Coconut Cauliflower Recipes Recipe For Deviled

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MASHED CAULIFLOWER WITH COCONUT MILK



Mashed Cauliflower with Coconut Milk image

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

1 head cauliflower, cut into florets
1 tablespoon coconut milk
1 teaspoon garlic powder
1 teaspoon onion powder
salt and ground black pepper to taste

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

COCONUT CAULIFLOWER



Coconut Cauliflower image

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

14 1/2 ounces coconut milk
1 small cauliflower floret
2 tablespoons vegetable oil
1 1/2-2 tablespoons green curry paste (I use Maesri brand)
2 tablespoons chopped cilantro
1 dash chili powder
salt

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.

DEVILED CAULIFLOWER



Deviled Cauliflower image

Make and share this Deviled Cauliflower recipe from Food.com.

Provided by Dancer

Categories     Cauliflower

Time 2h4m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb cauliflower floret, trimmed, cut into florets
2 tablespoons unsalted butter, melted
1 1/4 tablespoons all-purpose flour
3/4 cup skim milk
1/2 bay leaf
1 dash nutmeg, ground
2 1/2 teaspoons Dijon mustard
1/2 teaspoon Worcestershire sauce
1/3 cup breadcrumbs

Steps:

  • Place cauliflower in a steamer basket over boiling water.
  • Cover pan and steam 5-7 minutes or until just tender.
  • Drain.
  • Rinse under cold water.
  • Drain well and transfer to a 9x13 inch baking dish.
  • Combine 1-1/4 Tbs.
  • melted butter with flour in a heavy saucepan over medium low heat. Whisk about 3 minutes, or until bubbly.
  • Gradually whisk in milk.
  • Add bay leaf and nutmeg and whisk often until mixture simmers.
  • Cover partially and simmer 3-4 minutes, stirring often, until thickened.
  • Remove from heat. Stir in mustard, Worcestershire and salt and pepper to taste. Discard bay leaf.
  • Pour sauce over cauliflower and stir until well coated.
  • (Can be prepared 1 day ahead. Cover and chill.)
  • Preheat oven to 3500F.
  • Sprinkle breadcrumbs over cauliflower.
  • Drizzle with remaining butter.
  • Bake 35-40 minutes, until cauliflower is heated through, sauce bubbles at edges and breadcrumbs are golden.

Nutrition Facts : Calories 145, Fat 6.8, SaturatedFat 3.9, Cholesterol 16.2, Sodium 170.3, Carbohydrate 16.8, Fiber 2.9, Sugar 2.8, Protein 5.7

VEGAN CAULIFLOWER AND POTATOES IN COCONUT MILK



Vegan Cauliflower and Potatoes in Coconut Milk image

This is a delicious vegan main that I serve over rice. If you don't have any new potatoes or other baby potatoes, just cut big potatoes into pieces.

Provided by Rita

Categories     Everyday Cooking     Vegan

Time 30m

Yield 4

Number Of Ingredients 9

2 tablespoons olive oil
1 onion, chopped
7 ounces new potatoes
½ cup water
1 head cauliflower, cut into florets
½ (14 ounce) can coconut milk
1 teaspoon ground turmeric
salt and freshly ground black pepper
2 tablespoons chopped fresh cilantro

Steps:

  • Heat olive oil in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add potatoes and water and bring to a boil. Cover and simmer until potatoes are almost soft, about 10 minutes.
  • Stir cauliflower, coconut milk, and turmeric into the pot, cover, and cook at a gentle simmer over medium heat until cauliflower is soft, about 10 minutes. Remove lid, season with salt and pepper, and sprinkle with cilantro.

Nutrition Facts : Calories 243.6 calories, Carbohydrate 20.6 g, Fat 17.5 g, Fiber 5.9 g, Protein 5.2 g, SaturatedFat 10.3 g, Sodium 94.2 mg, Sugar 5 g

CAULIFLOWER AND COCONUT CURRY



Cauliflower and Coconut Curry image

Yummy curry

Provided by roobarb100

Time 30m

Yield Serves 4

Number Of Ingredients 22

3/4 cup (150g) red lentils
100ml sunflower oil
1.5kg cauliflower, cut into small florets
2 tsp cumin seeds
1 onion, chopped
3cm piece ginger, finely chopped
6 garlic cloves, finely chopped
1 long red chilli, halved, seeds removed, finely chopped
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground turmeric
1 tbsp good-quality mild curry powder
400ml can coconut milk
200g vine-rippened tomatoes, blanched, skin removed, chopped
1 tbsp lime or lemon juice
Chopped coriander leaves, to serve
TARKA
2 tbsp sunflower oil
1 tsp black mustard seeds
1 tsp cumin seeds
6 cloves
1/4 tsp cayenne pepper

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.

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