Stir Fried Cauliflower And Potato Recipes

CAULIFLOWER AND POTATO STIR-FRY - EAST INDIAN RECIPE

Cauliflower and Potato Stir-Fry - East Indian Recipe image

This is a quick and delicious recipe that goes well with white rice by itself, or with white rice and lentils. Its filling and doesn't require too much salt or oil. A drier version can be eaten with flat bread, naan, or pita. Reduce chili powder for a kid-friendly meal. Fast-cooking vegetables such as beans, peas and corn can be added for extra crunch and color. You can use white onion instead of the more pungent red if you prefer. If you find the vegetables catching bottom without being fully cooked, add half a cup of water and replace lid. Once cooked, remove lid and cook on very low till the water evaporates.

Provided by sugarFiend

Categories Fruits and Vegetables Vegetables Cauliflower Fried

Time 40m

Yield 4

Number Of Ingredients 11

Ingredients

3 tablespoons canola oil
2 teaspoons cumin seeds
1 teaspoon caraway seeds
½ red onion, chopped
4 cloves garlic, minced
1 head cauliflower, cut into florets with 1-inch stalks
1 large potato, diced
1 teaspoon red chili powder
1 teaspoon ground turmeric
1 teaspoon salt
¼ cup chopped fresh cilantro, or to taste

Steps:

Heat oil in a skillet over medium heat; add cumin and caraway seeds until they begin to pop and oil bubbles, 1 to 2 minutes. Cook and stir onion and garlic in the hot oil until onion is soft and translucent, 5 to 10 minutes.
Stir cauliflower and potato into onion mixture to coat with oil. Add chili powder, turmeric, and salt; stir to coat vegetables.
Cover skillet and cook vegetables over medium-low heat, stirring occasionally, until cauliflower and potatoes are softened, about 20 minutes. Sprinkle with cilantro.

Nutrition Facts : Calories 220.1 calories, Carbohydrate 27.6 g, Fat 11.2 g, Fiber 6.7 g, Protein 5.5 g, SaturatedFat 0.9 g, Sodium 641.2 mg, Sugar 4.9 g

GARLIC CAULIFLOWER STIR-FRY

Garlic Cauliflower Stir-Fry image

Garlic and lemon-pepper give pleasant flavor to this special side dish while parsley adds a splash of color. It's a fun and innovative way to serve cauliflower.-Jesse & Anne Foust, Bluefield, West Virginia

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 5

Ingredients

3 tablespoons butter
1 large head cauliflower (about 3 pounds), broken into florets
2 garlic cloves, minced
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1-1/2 teaspoons lemon-pepper seasoning

Steps:

In a skillet over medium heat, melt butter. Add cauliflower and garlic. Sprinkle with parsley and lemon-pepper. Cook and stir for 12-15 minutes or until lightly browned and tender.

Nutrition Facts :

STIR-FRIED CAULIFLOWER & POTATOES

Stir-Fried Cauliflower & Potatoes image

Make and share this Stir-Fried Cauliflower & Potatoes recipe from Food.com.

Provided by Yorky1000

Categories Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

250 g cauliflower
250 g potatoes
5 tablespoons vegetable oil
1 teaspoon fennel seed
1 tablespoon black mustard seeds
1 tablespoon garlic, grated
1/2 teaspoon turmeric
1/2 teaspoon chili powder
1 teaspoon salt
2 tablespoons water
1 tablespoon coriander, leaf

Steps:

Cut the cauliflower into florets about 50 x 10 mm. Soak them in water for at least 30 minutes.
Peel and cut the potatoes into 20 mm cubes. Heat the oil and fry the potato cubes until brown on all sides. Remove the potatoes and keep aside.
Then add the mustard and fennel seeds. When the mustard seeds pop, add the garlic. Stir fry until the garlic changes colour then add the turmeric and chilli powder. Stir once and add the reserved potatoes, cauliflower, salt and water.
Stir fry for 5 to 6 minutes or until the potatoes are cooked through. Remove from the heat and stir in the coriander.

Nutrition Facts : Calories 656.2, Fat 22.8, SaturatedFat 3.4, Sodium 1123.7, Carbohydrate 100.7, Fiber 37.4, Sugar 34.5, Protein 36