Spicedcauliflowerchourfleurmcharmel Recipes

THE BEST CAULIFLOWER EVER

Steps:

• Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Add the cauliflower florets and season with salt and pepper. Cook until the cauliflower begins to brown and soften, about 12 minutes, stirring every few minutes.
• While the cauliflower is cooking, heat the remaining 1 tablespoon olive oil in a medium skillet over medium-low heat. Add the garlic and saute until softened, 1 minute. Add the roasted red pepper and saute for another few minutes, until heated through. Transfer to a blender or mini-chopper and blend. Add the tofu and some salt and pepper and puree until smooth.
• Add the puree and the red pepper flakes to the cauliflower and cook for 1 minute. Stir in the breadcrumbs and sesame seeds and cook another minute. Transfer the cauliflower to a serving dish and serve.

SPICED CAULIFLOWER RICE

Steps:

• Cut the cauliflower into quarters through the stem. Trim and discard the core, then separate the head into florets. Place a third of the florets into a food processor and pulse in 2- to 3-second bursts until the cauliflower is finely chopped and has the consistency of couscous. Repeat twice, until all of the cauliflower is chopped. (One large head should yield approximately 8 cups chopped.)
• Combine the cumin, pepper, turmeric, ginger and nutmeg in a small bowl and add 1 tablespoon water. Stir well to combine and set aside.
• Heat the oil in a large saute pan over high heat. When the oil begins to shimmer, add the onion and cook, stirring often, until tender but not browned, 2 to 3 minutes. Stir in the garlic and cook until aromatic, 30 seconds more. Stir in the spice mixture and cook another 30 seconds.
• Add the cauliflower, peas and carrots and stir well. Add some salt to taste. Cook, stirring often, until the cauliflower is tender, about 5 minutes. Transfer to bowls and garnish with chives.

SPICY ROASTED CAULIFLOWER

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine cauliflower florets, olive oil, hoisin sauce, Sriracha sauce, salt, and pepper in a large bowl; toss to combine. Spread out in a single layer on a baking sheet.
• Bake in the preheated oven until cauliflower is soft and cooked through, about 30 minutes, turning once after 20 minutes.

SPICY CAULIFLOWER

Steps:

• Heat the oil in a big pan or wok with a lid, then add the ginger and spices. Swirl everything around for a few secs until the spices are aromatic. Reduce the heat, then stir in the cauliflower and some seasoning. Put the lid on and cook for 10 mins or until softened, stirring occasionally. Sprinkle over the coriander before serving.

SPICED CAULIFLOWER HUMMUS

Steps:

• Heat oven to 220C/200C fan/gas 7. Cut the cauliflower into florets, saving the leaves. Tip the florets into a bowl and toss with the ground turmeric, cumin seeds, olive oil and a generous pinch of salt and pepper. Tip the cauliflower onto a baking tray, cook for 20 mins, then add the cauliflower leaves, give everything a good mix and cook for a further 5 mins. Spread the plain hummus onto a plate. Top with the roasted cauliflower and Bombay mix.

MOROCCAN CAULIFLOWER WITH SPICES

Steps:

• Heat the oil in a medium pan. Add the ground and fresh coriander, onions and cauliflower florets, stir well and add the water. Bring to the boil, then reduce heat to very low, cover and simmer for 15 to 20 minutes.
• Take 1 and 1/2 tablespoons of the cauliflower "stock" from the pan and stir into the flour to make a smooth paste, then add back to the cauliflower in the pan. Simmer for a few minutes, then season with ginger, cumin and lemon juice.
• Leave for 1 to 2 minutes for the flavours to develop, then serve warm or at room temperature. (Or see description for variation to make salad.).

CRISP CAULIFLOWER

Steps:

• Heat oven to 350 degrees. Spread pine nuts on a baking sheet. Toast until fragrant, about 7 minutes. Let nuts cool, and chop finely. Set aside.
• Fill a saute pan with 1 inch water; bring to a boil. Add cauliflower; cover with aluminum foil. Reduce heat to medium; steam until almost tender, 3 to 5 minutes. Remove pan from heat; Transfer cauliflower to a plate; pour off remaining water. Using a kitchen towel, wipe pan dry.
• Heat 2 tablespoons oil over medium-high heat. Add cauliflower and pepper. Cook cauliflower until crisp, 5 to 6 minutes. Add remaining tablespoon olive oil, turn, and cook other side. Transfer to a platter.
• Combine pine nuts, anchovies, fennel seeds, and garlic in a small bowl. Add to pan; cook until mixture is fragrant and just starts to brown, about 3 minutes. Raise heat to high; add wine. Cook until liquid has reduced by half, 3 minutes more. Remove skillet from heat, and stir in mint. Drizzle sauce over cauliflower, and serve.

CHARRED CAULIFLOWER WITH CLEMENTINES AND OLIVES

Steps:

• Preheat oven to 450 degrees. Arrange cauliflower in a single layer on a rimmed baking sheet and brush both sides with 2 tablespoons oil. season with salt and pepper. Roast, flipping one, until tender and golden, about 25 minutes. Transfer to a serving platter with clementine segments and olives.
• Meanwhile, make vinaigrette: Whisk remaining oil with vinegar and clementine zest and season with salt. Drizzle over cauliflower, clementines, and olives and sprinkle with parsley.

CAULIFLOWER "SHAWARMA"

Steps:

• Preheat your oven to 375°F. Crack the dried chili open and shake out the seeds. Place the deseeded chili on a baking tray with the coriander and cumin seeds and roast for six minutes. Remove from the oven and allow to cool entirely on the tray. Crumble the chili between your fingers then grind all the roasted spices to a powder. Mix with dried ground spices and store in an airtight container.
• Increase oven temperature to 400°F. Place the whole cauliflower, leaves and all, in an ovenproof saucepan that fits it snugly. Fill the bottom of the pan with enough water to just cover the stem and leaves. Drizzle the oil all over the florets and sprinkle with the spice mix and sea salt-it will look like a lot, but you want a layer of spice as a crust. Place in the oven and roast for 1-1 1/2 hours. You will know it is cooked when you can insert a small knife through the center of the cauliflower all the way down into the stem and it goes in easily.
• While the cauliflower is cooking, place the sliced onions in a frying pan with the oil and salt and fry on a low heat until they start to soften and go golden. Add the sugar and continue cooking until the onions are caramelized and brown. Remove from the heat.
• Halve the lemon. Mix the tahini paste in a small bowl with the juice from one half of the lemon and the salt. Add 100ml of water (a little less than half a cup) and mix well. Continue mixing and adding water very slowly until the paste loosens to a creamy texture.
• Carefully lift the cooked cauliflower out of the water and cut it into thick slices, including the stem and the leaves, which will taste great after the slow-cooking.
• Divide the cauliflower between two plates. Squeeze the juice from the remaining half of the lemon all over, then top with the caramelized onions and tahini paste. Garnish with the pine nuts and the sumac (if using) and serve with the crispy flat bread.

SPICY PICKLED CAULIFLOWER

Steps:

• Combine water, rice vinegar, sugar, salt, and turmeric in a saucepan. Simmer over low heat until sugar and salt have dissolved, about 5 minutes. Remove from heat and set aside.
• Place cauliflower florets in a bowl, toss with kosher salt, and set aside for about 30 minutes.
• Rinse cauliflower and evenly distribute cauliflower florets, chile peppers, garlic cloves, and black peppercorns among 3 pint-sized jars, pressing down so it's tightly packed. Pour brine into the jars, covering the cauliflower.
• Place the lids on the jars, move them to the refrigerator, and marinate for 2 to 3 days before serving. Flavor will be at its peak in about 1 week.

SWEET AND SPICY CAULIFLOWER

Steps:

• Mix sweet chili sauce, Sriracha, and minced garlic together in a small bowl.
• Heat oil in a skillet over medium-high. Add cauliflower and sauce; cook for 5 minutes. Reduce heat to low, cover, and simmer until tender, about 5 minutes more.