Cauliflower Sheep Recipes

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CAULIFLOWER SHEEP



Cauliflower Sheep image

These are cute little decorative items that are fun and easy to make. Let the kids help they will love putting together the sheep.

Provided by Nyteglori

Categories     Cauliflower

Time 30m

Yield 12 serving(s)

Number Of Ingredients 5

1 head cauliflower
48 baby carrots
12 black olives
24 whole cloves
parsley

Steps:

  • Cut "sheep" bodies from cauliflower head. One head will make 10-14 sheep.
  • Add cloves (eyes) to the olives (head). If your olives are large enough you can use black eyed peas for the eyes. Cut little flaps to the sides of the eyes for ears.
  • Using toothpicks to attach veggies in the appropriate places, attach 4 carrots (legs) and one olive (head) to each "body.".
  • Place parsley (grass) in finger bowls and add.
  • sheep.

LAMB WITH CAULIFLOWER



Lamb With Cauliflower image

A very good Indian recipe based on one from Linda Fraser's, The Book of Curries & Indian Foods. I serve this with cooked basmati rice. NOTE: I included the recipe for HOT SPICE MIX because I didn't know the equivalent name for it; please do not add all of it to this dish! It only calls for 2 tablespoons.

Provided by mersaydees

Categories     Lamb/Sheep

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 19

1/4 cup cumin seed
8 dried red chilies
1 tablespoon black peppercorns
1 tablespoon cardamom seed
3 inches cinnamon sticks, crushed
1 tablespoon black mustard seeds, plus
1 teaspoon black mustard seeds
1 tablespoon fenugreek seeds
1 1/2 lbs lean lamb
3 tablespoons vegetable oil
2 onions, finely chopped
1 inch fresh gingerroot, grated
4 garlic cloves, crushed
1 1/4 cups beef stock
salt
1 small cauliflower, cut into flowerets
1 teaspoon garam masala
2 teaspoons lime juice
lime slice, to garnish

Steps:

  • MAKE HOT SPICE MIX:.
  • Dry roast all ingredients in heavy skillet over medium heat 5 to 10 minutes, until browned, stirring constantly.
  • Cool completely, then grind to a fine powder in a coffee grinder, or in a Magic Bullet blender, or pestle and mortar.
  • Store up to 2 months in an airtight container.
  • LAMB DISH:.
  • Trim excess fat from lamb; cut into 1-inch cubes. Set aside.
  • In large heavy saucepan, heat oil. Add onions. Cook over medium heat 5 minutes, until soft, stirring frequently. Stir in gingerroot, garlic and 2 tablespoons of HOT SPICE MIX. Cook 1 minute. Add lamb; cook until browned all over.
  • Stir in stock and salt; bring to a boil. Cover and simmer 25 minutes.
  • Add cauliflowerets; cook another 5 to 10 minutes, until lamb and cauliflower are tender, stirring occasionally.
  • Sprinkle in Garam Masala and lime juice and stir gently.
  • Serve hot, garnished with lime slices.

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