Curried Mashed Cauliflower With Shallots Recipes

CURRIED MASHED CAULIFLOWER WITH SHALLOTS

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.

CAULIFLOWER WITH SHALLOT AND CARAWAY

Steps:

• In a 2-quart microwave-safe baking dish stir together the shallot, the caraway seeds, and the oil and microwave the mixture, covered, at high power (100%) for 2 minutes, or until the shallot is softened. Stir in the cauliflower and the water, microwave the mixture, covered, at high power for 4 minutes, or until the cauliflower is tender, and season it with salt and pepper.

CURRIED CAULIFLOWER AND CHICKPEAS

Steps:

• Heat olive in a skillet over medium heat. Add onion, curry powder, and ginger; cook and stir until onion is soft, 5 to 7 minutes. Add tomatoes and cook for 6 minutes.
• Stir in tomato paste, then 1 cup water. Add cauliflower and chickpeas; stir to coat. Reduce heat, cover, and simmer until cauliflower is tender, 15 to 20 minutes.
• Uncover, and cook until excess moisture evaporates, 1 to 2 minutes; do not burn. Season to taste.

COCONUT-CURRY CAULIFLOWER MASH

Steps:

• Steam cauliflower until tender (breaks easily when touched).
• Drain and set aside in covered pan.
• In a small sauce pan, add curry and turn heat on medium.
• Shake the curry over the heat for a brief time to release the oil and you can smell the curry.
• Be careful not to brown as it will become grainy and bitter.
• Add the ginger and coconut milk and simmer until small bubbles appear, stirring occasionally.
• Remove from heat, add to the cauliflower and mash.
• Salt and pepper to taste.

CREAMY MASHED CAULIFLOWER

Steps:

• Combine cauliflower and garlic cloves in a pot and cover with water. Bring to a boil; boil until cauliflower is tender, 10 to 15 minutes. Drain water.
• Blend cauliflower and garlic in a food processor. Add yogurt, Parmesan, parsley, oil, garlic powder, garlic salt, and pepper and blend again. Adjust seasonings to individual taste.

ROASTED CAULIFLOWER WITH SHALLOTS AND GOLDEN RAISINS

Steps:

• Preheat oven to 425 degrees. On a rimmed baking sheet, toss cauliflower and shallots with 2 tablespoons oil; season with salt and pepper. Roast 10 minutes. Meanwhile, in a medium bowl, whisk together mustard and 1 tablespoon oil, then stir in breadcrumbs and raisins. Sprinkle breadcrumb mixture over cauliflower and roast until breadcrumbs are golden brown and cauliflower is tender, about 10 minutes.