Cauliflower With Curry Butter Recipes

CURRIED CAULIFLOWER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place cauliflower in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Drain, and place in a greased casserole dish.
• In a large bowl, mix together soup, mayonnaise, milk, and curry powder. Pour over cauliflower. Crush crackers, and mix with butter. Sprinkle over cauliflower.
• Bake in preheated oven for 30 minutes.

CAULIFLOWER WITH CURRY BUTTER

Steps:

• With a paring knife, cut the cauliflower into tiny florets, as small as possible. You should have about 8 cups.
• Meanwhile, bring a large pot of well-salted water to a boil. Working in batches, cook the florets for 1 to 2 minutes, until just cooked but still firm. Drain well and blot on kitchen towels, then cool.
• Melt the butter in a small saucepan and stir in the turmeric, cayenne, black pepper, nutmeg, cloves and ginger. Put the cooled cauliflower in a large bowl and season lightly with salt. Drizzle the butter over it, toss gently and transfer to an oven-proof serving dish.
• The cauliflower can be kept at room temperature for 2 to 3 hours until serving time, or covered and refrigerated then brought to room temperature. To serve, heat in a 400-degree oven for 10 minutes. Sprinkle with chives and lime juice.

CURRY SPICED WHOLE ROASTED CAULIFLOWER

Steps:

• For the cauliflower: Preheat the oven to 450 degrees F.
• Heat the butter and olive oil in a small saucepan over medium heat until the butter melts. Add the garlic and curry powder and cook until fragrant, about 1 minute.
• Make a small foil ring wide enough to hold up the base of the cauliflower a little. Put the foil ring in a large saute pan and place the cauliflower on top. Season the cauliflower with salt and pepper. Pour all but 1/4 cup of the curry butter over the cauliflower. Roast the cauliflower for 10 minutes, then baste with some of the curry butter on the bottom of the pan. Continue to roast and baste until the cauliflower is tender, about 45 minutes.
• Meanwhile, add the almonds and raisins to the remaining curry butter in the saucepan and cook over medium heat until the nuts are toasted and the raisins are plump, about 3 minutes. Stir in the lime juice.
• Remove the cauliflower to a serving platter and drizzle with any remaining butter from the saute pan. Top with the nut, raisin and curry butter mixture and sprinkle with the lime zest.
• For the yogurt-tahini sauce: Whisk together the yogurt, olive oil, tahini, dill, cumin, garlic and lemon juice in a medium bowl. Season with salt and pepper.
• Drizzle the cauliflower with the yogurt-tahini sauce and garnish with the cilantro, mint and chiles.

CAULIFLOWER IN CURRY CREAM SAUCE

Steps:

• For the cauliflower: In a large saute pan over medium-high heat, add the olive oil and butter to melt. Once melted, add the cauliflower florets, a nice sprinkle of salt and cook until golden on the bottom, about 3 minutes. Give a good toss and let cook for 3 more minutes. Repeat tosses until most of the cauliflower is coated with the butter and golden on parts, about 4 tosses or so. Cauliflower should still be crunchy at this point, but tender enough to eat a smaller floret. Go ahead, take a bite! Then, pour the rest of the florets into a large bowl and quickly cover tightly with plastic wrap. Cook in batches if the florets won't fit into one pan.
• While the cauliflower continues to steam in the bowl, make the sauce. In the same pan over medium heat, add the butter. Once the butter is melted, add the onions, curry powder, turmeric and season with salt. Cook until tender, about 5 minutes, and then add the garlic and cook a bit more. Once the garlic is fragrant, add the chicken stock and bring to a simmer. Cook until the stock is reduced by half, and then add the heavy cream and raise to a simmer. Cook until the sauce is reduced and thickened. With a slotted spoon, remove the cauliflower from the bowl and add to the pot. Raise the heat and simmer 5 minutes more. Serve warm.

BRAISED CAULIFLOWER WITH CURRY AND YOGURT

Steps:

• 1. Heat the oil in a large skillet or sauté pan set over medium heat. Add the cauliflower and onion and cook, stirring occasionally, until the florets are lightly browned, about 7 minutes. Stir in the curry powder and continue cooking until fragrant, about 1 minute.
• 2. Add the thinned yogurt, cover the pan, and reduce the heat to medium-low. Simmer until the florets are tender but still hold their shape, about 6 minutes. Stir in the cilantro and season with salt and pepper to taste. If necessary, simmer, uncovered, to evaporate any remaining liquid in the pan. Serve immediately.

EASY SHEET PAN ROASTED CAULIFLOWER WITH CURRY

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Combine olive oil, curry powder, lemon juice, salt, and ground black pepper in a bowl. Add cauliflower and toss until well coated. Place in a single layer in the prepared baking sheet.
• Bake in the preheated oven until golden and crispy, about 25 minutes.

CURRY CAULIFLOWER BAKE

Steps:

• Set oven to 350 degrees.
• Grease a casserole dish large enough to hold the cauliflower mixture (I use an 8x8-inch baking dish).
• Cook the cauliflower until firm-tender (cook only to JUST tender, do not over cook the cauliflower).
• Place the cauliflower in a prepared baking dish.
• In a bowl, combine the undiluted chicken soup, milk, 2 tablespoons melted butter, mayo, cheese and curry powder, salt (or seasoning salt if using) and pepper; mix to combine.
• Pour the soup mixture over the cauliflower in the dish (do not mix).
• In a small bowl, combine the cracker crumbs with melted butter.
• Sprinkle over the soup mixture in the baking dish.
• Bake for about 30 minutes.