Curried Cauliflower Florets Sweet Spicy Recipes

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CAULIFLOWER CURRY RECIPE



Cauliflower Curry Recipe image

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

250 grams cauliflower florets ((2 heaped cups))
2 tablespoon oil
¼ teaspoon mustard seeds ((optional))
½ teaspoon cumin seeds
1 sprig curry leaves (or bay leaf (optional))
1¼ cup onions (chopped finely (2 medium))
1 green chili (slit or chopped (optional))
1 tablespoon ginger garlic chopped finely (or 1 tsp paste )
¾ to 1 cup tomatoes (- pureed or fine chopped (2 medium))
¾ to 1 teaspoon salt ((adjust to taste))
¼ teaspoon turmeric ((or haldi))
½ to ¾ teaspoon red chilli powder ((I used 1 tsp kashmiri chilli powder))
1 teaspoon garam masala (or curry powder (I used 1½ tsp))
½ teaspoon coriander powder ((optional))
¾ to 1 cup water (or coconut milk (I used 1¼ cup))

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

CURRIED CAULIFLOWER FRITTERS



Curried Cauliflower Fritters image

This is a really unusual but delicious way to eat cauliflower. The Japanese are brilliant at making lovely crispy batter for their tempura, so while I was over there recently I wanted to discover their secret. It turns out there are lots of different techniques, such as using cornstarch instead of flour, or ice-cold sparkling water instead of tap water. In this recipe I'm going to use beer, though, as it gives such a nice color and goes well with the spices. However, the best advice I was given is to fry the fritters in small batches and eat them straightaway, so they're crunchy and hot. PS This batter recipe can be used for all sorts of things, like fish fillets or thin chicken strips or any finely cut vegetable. You can leave the spices out if you prefer it plain.

Provided by Jamie Oliver

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 15

1 cauliflower
Flour, for dusting
Vegetable oil
1 small piece potato, peeled, optional
A small bunch fresh flat-leaf parsley, leaves picked
Sea salt
1 lemon
1 teaspoon cumin seeds
2 teaspoons black mustard seeds
2 to 3 dried red chiles
1 teaspoon black peppercorns
1 3/4 cups self-rising flour
1/2 teaspoon turmeric
1 1/2 cups cold beer
Sea salt

Steps:

  • First make your batter. Smash up the cumin and mustard seeds, chiles and peppercorns in a pestle and mortar until you have a powder. Put the flour into a mixing bowl and stir in the ground spices and the turmeric. Pour in most of the beer and whisk gently. Check the consistency - you want it to be the thickness of heavy cream. If it's too thick, whisk in the rest of the beer. Don't worry too much about having little lumps in the batter, as they'll just become nice crunchy bits when you start frying. Season with sea salt and put aside.
  • Trim the bottom of the stalk and break the cauliflower into bite-sized florets. Slice up the stalk into 1-inch pieces - this way it will all cook at the same rate. Wash the cauliflower, drain it and pat dry with kitchen towels. Place the cauliflower pieces in a bowl and dust with a little flour.
  • Pour the oil into a deep saucepan - you want it to be about 4 to 5 inches deep - and heat it to 350 degrees F. If you don't have a thermometer don't worry, just drop a piece of potato into the oil. When it floats to the surface and starts to sizzle, the oil will be at the right temperature so remove the potato from the pan.
  • Shake any excess flour off the cauliflower. One by one, dip the pieces into the beer batter, then carefully place them in the hot oil, moving them away from you as you do so. Make sure you stand back so you don't get splashed. It's best to fry them in batches so you don't overcrowd the pan (but serve them as soon as each batch is ready). Each time a batch of cauliflower is nearly ready, add some battered parsley leaves to the pan and fry for 40 seconds (you want to serve them scattered over the fritters). Fry the pieces gently, turning them a couple of times with a slotted spoon. When they're browned and crisp, lift them out of the oil, allowing any excess to drip back into the pan, and drain on kitchen towels. Dust with sea salt and squeeze over a little lemon juice.
  • "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"

CRISPY CAULIFLOWER FLORETS WITH CITRUS SALT



Crispy Cauliflower Florets with Citrus Salt image

Provided by Sunny Anderson

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 8

Vegetable oil, for frying
5 large eggs
2/3 cup cornstarch
1 1/2 teaspoons salt
3/4 teaspoon pepper
1 large head cauliflower, cut into florets
1/2 teaspoon red pepper flakes
2 lemons, zested

Steps:

  • Fill a large pot half full with vegetable oil. Heat to 350 degrees F.
  • In a large bowl, whisk together eggs, cornstarch, 1/2 teaspoon salt, and pepper. Toss in florets to coat.
  • In a small bowl, mix together remaining salt, red pepper flakes and lemon zest. When oil is ready, remove half the florets from the batter and add to the oil. Cook until golden, about 4 to 5 minutes, turning occasionally. Drain to paper towels. Sprinkle generously with seasoned salt. Repeat with second batch of florets. Serve immediately.

SWEET AND SPICY CAULIFLOWER



Sweet and Spicy Cauliflower image

Sweet and spicy cauliflower with a tingle that's delicious even if you are not a fan of cauliflower.

Provided by LenaCornbread

Categories     Side Dish     Vegetables

Time 25m

Yield 4

Number Of Ingredients 5

½ cup sweet chili sauce
½ cup Sriracha sauce
1 teaspoon minced garlic
1 tablespoon olive oil
1 large head cauliflower, cut into florets

Steps:

  • Mix sweet chili sauce, Sriracha, and minced garlic together in a small bowl.
  • Heat oil in a skillet over medium-high. Add cauliflower and sauce; cook for 5 minutes. Reduce heat to low, cover, and simmer until tender, about 5 minutes more.

Nutrition Facts : Calories 148 calories, Carbohydrate 27.2 g, Fat 3.8 g, Fiber 7.2 g, Protein 4.2 g, SaturatedFat 0.5 g, Sodium 1670.3 mg, Sugar 15 g

EXTRA CRISPY SPICY FRIED CAULIFLOWER RECIPE BY TASTY



Extra Crispy Spicy Fried Cauliflower Recipe by Tasty image

Here's what you need: large cauliflower, celery salt, dried oregano, cumin, onion powder, garlic powder, paprika, cayenne pepper, salt, pepper, all-purpose flour, cornstarch, soy milk, apple cider vinegar, hot sauce, vegetable oil

Provided by Gwenaelle Le Cochennec

Categories     Sides

Yield 4 servings

Number Of Ingredients 16

1 head large cauliflower, or 2 small heads, washed
1 teaspoon celery salt
1 teaspoon dried oregano
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon pepper
2 cups all-purpose flour
2 tablespoons cornstarch
1 ½ cups soy milk
1 ½ tablespoons apple cider vinegar
2 tablespoons hot sauce
vegetable oil, for frying

Steps:

  • Cut the cauliflower in large florets. Transfer to a large bowl and set aside.
  • In a small bowl, combine the celery salt, oregano, cumin, onion powder, garlic powder, paprika, cayenne, salt, and pepper. Mix well.
  • In a medium bowl, add half of the spice mix to the flour.
  • Add the cornstarch and mix.
  • In a separate medium bowl, combine the soy milk, apple cider vinegar, and hot sauce. Whisk.
  • Pour the remaining spice mix over the cauliflower florets and mix.
  • Pour the milk mixture over the cauliflower and mix well until they are coated.
  • Cover with plastic wrap and chill for 1 hour minimum.
  • Heat the vegetable oil in a large pan until it reaches 350°F (180°C).
  • Toss each cauliflower floret in the flour mixture until well-coated, shaking off any excess. Dip them back in the remaining soy milk mixture in the bowl where they marinated, then again in the flour mixture.
  • Fry the cauliflower for 4-5 minutes, until golden brown and crispy.
  • Drain the pieces on a wire or paper towels. Let cool 5-10 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 413 calories, Carbohydrate 70 grams, Fat 9 grams, Fiber 6 grams, Protein 12 grams, Sugar 5 grams

CHEESY BAKED CAULIFLOWER FLORETS



Cheesy Baked Cauliflower Florets image

Rich and cheesy cauliflower and not too bad for you!

Provided by Mark Adams

Categories     Side Dish     Vegetables

Time 45m

Yield 8

Number Of Ingredients 11

nonstick cooking spray
1 medium head cauliflower, cut into florets
2 teaspoons salt, divided
1 teaspoon ground black pepper, divided
½ teaspoon garlic powder
1 (6 ounce) can evaporated milk
2 large eggs
¾ teaspoon dry mustard
½ teaspoon hot sauce
2 tablespoons salted butter
10 ounces shredded Cheddar cheese

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Spray a large baking sheet with cooking spray.
  • Spread cauliflower evenly onto the prepared baking sheet. Spray cauliflower with cooking spray, then season with 1 teaspoon salt, 1/2 teaspoon pepper, and garlic powder.
  • Bake in the preheated oven until tender, stirring halfway through, about 25 minutes.
  • While cauliflower is baking, whisk evaporated milk, eggs, dry mustard, and hot sauce together in a small bowl.
  • Remove cauliflower from the oven.
  • Melt butter in a medium saucepan over medium-low heat. Carefully add cauliflower; toss to coat. Stir in milk-egg mixture. Add Cheddar cheese and gently stir until creamy, about 3 minutes.

Nutrition Facts : Calories 231.3 calories, Carbohydrate 6 g, Cholesterol 97.4 mg, Fat 17.6 g, Fiber 1.5 g, Protein 13.1 g, SaturatedFat 10.7 g, Sodium 886.5 mg, Sugar 3.8 g

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