Roasted Curried Cauliflower And Green Beans Recipes

ROASTED CAULIFLOWER WITH GREEN BEANS AND MUSHROOMS

Steps:

• Put a baking sheet on the bottom oven rack and preheat to 450 degrees F. Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 4 minutes. Drain and rinse under cold water. Pat dry and transfer to a large bowl.
• Meanwhile, toss the cauliflower with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Transfer to the hot baking sheet and roast, tossing once, until tender and golden brown in spots, about 20 minutes.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 3 minutes. Remove with a slotted spoon to a paper towel?lined plate to drain. Increase the heat to medium high and add the oyster and shiitake mushrooms and the shallots to the skillet; season with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender and golden, 5 to 6 minutes. Stir in the vinegar, parsley and tarragon.
• Transfer the mushroom mixture to the bowl with the green beans. Add the cauliflower and bacon; drizzle with the remaining 3 tablespoons olive oil, season with salt and pepper and toss. Serve warm or at room temperature.

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.

ROASTED CURRIED CAULIFLOWER

Steps:

• Preheat oven to 450°F. Place cauliflower florets in large roasting pan. Pull apart onion quarters into separate layers; add to cauliflower. Stir coriander seeds and cumin seeds in small skillet over medium heat until slightly darkened, about 5 minutes. Crush coarsely in mortar with pestle. Place seeds in medium bowl. Whisk in oil, vinegar, curry powder, paprika, and salt. Pour dressing over vegetables; toss to coat. Spread vegetables in single layer. Sprinkle with pepper.
• Roast vegetables until tender, stirring occasionally, about 35 minutes. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 450°F oven 10 minutes, if desired.)
• Mound vegetables in large bowl. Sprinkle with fresh cilantro. Serve warm or at room temperature.

CAULIFLOWER & GREEN BEAN CURRY

Steps:

• Heat the oil in a large non-stick pan over a low heat. Add the ginger and curry leaves and fry, stirring, for about a minute. Tip in the squash and potatoes, turn the heat up to medium and fry for 5 mins more. Meanwhile, put the rice on to boil for 20 mins until tender.
• Scatter the chilli over the squash and potatoes along with the garlic, garam masala and five-spice. Stir briefly, then add the tomatoes, cauliflower, 400ml water and the bouillon powder. Bring to the boil, then cover and simmer for 10 mins. Add the beans and cook for another 10 mins until all the veg is tender, but still holding their shape.
• Turn off the heat and stir in the yogurt, coriander and lime juice. Serve half with half the rice. Chill the remaining two portions of curry and rice for another night. Will keep covered in the fridge for up to two days. Reheat the rice in the microwave and the curry in a pan set over a low heat until piping hot.

ROASTED CAULIFLOWER WITH PARMESAN GREEN BEANS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Trim the base of the Cauliflower (1 head) to remove the green leaves and the woody stem, and discard.
• Into a medium bowl, combine Greek Yogurt (1/2 cup), Chili Powder (2 tablespoon), Ground Cumin (1 tablespoon), Garlic Powder (1 tablespoon), Curry Powder (1 teaspoon), Salt (1 teaspoon), Ground Black Pepper (1/2 teaspoon), and half of the juice and zest of Lime (2).
• Dunk the whole head of cauliflower into the bowl and use a pastry brush or your hands to spread the marinade evenly over the surface.
• Place the cauliflower on a foil lined sheet pan and roast in the oven until the surface is dry and slightly browned, for 30 minutes.
• While the cauliflower is roasting, rinse and pat dry bowl. Add Green Beans (12 ounce) to medium bowl with 2 tablespoons of olive oil, and toss. Add Parmesan Cheese (1/4 cup), Salt (1 teaspoon), and Paprika (1/4 teaspoon). Toss well to coat evenly.
• After the cauliflower has roasted for 30 minutes, remove the pan from the oven. Pour the green beans onto the same baking sheet pan with the cauliflower and return both into the oven.
• Place the Garlic (8 clove) onto another sheet pan and drizzle with olive oil. Roast for 10 minutes, then remove the garlic and place into bowl with remaining lime juice and zest. Mash the warm garlic with a fork and hold for later.
• Continue to roast the cauliflower and the green beans for 13 more minutes.
• While the cauliflower and the green beans finish roasting, add Dijon Mustard (2 tablespoon), Worcestershire Sauce (1 tablespoon), Parmesan Cheese (2 tablespoon), and Mayonnaise (3/4 cup) to the bowl with the smashed garlic lime mixture and stir well until blended.
• Serve this dish family style by placing the cauliflower on a large platter. Sprinkle the Fresh Chives (6 stalk) on top. Portion the cauliflower by using a fork and separating the florets into large pieces where they naturally break. Arrange the green beans to one side.
• Serve with small bowls of the dipping sauce.

EASY VEGAN SHEET PAN ROASTED CAULIFLOWER, TOMATOES, AND GARBANZO BEANS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray.
• Combine olive oil, garlic, salt, and pepper in a bowl. Add cauliflower, tomatoes, and garbanzo beans; toss until well coated. Spread in a single layer on the prepared baking sheet. Add lime wedges.
• Roast in the preheated oven until vegetables are caramelized, about 25 minutes. Remove lime wedges and top with fresh cilantro.