Cauliflower Marsala Recipes

CAULIFLOWER TIKKA MASALA

Steps:

• Whisk together 2 tablespoons of the sour cream, 1 tablespoon of the oil, 1 tablespoon water, 1 1/2 teaspoons of the curry powder, 1/2 teaspoon of the paprika and 1/4 teaspoon salt in a medium bowl. Add the cauliflower and toss to evenly coat. Cover the bowl and marinate for 30 minutes at room temperature.
• Meanwhile, pulse the garlic, ginger, onion and 2 tablespoons water in a food processor until smooth. Heat the remaining 1 tablespoon vegetable oil in a 6-quart Dutch oven or large heavy pot over medium-high heat. Add the onion mixture, garam masala, the remaining 2 1/2 teaspoons curry powder, and the remaining 1 teaspoon paprika. Cook, stirring occasionally, until the mixture starts to stick and brown on the bottom of the pan, about 4 minutes. Add the tomato puree, 1 cup water, the chickpeas and 2 teaspoons salt. Cover partially with a lid and simmer gently until the sauce is slightly reduced and the onion mixture is soft, 10 to 15 minutes.
• Meanwhile, preheat the broiler with a rack positioned about 4 inches from the heat source. Line a baking sheet with foil. Arrange the cauliflower in a single layer and broil, tossing halfway through, until the cauliflower is browned and just cooked through, 8 to 10 minutes.
• Stir the cauliflower and peas into the sauce and return to a simmer, then remove from heat. Stir in the remaining 6 tablespoons sour cream, the butter and cilantro. Serve the tikka masala in bowls with brown rice and lemon wedges. Garnish with cilantro.

CAULIFLOWER TIKKA MASALA

Steps:

• Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir cauliflower, mustard, paprika, turmeric and garam masala until crisp-tender, 6-8 minutes. Remove and keep warm., For masala, add oil to pressure cooker. When hot, add onion, cashews, cardamom and cloves. Cook and stir until onion is tender, 4-5 minutes. Add tomatoes and 1/2 cup water. Press cancel. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. Discard cardamom and cloves. Cool sauce slightly; transfer to a food processor. Process until smooth. Return to pressure cooker., Select saute setting and adjust for low heat. Add garlic and ginger; cook and stir 1 minute. Add milk, almond flour, fenugreek, maple syrup, salt, garam masala and cayenne; simmer, uncovered, until mixture is slightly thickened, 10-12 minutes, stirring occasionally. Press cancel. Stir in yogurt and cauliflower; heat through. Sprinkle with cilantro leaves.

CAULIFLOWER TIKKA MASALA

Steps:

• Whisk together 2 tablespoons of the sour cream, 1 tablespoon of the oil, 1 tablespoon water, 1 1/2 teaspoons of the curry powder, 1/2 teaspoon of the paprika and 1/4 teaspoon salt in a medium bowl. Add the cauliflower and toss to evenly coat. Cover the bowl and marinate for 30 minutes at room temperature.
• Meanwhile, pulse the garlic, ginger, onion and 2 tablespoons water in a food processor until smooth. Heat the remaining 1 tablespoon vegetable oil in a 6-quart Dutch oven or large heavy pot over medium-high heat. Add the onion mixture, garam masala, the remaining 2 1/2 teaspoons curry powder, and the remaining 1 teaspoon paprika. Cook, stirring occasionally, until the mixture starts to stick and brown on the bottom of the pan, about 4 minutes. Add the tomato puree, 1 cup water, the chickpeas and 2 teaspoons salt. Cover partially with a lid and simmer gently until the sauce is slightly reduced and the onion mixture is soft, 10 to 15 minutes.
• Meanwhile, preheat the broiler with a rack positioned about 4 inches from the heat source. Line a baking sheet with foil. Arrange the cauliflower in a single layer and broil, tossing halfway through, until the cauliflower is browned and just cooked through, 8 to 10 minutes.
• Stir the cauliflower and peas into the sauce and return to a simmer, then remove from heat. Stir in the remaining 6 tablespoons sour cream, the butter and cilantro. Serve the tikka masala in bowls with brown rice and lemon wedges. Garnish with cilantro.

STEAK MARSALA WITH CAULIFLOWER MASH

Steps:

• Combine 2 cups water, the cauliflower, whole rosemary sprig and 1/2 teaspoon salt in a pot and bring to a boil. Cover, reduce the heat to low and cook until the cauliflower is very tender, about 10 minutes. Drain and transfer to a food processor, discarding the rosemary. Add the cheese and 1 tablespoon butter and puree. Transfer to a bowl and fold in the chives; season with salt and pepper. Cover to keep warm.
• Season the steaks on both sides with salt and pepper. Melt 1 tablespoon butter in a large skillet over high heat until foamy and starting to brown, about 1 minute. Add the steaks and cook until browned, about 1 1/2 minutes per side. Transfer to a plate.
• Add 1 tablespoon butter to the skillet. Reduce the heat to medium high and add the shallot, garlic and chopped rosemary. Cook, stirring, 30 seconds. Add the mushrooms and cook until tender, about 3 minutes. Add the wine; cook until reduced by half, about 2 minutes. Add the chicken broth; cook until thickened, about 4 minutes. Add the steaks and any accumulated juices and the remaining 1 tablespoon butter to the skillet. Cook, turning the steaks to coat, 1 minute. Serve with the cauliflower puree.

CAULIFLOWER MARSALA RECIPE

Steps:

• Preheat oven to 350° F. On a foil-lined baking sheet, spread the maitake mushrooms in a single layer. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Bake, stirring occasionally, until golden and crispy, about 25 minutes. Transfer to a paper towel-lined plate to drain and set aside.
• Remove leaves from each head of cauliflower, leaving the core intact. Place one head of cauliflower, stem side up, on the cutting board and cut crosswise, starting at the center, into two 1-inch steaks. Reserve the remaining florets for another use. Repeat with the second head of cauliflower. Place the flour in a small baking dish and season with 4 teaspoons of salt and 2 teaspoons of pepper. In a separate baking dish, whisk together the eggs and water until well combined. Coat the cauliflower steaks in the egg mixture, letting the excess drip off, then dredge in flour mixture, shaking off any excess flour.
• In a 12-inch sauté pan over medium-high heat, heat 2 tablespoons of olive oil. When the oil is hot, add 2 cauliflower steaks to the pan and cook, turning once, until golden brown on both sides, about 2 minutes per side. Transfer to a wire cooling rack and repeat with the remaining cauliflower steaks, adding more oil to the pan as necessary.
• To the empty sauté pan, add the remaining 2 tablespoons of olive oil. When the oil is hot, add the portabello mushrooms in small batches and cook until golden brown on one side, about 2 minutes. Return all of the cooked mushrooms to the pan and season to taste with salt and pepper. Reduce heat to low, add the garlic and shallot, and cook, stirring occasionally, until translucent, about 3 minutes. Increase heat to medium-high, add the Marsala and cook until reduced by half, about 4 minutes. Transfer the sauce to a small bowl and place the cauliflower steaks, in a single layer, back in the pan. Pour over the Marsala sauce, vegetable stock and soy sauce and add the thyme sprigs. Cover, reduce heat to low and cook until a cake tester can be easily inserted in the core of the cauliflower, about 12 to 15 minutes. Transfer the cauliflower steaks to a rimmed platter. Increase the heat to medium-high and reduce until the sauce lightly coats the back of a spoon. Whisk in the butter and season to taste with salt and pepper. Pour the sauce over the cauliflower and garnish with the maitake mushrooms and parsley. Serve immediately, accompanied by pasta if desired.

CAULIFLOWER MARSALA

Steps:

• Preheat oven to 350° F. On a foil-lined sheet, spread the maitakes. Drizzle with 2 TBls of oil and season with S&P. Bake, stirring occasionally, until golden (25 mins). Transfer to a paper towel-lined plate to drain. Remove leaves from C'flower, leave the core intact. Place one head of C'flower, stem side up and cut crosswise, starting at the center, into two 1" steaks. Keep the other florets for later. Repeat with the second head. Place the flour in a dish with 4 tsps of salt and 2 tsps of pepper. In a separate dish, whisk the eggs and water. Coat the C'flower steaks in the egg mixture, drip off, dredge in flour mixture, shake off any excess flour. In a 12" sauté pan over med-high heat, heat 2 TBls of oil. Add 2 C'flower steaks to the hot oil and cook, turning once, until golden brown on both sides, ~2 mins/side. Transfer to a cooling rack and repeat with the remaining C'flower steaks. To the empty sauté pan, add the remaining 2 TBls of oil. When the oil is hot, add the portabellos in small batches and cook until golden brown on one side, about 2 mins. Return all the cooked mushrooms to the pan, season to taste with S&P. Reduce to low, add the garlic and shallot, and cook, stirring occasionally, until translucent, about 3 mins. Increase heat to med-hi, add the Marsala and cook until reduced by half, about 4 mins. Transfer the sauce to a small bowl and place the cauliflower steaks, in a single layer, back in the pan. Pour over the Marsala sauce, veg stock and soy sauce, add the thyme sprigs. Cover, reduce heat to low, cook until a cake tester can be easily inserted in the core of the cauliflower, about 12 to 15 mins. Transfer the C'flower to a rimmed platter. Increase the heat to med-hi and reduce until the sauce lightly coats the back of a spoon. Whisk in the butter and season to taste with S&P. Pour the sauce over the C'flower and garnish with the maitakes and parsley. Serve immediately, accompanied by pasta if desired.

GOBI MASALA (CAULIFLOWER CURRY)

Steps:

• Dissolve the coconut cream in 5 tablespoons milk.
• Soak the tamarind in 2 tablespoons boiling water, 5 to 10 minutes. Squeeze the husk and discard the tamarind piece, save the water.
• Combine the tamarind water with the flour, chili powder and coriander in a mixing bowl, mix well. Add the cauliflower and coconut milk, stir until cauliflower is coated.
• Heat oil in a saucepan. Place the mustard seeds in the oil, when they start popping add the cauliflower mixture. Cover with a lid and simmer until cauliflower is tender, stir occasionally.

ALOO GOBI MASALA (CAULIFLOWER AND POTATO CURRY)

Steps:

• Place the cauliflower in a large, microwave-safe dish; cook in microwave on High for 3 minutes. Transfer the cauliflower to a bowl and set aside. Put the potatoes in the dish and cook in the microwave on High for 4 minutes. Pour into the bowl with the cauliflower.
• Heat the olive oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown; stir the onions into the oil and cook about 3 minutes. Add the tomatoes and cook and stir another 3 minutes. Fold the cauliflower and potatoes into the mixture. Season with the curry powder and salt. Continue cooking until completely hot, 3 to 5 minutes. Serve hot.