Gzs Curried Cauliflower Recipes

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.

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.

CURRIED CAULIFLOWER FRITTERS

Steps:

• First make your batter. Smash up the cumin and mustard seeds, chiles and peppercorns in a pestle and mortar until you have a powder. Put the flour into a mixing bowl and stir in the ground spices and the turmeric. Pour in most of the beer and whisk gently. Check the consistency - you want it to be the thickness of heavy cream. If it's too thick, whisk in the rest of the beer. Don't worry too much about having little lumps in the batter, as they'll just become nice crunchy bits when you start frying. Season with sea salt and put aside.
• Trim the bottom of the stalk and break the cauliflower into bite-sized florets. Slice up the stalk into 1-inch pieces - this way it will all cook at the same rate. Wash the cauliflower, drain it and pat dry with kitchen towels. Place the cauliflower pieces in a bowl and dust with a little flour.
• Pour the oil into a deep saucepan - you want it to be about 4 to 5 inches deep - and heat it to 350 degrees F. If you don't have a thermometer don't worry, just drop a piece of potato into the oil. When it floats to the surface and starts to sizzle, the oil will be at the right temperature so remove the potato from the pan.
• Shake any excess flour off the cauliflower. One by one, dip the pieces into the beer batter, then carefully place them in the hot oil, moving them away from you as you do so. Make sure you stand back so you don't get splashed. It's best to fry them in batches so you don't overcrowd the pan (but serve them as soon as each batch is ready). Each time a batch of cauliflower is nearly ready, add some battered parsley leaves to the pan and fry for 40 seconds (you want to serve them scattered over the fritters). Fry the pieces gently, turning them a couple of times with a slotted spoon. When they're browned and crisp, lift them out of the oil, allowing any excess to drip back into the pan, and drain on kitchen towels. Dust with sea salt and squeeze over a little lemon juice.
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CRISPY BROCCOLI AND CAULIFLOWER

Steps:

• Position a rack in the top third of the oven. Preheat the oven to 450 degrees F.
• On a rimmed baking sheet, toss together the broccoli, cauliflower, olive oil, salt and curry powder. Spread evenly on the tray and roast for 25 minutes, flipping the vegetables halfway through. Serve warm or at room temperature.

THAI FRIED RICED CAULIFLOWER

Steps:

• Toss together the sliced chicken and cornstarch in a large bowl. Whisk together the oyster sauce, fish sauce, soy sauce and sugar in a small bowl.
• Heat the oil in a wok or large nonstick skillet over high heat until the oil begins to smoke. Add the chicken and cook until just cooked through, about 4 minutes. Remove to a plate.
• Add the onion and red bell pepper and cook for about 2 minutes. Add the ginger, garlic and Thai chile pepper and cook for another minute. Stir in the riced cauliflower and cook 1 minute. Stir in the oyster sauce mixture and continue to cook until the cauliflower is cooked throughout, another 1 to 2 minutes.
• Transfer to a serving bowl and finish with a squeeze of lime juice. Garnish with the scallions, toasted peanuts and cilantro leaves.

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.

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.

CURRIED CAULIFLOWER

Steps:

• Heat oil in large saucepan.
• Add ginger and cumin and cook for about 1 minute.
• Add tumeric, salt, sweet potatoes and water.
• Cover and simmer on medium heat for about 10-12 minutes stirring from time to time.
• The potatoes will become quite soft.
• Add cauliflower, cover tightly and cook for 10 minutes.
• Meanwhile, lightly toast pecans in a dry skillet for about 5 minutes.
• When cauliflower is just fork tender and sweet potatoes very soft (You can combine with some of the water to make a bit of a sauce) tip into a serving bowl and garnish with nuts.
• Also good with a dollop of Greek yoghurt on top.

CURRIED CAULIFLOWER

Steps:

• Steam cauliflower until tender (try not to overcook or else it will break up in the sauce).
• In the meantime, melt butter with flour in the microwave for approximately 30 seconds. Add milk. Cook another 5-7 minutes until you get a nice, thick sauce, stirring occasionally. Add seasoning.
• Pour sauce over cauliflower. Serve hot.

CURRIED GRUYERE CAULIFLOWER GRATIN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray the inside of a medium baking dish with cooking spray.
• Bring a pot of water to a boil. Add cauliflower florets and cook until tender but still firm, 4 to 5 minutes. Drain and set aside.
• Heat milk in the microwave or in a small saucepan until hot.
• Melt 2 tablespoons butter in a medium saucepan over medium heat, blend in the flour, and cook, stirring constantly, for 2 to 3 minutes. Pour in hot milk and whisk constantly until thickened, 4 to 5 minutes. Remove from heat. Stir in 3/4 cup Gruyere cheese, Parmesan cheese, minced onion, curry powder, salt, and pepper.
• Pour 1/3 of the sauce on the bottom of the prepared baking dish. Distribute cauliflower evenly on top. Pour remaining cheese sauce over the florets.
• Combine remaining 1/4 cup of Gruyere with bread crumbs in a bowl. Sprinkle over the sauce and drizzle with remaining 2 tablespoons butter.
• Bake in the preheated oven until the top is browned, 25 to 30 minutes.

EASY CURRIED CAULIFLOWER SOUP

Steps:

• Heat olive oil in a large pot over medium heat; cook and stir onion, carrots, red bell pepper, and garlic until tender and softened, 5 to 10 minutes. Add cauliflower to vegetable mixture and pour in chicken broth; bring to a boil. Cook soup until cauliflower is tender, about 10 minutes.
• Remove pot from heat and blend soup using a hand blender until smooth.
• Place pot over low heat and add curry powder, butter, hot sauce, salt, and pepper to soup; simmer until flavors have blended, about 15 minutes more.