ROASTED CURRIED CAULIFLOWER
An Indian-inspired spice blend adds a warm hue and gives this vegetable dish an exotic taste.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Coat a rimmed baking sheet with cooking spray. In a large bowl, stir together oil, mustard seeds, cumin seeds, curry powder, and salt. Add the cauliflower, tossing to coat thoroughly with spice mixture.
- Arrange cauliflower in a single layer on prepared sheet. Roast until florets are browned on bottom and tender when pierced with the tip of a paring knife, about 35 minutes. Serve hot.
Nutrition Facts : Calories 88 g, Fat 6 g, Fiber 4 g, Protein 3 g, Sodium 404 g
CURRY ROASTED CAULIFLOWER
This recipe comes from kraftfoods.com. I find cauliflower a rather bland vegetable; however, the addition of curry powder really perks it up.
Provided by PaulaG
Categories Cauliflower
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Mix the olive oil, curry powder, sugar, lemon juice, salt and pepper in a small mixing bowl.
- Place the washed and well drained cauliflower florets in a 13 x 9 inch baking dish; pour the oil mixture over the florets and toss gently.
- Cover with foil and bake 15 minutes; remove from oven and stir in almonds mixing lightly.
- Return to oven and bake uncovered for an additional 10 to 15 minutes or until cauliflower is browned and almonds are toasted.
Nutrition Facts : Calories 177.5, Fat 15.6, SaturatedFat 2.1, Sodium 323.7, Carbohydrate 8.9, Fiber 2.9, Sugar 4.3, Protein 2.9
EASY SHEET PAN ROASTED CAULIFLOWER WITH CURRY
Try this simple, melt-in-your-mouth, roasted spicy cauliflower, with just a hint of curry. Perfect as a vegan side dish or even as a quick and easy main dish.
Provided by Fioa
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 30m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 124.6 calories, Carbohydrate 7.4 g, Fat 10.5 g, Fiber 3.4 g, Protein 2.5 g, SaturatedFat 1.5 g, Sodium 616.6 mg, Sugar 2.9 g
ROASTED CURRIED CAULIFLOWER AND ONION
A delicious, simple dish of roasted curried cauliflower and onion with the flavors of India. It is quite flavorful so I recommend serving it with a milder main dish, with some plain yogurt on the side and chapatis (Indian flat bread).
Provided by Curried.Grasshopper
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place cauliflower florets in a large roasting pan. Pull apart onion quarters into separate layers and set aside.
- Heat a small skillet over medium heat. Cook and stir coriander seeds and cumin seeds in the hot pan until slightly darkened, about 5 minutes. Remove from heat, crush coarsely with a mortar and pestle, and transfer to a medium bowl.
- Add oil, vinegar, curry powder, garlic, paprika, chili powder, cumin, and salt to the crushed seeds; whisk to combine. Pour dressing over cauliflower; toss to coat. Spread in a single layer in the pan and sprinkle with pepper.
- Roast in the preheated oven, stirring occasionally, about 20 minutes. Add onions and stir thoroughly. Continue to roast, stirring occasionally, until vegetables are tender, about 15 minutes more. Garnish with cilantro.
Nutrition Facts : Calories 185.3 calories, Carbohydrate 14.1 g, Fat 14.1 g, Fiber 5.3 g, Protein 3.9 g, SaturatedFat 2 g, Sodium 486.2 mg, Sugar 5.4 g
ROASTED STUFFED CAULIFLOWER
Need an alternative to nut roast for veggies and vegans on Christmas Day? Try this festive and filling cauliflower roast stuffed with kale and chestnuts
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Main course, Vegetable
Time 1h30m
Number Of Ingredients 12
Steps:
- Trim and discard the cauliflower leaves. Turn the cauliflower upside-down on a chopping board and use your knife to carefully cut out the stalk and core, leaving a cavity - the florets should still be holding together.
- Bring a large pan of salted water to the boil. Submerge the cauliflower and cook for 7 mins, then remove with two slotted spoons and set aside to steam dry. Add the kale to the pan and cook for a min or so until wilted. Drain, then run under cold water to cool. Squeeze out the excess liquid and roughly chop.
- To make a linseed 'egg' (this will bind the stuffing together), mix the ground linseed with 3 tbsp water and set aside for 5-10 mins until gluey. Meanwhile, heat 2 tbsp oil in a frying pan, add the onion and a pinch of salt, and cook until softened, then stir in the remaining stuffing ingredients, including the kale, and cook for a min or so more. Remove from the heat and season, then put in a blender with 150ml water and the linseed egg and blitz to a thick purée. Transfer to a piping bag.
- Pipe the stuffing mixture into every nook and cranny of the cauliflower, getting in as much of the purée as you can - see our tip below. Transfer to a baking tray lined with parchment. Can be made up to this point in the morning and kept in the fridge.
- Heat oven to 200C/180C fan/gas 6. Mix the remaining chestnuts with the breadcrumbs and some seasoning. Spoon the remaining oil all over the cauliflower, then pat on the breadcrumb chestnut mix. Roast for 45 mins until golden brown and tender (place under a hot grill for the last part of cooking time if it needs to crisp-up). Serve with any crisp bits that have fallen onto the baking tray.
Nutrition Facts : Calories 261 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium
WHOLE ROASTED STUFFED CAULIFLOWER
One of our favorite vegetables gets the royal treatment: It's filled with a cheesy, bacony kale stuffing, coated in crispy breadcrumbs and baked until melting and tender. You can make it vegetarian by replacing the bacon with 4 ounces of sliced button mushrooms.
Provided by Food Network Kitchen
Categories main-dish
Time 2h25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Position a rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment.
- Arrange the bacon on the prepared baking sheet and roast until the bacon is browned and the fat has rendered, 15 minutes. When cool enough to handle, finely chop and transfer to a medium bowl. Reserve the baking sheet.
- Meanwhile, bring a heavily salted pot of water to a boil over high heat (the water should be very salty, even more than the sea). Carefully remove as much of the cauliflower stem as you can without cutting any of the stalks of the florets. Remove any small inner leaves. (You want to be able to freely pipe filling into the nooks of the cauliflower.)
- Boil the cauliflower until just beginning to get tender, 5 to 7 minutes. Do not overcook, or it will break apart as you stuff it. Carefully remove the head from the water and allow to drain and cool.
- Add the kale to the same pot and cook bright green, 2 to 3 minutes. Drain and squeeze dry. When cool enough to handle, finely chop and transfer to the bowl with the bacon.
- Add the eggs, scallions, garlic, Muenster, cream, 1/2 cup panko, 1/4 cup Parmesan and 2 tablespoons oregano to the kale mixture and stir to combined. Transfer to a large piping bag (or 1-gallon freezer bag) and cut a 3/4-inch opening at the tip. Turn the cauliflower stem-side up, and start piping the filling in between the stalks of the florets until you've used about half of the filling. (The bottom of the head will start to expand, and you will see the filling start to push out from the top in between the florets. Turn the cauliflower right-side up and use your finger to push between the florets to separate them slightly and pipe filling in the gaps. Use all the filling, even if it looks like the cauliflower is going to explode -- it won't. It will just be full of flavor!
- Mix together the butter with the remaining 2 tablespoons panko, 2 tablespoons Parmesan and 1 tablespoon oregano in a small bowl. Put the cauliflower right-side up in the center of the reserved baking sheet and smear with the butter mixture to coat the entire head. Bake until deep golden brown, 45 to 55 minutes. Let cool 10 minutes before cutting into wedges.
STUFFED CHICKEN BREAST IN CURRY SAUCE OVER ROASTED POTATOES AND CAULIFLOWER
Steps:
- Potatoes and cauliflower:
- Preheat the oven to 350 degrees F.
- On a large baking sheet toss together the cauliflower, potatoes, chervil, raisins, olive oil and salt and pepper, to taste. Arrange in a single layer on the baking sheet and roast until the potatoes are tender, about 25 minutes. Remove the potatoes to a bowl and set aside.
- Chicken: In a blender or food processor, combine the grapes, walnuts and dates and blend until smooth.
- Put the chicken breasts between 2 sheets of plastic wrap and, using a meat mallet, pound the chicken until evenly flat and thin. Remove the top sheet of plastic. Season the chicken with salt and pepper, to taste. Divide the grape mixture between the chicken breasts, topping each piece with about 2 tablespoons of the filling. Using the plastic as your guide, roll up the chicken around the filling.
- Put the flour, eggs and bread crumbs in separate dishes. Season the bread crumbs with the garlic powder, onion powder and salt. Dip the chicken rolls into the flour, coating completely, then into the egg and finally into the bread crumbs. Chicken should be coated completely with each step of the breading process.
- Heat 2 tablespoons of oil in a large oven-proof skillet over medium-high heat. Pan fry the chicken until golden brown on all sides, turning after a few minutes on each side. Transfer the pan to the oven and bake until cooked through, about 15 minutes.
- Curry sauce: Melt the butter in a skillet over medium heat, then add the onion and curry powder. Cook for 2 minutes then whisk in the flour and cook for 1 minute. Whisk in the chicken stock and bring to a simmer. Whisk until the sauce is thickened and smooth.
- Remove the chicken from the oven to a cutting board and slice. Spoon a bed of potatoes and cauliflower on each serving plate and top with curry sauce.
More about "roasted curried cauliflower recipe recipes recipe for stuffed"
SUPER-EASY CURRY ROASTED CAULIFLOWER RECIPE - HEALTHY ...
From healthyseasonalrecipes.com
4.9/5 (9)Total Time 30 minsCategory Side DishCalories 110 per serving
- Remove outer leaves from the cauliflower. Cut it in half and cut out and discard the core. Cut the cauliflower into bite-sized pieces. Toss the cauliflower in a large bowl with the olive oil to coat. Sprinkle on curry powder and salt and toss to coat. Spread out in an even layer on a large rimmed baking sheet and transfer to the oven.
- Roast the cauliflower until the bottom is beginning to brown, about 10 minutes. Turn over and continue roasting until tender, 5 to 7 minutes more. Return to the bowl and toss with lemon juice and cilantro.
EASY CURRY ROASTED CAULIFLOWER - SIMPLY DELICIOUS
From simply-delicious-food.com
4.2/5 (18)Total Time 55 minsServings 6Calories 108 per serving
- Spray a large sheet pan with cooking spray. Transfer the cauliflower to the sheet pan and distribute so that the cauliflower is in a single layer.
ROASTED CURRIED CAULIFLOWER RECIPE - SIMPLY RECIPES
From simplyrecipes.com
4.9/5 (70)Total Time 35 minsCategory Side Dish, Quick And EasyCalories 147 per serving
ROASTED CURRIED CAULIFLOWER — LET'S DISH RECIPES
From letsdishrecipes.com
5/5 (1)Total Time 30 minsCategory Side DishesCalories 117 per serving
- In a large bowl, whisk together garlic, lemon juice, olive oil and spices. Add the cauliflower to the bowl and toss to coat with the spice mixture.
- Arrange the cauliflower on the prepared baking sheet in a single layer. Bake for about 20 minutes, or until golden and slightly charred. Stir once halfway through cooking time.
ROASTED CURRIED CAULIFLOWER RECIPE | MYRECIPES
From myrecipes.com
5/5 (3)Total Time 30 minsServings 4Calories 82 per serving
- Combine all ingredients on a jelly-roll pan; toss well to coat. Bake at 475° for 18 minutes or until browned and crisp-tender, stirring occasionally.
CURRY ROASTED CAULIFLOWER - FOOD BANJO
From foodbanjo.com
5/5 (1)Category VegetableCuisine American, IndianTotal Time 35 mins
CURRY ROASTED CAULIFLOWER - OVEN ROASTED SPICY BAKED ...
From recipe-garden.com
Cuisine AmericanTotal Time 42 minsCategory Appetizer, Side Dish, SnackCalories 94 per serving
- Transfer the frozen cauliflower florets to a bowl and add salt, oil and all spice powders (garlic powder, black pepper powder, turmeric, cumin, curry powder and garam masala). Mix everything well using a long spoon or spatula.
- Also add the hot sauce to the florets, mix well to coat the florets. Layer the florets in a single layer in a baking sheet lined with foil or non slip baking mat.
ROASTED CURRIED CAULIFLOWER RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
5/5 (2)Total Time 1 hrCategory SidesCalories 182 per serving
- Preheat the oven to 450°F (230°C). Line a rimmed baking sheet with parchment paper or aluminum foil.
- Toast the coriander and cumin seeds in a small skillet over medium-low heat just until the seeds release their aroma and are lightly browned, no more than a minute or two. Keep a careful watch on them so they don’t scorch. Transfer the seeds to a small plate and let cool.
- Using a mortar and pestle, pound the cooled coriander and cumin seeds until they’re coarsely ground.
- Combine the ground coriander and cumin with the curry, paprika, salt, and a few grindings of black pepper in a small bowl.
ROASTED GARLIC CURRIED CAULIFLOWER. - THE PRETTY BEE
From theprettybee.com
5/5 (1)Total Time 50 minsCategory Side DishCalories 178 per serving
- Place the olive oil, minced garlic, curry powder, Garam Masala, and salt in a large bowl and whisk together.
CURRY ROASTED CAULIFLOWER RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.4/5 (17)Total Time 30 minsCategory Dinner, Lunch, Side Dish, SnackCalories 115 per serving
SIMPLE ROASTED CAULIFLOWER - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
ROASTED CAULIFLOWER WITH LEMON ZEST - ALL INFORMATION ...
From therecipes.info
ROASTED CAULIFLOWER AIR FRYER RECIPE - SHARE-RECIPES.NET
From share-recipes.net
KETO ROASTED CAULIFLOWER RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
ROASTED CAULIFLOWER IN CONVECTION OVEN - ALL INFORMATION ...
From therecipes.info
RECIPES FOR ROASTED CAULIFLOWER - ALL INFORMATION ABOUT ...
From therecipes.info
CRUNCHY PARMESAN CAULIFLOWER STEAKS WITH CURRY AIOLI
From more.ctv.ca
ROASTED CAULIFLOWER STEAK - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
ROASTED CAULIFLOWER RECIPE - VIEW COOKING INSTRUCTIONS ...
From pioneer-woman-store.blogspot.com
ROASTED KALE AND CAULIFLOWER - ALL INFORMATION ABOUT ...
From therecipes.info
CURRIED CAULIFLOWER – THE BEST OF BRIDGE
From bestofbridge.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love