Tangy Peas And Cauliflower Recipes

CAULIFLOWER-AND-CHICKPEA PITAS WITH CREAMY YOGURT SAUCE

Steps:

• Preheat oven to 425°F. Arrange cauliflower and chickpeas on a rimmed baking sheet. Sprinkle with cumin, season with salt and pepper, and toss with oil. Roast, flipping vegetables once, until golden and crisp, 30 to 35 minutes.
• Meanwhile, combine garlic, cilantro, jalapeño, lime juice, and yogurt in a blender. Blend until smooth. Season with salt and pepper; if too thick, blend in 1 tablespoon water. Heat pitas in oven until warm, 1 minute. Split pitas and stuff with cauliflower mixture; drizzle with yogurt sauce, garnish with more cilantro leaves, and serve.

PAN-ROASTED SPICED CAULIFLOWER WITH PEAS

Steps:

• Heat a large sauté pan or cast-iron skillet over medium-high. Add the ghee or oil, and when it is hot, add the cauliflower. Stir until the cauliflower begins to color, 1 to 2 minutes. Season with salt and pepper. Continue stirring until the cauliflower is half-cooked, about 5 minutes, lowering the heat if necessary to keep it from browning too quickly.
• Add the cumin, mustard seeds, turmeric and makrut lime leaves, if using. When they begin to sizzle, add the ginger, garlic and chilies. Stir well and add the peas, along with a sprinkle of salt. Cover to let the peas steam until tender, 2 to 4 minutes. Sprinkle with the slivered scallions and cilantro. Serve with lime wedges.

INDIAN PEAS WITH CAULIFLOWER

Steps:

• Heat oil in 10-inch skillet over medium-high heat. Cook curry powder and chilies in oil 2 minutes, stirring occasionally.
• Stir in cauliflowerets and broth. Cover and cook 3 to 4 minutes or until cauliflowerets are tender.
• Stir in peas and beans. Cook about 5 minutes, stirring occasionally, until hot.

TANGY CAULIFLOWER

Steps:

• Steam cauliflower until crisp-tender.
• In small bowl, mix sour cream, onion, mustard, and milk.
• Drizzle over cauliflower.
• Sprinkle with cheese, cover, let stand for 3 minutes to let cheese melt.

TANGY PEAS AND CAULIFLOWER

Steps:

• Place cauliflower in a saucepan with a small amount of water. Bring to a boil; cook for 6-8 minutes. Add peas; cook 2-4 minutes longer or until the vegetables are crisp-tender; drain.
• Combine remaining ingredients; pour over vegetables and toss to coat.

TANGY PEAS AND CAULIFLOWER

Steps:

• Place cauliflower in a saucepan with a small amount of water. Bring to a boil; cook for 6-8 minutes. Add peas; cook 2-4 minutes longer or until the vegetables are crisp-tender; drain.
• Combine remaining ingredients; pour over vegetables and toss to coat.

TANGY PEAS AND CAULIFLOWER

Steps:

• Place cauliflower in a saucepan with a small amount of water. Bring to a boil; cook for 6-8 minutes. Add peas; cook 2-4 minutes longer or until the vegetables are crisp-tender; drain.
• Combine remaining ingredients; pour over vegetables and toss to coat.

TANGY PEAS AND CAULIFLOWER

Steps:

• Place cauliflower in a saucepan with a small amount of water. Bring to a boil; cook for 6-8 minutes. Add peas; cook 2-4 minutes longer or until the vegetables are crisp-tender; drain.
• Combine remaining ingredients; pour over vegetables and toss to coat.

CHEESY CAULIFLOWER WITH PEAS

Steps:

• In a covered saucepan, cook cauliflower in a small amount of water until crisp-tender. Meanwhile, in another saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Drain the cauliflower. Add peas, mushrooms, 1 cup of cheese and cauliflower to the milk mixture; stir gently. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with remaining cheese. Cover and bake at 350° for 15 minutes. Uncover; bake 10 minutes longer or until heated through.

TANGY PEAS AND CAULIFLOWER

Steps:

• Place cauliflower in a saucepan with a small amount of water. Bring to a boil; cook for 6-8 minutes. Add peas; cook 2-4 minutes longer or until the vegetables are crisp-tender; drain.
• Combine remaining ingredients; pour over vegetables and toss to coat.

LOW-FAT PEAS AND CAULIFLOWER IN SPICY YELLOW YOGURT SAUCE

Steps:

• In a large pot over high heat, bring the water with 2 teaspoons of the salt to a boil.
• Drop in the cauliflower florets and the frozen tiny peas, return to a boil, and cook for only 2 minutes.
• Drain in a colander and run under cold water to stop the cooking and cool.
• Let the vegetables drain in the colander while you prepare the dressing.
• In a serving bowl, whisk together the remaining ingredients, whisking until the mixture is creamy.
• Fold in the vegetables gently to coat.
• Serve immediately or cover with plastic wrap and refrigerate for up to 4 hours, lightly tossing again before serving.

ROASTED CAULIFLOWER AND PEAS WITH CHUTNEY CHEESE SAUCE

Steps:

• Preheat oven to 375 degrees. Toss cauliflower with oil, salt and pepper. Arrange in a single layer on a baking sheet. Roast until almost tender and browning around the edges, about 30 minutes. Add peas to pan and stir to combine. Roast until peas are heated through, about 5 minutes more.
• About halfway through cauliflower cooking time, prepare cheese sauce: Melt butter in a large saucepan over medium-high heat. Add flour and cook, stirring, until mixture is pale golden, about 1 minute. Whisking constantly, slowly add milk until fully incorporated. Bring to a boil and cook until thickened, about 3 minutes. Whisk in cheese, a little at a time (adding too much at once can cause sauce to break and become grainy), until smooth. Stir in chutney, dry mustard, salt and pepper.
• Serve vegetables and sauce over rice; garnish with cilantro.

TANGY CAULIFLOWER

Steps:

• Place cauliflower in a microwave-safe dish. Add water. Cover and microwave on high for 9-11 minutes or until tender. Combine mayonnaise, prepared mustard and ground mustard; spread over cauliflower. Sprinkle with cheese., Microwave, uncovered, on high for 30 seconds or until the cheese is melted.

CAULIFLOWER WITH PEAS

Steps:

• In a skillet, over medium heat, add the oil and heat until it begins to shimmer; add cumin seeds and saute until they too begin to sizzle, about 30 seconds.
• Add in the ginger, garlic, and shallots and cook until they start to soften, about 2 minutes.
• Add in the cauliflower, cover the skillet, and cook, stirring occasionally, until the cauliflower has begun to caramelize, 8 minutes.
• Stir in the peas and tomatoes, turmeric, pepper, coriander, and cayenne, if using; season with salt to taste.
• Cover and cook until the cauliflower is cooked through, about 5 to 7 minutes.
• Transfer to a serving bowl and garnish with fresh cilantro.

SPICED CAULIFLOWER WITH CHICKPEAS, HERBS & PINE NUTS

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the cauliflower, garlic, spices, 2 tbsp oil and some seasoning in a roasting tin, then roast for 30 mins.
• Add the chickpeas, pine nuts and remaining oil to the tin, then cook for 10 mins more. To serve, stir in the herbs with your chosen dressing.

CAULIFLOWER, PEAS AND POTATO (SPICY)

Steps:

• Cut cauliflower into small florets.
• Peel potatoes and cut into quarters (medium potatoes) and whole if using baby.
• Pour oil into a saucepan and set over a moderate heat and add the mustard seeds, ajmoh and sesame seeds.
• Put a lid on the saucepan.
• The mustard seeds will start popping when heated and once they have stopped.
• Add the vegetables and toss a few times.
• add garlic, ginger pulp and all the spices and salt.
• Toss again.
• Add 1/4 pint of water and cook on a moderate heat for about 20 minutes.
• Serve garnished with fresh corriander.

TANGY PEAS AND CAULIFLOWER

Steps:

• Place cauliflower in a saucepan with a small amount of water.
• Bring to a boil; cook 6-8 minutes.
• Add peas, cook 2-4 minutes longer, until vegetables are crisp-tender; drain.
• Combine remaining ingredients; pour over vegetables and toss to coat.