Curried Mashed Cauliflower With Shallots Recipes
CURRIED CAULIFLOWER AND CARROTS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F.
- Whisk together the curry powder, cumin, salt, pepper and olive oil in a medium bowl.
- Spread the cauliflower, carrots, and onion in a single layer on a large baking sheet-lined with tin foil. Drizzle with the dressing and toss so it is thoroughly coated.
- Roast the vegetables in the oven until tender and browned, about 40 minutes, stirring halfway through cooking. Remove to a serving bowl and sprinkle with parsley and a drizzle of olive oil on top. Serve hot or at room temperature.
CURRIED MASHED CAULIFLOWER WITH SHALLOTS
I can't remember where I got this recipe but it's very good. I just found the recipe so I'm posting since it is unlike the other curried cauliflower recipes posted. To lighten it up, use half and half or light cream instead of heavy cream.
Provided by Oolala
Categories Cauliflower
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Trim cauliflower by removing leaves and core. Break into large flowerets.
- Put pieces in a large saucepan and add cold water to cover. Bring to a boil and cool for 15-20 minutes or until tender but not soft; drain.
- Return cauliflower to saucepan. Using the side of a spoon, chop the pieces of cauliflower until they are slightly mashed and look coarse.
- Add shallots, curry and cream. Add salt and pepper to taste.
- Cook, stirring until hot.
- Stir in butter and serve.
Nutrition Facts : Calories 198, Fat 14.7, SaturatedFat 9.1, Cholesterol 50.5, Sodium 107.9, Carbohydrate 14.3, Fiber 5.8, Sugar 5.5, Protein 5.8
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- Make the Curry: In a large pot, heat the coconut oil over medium heat. Add the onion and sauté until tender, 5 to 6 minutes. Add the garlic and sauté until fragrant, 1 minute more.
- Add the cauliflower and sauté until it starts to become tender, 3 to 4 minutes. Add the curry paste and coconut milk, stirring to combine. Bring the mixture to a simmer and season to taste with salt and pepper. Simmer until the sauce reduces slightly and the cauliflower is very tender, 8 to 10 minutes.
- Make the Shallots: In a small pot, heat the oil over medium heat. When the oil is hot, add the shallot and cook until golden brown, 3 to 4 minutes. Remove from the oil and drain on paper towels.
- ?Make the Garnish: To serve, ladle the cauliflower into bowls and garnish with crispy shallots, scallions and cilantro.
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- Start by cooking lentils (see notes if using canned). Add rinsed and drained lentils to a small saucepan and cover with vegetable broth. Bring to a low boil over medium-high heat. Then reduce heat to low and simmer until lentils are just tender with a very slight bite — about 15-20 minutes.
- Remove lentils from heat but don’t drain yet. Set a fine mesh strainer or colander over a mixing bowl and strain the lentils, SAVING the vegetable broth for later use!
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