CAULIFLOWER SAUTE WITH INDIAN SEASONINGS
The cumin and mustard seeds are cooked in very hot oil until they pop; this classic Indian cooking technique releases their flavors.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 8
Steps:
- Toast cumin seeds in a small, dry skillet over medium-low heat until aromatic, about 2 minutes, shaking pan to avoid burning. Set aside.
- Heat the oil in a large saute pan over medium-low heat. When oil is hot, add the mustard and cumin seeds; after a few seconds the seeds will pop. Immediately add the chiles and the sliced cauliflower; saute, stirring often to keep from burning, until just tender and golden brown around the edges, about 8 minutes. The cauliflower should be al dente, tender but with some texture, not soft.
- Stir in chopped cilantro just before removing mixture from pan. Drizzle with lemon juice; season with salt and pepper. Garnish with chile slices and cilantro leaves. The saute is best served right away.
INDIAN SPICE ROASTED CAULIFLOWER
Indian spice roasted cauliflower is an easy and delicious recipe. It's a nice change from the ordinary veggie repertoire.
Provided by John Mitzewich
Categories Side Dish
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Serve hot and enjoy.
Nutrition Facts : Calories 95 kcal, Carbohydrate 5 g, Cholesterol 20 mg, Fiber 2 g, Protein 2 g, SaturatedFat 5 g, Sodium 122 mg, Sugar 2 g, Fat 8 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
INDIAN POTATOES AND CAULIFLOWER (ALOO GOBI)
A daily household dish in India, made in every house and cherished by each and every person. This authentic dish is made with tomatoes and onions flavored with the aromas of the Indian spices. This is cherished with phulka (roti, Indian wheat bread). There are various versions of aloo gobi, this is my take on it. Please do try this recipe and comment. Garnish with coriander leaves and serve with a lemon wedge. Serve with hot phulka or chapati or rice and curds.
Provided by namratha ramamurthy
Categories World Cuisine Recipes Asian Indian Side Dishes
Time 50m
Yield 4
Number Of Ingredients 20
Steps:
- Add 1/8 inch of oil to a skillet over medium-high heat. Shallow-fry potatoes and cauliflower separately until light brown, 5 to 7 minutes each. Transfer to a bowl.
- Add 1 tablespoon oil to the same skillet and reduce heat to medium. Add roasted cumin to the hot oil; saute for 1 minute. Add garlic and green chile pepper; saute for 1 minute. Add onion and ginger garlic paste; cook and stir until onion is translucent, about 5 minutes.
- Add tomato and season with salt. Cook until tomato is soft, about 5 minutes. Add chile powder, garam masala, turmeric, cumin, and coriander. Taste and if mixture is a little sour, add sugar. Cook for about 1 minute. Reduce heat to low, add water, and cook until garam masala is cooked well.
- Add reserved potatoes and cauliflower. Mix well and taste, adding lemon juice if needed. Add fenugreek and cook, covered, for about 1 minute.
Nutrition Facts : Calories 347.2 calories, Carbohydrate 41.6 g, Fat 18.2 g, Fiber 6.8 g, Protein 5.6 g, SaturatedFat 2.5 g, Sodium 161.1 mg, Sugar 4.7 g
SAUTEED CAULIFLOWER
Slightly adapted from the cookbook The Art of Simple Food. You can add chopped fresh parsley and/or minced garlic near the end if desired, but it really isn't necessary.
Provided by Andtototoo
Categories Cauliflower
Time 35m
Yield 3 serving(s)
Number Of Ingredients 3
Steps:
- Remove the base of the stem of the cauliflower with a sharp knife.
- From the top down, cut the cauliflower into 1/4 inches slices. (Some of the slices will crumble, but those still taste good, they just don't look as pretty.).
- Heat 2 Table olive oil over medium-high heat in a large nonstick frying pan.
- Add one batch of the cauliflower (in a single layer) and cook until brown on the first side. Use a spachula to flip over the cauliflower.
- Fry the cauliflower until brown on the second side, adding more olive oil if needed.
- At this time, I usually add 2-3 Table. water, turn over the cauliflower again, cover and cook for several more minutes.
- Repeat on the second side if the cauliflower is not quite tender. The cauliflower tastes best if it has gotten very brown.
- Sprinkle with salt.
- Remove the first batch, keeping warm, and doing a second and third batch (if you still have cauliflower to cook) until all of the cauliflower has been sauteed.
INDIAN CAULIFLOWER
A spicy cauliflower served whole on a platter - looks like a red and yellow flower. Garam Masala can be found in Indian grocery stores and some traditional grocery stores. I like to serve peas and carrots lightly cooked in butter on the side of this dish.
Provided by Hetal
Categories World Cuisine Recipes Asian Indian
Time 50m
Yield 5
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Cut off most of the cauliflower's stem and place the whole head in a baking dish.
- Heat two tablespoons of oil and turmeric together in a small frying pan. Brush the cauliflower head with the oil and turmeric mixture.
- Bake the cauliflower for 30 minutes.
- While the cauliflower is cooking heat two tablespoons of oil in a frying pan, mix in the minced onions and saute until the are a medium brown color. Add the pureed tomatoes, garlic powder, garam masala and salt. Let this mixture simmer for 10 minutes.
- Arrange lettuce leaves on a serving plate. Place the cauliflower on top of the lettuce. Pour the tomato curry over the cauliflower. Serve hot.
Nutrition Facts : Calories 167.9 calories, Carbohydrate 15.1 g, Fat 11.6 g, Fiber 6.2 g, Protein 4.6 g, SaturatedFat 1.6 g, Sodium 62.1 mg, Sugar 7.1 g
CAULIFLOWER SAUTEED WITH SPICES
I got this recipe from Vancouver's author/chef/firefighter David Veljacic. This recipe has an East Indian flair that is quite enjoyable...definately a different way to prepare cauliflower. Prepare everything before hand for that last minute cooking.
Provided by Abby Girl
Categories Cauliflower
Time 23m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the butter and olive oil in a medium skilllet. Saute the ginger and garlic over medium heat for 2 minutes. Add the turmeric and saute until the mixture turns to bright yellow.
- Add the cauliflower and shake and stir, making sure to coat all the florets.
- Stir in the coriander, cumin, paprika, mustard, pepper and salt. Sprinkle with 2 T of water and cover with a tight fitting lid. Add more water if needed.
- When the steam has built, reduce the heat and simmer for 3 minutes. Remove the lid and saute until all the moisture has evaporated.
Nutrition Facts : Calories 143.2, Fat 9.7, SaturatedFat 4.2, Cholesterol 15.3, Sodium 396.4, Carbohydrate 12.8, Fiber 5.7, Sugar 5.2, Protein 4.6
SEASONED CAULIFLOWER SAUTE
The cumin and mustard seeds are cooked in very hot oil until they pop; this classic Indian cooking technique releases their flavors.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 8
Steps:
- Toast cumin seeds in a small, dry skillet over medium-low heat until aromatic, about 2 minutes, shaking pan to avoid burning. Set aside.
- Heat oil in a large saute pan over medium-low heat. When oil is hot, add mustard and cumin seeds; after a few seconds seeds will pop. Immediately add chiles and sliced cauliflower; saute, stirring often to keep from burning, until just tender and golden brown around the edges, about 8 minutes. The cauliflower should be al dente, tender but with some texture, not soft.
- Stir in chopped cilantro just before removing mixture from pan. Drizzle with lemon juice; season with salt and pepper. Garnish with chile slices and cilantro leaves. The saute is best served right away.
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