MASHED CAULIFLOWER WITH COCONUT MILK
Works great as a side dish in place of mashed potatoes.
Provided by kellewic
Categories Fruits and Vegetables Vegetables Cauliflower Mashed
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Bring a pot of lightly salted water to a boil. Cook cauliflower in boiling water until soft, 15 to 20 minutes; drain and return cauliflower to the pot.
- Pour coconut milk over the cauliflower. Blend cauliflower with an immersion blender until smoot; add garlic powder, onion powder, salt, and pepper. Stir to distribute spices.
Nutrition Facts : Calories 47.5 calories, Carbohydrate 8.7 g, Fat 1 g, Fiber 3.7 g, Protein 3.1 g, SaturatedFat 0.7 g, Sodium 44.1 mg, Sugar 3.8 g
CAULIFLOWER AND COCONUT CURRY
Yummy curry
Provided by roobarb100
Time 30m
Yield Serves 4
Number Of Ingredients 22
Steps:
- Place lentils in a pan and cover with 2 cups cold water. Bring to the boil, then reduce heat to low and simmer, stirring occasionally, for 15-20 minutes until thick and creamy. Cover and set aside.
- Meanwhile, heat 1/4 cup oil in a large saucepan over medium heat, add cauliflower and half the cumin seeds and cook, stirring occasionally, for 2-3 minutes until lightly browned. Remove with a slotted spoon and set aside.
- Add remaining 2 tbsp oil and cumin seeds to hot pan, then, as soon as seeds start to sizzle, add onion. Reduce heat to medium-low and cook, stirring occasionally, for 10 minutes or until onion is soft but not browned.
- Add ginger, garlic and chilli, and cook for 2 minutes. Stir in ground coriander, ground cumin, turmeric, curry powder, coconut milk, cauliflower and tomato, then simmer, stirring occasionally, for 10 minutes or until cauliflower is just tender.
- Stir lentils and lime juice into the curry and season to taste with salt. Simmer for a further 2-3 minutes, then stir in coriander. Remove from heat.
- For the tarka, heat oil in a small frypan over medium heat, add spices and sizzle for a few seconds. Drizzle over the curry, cover and leave for 5 minutes for the flavours to infuse before serving.
COCONUT CURRY CAULIFLOWER SOUP
When I'm in need of comfort food, I stir up a velvety batch of this Asian-spiced soup. Then I finish it with a sprinkle of cilantro over the top. -Elizabeth DeHart, West Jordan, Utah
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 7
Steps:
- In a large saucepan, heat oil over medium heat. Add onion; cook and stir until softened, 2-3 minutes. Add curry paste; cook until fragrant, 1-2 minutes. Add cauliflower and broth. Increase heat to high; bring to a boil. Reduce heat to medium-low; cook, covered, about 20 minutes., Stir in coconut milk; cook an additional minute. Remove from heat; cool slightly. Puree in batches in a blender or food processor. If desired, top with minced fresh cilantro.
Nutrition Facts : Calories 111 calories, Fat 8g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 532mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein.
COCONUT CAULIFLOWER
Braised cauliflower simmered in coconut milk with thai curry. A truly decadent way to enjoy cauliflower. Serve on top of rice or by itself. I recommend freezing any extra curry paste you might have left over; it seems to keep almost indefinitely.
Provided by Aram5262
Categories Curries
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Coat the bottom of a thick bottomed skillet with vegetable oil.
- When hot, add the cauliflower florets and fry them until brown, taking care not to burn them.
- Pour in the coconut milk and stir in the curry paste until well integrated.
- Simmer gently until the coconut milk is thick and creamy, about 10 minutes.
- Just before serving add the cilantro and salt to taste.
- Note: I recommend freezing any extra curry paste you might have left over; it seems to keep almost indefinitely.
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- Cut the cauliflower into large chunks. Put the florets in a single layer on a rimmed baking sheet.
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- Stir in the spices and the chopped coriander stems. Add a pinch of salt and some ground black pepper and cook for a minute. Add the cauliflower and chickpeas and toss together well in the onion mixture and spices then pour in the coconut milk and add a splash of water (about 50ml). Stir all together well, cover the pan and simmer for 15-20 minutes until the cauliflower is tender.
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- Heat a large skillet or pot over medium-high heat. Add oil and let sizzle. Add onions and let cook for about 8-10 minutes, stirring often. Stir in cauliflower, garlic and ginger and cook for 1 minute longer. Stir in salt, pepper, curry powder, and turmeric.
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- Rice the cauliflower by either placing in a blender and pulsing a couple of times. Or grate using a hand held grater.
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- Preheat your oven to 180°C/350ºF/gas 4.Peel and cut the onions into 1cm wedges and trim then cut the cauliflower into even-sized florets.
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- To make baked tofu, cube a block of firm or extra-firm tofu and place in a bowl. Add the soy sauce, garlic powder, black pepper and optional arrowroot or cornstart and toss to coat. Place the coated tofu cubes on a non-stick, silicone baking mat-lined or parchment paper-lined baking sheet and bake for 25-35 minutes, flipping once half-way through, until browned and crispy.
- To make the cauliflower rice, add the riced cauliflower to a pan and stir in the coconut milk, garlic powder and shredded coconut. Cook over medium to high heat for 5-10 minutes until tender and fragrant. Stir in the chopped cilantro.
- To make the steamed broccoli, bring water in a steamer to boil then add the broccoli, cover and cook for 5-6 minutes until tender. If you don’t have a steamer, bring 1/2 an inch of water to a boil in a skillet then add the broccoli, cover and cook for 5-6 minutes. Be careful not to overcook. It should be bright green and tender with a bit of crunch when it’s done. If left too long, it will turn a dull, muted green and be soggy.
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- Put the chopped cauliflower on the baking sheet, drizzle with 1 teaspoon of olive oil and sprinkle with sea salt. Roast the cauliflower for 30 minutes, or until it is soft and dark brown in many spots.
- While the cauliflower is roasting, begin the rest of the soup. Heat the remaining 2 teaspoons of olive oil in a large pot over medium-high heat. Add the onion and sauté for 5 minutes. Add the carrots and continue to cook, stirring occasionally, until both the carrots and onion are brown, about 10 minutes. Add the ginger and garlic and cook for 1 minute. Add the turmeric and Thai curry paste and cook for 1 more minute. Deglaze the pan with a splash of the stock, scraping the bottom of the pot to remove and dark bits.
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- (Skip this step if you bought pre-riced cauliflower) Cut the cauliflower through the middle into 4 parts and remove the leafy outside. Put the shredder blade in your food processor and then feed the cauliflower down through the top chute while the machine is on to create the cauliflower rice. You may have to cut the cauliflower up a bit smaller to get it to fit in the chute. Alternatively you can use your regular S-blade, but you may have to do this in batches so you don't wind up with cauliflower puree. And yet another option if you don't have a food processor - use a grater and grate the cauliflower into rice.
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