GOLDEN CAULIFLOWER QUINOA CURRY
Golden Cauliflower Quinoa Curry - creamy turmeric spiced cauliflower and quinoa stewed together with crushed tomatoes, coconut milk and spinach. This hearty dish comes together all in one pot in about 30 minutes! | Gluten Free + Vegan
Provided by Sarah
Categories Mains
Time 35m
Number Of Ingredients 13
Steps:
- Add the coconut oil to a large skillet or pot and warm on medium high heat. When the oil starts to simmer add the onions, ginger and garlic and sauté until softened, about 5 minutes.
- Add the ground turmeric, cumin, curry powder, salt and pepper. Stir and fry gently cooking another 2 minutes. Add a splash of water if the pot gets too dry.
- Add quinoa, tomatoes, vegetable stock, coconut milk and cauliflower. Stir the combine and then bring the mixture to a boil. Let boil about a minute before reducing the temperature down till it's simmering. Cover and let cook 15-20 minutes, stirring every so often to keep the bottom from sticking.
- Uncover then stir in the spinach until wilted. Top with fresh cilantro and serve.
Nutrition Facts : Calories 203 calories, Carbohydrate 25 grams carbohydrates, Fiber 4 grams fiber, Protein 6 grams protein, SaturatedFat 7 grams saturated fat, ServingSize cup, Sodium 339 grams sodium, Sugar 4 grams sugar
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.
ROASTED CURRIED CAULIFLOWER
An Indian-inspired spice blend adds a warm hue and gives this vegetable dish an exotic taste.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Coat a rimmed baking sheet with cooking spray. In a large bowl, stir together oil, mustard seeds, cumin seeds, curry powder, and salt. Add the cauliflower, tossing to coat thoroughly with spice mixture.
- Arrange cauliflower in a single layer on prepared sheet. Roast until florets are browned on bottom and tender when pierced with the tip of a paring knife, about 35 minutes. Serve hot.
Nutrition Facts : Calories 88 g, Fat 6 g, Fiber 4 g, Protein 3 g, Sodium 404 g
QUICK CURRIED CAULIFLOWER
Tasty, quick, flavorful, and easy. Use your favorite curry mix.
Provided by Griz
Categories Side Dish Vegetables Cauliflower
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Core cauliflower, leaving enough core that it remains whole.
- Mix mayonnaise, Greek yogurt, and curry powder in a bowl.
- Spread curry mixture over cauliflower head to cover; place in deep microwave-safe bowl and cover the bowl with a plate.
- Cook on High in microwave until cauliflower is tender, 9 to 15 minutes; let stand covered for 2 minutes.
- Cut in quarters and serve.
Nutrition Facts : Calories 111 calories, Carbohydrate 11.2 g, Cholesterol 8.1 mg, Fat 6.8 g, Fiber 4.6 g, Protein 4.1 g, SaturatedFat 1.5 g, Sodium 153.8 mg, Sugar 4.7 g
CURRIED COCONUT QUINOA AND GREENS WITH ROASTED CAULIFLOWER
Quinoa cooked in coconut milk with spicy Indian flavors, mixed with greens and topped with roasted cauliflower. A simple, vegan and gluten-free meal.
Provided by Cookie and Kate
Categories Main
Time 40m
Yield 4
Number Of Ingredients 18
Steps:
- Roast the cauliflower: Preheat oven to 425 degrees Fahrenheit. Toss the cauliflower florets with coconut oil, cayenne pepper and a light sprinkle of sea salt. Roast for 25 to 30 minutes on the middle rack, turning halfway, until the cauliflower is tender and golden on the edges.
- Cook the quinoa: In a large pot with a lid, warm the coconut oil over medium heat. Add the onion and cook until it is turning translucent, stirring often, about 5 minutes. Add the ginger, turmeric, curry powder and cardamom and stir until fragrant, about 30 seconds. Pour in the coconut milk, water, rinsed quinoa and raisins. Bring the mixture to a boil, then cover and reduce heat to a simmer. Cook for 15 minutes, then remove the pot from the heat and let it rest, covered, for 5 minutes.
- Fluff the quinoa with a fork. Stir in the salt, vinegar and greens (if you intend to eat this dish as leftovers, I recommend storing leafy greens separate from the quinoa, as the greens don't reheat well). Divide the quinoa into bowls and top with roasted cauliflower. Garnish with green onions and red pepper flakes if you'd like.
Nutrition Facts : Calories 355 calories, Sugar 5.6 g, Sodium 778.8 mg, Fat 17.9 g, SaturatedFat 13.1 g, TransFat 0 g, Carbohydrate 41.1 g, Fiber 7.5 g, Protein 11.4 g, Cholesterol 0 mg
CURRIED QUINOA AND CAULIFLOWER
A one dish curry meal, easy to prepare and adaptable to your tastes. Found it a few years ago in Veg Times, have made some changes as I found the original recipe a bit bland. Serve on its own with chutney, or with salad and/or roti on the side. I also like this room temperature served more as a salad. The consistency is that of tabouli. Could also roll up in a wrap. Very healthy and under 400 calories per serving!
Provided by magpie diner
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Bring a large pot of water to a boil, with a pinch of salt. I like to use a large saute pan with a fitted lid, to save on dishes later. Add in quinoa and cook until tender, (about 12-13 minutes). Should be tender but still slightly crunchy. While that is cooking, cut up the cauliflower into small florets.
- Place the frozen peas in a colander. Drain the boiled quinoa over the peas and set aside. If you are making your broth using a powder, try to reserve 1-1 1/2 cups of this liquid to prepare your broth. (I put my measuring cup underneath the colander).
- Rinse out you pot/pan and dry it, returning it to the stove, and heating the oil over medium-high heat. Saute the onion and garlic for about 5 minutes until it starts to become translucent. Add in the whole spices and let them toast with the onions for about 30 seconds, then add in the rest of the spices and let them 'marry' for another 30 seconds or so. (Careful not to burn).
- Stir in the broth and bring to a boil. Add the cauliflower, cover and return to a boil. Once back to boiling, reduce the heat to about medium and let the cauliflower become tender, stirring occasionally. Adjust the seasoning at this point, the amount of salt required will depend on your broth. I like my cauliflower a little softer so this step takes about 8-10 minutes for me, but could be done as soon as 4 minutes - adjust the cooking time to your liking. Remove from heat once done.
- Put the plain yogurt into a bowl and temper it by adding a few tablespoons of the cauliflower liquid into it. Then add the yogurt mixture to the cauliflower. (This is so the yogurt doesn't curdle). Fold in the quinoa and the peas, then the cashews and cilantro. Check seasoning again.
- Serve with some chutney on the side and enjoy! Note -- I have made this using part millet as well. You just have to adjust the cooking time as millet takes longer than quinoa by about 5 minutes.
Nutrition Facts : Calories 416.4, Fat 18.6, SaturatedFat 3.4, Cholesterol 1.2, Sodium 68.6, Carbohydrate 51.6, Fiber 9.6, Sugar 8.4, Protein 15.3
CURRIED CAULIFLOWER WITH CHICKPEAS AND TOMATOES
Steps:
- Heat the ghee in a deep skillet or pot over medium flame. Add the onion, curry powder, and ginger; cook and stir for a few minutes to soften the onion. Add the tomatoes and cook, stirring, until the tomatoes break down and soften, about 6 minutes. Mix in the cauliflower, chickpeas, tomato paste, and 1 cup of water; stir everything together. Reduce the heat to medium-low, cover, and simmer until the cauliflower is tender, about 15 to 20 minutes. Uncover, and continue cooking until the excess moisture has evaporated and the cauliflower and chickpeas are coated with a thick gravy. Season with salt, to taste, and garnish with cilantro before serving.
- Put the butter in a heavy saucepan over moderate heat, swirl the pot around to ensure that it melts slowly and does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.
- Toast the whole spices (coriander, cumin, fennel, cloves, mustard, cardamom and peppercorns) and the chiles in a small dry skillet over medium-low heat, shaking the pan often to prevent them from burning. Toast for a couple of minutes until the spices smell fragrant. In a clean coffee grinder, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the spice blend immediately, or store in a sealed jar for as long as 1 month.
CURRIED BEEF AND CAULIFLOWER
Make and share this Curried Beef and Cauliflower recipe from Food.com.
Provided by Stephanie Z.
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Over moderate heat, cook beef stew for about five minutes to brown. Add flour and stir to cover meat evenly. Set aside.
- In a large pan or wok, saute onion, garlic, green pepper, and cumin seed in olive oil over moderate heat, about 5 minutes.
- Reduce heat to low. Add diced tomatoes, tomato paste, beef stock, caulifower florets, cumin, ginger, turmeric, and black pepper. Cover and simmer 30-40 minutes, or until cauliflower is tender.
- Add cilantro. Stir well. Serve with rice or couscous.
FENNEL-ROASTED CAULIFLOWER WITH QUINOA
Pile this colourful vegetable quinoa salad onto a plate, top with roasted cauliflower and drizzle over the garlic yogurt for a healthy, gluten-free dinner
Provided by Melissa Thompson - Journalist and food writer
Categories Dinner
Time 55m
Number Of Ingredients 12
Steps:
- Heat the oven to 200C/180C fan/gas 6. Bring a large pan of salted water to the boil and cook the cauliflower for 5 mins. Drain and spread out on a surface so any excess water evaporates.
- Crush the fennel and coriander seeds using a pestle and mortar and mix with the paprika and a pinch of seasoning Put the cauliflower in a large bowl, drizzle with half the olive oil and sprinkle over the spice mix. Toss the florets to fully coat them.
- Tip the florets onto a baking tray and space them apart. Put the red onions, peppers and courgettes on a separate baking tray, drizzle with the remaining oil, and cook both for 30-35 mins, turning halfway through so they brown all over and turn slightly crisp in places.
- Mix the garlic with lemon juice and stir through the yogurt, adding a little extra water to loosen if needed. Stir the roasted onions, peppers and courgettes into the cooked quinoa along with the lemon zest and a pinch of salt.
- Pile the quinoa salad onto a plate, then top with the cauliflower florets. Drizzle over the garlic yogurt.
Nutrition Facts : Calories 260 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 14 grams sugar, Fiber 9 grams fiber, Protein 10 grams protein, Sodium 0.1 milligram of sodium
CURRIED CAULIFLOWER AND CHICKPEAS
This curried cauliflower is extraordinary and wholesome!
Provided by Stephanie Wiebe Meismer
Categories Side Dish Vegetables
Time 55m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 274.3 calories, Carbohydrate 47.1 g, Fat 5.6 g, Fiber 11.7 g, Protein 11.1 g, SaturatedFat 0.7 g, Sodium 677.3 mg, Sugar 7.4 g
CURRIED CAULIFLOWER AND CHICKEN
Provided by Mark Bittman
Categories dinner, one pot, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put the oil in a 12-inch skillet, and turn the heat to high; add the onion, and cook, stirring occasionally, until it begins to brown. While it's cooking, trim the cauliflower and cut the florets into 1/2-inch-thick pieces.
- When the onion has browned a little, add the cumin seed and curry powder and cook about 30 seconds. Add the cauliflower, and stir, still over high heat, for another minute. Cut up the tomatoes, and add them to the pan along with their juice, 1/4 cup water and a generous sprinkling of salt and pepper. Cover, and turn the heat to medium-low.
- Cook 10 minutes, stirring once or twice. Add the chicken, stir, cover the pan again and cook 6 to 8 minutes longer, or until the chicken is cooked through. (If the sauce appears to be drying up at any time, add a little more water.) Stir in the lemon juice, taste and adjust seasoning. Garnish if you like, and serve.
Nutrition Facts : @context http, Calories 379, UnsaturatedFat 18 grams, Carbohydrate 15 grams, Fat 25 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 6 grams, Sodium 880 milligrams, Sugar 6 grams, TransFat 0 grams
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