CAULIFLOWER CURRY RECIPE
Easy Indian cauliflower curry made with onions, tomatoes, spices and curry leaves. It goes well with rice, naan or roti.
Provided by Swasthi
Categories Side
Time 30m
Number Of Ingredients 15
Steps:
- Clean cauliflower and chop the florets to desired sizes. Optional - heat 3 cups water in a large bowl, add cauliflower florets to the slightly hot water. Leave it for some time. Rinse them under running water and drain them.
- Heat oil in a pan. Add mustard and cumin. When they begin to sizzle add the curry leaves and fry for 30 seconds.
- Add onions and green chilli. Saute until pink or golden.
- Stir in ginger garlic and saute till a nice aroma comes out for about 30 to 60 seconds.
- Then add tomatoes and salt. Saute until the tomatoes turn soft and mushy.
- Add turmeric, red chilli powder, garam masala and coriander powder. Saute for 30 to 60 seconds until the masala smells aromatic.
- Then add cauliflower florets and saute for 1 to 2 mins.
- Pour ½ to 1 cup water or coconut milk and give a good mix. I used 1 cup water at this step. Young cauliflower releases lots of moisture, so be careful not to add a lot of water at one time.
- Cover and cook until the cauliflower is tender but not mushy.
- If needed add more water or coconut milk to bring the curry to a desired consistency. I added half cup coconut milk at this stage.
- Taste the curry and add more salt if needed. Garnish cauliflower curry with coriander leaves.
Nutrition Facts : Calories 230 kcal, Carbohydrate 16 g, Protein 4 g, Fat 18 g, SaturatedFat 8 g, Sodium 678 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
CURRY SPICED WHOLE ROASTED CAULIFLOWER
Provided by Geoffrey Zakarian
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 20
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
Provided by Sunny Anderson
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
ROASTED CURRIED CAULIFLOWER
An Indian-inspired spice blend adds a warm hue and gives this vegetable dish an exotic taste.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Coat a rimmed baking sheet with cooking spray. In a large bowl, stir together oil, mustard seeds, cumin seeds, curry powder, and salt. Add the cauliflower, tossing to coat thoroughly with spice mixture.
- Arrange cauliflower in a single layer on prepared sheet. Roast until florets are browned on bottom and tender when pierced with the tip of a paring knife, about 35 minutes. Serve hot.
Nutrition Facts : Calories 88 g, Fat 6 g, Fiber 4 g, Protein 3 g, Sodium 404 g
CURRIED CAULIFLOWER
This is a good company dish. Even people who don't like curry like this dish!
Provided by SAMDEE
Categories Side Dish Vegetables Cauliflower
Time 45m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 286.3 calories, Carbohydrate 12.5 g, Cholesterol 26.7 mg, Fat 25.6 g, Fiber 3 g, Protein 3.9 g, SaturatedFat 7.1 g, Sodium 478.4 mg, Sugar 3.9 g
EASY SHEET PAN ROASTED CAULIFLOWER WITH CURRY
Try this simple, melt-in-your-mouth, roasted spicy cauliflower, with just a hint of curry. Perfect as a vegan side dish or even as a quick and easy main dish.
Provided by Fioa
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 30m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 124.6 calories, Carbohydrate 7.4 g, Fat 10.5 g, Fiber 3.4 g, Protein 2.5 g, SaturatedFat 1.5 g, Sodium 616.6 mg, Sugar 2.9 g
EASY CURRIED CAULIFLOWER SOUP
I found a really good basic cauliflower soup recipe and modified it. This soup is easy, healthy, and so good! It's really good with a little bit of butter or sour cream as a garnish.
Provided by Stacey Dodd
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Heat olive oil in a large pot over medium heat; cook and stir onion, carrots, red bell pepper, and garlic until tender and softened, 5 to 10 minutes. Add cauliflower to vegetable mixture and pour in chicken broth; bring to a boil. Cook soup until cauliflower is tender, about 10 minutes.
- Remove pot from heat and blend soup using a hand blender until smooth.
- Place pot over low heat and add curry powder, butter, hot sauce, salt, and pepper to soup; simmer until flavors have blended, about 15 minutes more.
Nutrition Facts : Calories 75.1 calories, Carbohydrate 9.6 g, Cholesterol 4.2 mg, Fat 3.8 g, Fiber 3.4 g, Protein 2.5 g, SaturatedFat 1.3 g, Sodium 403.3 mg, Sugar 4 g
CURRIED CAULIFLOWER SOUP
A simple, delicious soup for cold winter days.
Provided by ACARROLL3
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place the cauliflower, onion, and garlic on a baking sheet, and bake in preheated oven until golden brown, about 30 minutes.
- Bring vegetable stock, coconut milk, and curry paste to a boil in a large saucepan over high heat. Add the roasted vegetables, then reduce heat to medium-low, cover, and simmer for 15 minutes. Carefully puree the soup in a blender until it has reached your desired consistency, serve, and enjoy!
Nutrition Facts : Calories 130.2 calories, Carbohydrate 7.9 g, Fat 10.9 g, Fiber 2.7 g, Protein 2.9 g, SaturatedFat 9.3 g, Sodium 235.5 mg, Sugar 2.5 g
CURRY ROASTED CAULIFLOWER
This recipe comes from kraftfoods.com. I find cauliflower a rather bland vegetable; however, the addition of curry powder really perks it up.
Provided by PaulaG
Categories Cauliflower
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Mix the olive oil, curry powder, sugar, lemon juice, salt and pepper in a small mixing bowl.
- Place the washed and well drained cauliflower florets in a 13 x 9 inch baking dish; pour the oil mixture over the florets and toss gently.
- Cover with foil and bake 15 minutes; remove from oven and stir in almonds mixing lightly.
- Return to oven and bake uncovered for an additional 10 to 15 minutes or until cauliflower is browned and almonds are toasted.
Nutrition Facts : Calories 177.5, Fat 15.6, SaturatedFat 2.1, Sodium 323.7, Carbohydrate 8.9, Fiber 2.9, Sugar 4.3, Protein 2.9
CAULIFLOWER & CURRY PUREE
This recipe was designed to show how salt can affect the finished item more than imagined, "how salt can reduce bitterness and enhance sweetness." Salt is added in increments, and again at the end until perfection is reached.
Provided by jane dough
Categories Cauliflower
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Chop the cauliflower fairly small.
- Discard core.
- Cook the cauliflower in 1 Tablespoon of the butter over medium heat until golden brown.
- Add the curry powder.
- Saute for five minutes, stirring regularly.
- Add the milk and bring to the boil, stir regularly.
- Add pinch of salt and generous pepper.
- Drop the heat, and simmer for six minutes.
- Remove from the heat.
- Taste.
- Add a pinch of salt, and retaste.
- When cool enough, process in a blender or food processor until smooth.
- Strain.
- Stir in the remaining butter.
- Taste.
- Continuing tasting and salting until all traces of bitterness are gone, and the puree tastes flavorful and sweet.
- Thin with milk, if necessary.
CURRY CAULIFLOWER BAKE
This is a really good and easy to throw together cauliflower casserole. Prep time includes boiling the cauliflower.
Provided by Kittencalrecipezazz
Categories Cauliflower
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
CAULIFLOWER CURRY
This simple vegan curry recipe uses a whole cauliflower, including the stem and leaves, so there's no waste. It's addictive and easy to make
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 1h10m
Number Of Ingredients 16
Steps:
- Heat a wok over a high heat. Add the fenugreek, coriander, cardamom seeds and curry leaves, and toast for 2 mins or until starting to brown and release their aromas. Remove and grind to a powder using a pestle and mortar or spice grinder.
- Return the wok to the high heat and add the oil. Add all the spices (including the ones you just ground) and cook for 1 min, then add the ginger, garlic, chilli, onion and 1 1/2 tsp salt, and stir-fry for 5 mins.
- Add the cauliflower, toss with the other ingredients so it's well coated, then stir-fry for 7-10 mins or until it starts to soften. Add the tomatoes and stir-fry for another 3-5 mins or until they start to break down.
- Pour in the coconut milk and cook over a medium heat, stirring, for 15-20 mins until the cauliflower is tender and the sauce has reduced. Squeeze over the lime juice and check for seasoning. Can be made a day ahead - pour in the coconut milk, reduce by half, then leave to cool and keep in the fridge.
Nutrition Facts : Calories 268 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 6 grams protein, Sodium 1.9 milligram of sodium
CAULIFLOWER CURRY
This is an adaptation of a recipe that was quite high in fat. I have found that the fat was not necessary to the dish, and one can enjoy it while being health conscious. However, if you wish to heat your spices in ghee or mustard oil in the traditional way, I wish you well. I found this to be a nice accompaniment to heavier meat curries. It can also go with vegetarian dals as well.
Provided by PalatablePastime
Categories Curries
Time 1h10m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Cut the cauliflower into tiny florets.
- In a large skillet over medium heat, stir-fry ginger puree and turmeric for 2 minutes, adding a few drops of water if mixture begins to stick.
- Add chili, and/or red chili powder, and cilantro, stir-frying an additional 2 minutes.
- Add cauliflower and cook for 5 minutes, adding a teaspoon of water if mixture starts to dry.
- Add remaining ingredients and 4 tablespoons water.
- Stir for 3-4 minutes, then reduce heat, cover pan, and cook, stirring occasionally, for 40 minutes more or until cauliflower is fork-tender.
Nutrition Facts : Calories 61, Fat 1, SaturatedFat 0.2, Sodium 66.5, Carbohydrate 11.9, Fiber 4.9, Sugar 4.2, Protein 4.4
PURéE OF CAULIFLOWER WITH CURRY
Provided by Julia Reed
Categories weekday, side dish
Time 20m
Yield 6 side-dish servings
Number Of Ingredients 6
Steps:
- Trim off leaves and cut out central core of cauliflower; break into florets. Peel the core and slice. Halve the florets lengthwise.
- Bring 1/2 cup water to a boil in a 2-quart saucepan over medium heat, add the core and florets and cook, covered, until tender, about 5 minutes.
- Drain the cauliflower pieces, reserving cooking water, and place in food processor. Add 1/4 cup cooking water, butter, curry powder, salt and pepper and purée to desired consistency, adding more cooking liquid or more butter, if desired. (I like this purée a bit rough, but you can purée until smooth and add a bit of heavy cream for a richer and more elegant looking purée.) Check for seasonings and serve immediately or turn purée into a gratin dish and reheat in a 250-degree oven when ready to serve.
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 2 grams, Carbohydrate 45 grams, Fat 6 grams, Fiber 19 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 467 milligrams, Sugar 17 grams, TransFat 0 grams
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