightly golden brown, about 30 to 40 minutes. Remove from the oven and let rest 10 minutes before serving.

CROCK POT VEGETARIAN BUFFALO CAULIFLOWER CHILI

Steps:

• Add all ingredients to a 3-quart or larger slow cooker. Stir.
• Cook on low for 8-10 hours. Taste and add additional salt, if desired.
• Serve with assorted toppings.
• Chili keeps refrigerated in an airtight container for 2-3 days, or freeze in zipper bags for up to 3 months.

CAULIFLOWER TOMATO MEDLEY

Steps:

• Place 1 in. of water and cauliflower in a large saucepan; bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until crisp-tender., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 3 tablespoons drippings. Toss bacon and bread crumbs with drippings; set aside. , Drain cauliflower. Arrange the tomatoes in a greased shallow 2-qt. baking dish. Sprinkle with onion, dill, salt and pepper. Top with cauliflower and bacon mixture. , Cover and bake at 400° for 10 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

GREEN CHILI TOMATO SOUP

Steps:

• In a small saucepan, combine the soup, milk and chilies until blended. Cook and stir over medium heat until heated through. Sprinkle with cheese.

CRUNCHY CAULIFLOWER AND TOMATO SALAD

Steps:

• Whisk olive oil, vinegar, lemon juice, salt, and pepper together in a bowl until dressing is smooth.
• Mix cauliflower, red onion, parsley, and garlic together in a large bowl. Drizzle dressing over cauliflower mixture; toss to coat. Gently fold tomatoes into salad. Chill salad in refrigerator up to 3 hours before serving.

SPICY CAULIFLOWER WITH GINGER, CUMIN AND TOMATOES

Steps:

• Place the cauliflower in a steaming basket above 1 inch boiling water. Cover and steam for 1 minute. Lift the lid and allow steam to escape for 15 seconds, then cover again and steam for 5 minutes, or until the cauliflower is just tender. Remove from the heat and refresh with cold water. Quarter the larger florets and set the cauliflower aside.
• Heat the oil in a large, heavy nonstick skillet or wok above medium heat. Add the ginger, cumin seeds and chiles and stir-fry for 1 minute. Add the cauliflower and stir-fry for 2 to 3 minutes. Stir in the tomatoes, ground coriander, cayenne, turmeric, and 1/2 teaspoon salt. Cook, stirring, for 5 minutes, until the tomatoes have cooked down and the mixture is fragrant. Taste and adjust salt. Stir in the cilantro, stir for another 30 seconds, and serve, passing lime wedges for squeezing.

CAULIFLOWER GREEN CHILIES AND TOMATOES

Steps:

• In large nonstick skillet heat oil.
• Saute garlic and onions until onions are limp remove from heat.
• In saucepan steam cauliflower with water and lemon juice, until just tender, drain.
• Add cauliflower to skillet with garlic/onions, add tomatoes and chilis.
• Sprinkle with seasonings and salt, toss lightly to coat.
• Cover and cook gently for 15-20 minutes until cauliflower is tender.
• Put into serving dish, sprinkle with cilantro, serve.