Healthy Ginger Cumin Cauliflower Recipes

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SPICY CAULIFLOWER WITH GINGER, CUMIN AND TOMATOES



Spicy Cauliflower With Ginger, Cumin and Tomatoes image

Cauliflower lends itself well to curries, and the combination of cauliflower and turmeric, an essential spice in curries, has an added health benefit for men. Studies sited on the World's Healthiest Foods website (whfoods.com), have shown that the main phytonutrient in turmeric (curcumin) and a phytonutrient that is abundant in cruciferous vegetables (phenethyl isothiocyanates), when taken together can be effective in preventing prostate cancer and also in inhibiting the spread of established prostate cancer cells. Serve this chile-laced stir-fry with rice or other grains, and with flat Indian bread.

Provided by Martha Rose Shulman

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12

1 large cauliflower (1 3/4 to 2 pounds), broken into florets
2 tablespoons canola or peanut oil
A 1-inch piece of ginger, peeled, sliced, and cut in thin slivers or minced
1 teaspoon cumin seeds, lightly toasted and crushed
1 to 2 serrano chiles, to taste, seeded if desired and minced
1 cup chopped fresh or canned tomatoes
2 teaspoons coriander seeds, lightly toasted and ground
1/4 teaspoon cayenne pepper
1/2 teaspoon turmeric
Salt to taste
1/4 cup chopped cilantro
1 lime, cut in wedges, for serving

Steps:

  • Place the cauliflower in a steaming basket above 1 inch boiling water. Cover and steam for 1 minute. Lift the lid and allow steam to escape for 15 seconds, then cover again and steam for 5 minutes, or until the cauliflower is just tender. Remove from the heat and refresh with cold water. Quarter the larger florets and set the cauliflower aside.
  • Heat the oil in a large, heavy nonstick skillet or wok above medium heat. Add the ginger, cumin seeds and chiles and stir-fry for 1 minute. Add the cauliflower and stir-fry for 2 to 3 minutes. Stir in the tomatoes, ground coriander, cayenne, turmeric, and 1/2 teaspoon salt. Cook, stirring, for 5 minutes, until the tomatoes have cooked down and the mixture is fragrant. Taste and adjust salt. Stir in the cilantro, stir for another 30 seconds, and serve, passing lime wedges for squeezing.

Nutrition Facts : @context http, Calories 73, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 464 milligrams, Sugar 2 grams, TransFat 0 grams

EASY CAULIFLOWER SOUP WITH FRESH GINGER



Easy Cauliflower Soup with Fresh Ginger image

I never cared for cauliflower or fresh ginger, but I love this simple and tasty recipe. It's even better served with garlic or crusty bread.

Provided by CHRISWELLSW

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 50m

Yield 2

Number Of Ingredients 7

2 teaspoons olive oil
½ cup chopped onion
1 large head cauliflower, cut into florets
3 cups chicken stock
1 (1 inch) piece fresh ginger, chopped
1 ½ teaspoons sea salt
ground black pepper to taste

Steps:

  • Heat oil in a large pot over medium heat; cook and stir onion until fragrant, 1 minute. Add cauliflower and cover. Cook, stirring occasionally, until slightly tender, 10 minutes. Add chicken stock, ginger, and salt; season with black pepper. Bring to a boil, cover, and simmer until cauliflower is tender, 30 minutes. Cool slightly.
  • Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return to pot and warm over low heat. Serve immediately.

Nutrition Facts : Calories 182.5 calories, Carbohydrate 28.4 g, Cholesterol 1.1 mg, Fat 6.2 g, Fiber 11.5 g, Protein 9.8 g, SaturatedFat 1 g, Sodium 2476.7 mg, Sugar 12.6 g

ROASTED CAULIFLOWER WITH CUMIN AND TURMERIC RECIPE BY TASTY



Roasted Cauliflower With Cumin And Turmeric Recipe by Tasty image

Here's what you need: cauliflower, olive oil, cumin, turmeric, chili powder, salt

Provided by Pierce Abernathy

Categories     Sides

Time 30m

Yield 4 servings

Number Of Ingredients 6

1 head cauliflower, divided into florets
1 tablespoon olive oil
2 teaspoons cumin
1 teaspoon turmeric
½ teaspoon chili powder
1 teaspoon salt

Steps:

  • Preheat oven to 450˚F (220˚C).
  • In a mixing bowl combine the cauliflower, olive oil, cumin, turmeric, chili powder, and salt and mix with tongs until evenly coated.
  • Place seasoned cauliflower on parchment lined baking sheet and roast in preheated oven for 15 minutes or until lightly browned.
  • Enjoy!

Nutrition Facts : Calories 80 calories, Carbohydrate 9 grams, Fat 4 grams, Fiber 3 grams, Protein 3 grams, Sugar 3 grams

CAULIFLOWER WITH GINGER AND MUSTARD SEEDS



Cauliflower with Ginger and Mustard Seeds image

Categories     Ginger     Herb     Side     Steam     Low Fat     Cauliflower     Fall     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 7

3 tablespoons vegetable oil
2 teaspoons black mustard seeds (available at East Indian markets and some specialty foods shops) or yellow mustard seeds
2 teaspoons grated peeled fresh gingerroot
1/2 teaspoon turmeric
1 large head of cauliflower (about 1 3/4 to 2 pounds), cut into in small flowerets about 1 inch in diameter
1 1/2 teaspoons fresh lemon juice, or to taste
3 tablespoons chopped fresh coriander if desired

Steps:

  • In a large skillet heat the oil over moderate heat until it is hot but not smoking and in it cook the mustard seeds, covered, stirring occasionally, until the popping subsides. Add the gingerroot and the turmeric and cook the mixture, stirring, for 30 seconds. Add the cauliflower, stirring to coat it with the oil, and 1/2 cup water and steam the mixture, covered, adding more water a few tablespoons at a time if it evaporates, for 6 to 10 minutes, or until the cauliflower is just tender. Season the cauliflower mixture with the lemon juice and salt and pepper and stir in the coriander.

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