Cauliflowergarbanzocurry Recipes

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CAULIFLOWER ALFREDO RECIPE BY TASTY



Cauliflower Alfredo Recipe by Tasty image

Here's what you need: water, cauliflower florets, milk, butter, garlic, salt, pepper, cooked pasta, vegetarian parmesan cheese, fresh parsley

Provided by Alix Traeger

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 10

6 cups water
1 head cauliflower florets
1 cup milk
2 tablespoons butter
1 clove garlic
1 teaspoon salt
1 teaspoon pepper
1 lb cooked pasta
vegetarian parmesan cheese, to serve
fresh parsley, to serve

Steps:

  • Boil the water over medium high heat. Add a large pinch of salt.
  • Add the cauliflower florets.
  • Cover the pot and boil for 5-7 minutes, or until cauliflower is soft.
  • With a slotted spoon, add the cooked cauliflower to a blender.
  • Add the milk, butter, garlic, salt, and pepper and blend until smooth.
  • Toss the cooked pasta with cauliflower alfredo.
  • Serve topped with parmesan, and parsley.
  • Enjoy!

Nutrition Facts : Calories 543 calories, Carbohydrate 96 grams, Fat 9 grams, Fiber 7 grams, Protein 19 grams, Sugar 9 grams

30 BEST WAYS TO COOK CAULIFLOWER



30 Best Ways to Cook Cauliflower image

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 30

Roasted Cauliflower
Cauliflower Rice
Cauliflower Casserole with Cream Cheese and Bacon
Cauliflower Gnocchi
Cauliflower Couscous
Cauliflower Pizza Crust
Baked Cauliflower Tots
Buffalo Cauliflower Wings
Mashed Cauliflower
Roasted Cauliflower Steaks
Cauliflower Mac and Cheese
Cauliflower Gratin
Roasted Cauliflower Soup
Cauliflower Breadsticks
Cauliflower Alfredo Sauce
General Tso's Cauliflower
Cauliflower Muffins
Aloo Gobi
Gobi 65
Mediterranean Cauliflower Salad
Cauliflower Parmesan Crisps
Cheesy Cauliflower Grits
Mexican Spiced Cauliflower Tacos
Cauliflower Cheese Pie
Cauliflower Crusted Grilled Cheese
Bang Bang Cauliflower
Cauliflower Stuffing
Cauliflower Garlic Bread
Cauliflower Pancakes
Cauliflower Chocolate Pudding

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious recipe in 30 minutes or less!

Nutrition Facts :

CAULIFLOWER AND CHICKPEA CURRY



Cauliflower and Chickpea Curry image

Delicious curried vegetables with traditional aromatic spices. Serve with plain yogurt and Indian bread or rice.

Provided by Noor

Categories     Main Dish Recipes     Curries     Vegetarian

Time 1h5m

Yield 6

Number Of Ingredients 17

3 tablespoons vegetable oil
1 large onion, chopped
1 small head cauliflower, broken into florets
1 cup water, divided
4 medium carrots, thinly sliced
3 large cloves garlic, minced
1 tablespoon grated fresh ginger
2 teaspoons curry powder
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon ground cinnamon
¼ teaspoon cayenne pepper, or to taste
3 medium tomatoes, chopped
½ cup chopped fresh cilantro
1 teaspoon salt, or to taste
2 (15 ounce) cans chickpeas, rinsed and drained
2 tablespoons golden raisins

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.

Nutrition Facts : Calories 239.8 calories, Carbohydrate 36.6 g, Fat 8.4 g, Fiber 8.2 g, Protein 7.2 g, SaturatedFat 1.3 g, Sodium 716.7 mg, Sugar 7.8 g

CHICKPEA AND CAULIFLOWER CURRY



Chickpea and Cauliflower Curry image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h50m

Yield 6 servings

Number Of Ingredients 20

1/2 pound dried chickpeas
2 bay leaves
1 cinnamon stick
4 cardamom pods, cracked
6 whole cloves
12 black peppercorns
2 red onions; 1 quartered, 1 diced
1 3-inch piece ginger, peeled and chopped
4 cloves garlic
1/4 cup vegetable oil
Kosher salt
1 serrano chile pepper, chopped (remove seeds for less heat)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon turmeric
2 plum tomatoes, diced
6 cups cauliflower florets
1/2 pound fresh or frozen okra (thawed, if frozen), halved lengthwise
Juice of 1 lemon
1/2 cup chopped fresh cilantro or mint

Steps:

  • Soak the chickpeas overnight in a bowl of cold water; drain and place in a large pot.
  • Wrap the bay leaves, cinnamon stick, cardamom, cloves and peppercorns in a piece of cheesecloth and tie with twine. Add to the pot along with 8 cups water and bring to a boil over medium-high heat, skimming off any foam from the surface. Reduce the heat to medium and simmer until the chickpeas are tender, about 50 minutes. Strain the chickpeas, reserving the cooking liquid and spice bundle.
  • Meanwhile, pulse the quartered onion, ginger and garlic in a mini food processor to form a paste. Heat the vegetable oil in a large pot over medium-high heat. Add the diced onion and cook until browned, 6 to 10 minutes. Add 1 1/4 teaspoons salt, the ginger-garlic paste and the serrano. Cook, stirring, until the mixture is dry, 5 to 7 minutes. Add the cumin, coriander and turmeric and cook until fragrant, about 1 more minute.
  • Add the chickpeas, tomatoes, 3 cups of the reserved cooking liquid and the spice bundle; simmer until thickened, about 20 minutes. Add the cauliflower and cook until slightly tender, 5 to 6 minutes (add more cooking liquid, if needed). Stir in the okra and cook until just tender, about 5 minutes. Discard the spice bundle. Stir in the lemon juice and cilantro and season with salt.

CURRIED CAULIFLOWER AND CHICKPEA STEW



Curried Cauliflower and Chickpea Stew image

Provided by Bon Appétit Test Kitchen

Categories     Soup/Stew     Vegetarian     Quick & Easy     High Fiber     Dinner     Curry     Cauliflower     Chickpea     Fall     Low Cholesterol     Potluck     Cilantro     Boil     Bon Appétit     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

2 tablespoons vegetable oil
2 1/2 cups chopped onions
5 teaspoons curry powder
6 cups small cauliflower florets (from 1 medium head)
2 15 1/2-ounce cans garbanzo beans (chickpeas), drained
2 10-ounce cans diced tomatoes with green chiles
1 14-ounce can unsweetened coconut milk*
1/2 cup chopped fresh cilantro

Steps:

  • 1/2 cup chopped fresh cilantro Heat oil in large skillet over high heat. Add onions and sauté until golden brown, about 8 minutes. Add curry powder and stir 20 seconds. Add cauliflower and garbanzo beans; stir 1 minute. Add diced tomatoes with chiles, then coconut milk; bring to boil. Reduce heat to medium-low, cover, and boil gently until cauliflower is tender and liquid thickens slightly, stirring occasionally, about 16 minutes. Season to taste with salt and pepper. Stir in cilantro; serve.

CAULIFLOWER CURRY



Cauliflower curry image

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

1 tsp fenugreek seeds
1 tsp coriander seeds
1 cardamom pod, seeds only
1 tsp dried curry leaves
2 tbsp sunflower oil
¼ tsp turmeric
1 tsp ground cumin
1 tsp chilli powder
1 tbsp finely chopped ginger
4 garlic cloves, crushed
2 green green chillies, deseeded and finely chopped
2 red onions, diced
1 whole cauliflower, including stem and leaves, chopped into bite-sized pieces
2 large tomatoes, cut into wedges
250ml coconut milk
1 lime, juiced

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 & GARBANZO CURRY



Cauliflower & Garbanzo Curry image

Make and share this Cauliflower & Garbanzo Curry recipe from Food.com.

Provided by Schnecke

Categories     Curries

Time 30m

Yield 6-7 serving(s)

Number Of Ingredients 14

1 medium cauliflower
1/2 lb fresh green beans
1 medium onion, chopped
2 tablespoons olive oil
4 -8 teaspoons curry powder
1/2-1 teaspoon ground ginger
cayenne, to taste
12 ounces vegetable broth
1 -2 tablespoon cornstarch
1/2 teaspoon salt
2 (15 1/2 ounce) cans garbanzo beans, drained & rinsed
1 cup fresh tomato, chopped
2 tablespoons chili sauce
2 cups basmati rice, cooked

Steps:

  • Chop cauliflower & green beans into bite sized pieces & boil separately for 3-5 minutes or until tender. Set aside.
  • Saute onion in oil, 3-5 minutes over medium heat, until soft.
  • Add curry, ginger, & cayenne, if desired. Stir about one minute, keeping the heat on medium.
  • Add broth, salt & corn starch. The sauce should be about the consistency of milk.
  • Add cooked vegetables, beans, and tomatoes. Turn heat up to medium-high. Cook for about 5 minutes, stirring constantly.
  • Add chili sauce & cook 1-2 minutes more. The sauce should be nice and thick.
  • Serve over hot basmati with mango chutney.

Nutrition Facts : Calories 506.9, Fat 8.4, SaturatedFat 1.2, Sodium 746.2, Carbohydrate 94.8, Fiber 13.7, Sugar 5.6, Protein 15.5

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