Lemonade Curried Cauliflower Recipe Recipe For Deviled

EASY CURRIED CAULIFLOWER

Steps:

• Heat the vegetable oil in a large skillet over medium heat. Stir in the onion, garlic, and cumin seeds. Cook and stir until the onion has turned golden brown; about 10 minutes.
• Stir in the diced tomato, cayenne pepper, salt, turmeric, and coriander. Continue cooking 2 more minutes, then stir in the cauliflower, and reduce heat to medium-low. Cook until the cauliflower is tender, about 10 minutes, stirring occasionally. Add the kidney beans; cook and stir until heated through. Sprinkle with garam masala to 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.

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.

CAULIFLOWER CURRY

Steps:

• Heat vegetable oil in a large skillet over medium heat. Add cauliflower; cook and stir until lightly browned, 8 to 10 minutes. Transfer cauliflower to a bowl.
• Puree onions, tomato, parsley, jalapeno, cumin, coriander, and turmeric together in a food processor. Transfer onion mixture to skillet over medium heat; cook and stir until slightly thickened, 8 to 10 minutes.
• Return cauliflower to skillet; add chicken broth, garlic, and salt. Reduce heat to medium-low; cook and stir until cauliflower is easily pierced with a fork, 15 to 20 minutes.

DEVILED CAULIFLOWER

Steps:

• Cook cauliflower in pot of boiling water until crisp tender, about 5 minutes. Drain. Rinse under cold water. Drain well. Melt 3 T butter in heavy small saucepan over low heat. Add flour and stir 5 minutes. Gradually whisk in milk. Add bay leaf and nutmeg and bring to simmer, stirring often. Cover partially; cook until thick, stirring often, about 5 minutes. Stir in mustard and worcestershire. Season sauce with salt and pepper. Discare bay leaf. Tranfer sauce to large bowl. Add caulikflower to sauce and stir until well coated. (Can be made 1 day ahead. cover and chill) Preheat oven to 350 degrees. Place cauliflower mixture in 13 x 9 x 2 broiler proof baking dish. Sprinkle breadcrumbs over. Drizzle with butter. Bake until cauliflower is heated through and sauce bubbles at edges, about 45 minutes. Preheat broiler. Place dish under broiler; cook until bread crumbs are golden, about 2 minutes. Cool 5 minutes

DEVILED CAULIFLOWER

Steps:

• Place cauliflower in a steamer basket over boiling water.
• Cover pan and steam 5-7 minutes or until just tender.
• Drain.
• Rinse under cold water.
• Drain well and transfer to a 9x13 inch baking dish.
• Combine 1-1/4 Tbs.
• melted butter with flour in a heavy saucepan over medium low heat. Whisk about 3 minutes, or until bubbly.
• Gradually whisk in milk.
• Add bay leaf and nutmeg and whisk often until mixture simmers.
• Cover partially and simmer 3-4 minutes, stirring often, until thickened.
• Remove from heat. Stir in mustard, Worcestershire and salt and pepper to taste. Discard bay leaf.
• Pour sauce over cauliflower and stir until well coated.
• (Can be prepared 1 day ahead. Cover and chill.)
• Preheat oven to 3500F.
• Sprinkle breadcrumbs over cauliflower.
• Drizzle with remaining butter.
• Bake 35-40 minutes, until cauliflower is heated through, sauce bubbles at edges and breadcrumbs are golden.

CURRIED CAULIFLOWER (INDIAN STYLE)

Steps:

• Mix flour, coriander, cumin, chile pepper, mustard powder, turmeric, and salt together in a bowl. Mix in water until a paste forms. Stir in skim milk and yogurt.
• Heat oil in a nonstick pot over medium heat. Add cumin seeds; heat until fragrant, 1 to 2 minutes. Add spice paste; heat for 1 minute. Add cauliflower to the pot and toss with spice paste until completely coated. Cover and cook cauliflower over medium-low heat, stirring several times to coat and prevent burning, until tender, 10 to 12 minutes.
• Stir lemon juice into the cauliflower just before serving.