Roasted Cauliflower With Cumin Coriander And Almonds Recipes

ROASTED CAULIFLOWER WITH CUMIN, CORIANDER AND ALMONDS

Steps:

• Preheat your oven to 200°C/400°F/gas 6. Blanch the cauliflower in salted boiling water for a couple of minutes then drain in a colander, allowing it to steam dry (you don't want any water left in your cauliflower or it won't roast properly). Toss it in a good lug of olive oil and the butter. In a pestle and mortar, bash your spices and chillies with a pinch of salt, then mix them with your almonds and put in a hot, dry ovenproof pan to slowly toast them. After a couple of minutes, add the cauliflower. When it gets a nice bit of colour on it, add the lemon zest and juice and mix around well. Fry for about a minute longer then pop the pan into the preheated oven for about 15 minutes to crisp up.

ROASTED CAULIFLOWER WITH CUMIN, CORIANDER AND ALMONDS

Steps:

• Preheat your oven to 200°C/400°F/gas 6.
• Blanch the cauliflower in salted boiling water for a couple of minutes then drain in a colander, allowing it to steam dry (you don't want any water left in your cauliflower or it won't roast properly).
• Toss it in a good lug of olive oil and the butter.
• In a pestle and mortar, bash your spices and chillies with a pinch of salt, then mix them with your almonds and put in a hot, dry ovenproof pan to slowly toast them.
• After a couple of minutes, add the cauliflower. When it gets a n.
• ice bit of colour on it, add the lemon zest and juice and mix around well.
• Fry for about a minute longer then pop the pan into the preheated oven for about 15 minutes to crisp up.

ROASTED CAULIFLOWER WITH CORIANDER AND CUMIN SEEDS

Steps:

• Preheat oven to 450° F.
• Cut cauliflower into 1-inch flowerets and in a roasting pan or ovenproof skillet toss with remaining ingredients. Roast mixture in oven 25 minutes, or until cauliflower is just tender.

ROASTED CAULIFLOWER WITH CUMIN AND TURMERIC RECIPE BY TASTY

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!

CAULIFLOWER ROASTED WITH GRAPES, ALMONDS AND CURRY

Steps:

• Heat 1 cup of the oil in a medium saucepan over low heat. Add the apple, onion and lemongrass, sweating until translucent, without caramelizing, about 5 minutes. Add the curry powder, and lightly toast with the vegetables for 2 minutes.
• Add the remaining oil and the makrut lime leaf and heat the oil to 160 degrees.
• Remove from the heat, cover and steep for 20 minutes. Strain through a coffee filter. Makes 2 cups.
• Place the butter in a medium saucepan over medium heat. Simmer for about 40 minutes. At this point, the butter should be clear and a light caramel color.
• Continue to simmer the butter, and whisk vigorously until the color is walnut brown. Place the thyme and garlic in a chinois lined with cheesecloth. Strain the Brown Butter over the thyme and garlic. Makes 1 1/2 cups.
• Slice 4 cross sections of the cauliflower, each 3/8 inch thick. The cross sections should have the florets intact.
• Cut each slice in half lengthwise, yielding 8 pieces. Reserve the remainder of the cauliflower to use in the Cauliflower Purée (see below).
• To roast the cauliflower, preheat oven to 300 degrees. Heat 2 large oven-safe sauté pans over high heat and divide the Curry Oil and Brown Butter between the 2 pans. Place 4 pieces of cauliflower in each pan and lower the heat to medium.
• Sear the cauliflower for about 4 minutes on each side so that both sides are evenly browned, continuously basting the cauliflower with the hot Curry Oil and Brown Butter. Transfer the 2 pans to the oven and roast until the cauliflower is cooked through and dark golden brown, about 10 minutes. Season with the salt.
• Slice 4 cross sections of the cauliflower, each 3/8 inch thick. The cross sections should have the florets intact.
• Use a 1 1/4-inch ring cutter to punch out 16 cauliflower rounds from the slices that include florets and stem. Trim 16 florets from the remaining cauliflower. Save all other trim for the Cauliflower Purée and the Cauliflower Couscous (see below).
• Place the rounds and 2 tablespoons Curry Oil, 2 tablespoons Brown Butter and 1/2 teaspoon salt in a sous vide bag and vacuum-seal.
• Place the cauliflower florets and the remaining 2 tablespoons Curry Oil, 2 tablespoons Brown Butter and 1/2 teaspoon salt in another sous vide bag and vacuum-seal.
• Steam the bags of cauliflower in a combination steam oven at 185 degrees for 20 minutes, until tender. Transfer to a bowl of ice water.
• Finely chop the cauliflower trim so that it resembles the size and texture of couscous.
• Place in a small mixing bowl and season with the Brown Butter, lemon juice and salt. Refrigerate until ready to use.
• In a medium straight-sided sauté pan, heat the canola oil over medium heat. Add the apple and shallots and sweat until translucent, without caramelizing, about 10 minutes.
• Add the curry powder, star anise and peppercorns, and toast with the apples and shallots for 1 minute.
• Deglaze the pan with the port and reduce until the pan is almost dry.
• Add 2 cups water and the makrut lime leaf and bring to a boil. Remove from the heat and steep for 10 minutes. Season with the salt.
• Place the golden raisins in a heatproof container. Strain the hot liquid over the raisins. Cool to room temperature. Keep the raisins in their liquid until ready to serve.
• In a large saucepan, heat the canola oil over medium heat. Add the carrots, onion and ginger and sweat the vegetables until the carrots are fork-tender, about 15 minutes.
• Add the curry powder and toast for 1 minute.
• Deglaze the pan with the white wine and reduce until almost dry.
• Add the tomatoes, cooking until they are almost dry, about 3 minutes.
• Meanwhile, in a small sauté pan, toast the coriander and cumin until fragrant, about 2 minutes. Add the toasted spices and stock to the vegetables and bring to a slow simmer. Simmer for 45 minutes.
• Strain the sauce and reduce it to 1 1/2 cups. Season with salt and chill over ice.
• Place the cauliflower in a large saucepan and cover with the half-and-half. Bring the mixture to a boil over medium-high heat and reduce the heat to low. Simmer the cauliflower until tender, about 25 minutes.
• Drain the cauliflower, reserving the liquid. Purée in a blender, adding the cooking liquid, 1 tablespoon at a time, until the purée is smooth but not too loose. You should need about 4 tablespoons of liquid.
• Blend in the Brown Butter and season with the salt. Pass through a fine-mesh tamis and cool over an ice bath, stirring constantly to quicken the cooling process and to prevent a film from forming on the purée. Makes 2 cups.
• Place the raisins in a bowl. Pour hot water over the raisins and bloom at room temperature until they are soft, 2 hours. Drain, discarding the water.
• Purée in a blender until smooth, slowly incorporating the Curry Oil with the blender running. Season with the salt. Makes 2 cups.
• In 3 small pots over low heat, reheat the Cauliflower Purée, Curry Raisin Purée and Carrot Curry Sauce. Add the Curry Oil to the Carrot Curry Sauce.
• Open the bags of Sous Vide Cauliflower, pour off the liquid, and reserve it. Using 2 medium sauté pans, heat 1 tablespoon of the vegetable stock in each over medium heat and add equal amounts of the cooking liquid from the Sous Vide Cauliflower. Bring to a simmer, and add the cauliflower discs to one pan and the florets to the other. Add 1 tablespoon butter to each pan and reduce to glaze, about 2 to 3 minutes. Season with salt to taste.
• Spoon Cauliflower Purée and Curry Raisin Purée on a plate. Place a Roasted Cauliflower cross section on top of the purées. Arrange 2 cauliflower rounds, 2 cauliflower florets, 3 Curried Raisins, 4 Dehydrated Grapes, 4 Marcona almonds and a spoonful of Cauliflower Couscous around the Roasted Cauliflower. Finish the plate with 1 tablespoon Carrot Curry Sauce, a dusting of Madras curry powder and 2 sprigs celery leaves. Repeat with the remaining ingredients.

WHOLE ROASTED CAULIFLOWER WITH ALMOND-HERB SAUCE

Steps:

• Heat the oven while you prepare the cauliflower: Place a heavy oven-proof skillet (a cast-iron skillet looks very nice) or a baking sheet in the oven and turn the heat to 375 degrees. Place a small pan of hot water on the floor of the oven, to create steam.
• Break off and discard the outer leaves from the cauliflower. Cut off the bottom of the stem, and then use the tip of a small, sharp knife to cut off the leaves close to the stem. Carefully cut out the hard core of the cauliflower, near the bottom. Leave the main stem intact and make sure not to cut through any of the florets.
• Rinse the cauliflower (leave the water clinging to the outside) and place on a work surface, core side up. Drizzle with olive oil and use your hands to rub over the cauliflower until evenly coated. Sprinkle with salt.
• Place the cauliflower on the hot pan in the oven, core side down, and cook until very tender all the way through when pierced with a knife, at least 1 hour or up to 2 hours. During the cooking, baste 2 or 3 times with more olive oil. It should brown nicely. If you have a convection feature, use it toward the end of baking to brown the crust.
• Make the sauce: In a small frying pan, toast nuts over low heat, shaking often, just until golden and fragrant. Set aside to cool.
• Soak anchovies, if using, for 5 minutes in cool water. Rinse and set aside on paper towels.
• In a food processor, combine almonds, anchovies, garlic and butter and pulse until smooth. Mix in oil, then vinegar. Mix in herbs and red pepper flakes, if using. Season to taste with salt and pepper. Set aside.
• When cauliflower is tender, remove from the oven. (If desired, run it briefly under the broiler first to brown the surface; there is no need to do this if you used convection.)
• Serve cauliflower in the skillet or from a serving plate. Cut into wedges and spoon sauce around each wedge.