23 Best Indian Cauliflower Recipe Collection Food

CAULIFLOWER CURRY RECIPE

Steps:

• Clean cauliflower and chop the florets to desired sizes. Optional - heat 3 cups water in a large bowl, add cauliflower florets to the slightly hot water. Leave it for some time. Rinse them under running water and drain them.
• Heat oil in a pan. Add mustard and cumin. When they begin to sizzle add the curry leaves and fry for 30 seconds.
• Add onions and green chilli. Saute until pink or golden.
• Stir in ginger garlic and saute till a nice aroma comes out for about 30 to 60 seconds.
• Then add tomatoes and salt. Saute until the tomatoes turn soft and mushy.
• Add turmeric, red chilli powder, garam masala and coriander powder. Saute for 30 to 60 seconds until the masala smells aromatic.
• Then add cauliflower florets and saute for 1 to 2 mins.
• Pour ½ to 1 cup water or coconut milk and give a good mix. I used 1 cup water at this step. Young cauliflower releases lots of moisture, so be careful not to add a lot of water at one time.
• Cover and cook until the cauliflower is tender but not mushy.
• If needed add more water or coconut milk to bring the curry to a desired consistency. I added half cup coconut milk at this stage.
• Taste the curry and add more salt if needed. Garnish cauliflower curry with coriander leaves.

GOBI ALOO (INDIAN STYLE CAULIFLOWER WITH POTATOES)

Steps:

• Heat the oil in a medium skillet over medium heat. Stir in the cumin seeds, garlic, and ginger paste. Cook about 1 minute until garlic is lightly browned. Add the potatoes. Season with turmeric, paprika, cumin, garam masala, and salt. Cover and continue cooking 5 to 7 minutes stirring occasionally.
• Mix the cauliflower and cilantro into the saucepan. Reduce heat to low and cover. Stirring occasionally, continue cooking 10 minutes, or until potatoes and cauliflower are tender.

INDIAN CAULIFLOWER

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.