Currymarinatedcauliflower Recipes

CAULIFLOWER CURRY RECIPE

Steps:

• Clean cauliflower and chop the florets to desired sizes. Optional - heat 3 cups water in a large bowl, add cauliflower florets to the slightly hot water. Leave it for some time. Rinse them under running water and drain them.
• Heat oil in a pan. Add mustard and cumin. When they begin to sizzle add the curry leaves and fry for 30 seconds.
• Add onions and green chilli. Saute until pink or golden.
• Stir in ginger garlic and saute till a nice aroma comes out for about 30 to 60 seconds.
• Then add tomatoes and salt. Saute until the tomatoes turn soft and mushy.
• Add turmeric, red chilli powder, garam masala and coriander powder. Saute for 30 to 60 seconds until the masala smells aromatic.
• Then add cauliflower florets and saute for 1 to 2 mins.
• Pour ½ to 1 cup water or coconut milk and give a good mix. I used 1 cup water at this step. Young cauliflower releases lots of moisture, so be careful not to add a lot of water at one time.
• Cover and cook until the cauliflower is tender but not mushy.
• If needed add more water or coconut milk to bring the curry to a desired consistency. I added half cup coconut milk at this stage.
• Taste the curry and add more salt if needed. Garnish cauliflower curry with coriander leaves.

EASY SHEET PAN ROASTED CAULIFLOWER WITH CURRY

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.

CURRIED CAULIFLOWER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place cauliflower in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Drain, and place in a greased casserole dish.
• In a large bowl, mix together soup, mayonnaise, milk, and curry powder. Pour over cauliflower. Crush crackers, and mix with butter. Sprinkle over cauliflower.
• Bake in preheated oven for 30 minutes.

SUE'S CURRY CAULIFLOWER

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 2 to 6 minutes.
• Meanwhile, combine soup, processed cheese, and Cheddar cheese in a small saucepan over medium-low heat. Cook and stir until melted and creamy, 3 to 5 minutes. Add curry powder and cook for 3 to 4 more minutes.
• Mix steamed cauliflower into the cheese sauce and toss until coated.

QUICK CURRIED CAULIFLOWER

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.

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 MARINATED CAULIFLOWER

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.).