Cauliflower With Cumin Seed Recipes
ROASTED CAULIFLOWER WITH CUMIN AND TURMERIC RECIPE BY TASTY
Here's what you need: cauliflower, olive oil, cumin, turmeric, chili powder, salt
Provided by Pierce Abernathy
Categories Sides
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 450˚F (220˚C).
- In a mixing bowl combine the cauliflower, olive oil, cumin, turmeric, chili powder, and salt and mix with tongs until evenly coated.
- Place seasoned cauliflower on parchment lined baking sheet and roast in preheated oven for 15 minutes or until lightly browned.
- Enjoy!
Nutrition Facts : Calories 80 calories, Carbohydrate 9 grams, Fat 4 grams, Fiber 3 grams, Protein 3 grams, Sugar 3 grams
CAULIFLOWER WITH CUMIN SEED
Make and share this Cauliflower with Cumin Seed recipe from Food.com.
Provided by Dancer
Categories Cauliflower
Time 18m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Heat a skillet over medium heat until hot but not smoking.
- Add the cumin seeds and cook until the seeds begin to brown and pop, about 1 minute.
- Remove from skillet and reserve.
- Heat the oil in the same skillet, add the garlic, and sauté for 30 seconds.
- Add the cauliflower and sauté, stirring occasionally, about 5 minutes, until the cauliflower begins to brown.
- Add the toasted cumin seed, salt and pepper, toss well and serve.
ROASTED CAULIFLOWER WITH CORIANDER AND CUMIN SEEDS
Categories Herb Vegetable Side Roast Vegetarian Quick & Easy Low/No Sugar Wheat/Gluten-Free Fall Gourmet Vegan Pescatarian Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2 as a side dish
Number Of Ingredients 4
Steps:
- Preheat oven to 450° F.
- Cut cauliflower into 1-inch flowerets and in a roasting pan or ovenproof skillet toss with remaining ingredients. Roast mixture in oven 25 minutes, or until cauliflower is just tender.
CUMIN SEED ROASTED CAULIFLOWER WITH SALTED YOGURT, MINT, AND POMEGRANATE SEEDS
Provided by Melissa Clark
Categories Side Roast Vegetarian Dinner Lunch Cauliflower Fall Winter Healthy Pomegranate Cumin Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- 1. Preheat the oven to 425°F. Toss the cauliflower with the oil, cumin seed, salt, and pepper. Spread the mixture in an even layer on a large baking sheet. Roast, tossing occasionally, until the cauliflower is tender and its edges are toasty, 20 to 30 minutes.
- 2. Whisk a pinch of salt into the yogurt. Dollop the yogurt on top of the cauliflower and strew the mint and pomegranate seeds over the yogurt.
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- Remove the cauliflower leaves (don't discard) and cut the head into bite-sized pieces. Start by cutting off the natural florets, then cut the larger florets into several smaller pieces. For the stem and leaves, simply remove any particularly tough parts and then trim these into bite-sized pieces as well.
- Drizzle half of the olive oil over a large baking sheet, then add the cauliflower pieces. Sprinkle over the cumin seeds, salt, and pepper, followed by the remaining olive oil. Move everything around in the pan to coat the cauliflower. Note: If your baking sheet doesn't have high sides, it may be easier to toss the ingredients together in a bowl first.
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