Calorie Wise Curried Cauliflower Food

QUICK CURRIED CAULIFLOWER

Steps:

• Core cauliflower, leaving enough core that it remains whole.
• Mix mayonnaise, Greek yogurt, and curry powder in a bowl.
• Spread curry mixture over cauliflower head to cover; place in deep microwave-safe bowl and cover the bowl with a plate.
• Cook on High in microwave until cauliflower is tender, 9 to 15 minutes; let stand covered for 2 minutes.
• Cut in quarters and serve.

CURRIED CAULIFLOWER (INDIAN STYLE)

Steps:

• Mix flour, coriander, cumin, chile pepper, mustard powder, turmeric, and salt together in a bowl. Mix in water until a paste forms. Stir in skim milk and yogurt.
• Heat oil in a nonstick pot over medium heat. Add cumin seeds; heat until fragrant, 1 to 2 minutes. Add spice paste; heat for 1 minute. Add cauliflower to the pot and toss with spice paste until completely coated. Cover and cook cauliflower over medium-low heat, stirring several times to coat and prevent burning, until tender, 10 to 12 minutes.
• Stir lemon juice into the cauliflower just before serving.

CALORIE WISE CURRIED CAULIFLOWER

Steps:

• Steam the cauliflower for 5 minutes, reserve 1/2 cup of the water.
• Put the oil in a saucepan and add onion& garlic, saute until soft.
• Stir in the curry, ginger and salt (if using).
• Add tomatoes, bring to a simmer.
• Add cauliflower and 1/2 cup of cauliflower water.
• Cover and simmer for 3 minutes (longer if you want your veggies well done).
• Remove cover to allow some of the liquid to evaporate.
• Serve.

CURRIED CAULIFLOWER

Steps:

• Preheat oven to 400°F. Mix oil, curry powder, sugar, lemon juice, salt and pepper in large bowl. Add cauliflower; toss to coat.
• Place in 13x9-inch baking dish; cover with foil.
• Bake 15 min. Add almonds; mix lightly. Bake, uncovered, an additional 10 to 15 min. or until cauliflower is lightly browned and almonds are toasted.

CAULIFLOWER CURRY

Steps:

• Heat a wok over a high heat. Add the fenugreek, coriander, cardamom seeds and curry leaves, and toast for 2 mins or until starting to brown and release their aromas. Remove and grind to a powder using a pestle and mortar or spice grinder.
• Return the wok to the high heat and add the oil. Add all the spices (including the ones you just ground) and cook for 1 min, then add the ginger, garlic, chilli, onion and 1 1/2 tsp salt, and stir-fry for 5 mins.
• Add the cauliflower, toss with the other ingredients so it's well coated, then stir-fry for 7-10 mins or until it starts to soften. Add the tomatoes and stir-fry for another 3-5 mins or until they start to break down.
• Pour in the coconut milk and cook over a medium heat, stirring, for 15-20 mins until the cauliflower is tender and the sauce has reduced. Squeeze over the lime juice and check for seasoning. Can be made a day ahead - pour in the coconut milk, reduce by half, then leave to cool and keep in the fridge.

CURRIED CAULIFLOWER

Steps:

• Cook cauliflower in boiling salted water until tender-crisp.
• Drain.
• Put cauliflower in an oven-safe casserole dish.
• Combine milk, soup, mayonnaise, cheese and curry powder.
• Pour over cauliflower.
• Combine butter and cracker crumbs.
• Sprinkle over cauliflower.
• Bake at 350 degrees F for 30 minutes.

QUICK LOW CALORIE DINNER RECIPES

Steps:

• Cook pasta with salted water in a pan according to package instructions in a nonstick pan.
• Shred cauliflower to cauliflower rice. Wash chop thinly arugula and cherry tomatoes, peel and mince garlic.
• Once the pasta is almost cooked, add the pesto, garlic, cauliflower, and ½ of the milk. Mix together and cover with a lid for 2-3 minutes.
• Add the mozzarella and the rest of the milk, salt, and black pepper. Stir continuously until creamy.
• Finally add the chopped tomatoes and arugula. Stir in and serve immediately with Parmesan cheese on top if desired.