Curry Roasted Broccoflower Recipes

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CURRY ROASTED BROCCOFLOWER



Curry Roasted Broccoflower image

My son asked me to buy a broccoflower, and I had no idea how to cook it. The grower had a great recipe site Tanimura & Antle. My family loved it. Its smells great when cooking too.

Provided by busy mom of boys

Categories     Vegetable

Time 35m

Yield 8 serving(s)

Number Of Ingredients 6

2 heads broccoflower
2 tablespoons curry powder
1 tablespoon garlic powder
2 tablespoons lemon juice
1 tablespoon olive oil
salt and pepper

Steps:

  • Preheat oven to 350° degrees.
  • Chop Broccoflower® into small bite size florets.
  • Toss Broccoflower® florets together with all other ingredients in a large mixing bowl.
  • Lay out seasoned Broccoflower® onto a sheet pan and bake for 30-45 minutes, until tender.
  • Serve warm or cold.

Nutrition Facts : Calories 24.5, Fat 1.9, SaturatedFat 0.3, Sodium 1.2, Carbohydrate 2, Fiber 0.6, Sugar 0.4, Protein 0.4

CURRY SPICED WHOLE ROASTED CAULIFLOWER



Curry Spiced Whole Roasted Cauliflower image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 20

3 ounces butter
3 tablespoons olive oil
1 tablespoon chopped garlic
1 teaspoon curry powder
1 head cauliflower
Kosher salt and freshly ground black pepper
1/2 cup almonds, chopped
1/2 cup golden raisins
1 lime, zested and juiced
1/2 cup Greek yogurt
3 tablespoons olive oil
2 tablespoons tahini
1/4 cup dill, minced
1/2 teaspoon ground cumin
1 clove garlic, minced
Juice of 1 lemon
Kosher salt and freshly ground black pepper
1 cup cilantro leaves
1 cup mint leaves
1 Fresno chile, sliced

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.

ROASTED CAULIFLOWER AND CURRY SOUP RECIPE BY TASTY



Roasted Cauliflower And Curry Soup Recipe by Tasty image

Here's what you need: can of chickpeas, curry powder, garlic powder, onion powder, ground coriander, ground turmeric, kosher salt, cauliflower, coconut oil, kosher salt, freshly ground black pepper, small yellow onion, jalapeño, garlic cloves, red curry paste, coconut milk, vegetable broth, scallion, fresh cilantro, lime wedge

Provided by Isabel Castillo

Categories     Lunch

Yield 4 serving

Number Of Ingredients 20

14 oz can of chickpeas, 1 can, rinsed and drained
4 teaspoons curry powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon kosher salt
1 medium head cauliflower, cut into florets
1 tablespoon coconut oil, melted + 2 tablespoons, divided
kosher salt, to taste
freshly ground black pepper, to taste
1 small yellow onion, diced
1 jalapeño, diced
2 cloves garlic cloves, minced
3 tablespoons red curry paste
14 oz coconut milk, 1 can
4 cups vegetable broth
scallion, sliced, for serving
fresh cilantro, for serving
lime wedge

Steps:

  • Make the crispy chickpeas: Preheat the oven to 400˚F (200˚C).
  • In a medium bowl, combine the chickpeas, curry powder, garlic powder, onion powder, coriander, turmeric, and salt, and toss to coat the chickpeas. Transfer the chickpeas to a small baking sheet and spread in an even layer.
  • Bake for 30 minutes, or until the chickpeas are crispy. Remove from the oven and let cool.
  • Make the soup: Increase the oven temperature to 450˚F (220˚C).
  • Add the cauliflower florets to a medium bowl with the melted coconut oil, salt, and pepper. Toss to coat, then transfer the cauliflower to a baking sheet.
  • Roast for 25 minutes, until browned and tender.
  • Melt the remaining 2 tablespoons of coconut oil in a large saucepan over medium-high heat. Add the onion and jalapeño, and cook until the onion begins to caramelize, about 2 minutes. Add the garlic and continue to cook for 2 minutes more, until the garlic is toasted and fragrant.
  • Add the curry paste and cook for 1 minute, stirring to dissolve. Add the coconut milk and vegetable broth and season with salt and pepper. Remove from the heat.
  • Add the roasted cauliflower to a blender with the broth and puree until smooth.
  • Ladle the soup into bowls. Top with the crispy chickpeas, scallions, and cilantro, and serve with lime wedges.
  • Enjoy!

Nutrition Facts : Calories 1272 calories, Carbohydrate 98 grams, Fat 88 grams, Fiber 14 grams, Protein 15 grams, Sugar 25 grams

ROASTED CURRIED CAULIFLOWER



Roasted Curried Cauliflower image

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

1 1/2 tablespoons extra-virgin olive oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
3/4 teaspoon curry powder
3/4 teaspoon coarse salt
1 large head cauliflower (about 2 pounds), cut into large florets
Nonstick olive-oil cooking spray

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

ROASTED CURRIED CAULIFLOWER



Roasted Curried Cauliflower image

An easy Roasted Curried Cauliflower recipe

Categories     Vegetable     Side     Roast     Vegetarian     Vinegar     Curry     Cauliflower     Healthy     Vegan     Cilantro     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 side-dish servings

Number Of Ingredients 10

12 cups cauliflower florets (from about 4 pounds cauliflower)
1 large onion, peeled, quartered
1 teaspoon coriander seeds
1 teaspoon cumin seeds
3/4 cup olive oil
1/2 cup red wine vinegar
3 1/2 teaspoons curry powder
1 tablespoon Hungarian hot paprika
1 3/4 teaspoons salt
1/4 cup chopped fresh cilantro

Steps:

  • Preheat oven to 450°F. Place cauliflower florets in large roasting pan. Pull apart onion quarters into separate layers; add to cauliflower. Stir coriander seeds and cumin seeds in small skillet over medium heat until slightly darkened, about 5 minutes. Crush coarsely in mortar with pestle. Place seeds in medium bowl. Whisk in oil, vinegar, curry powder, paprika, and salt. Pour dressing over vegetables; toss to coat. Spread vegetables in single layer. Sprinkle with pepper.
  • Roast vegetables until tender, stirring occasionally, about 35 minutes. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 450°F oven 10 minutes, if desired.)
  • Mound vegetables in large bowl. Sprinkle with fresh cilantro. Serve warm or at room temperature.

CURRY ROASTED BROCCOFLOWER®



Curry Roasted Broccoflower® image

Broccoflower® is seasoned with curry powder and lemon juice and then roasted to really bring out the flavor in this exciting side dish.

Provided by Allrecipes Member

Yield 8

Number Of Ingredients 6

2 heads Tanimura & Antle Broccoflower®
2 tablespoons curry powder
1 teaspoon garlic powder
2 tablespoons lemon juice
1 tablespoon olive oil
1 pinch Salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F. Chop Broccoflower® into small bite size florets. Toss Broccoflower® florets together with all other ingredients in a large mixing bowl. Lay out seasoned Broccoflower® onto a sheet pan and bake for 30-45, minutes, until tender. Serve warm or cold.

Nutrition Facts : Calories 65.9 calories, Carbohydrate 10.2 g, Fat 1.9 g, Fiber 3.1 g, Protein 4 g, SaturatedFat 0.3 g, Sodium 38.5 mg, Sugar 2.7 g

CURRY ROASTED CAULIFLOWER



Curry Roasted Cauliflower image

This recipe comes from kraftfoods.com. I find cauliflower a rather bland vegetable; however, the addition of curry powder really perks it up.

Provided by PaulaG

Categories     Cauliflower

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup olive oil
2 teaspoons curry powder
2 teaspoons sugar
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups cauliflower florets, washed
2 tablespoons slivered almonds

Steps:

  • Preheat oven to 400 degrees.
  • Mix the olive oil, curry powder, sugar, lemon juice, salt and pepper in a small mixing bowl.
  • Place the washed and well drained cauliflower florets in a 13 x 9 inch baking dish; pour the oil mixture over the florets and toss gently.
  • Cover with foil and bake 15 minutes; remove from oven and stir in almonds mixing lightly.
  • Return to oven and bake uncovered for an additional 10 to 15 minutes or until cauliflower is browned and almonds are toasted.

Nutrition Facts : Calories 177.5, Fat 15.6, SaturatedFat 2.1, Sodium 323.7, Carbohydrate 8.9, Fiber 2.9, Sugar 4.3, Protein 2.9

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