Cauliflower With Peas Recipes

GINNY'S CAULIFLOWER AND PEA SALAD

Steps:

• In a large bowl, toss together the cauliflower, peas, onion, and celery. Mix in bacon bits, Parmesan cheese, and Cheddar cheese.
• Mix the mayonnaise, sour cream, mustard, sweetener, vinegar, and seasoned salt in a separate bowl. Pour over the vegetables, and mix well.

PAN-ROASTED SPICED CAULIFLOWER WITH PEAS

Steps:

• Heat a large sauté pan or cast-iron skillet over medium-high. Add the ghee or oil, and when it is hot, add the cauliflower. Stir until the cauliflower begins to color, 1 to 2 minutes. Season with salt and pepper. Continue stirring until the cauliflower is half-cooked, about 5 minutes, lowering the heat if necessary to keep it from browning too quickly.
• Add the cumin, mustard seeds, turmeric and makrut lime leaves, if using. When they begin to sizzle, add the ginger, garlic and chilies. Stir well and add the peas, along with a sprinkle of salt. Cover to let the peas steam until tender, 2 to 4 minutes. Sprinkle with the slivered scallions and cilantro. Serve with lime wedges.

CAULIFLOWER AND PEAS AU GRATIN

Steps:

• Preheat oven to 350 degrees.
• Mix together all casserole ingredients, and pour into a 1 quart baking dish that has been sprayed with cooking spray.
• Mix together topping ingredients, and sprinkle evenly over casserole.
• Bake for 25 minutes or until topping is slightly browned.

CHEESY CAULIFLOWER WITH PEAS

Steps:

• In a covered saucepan, cook cauliflower in a small amount of water until crisp-tender. Meanwhile, in another saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Drain the cauliflower. Add peas, mushrooms, 1 cup of cheese and cauliflower to the milk mixture; stir gently. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with remaining cheese. Cover and bake at 350° for 15 minutes. Uncover; bake 10 minutes longer or until heated through.

CAULIFLOWER WITH PEAS

Steps:

• In a skillet, over medium heat, add the oil and heat until it begins to shimmer; add cumin seeds and saute until they too begin to sizzle, about 30 seconds.
• Add in the ginger, garlic, and shallots and cook until they start to soften, about 2 minutes.
• Add in the cauliflower, cover the skillet, and cook, stirring occasionally, until the cauliflower has begun to caramelize, 8 minutes.
• Stir in the peas and tomatoes, turmeric, pepper, coriander, and cayenne, if using; season with salt to taste.
• Cover and cook until the cauliflower is cooked through, about 5 to 7 minutes.
• Transfer to a serving bowl and garnish with fresh cilantro.

CAULIFLOWER "RISOTTO" WITH SNAP PEAS AND MUSHROOMS

Steps:

• Cut the cauliflower into chunks. Working in batches, pulse the cauliflower in a food processor until coarse in texture, like rice. Reserve 4 cups for this recipe and save any leftovers for another use.
• In a large skillet over medium heat, melt 3 tablespoons of the butter with the garlic. Stir in the mushrooms and cook until browned, 5 to 7 minutes. Remove and discard the garlic, then season the mushrooms with salt and pepper.
• Increase the heat to medium-high and stir in the cauliflower. Saute for 1 to 2 minutes. Add 1 cup of the broth and simmer until the liquid has mostly evaporated, 1 to 2 minutes.
• Stir in the sugar snaps, remaining broth and salt to taste. Add pea shoots. Simmer until the liquid is almost gone, 3 to 4 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter and half of the cheese, stirring until the cheese has melted. Adjust seasonings. Stir in the remaining cheese. Serve hot.

ROASTED CAULIFLOWER AND CHICKPEAS

Steps:

• Preheat the oven to 400 degrees F.
• Toast the coriander, turmeric, cumin seeds, fennel seeds and cayenne in a dry skillet over high heat until fragrant, 2 to 3 minutes. Pour the oil into a large mixing bowl, and then add the toasted spices. Add the ginger, cauliflower, chickpeas and onions, and toss to coat everything evenly. Place on a sheet tray and season with salt and pepper. Roast in the oven until browned and the cauliflower is tender, 30 to 35 minutes. Serve with cilantro sprigs and finish with a squeeze of the fresh lime juice.

CAULIFLOWER PEA SALAD

Steps:

• In a bowl, combine the first four ingredients. In a small bowl, combine yogurt, mayonnaise, dill and herb blend; mix well. Add to cauliflower mixture; toss to coat. Refrigerate until serving.

INDIAN POTATOES, PEAS AND CAULIFLOWER

Steps:

• Heat oil in large nonstick skillet over medium heat. Add potatoes and ginger; sauté until potatoes are lightly browned, about 3 minutes. Mix in cauliflower, then salt, turmeric, chili powder and paprika; sauté 5 minutes. Add 1/2 cup water; cover and simmer until vegetables are tender, about 5 minutes. Add peas and simmer 2 minutes. Season with salt and pepper.

COUNTRY CAPTAIN WITH CAULIFLOWER AND PEAS

Steps:

• For spice mixture:
• Place coriander seeds, fennel seeds, cumin seeds, black peppercorns, cloves, cardamom seeds, and cinnamon stick in small dry skillet. Stir over medium heat until fragrant and slightly darker in color, 5 to 6 minutes. Remove from heat; cool. Finely grind spices in spice mill or in mortar with pestle. Transfer to small bowl; add turmeric and cayenne.
• For chicken:
• Heat 3 tablespoons oil in heavy large deep pot over medium-high heat. Add cauliflower florets; sprinkle with coarse kosher salt and sauté until beginning to soften and brown in spots, 6 to 7 minutes. Transfer to medium bowl.
• Add remaining 2 tablespoons oil and half of chicken to same pot; sprinkle with coarse kosher salt and sauté until chicken is light brown on all sides, about 6 minutes. Transfer chicken to large bowl. Repeat with remaining chicken.
• Add white parts of green onions, finely grated ginger, and minced garlic to same pot; reduce heat to medium and sauté until fragrant, about 1 minute. Add ground spice mixture; stir 15 seconds. Stir in 1 1/2 cups chicken broth and bring to boil, scraping up any browned bits. Add crushed tomatoes; reduce heat to medium-low, cover, and simmer 15 minutes. Stir in dried cherries and peanut butter; return chicken and any accumulated juices to pot. Cover and simmer 10 minutes. Add sautéed cauliflower to pot; cover and simmer until chicken is cooked through and cauliflower is tender, adding more chicken broth by 1/4 cupfuls if mixture is dry, about 10 minutes longer. Season with coarse salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm over medium heat before continuing.
• Add frozen peas to stew and simmer until heated through, about 5 minutes. Ladle stew into bowls. Sprinkle each serving with green onion tops and toasted coconut shavings and serve.
• Strips of unsweetened coconut (also called coconut chips); available at some supermarkets and at many natural foods stores and from melissas.com.

SOUTHERN BLACK-EYED PEAS AND CAULIFLOWER

Steps:

• In a large pot, heat oil over medium-high heat and sauté onions and green peppers until soft. Add cauliflower and cook, stirring frequently, until it is lightly browned, about 5 to 8 minutes. Add garlic, cumin, chili powder, cinnamon, cayenne and salt, and cook a few more minutes.
• Stir in black-eyed peas, tomato sauce, water, soy sauce, brown sugar and vinegar. Reduce heat to medium. Simmer, uncovered, for 10 to 15 minutes. Adjust seasoning to taste. Serve in soup bowls with biscuits and whipped maple "butter" on the side.

SPICED CAULIFLOWER WITH CHICKPEAS, HERBS & PINE NUTS

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the cauliflower, garlic, spices, 2 tbsp oil and some seasoning in a roasting tin, then roast for 30 mins.
• Add the chickpeas, pine nuts and remaining oil to the tin, then cook for 10 mins more. To serve, stir in the herbs with your chosen dressing.

CAULIFLOWER AND CHICKPEA CURRY

Steps:

• Heat oil in a skillet over medium-high heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion starts to turn golden brown, 10 to 15 minutes more.
• Increase heat to medium-high and stir in cauliflower. Add 1/4 cup water. Cover and steam for 2 minutes. Add carrots and another 1/4 cup water; cover and steam until water evaporates, 2 to 4 minutes.
• Stir in garlic, ginger, curry powder, cumin, coriander, cinnamon, and cayenne. Cook and stir until fragrant, about 1 minute. Add tomatoes, remaining 1/2 cup water, cilantro, and 1 teaspoon salt. Cook over medium-high heat until vegetables are tender and extra water has evaporated, 15 to 20 minutes.
• Stir in chickpeas and raisins. Cook until heated through, 2 to 3 minutes. Taste and adjust for salt, if needed.