INDIAN SPICE ROASTED CAULIFLOWER
Indian spice roasted cauliflower is an easy and delicious recipe. It's a nice change from the ordinary veggie repertoire.
Provided by John Mitzewich
Categories Side Dish
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Serve hot and enjoy.
Nutrition Facts : Calories 95 kcal, Carbohydrate 5 g, Cholesterol 20 mg, Fiber 2 g, Protein 2 g, SaturatedFat 5 g, Sodium 122 mg, Sugar 2 g, Fat 8 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
SPICY SOUTH INDIAN CAULIFLOWER
Steps:
- 1. Place the cauliflower in a steaming basket above one inch of boiling water. Cover and steam for one minute. Lift the lid and allow steam to escape for 15 seconds, then cover again and steam for five minutes or until the cauliflower is just tender. Remove from the heat and refresh with cold water. Quarter the larger florets, and set the cauliflower aside. 2. Heat the oil in a large, heavy nonstick skillet or wok above medium heat. Add the ginger, cumin seeds and chiles, and stir-fry for one minute. Add the cauliflower and stir-fry for two to three minutes. Stir in the tomatoes, ground coriander, cayenne, turmeric and 1/2 teaspoon salt. Cook, stirring, for five minutes, until the tomatoes have cooked down and the mixture is fragrant. Taste and adjust salt. Stir in the cilantro, stir for another 30 seconds and then serve, passing lime wedges for squeezing.
SPICY INDO-CHINESE CAULIFLOWER
This is a variation of the regular gobi (cauliflower) Manchurian available in most Indian "Chinese" restaurants. I must warn you that this is a rather spicy dish, so do temper down the spice levels as per your taste. The reason why I prefer this version is that the cauliflower florets are not deep-fried in a thick batter. This can be enjoyed as a starter or makes a great dry dish when paired with egg/veggie-fried rice!
Provided by Seeprats
Categories Cauliflower
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cut the cauliflower into small florets.
- Wash the cauliflower florets and drain the water.
- While they are still wet, add the chili powder, cornflour, white pepper powder, msg, and few drops of vinegar.
- Toss till the cauliflower is well coated.
- In 2 tbsp of oil, shallow fry the cauliflower florets till the turn lightly brown and crisp on the outside. Stir constantly, taking care that the cauliflower doesn't stick to the bottom of the pan.
- Strain and keep aside.
- In a separate pan, heat the remaining oil, fry the onions till translucent.
- Next add the bell peppers, spring onions, green chilies and ginger garlic paste. Stir constantly for 5minutes.
- Then add soy sauce, tomato ketchup, salt and the chili-garlic sauce. Immediately add the fried cauliflower florets.
- When the sauces coat the florets well and is almost dry, remove from heat and serve hot.
Nutrition Facts : Calories 235.5, Fat 14.3, SaturatedFat 1.9, Sodium 203, Carbohydrate 16.1, Fiber 4.7, Sugar 6.7, Protein 4.2
SPICY CAULIFLOWER WITH GINGER, CUMIN AND TOMATOES
Cauliflower lends itself well to curries, and the combination of cauliflower and turmeric, an essential spice in curries, has an added health benefit for men. Studies sited on the World's Healthiest Foods website (whfoods.com), have shown that the main phytonutrient in turmeric (curcumin) and a phytonutrient that is abundant in cruciferous vegetables (phenethyl isothiocyanates), when taken together can be effective in preventing prostate cancer and also in inhibiting the spread of established prostate cancer cells. Serve this chile-laced stir-fry with rice or other grains, and with flat Indian bread.
Provided by Martha Rose Shulman
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Place the cauliflower in a steaming basket above 1 inch boiling water. Cover and steam for 1 minute. Lift the lid and allow steam to escape for 15 seconds, then cover again and steam for 5 minutes, or until the cauliflower is just tender. Remove from the heat and refresh with cold water. Quarter the larger florets and set the cauliflower aside.
- Heat the oil in a large, heavy nonstick skillet or wok above medium heat. Add the ginger, cumin seeds and chiles and stir-fry for 1 minute. Add the cauliflower and stir-fry for 2 to 3 minutes. Stir in the tomatoes, ground coriander, cayenne, turmeric, and 1/2 teaspoon salt. Cook, stirring, for 5 minutes, until the tomatoes have cooked down and the mixture is fragrant. Taste and adjust salt. Stir in the cilantro, stir for another 30 seconds, and serve, passing lime wedges for squeezing.
Nutrition Facts : @context http, Calories 73, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 464 milligrams, Sugar 2 grams, TransFat 0 grams
INDIAN CAULIFLOWER
A spicy cauliflower served whole on a platter - looks like a red and yellow flower. Garam Masala can be found in Indian grocery stores and some traditional grocery stores. I like to serve peas and carrots lightly cooked in butter on the side of this dish.
Provided by Hetal
Categories World Cuisine Recipes Asian Indian
Time 50m
Yield 5
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Cut off most of the cauliflower's stem and place the whole head in a baking dish.
- Heat two tablespoons of oil and turmeric together in a small frying pan. Brush the cauliflower head with the oil and turmeric mixture.
- Bake the cauliflower for 30 minutes.
- While the cauliflower is cooking heat two tablespoons of oil in a frying pan, mix in the minced onions and saute until the are a medium brown color. Add the pureed tomatoes, garlic powder, garam masala and salt. Let this mixture simmer for 10 minutes.
- Arrange lettuce leaves on a serving plate. Place the cauliflower on top of the lettuce. Pour the tomato curry over the cauliflower. Serve hot.
Nutrition Facts : Calories 167.9 calories, Carbohydrate 15.1 g, Fat 11.6 g, Fiber 6.2 g, Protein 4.6 g, SaturatedFat 1.6 g, Sodium 62.1 mg, Sugar 7.1 g
SPICY CAULIFLOWER
This superhealthy curry side dish is a Punjabi staple. Deliciously spicy, it's also a good source of vitamin C
Provided by Roopa Gulati
Categories Dinner, Side dish
Time 30m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 145 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.05 milligram of sodium
SPICY CAULIFLOWER CURRY
If you enjoy a good and spicy curry, try this cauliflower recipe! It is so good you'll want to eat the entire batch!
Provided by Kris
Categories Main Dish Recipes Curries Vegetarian
Time 1h15m
Yield 8
Number Of Ingredients 17
Steps:
- Fill a large pot with about 1 inch of generously salted water. Place a steamer in the bottom and bring water to a boil. Add cauliflower florets; cover and steam until tender, 6 to 8 minutes.
- Remove from the heat, uncover, and allow to cool for 5 minutes. If cauliflower is not cooked to your preference, leave the cover on while it sits.
- Meanwhile, heat ghee in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Stir in cumin, cayenne pepper, ginger, 1 teaspoon salt, cinnamon, and turmeric; saute for 2 minutes.
- Stir in tomato sauce and bring to a boil. Reduce heat to low and simmer for 10 minutes. Mix in cream, paprika, and curry powder; cook and stir for 1 minute. Add mushrooms and return to a simmer. Cook, stirring often, until sauce has thickened, 10 to 15 minutes.
- Add steamed cauliflower to the sauce. Mix lightly until completely coated. Taste and add sugar and up to 1/2 teaspoon salt, if needed.
Nutrition Facts : Calories 178.2 calories, Carbohydrate 16.2 g, Cholesterol 38.8 mg, Fat 12.2 g, Fiber 5.6 g, Protein 4.9 g, SaturatedFat 7.2 g, Sodium 979.4 mg, Sugar 7.6 g
INDIAN SPICY-SOUR CHICKPEAS WITH CAULIFLOWER
I prepared this wonderfully fragrant dish as a meal (vs. side dish) and served it with some Naan bread. My husband rated this dish a "9" on a scale of 1 to 10.
Provided by DailyInspiration
Categories Low Protein
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Combine lemon juice and grated ginger in a small cup and set aside.
- Heat a large saucepan over medium-high heat and add oil. Saute onion and cook until onion begins to brown (approx. 4 minutes). Add jalapeno and continue cooking until onion is brown all over (4-5 minutes). Add tomatoes, cumin, coriander, tumeric, cardamon, cloves and salt. Stir and cook one minute. Add drained chickpeas and 1/2 cup water. Cover and cook over medium heat for approximately 10 minutes, stirring occasionally and adding additional water if mixture becomes dry.
- In a separate pan, combine cauliflower and 1/4 cup water. Cover and cook over medium-high heat, stirring carefully every minute or so until cauliflower is tender (approx. 7 min.). Uncover cauliflower and boil off any excess liquid. Remove from heat and stir in lemon juice mixture. Combine cauliflower with chickpea mixture and add in chopped cilantro.
- Serve with a green salad and naan bread or as a side dish.
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