HURRY CURRY CAULIFLOWER
Steps:
- Heat the canola oil in a heavy skillet over medium heat. Crush the cumin seed with the coriander seed and add to the pan. Add the curry powder, ginger, and garlic to the pan. Cook these spices, stirring until the oil colors and the spices are fragrant. Add the cauliflower florets to the pan and toss to coat.
- In a lidded plastic container, combine the water, rice wine vinegar, cider vinegar, sugar, and pickling salt. Shake to combine.
- Once the cauliflower is slightly tender, add it to a glass jar. Pour the pickling liquid over the cauliflower, filling to the top of the jar. Cool, chill, and store the pickles for 1 week to allow the flavors to develop thoroughly.
CURRY SPICED WHOLE ROASTED CAULIFLOWER
Provided by Geoffrey Zakarian
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the cauliflower: Preheat the oven to 450 degrees F.
- Heat the butter and olive oil in a small saucepan over medium heat until the butter melts. Add the garlic and curry powder and cook until fragrant, about 1 minute.
- Make a small foil ring wide enough to hold up the base of the cauliflower a little. Put the foil ring in a large saute pan and place the cauliflower on top. Season the cauliflower with salt and pepper. Pour all but 1/4 cup of the curry butter over the cauliflower. Roast the cauliflower for 10 minutes, then baste with some of the curry butter on the bottom of the pan. Continue to roast and baste until the cauliflower is tender, about 45 minutes.
- Meanwhile, add the almonds and raisins to the remaining curry butter in the saucepan and cook over medium heat until the nuts are toasted and the raisins are plump, about 3 minutes. Stir in the lime juice.
- Remove the cauliflower to a serving platter and drizzle with any remaining butter from the saute pan. Top with the nut, raisin and curry butter mixture and sprinkle with the lime zest.
- For the yogurt-tahini sauce: Whisk together the yogurt, olive oil, tahini, dill, cumin, garlic and lemon juice in a medium bowl. Season with salt and pepper.
- Drizzle the cauliflower with the yogurt-tahini sauce and garnish with the cilantro, mint and chiles.
CURRY MARINATED CAULIFLOWER
This is from Kentaro Kobayashi's book Bento Love. I make this for my lunchbox quite often, as it's so easy to throw together. The combination of the curry and rice vinegar makes a very flavorful marinade, which doesn't go bland being served at room temp, which is a bonus when you don't have the facilities to heat up your lunch! Any curry powder will do in this recipe, if you like the hot stuff, go for it! Note- this is meant to be a side dish. If you want to enjoy this as the main (or only) item in your lunch, increase the quantities to suit your appetite.
Provided by IngridH
Categories Lunch/Snacks
Time 15m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Bring a saucepan of water to a boil. Add the cauliflower, and cook until not quite done (the cauliflower will continue to cook a bit as it cools). Drain in a colander.
- Combine the remaining ingredients in a small bowl, then add the hot cauliflower and toss to coat.
- Cool to room temp before sealing in a lunch container. (Hot, moist food in a closed container just invites the bugs that make you sick.).
Nutrition Facts : Calories 67.1, Fat 4.8, SaturatedFat 0.7, Sodium 187.3, Carbohydrate 5.4, Fiber 2.2, Sugar 2, Protein 2.1
MARINATED CAULIFLOWER
Raw cauliflower marinated in Italian dressing.
Provided by Kathy
Categories Appetizers and Snacks
Time 12h30m
Yield 10
Number Of Ingredients 5
Steps:
- Place cauliflower in a large bowl and cover with Italian dressing. Cover and refrigerate overnight.
- Drain cauliflower and stir in mayonnaise, bacon bits and cheese.
Nutrition Facts : Calories 257.5 calories, Carbohydrate 6.2 g, Cholesterol 12.6 mg, Fat 25.1 g, Fiber 1.4 g, Protein 3.6 g, SaturatedFat 4.2 g, Sodium 634.3 mg, Sugar 3.5 g
CURRY YOGURT ROASTED CAULIFLOWER
While in Vegas, this was an item on the buffet at the Paris. I ran into the executive Chef and gave him my compliments, because it was SOO yummy! He gave me an idea of how they made it... mine turned out very close to what we had in Vegas. (prep/cooking time does not include pre-mixing the yogurt sauce)
Provided by CHRISSYG
Categories Cauliflower
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- At least 2 hours ahead of time, mix yogurt, spices, lemon juice in a small bowl, refrigerate until ready to use.
- Preheat oven to 375 degrees F.
- Break cauliflower into small to medium sized florets.
- Toss in a large bowl with salt, pepper and olive oil.
- Spread on a cookie sheet in one layer and bake in pre-heated oven for about 15 minutes until beginning to soften.
- Remove from oven and return to large bowl.
- stir chopped cilantro into yogurt/spice mixture and spoon over califlower.
- toss to coat well (you may not need ALL of the yogurt, depending on how large of a head of cauliflower you have).
- return to baking sheet and continue to bake for about another 5-10 minutes (cook to your liking, some prefer some crunch left in their veggies).
- remove from oven and enjoy!
Nutrition Facts : Calories 75.1, Fat 4, SaturatedFat 0.6, Sodium 626.6, Carbohydrate 9, Fiber 3.6, Sugar 2.9, Protein 3.1
EASY SHEET PAN ROASTED CAULIFLOWER WITH CURRY
Try this simple, melt-in-your-mouth, roasted spicy cauliflower, with just a hint of curry. Perfect as a vegan side dish or even as a quick and easy main dish.
Provided by Fioa
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Combine olive oil, curry powder, lemon juice, salt, and ground black pepper in a bowl. Add cauliflower and toss until well coated. Place in a single layer in the prepared baking sheet.
- Bake in the preheated oven until golden and crispy, about 25 minutes.
Nutrition Facts : Calories 124.6 calories, Carbohydrate 7.4 g, Fat 10.5 g, Fiber 3.4 g, Protein 2.5 g, SaturatedFat 1.5 g, Sodium 616.6 mg, Sugar 2.9 g
CAULIFLOWER KATSU CURRY
Try this veggie take on a katsu curry with cauliflower steaks. Marinading the cauli in lime, garlic and coconut creates various levels of vibrant flavour
Provided by Liberty Mendez
Categories Dinner
Time 1h25m
Yield Serves 4-6
Number Of Ingredients 24
Steps:
- Start by making the pickled salad. Tip all the ingredients into a pan with 1 tsp sea salt and bring to the boil over a medium heat. Remove from the heat, tip into a bowl and cover until needed.
- Combine the coconut milk, lime juice, garlic and 2 tsp salt in a wide, deep dish to make a marinade. Cut two 2.5cm steaks from the middle of each cauliflower, slicing through the central stalk so they hold together. Place the steaks and any large florets into the marinade, rubbing it in so they're well-coated. Cover and leave at room temperature until needed. The steaks can be put in the marinade up to 2 hrs ahead.
- Heat the oven to 220C/200C fan/gas 7. Sprinkle the flour onto a plate and the breadcrumbs onto another. Shake off any excess marinade from the cauliflower steaks, place in the flour and turn to coat evenly. Return the steaks to the marinade, then turn to coat in the breadcrumbs. Arrange on a baking tray lined with baking parchment and drizzle with a little coconut oil. Bake for 35-40 mins until browned, turning over halfway through the cooking time.
- Meanwhile, make the sauce. Heat the oil in a large saucepan over a medium heat and fry the onions, carrots and celery (if using) for 8-10 mins until softened. Boil the kettle, then add the garlic, ginger, curry powder and turmeric to the fried veg and stir for 2-3 mins. Pour in the coconut milk, lime juice and 100ml hot water from the kettle. Season, reduce the heat to low and simmer for 20 mins.
- Blitz the sauce until smooth using a hand blender, or a jug blender. If it's too thick, add a little more water. Season and keep warm. Drain the salad, discarding the pickling liquid.
- Divide the rice between plates, then top with the curry sauce and katsu cauliflower. Serve with the pickled salad, plenty of lime wedges for squeezing over, plus a sprinkling of coriander and a grinding of black pepper, if you like.
Nutrition Facts : Calories 672 calories, Fat 27 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 17 grams sugar, Fiber 13 grams fiber, Protein 17 grams protein, Sodium 3 milligram of sodium
CAULIFLOWER CURRY
This simple vegan curry recipe uses a whole cauliflower, including the stem and leaves, so there's no waste. It's addictive and easy to make
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 1h10m
Number Of Ingredients 16
Steps:
- Heat a wok over a high heat. Add the fenugreek, coriander, cardamom seeds and curry leaves, and toast for 2 mins or until starting to brown and release their aromas. Remove and grind to a powder using a pestle and mortar or spice grinder.
- Return the wok to the high heat and add the oil. Add all the spices (including the ones you just ground) and cook for 1 min, then add the ginger, garlic, chilli, onion and 1 1/2 tsp salt, and stir-fry for 5 mins.
- Add the cauliflower, toss with the other ingredients so it's well coated, then stir-fry for 7-10 mins or until it starts to soften. Add the tomatoes and stir-fry for another 3-5 mins or until they start to break down.
- Pour in the coconut milk and cook over a medium heat, stirring, for 15-20 mins until the cauliflower is tender and the sauce has reduced. Squeeze over the lime juice and check for seasoning. Can be made a day ahead - pour in the coconut milk, reduce by half, then leave to cool and keep in the fridge.
Nutrition Facts : Calories 268 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 6 grams protein, Sodium 1.9 milligram of sodium
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