CAULIFLOWER WITH BLACK MUSTARD SEEDS
Delicious change from bland boiled cauliflower. Nice to serve with grilled meats and basmati rice. A Jeff Smith--Frugal Gourmet recipe.
Provided by Lorrie in Montreal
Categories Cauliflower
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Separate and cut the cauliflower into 1-inch florets. Set aside.
- Trim the scallions and chop them,including the entire green part. Set aside.
- Measure out the spices and place them,as well as the water, right next to the stove.
- Heat the oil in a wok or sauté pan over high heat. When the oil is hot, add the mustard, cumin, and fennel. Keep a pot lid handy since the seeds may splatter and splutter when added. When the seeds stop sputtering, add the turmeric and immediately add the cauliflower.
- Stir-fry the cauliflower until its evenly coated with spice-infused oil. Add the scallions, salt, and water; mix and cover with a lid. Cook over medium heat and toss a couple times until the cauliflower is soft, about 10 minutes. Uncover, fold in the coriander and continue stir-frying until excess moisture evaporates and the cauliflower looks glazed, about 5 minutes. Turn off the heat and serve.
Nutrition Facts : Calories 199.6, Fat 14.8, SaturatedFat 1.1, Sodium 60.3, Carbohydrate 15.7, Fiber 6.5, Sugar 5.7, Protein 5.2
CAULIFLOWER AND SCALLIONS WITH BLACK MUSTARD SEEDS
Make and share this Cauliflower and Scallions With Black Mustard Seeds recipe from Food.com.
Provided by figaro8895
Categories Cauliflower
Time 25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Separate and cut the cauliflower into 1-inch florets. Peel the cauliflower stem and cut into thin slices. Set aside.
- Trim the scallions and chop them, including the entire green part. Set aside.
- Measure out the spices and place them, as well as the water, right next to the stove.
- Heat the oil in a wok or a saute an over high heat. When the oil is hot, add the mustard, cumin, fennel. Keep a pot lid handy since the seeds may splatter and sputter when added. When the seeds stop sputtering, add the turmeric and immediately add the cauliflower.
- Stir-fry the cauliflower until it's evenly coated with spice-infused oil. Add the scallions, salt, and water; mix and cover with a lid. Cook over medium heat and toss a couple times until the cauliflower until the cauliflower is soft, about 10 minutes. Uncover, fold in the coriander, and continue stir-frying until excess moisture evaporates and the cauliflower looks glazed, about 5 minutes. Turn off the heat and serve.
Nutrition Facts : Calories 99.9, Fat 7.4, SaturatedFat 0.6, Sodium 30.5, Carbohydrate 7.9, Fiber 3.3, Sugar 2.9, Protein 2.6
MUSTARD-PARMESAN WHOLE ROASTED CAULIFLOWER
Even meat eaters will want a piece of these impressive, high-fiber veggies. The Dijon mustard concentrates in flavor as it roasts, resulting in a powerful punch of umami. Prep and brush your cauliflower ahead of time, then let them sit at room temperature until you're ready to cook.
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Position an oven rack in the bottom of the oven and preheat to 450 degrees F. Line a baking sheet with foil.
- Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat on the prepared baking sheet. Rub the outside of each head with the cut garlic.
- Whisk together the oil, 3 tablespoons mustard, 1/2 teaspoon salt and a few grinds of black pepper in a small bowl.
- Put the cauliflower on the prepared baking sheet and brush the entire outside and inside with the mustard-oil mixture. Roast the cauliflower until nicely charred and tender (a long skewer inserted in the center of the cauliflower should pass through easily), 50 minutes to 1 hour. Let rest for a few minutes.
- Meanwhile, combine the parsley and Parmesan in a small bowl. Brush the outside of the roasted cauliflower heads all over with the remaining 1 tablespoon mustard and generously sprinkle with the Parmesan mixture.
- Cut the cauliflower into thick wedges and serve on plates with a sprinkle of salt, lemon wedges and any extra Parmesan mixture.
CAULIFLOWER WITH GINGER AND MUSTARD SEEDS
Categories Ginger Herb Side Steam Low Fat Cauliflower Fall Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 7
Steps:
- In a large skillet heat the oil over moderate heat until it is hot but not smoking and in it cook the mustard seeds, covered, stirring occasionally, until the popping subsides. Add the gingerroot and the turmeric and cook the mixture, stirring, for 30 seconds. Add the cauliflower, stirring to coat it with the oil, and 1/2 cup water and steam the mixture, covered, adding more water a few tablespoons at a time if it evaporates, for 6 to 10 minutes, or until the cauliflower is just tender. Season the cauliflower mixture with the lemon juice and salt and pepper and stir in the coriander.
CAULIFLOWER WITH GINGER AND MUSTARD SEEDS
Make and share this Cauliflower with Ginger and Mustard Seeds recipe from Food.com.
Provided by Sharon123
Categories Cauliflower
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet, heat the oil over moderate heat until it is hot but not smoking; cook the mustard seeds, covered, stirring occasionally, until the popping subsides.
- Add the gingerroot and the turmeric and cook the mixture, stirring, for 30 seconds.
- Add the cauliflower, stirring to coat it with the oil, and 1/2 cup water and steam the mixture, covered, adding more water a few tablespoons at a time if it evaporates, until the cauliflower is just tender, about 6 to 10 minutes.
- Season the cauliflower mixture with the lemon juice, salt, and pepper and stir in the coriander, if using.
- Enjoy!
Nutrition Facts : Calories 136.1, Fat 10.8, SaturatedFat 1.4, Sodium 43.5, Carbohydrate 8.7, Fiber 3.9, Sugar 3.6, Protein 3.3
INDIAN CAULIFLOWER
Make and share this Indian Cauliflower recipe from Food.com.
Provided by hannahactually
Categories Cauliflower
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- put oil in wok and set over medium high heat. when it's hot, add cumin and mustard seeds. as soon as mustard seeds begin to pop, add garlic, ginger, cauliflower, and green chiles all at the same time. stir and fry for 5-7 minutes or until cauliflower has turned somewhat brown.
- now add salt, pepper, garam masala, and cayenne and give florets a good toss.
- put in 1/4 c water and cover the wok immediately. cook for 2 more minutes.
Nutrition Facts : Calories 177.5, Fat 14.3, SaturatedFat 1.9, Sodium 629.4, Carbohydrate 11.5, Fiber 3.6, Sugar 3.8, Protein 3.7
PAN-ROASTED SPICED CAULIFLOWER WITH PEAS
This dish is inspired by a trip to Curry Hill, a neighborhood in New York dotted with stores selling saris, Indian restaurants, Pakistani cafes and hole-in-the-wall spice shops. When I got home from my shopping spree, a cauliflower was screaming for Indian spices, garlic and ginger. Better still, I knew I could knock together a pan-roasted meal in about 20 minutes.
Provided by David Tanis
Categories dinner, easy, quick, weekday, main course, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 113, UnsaturatedFat 2 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 327 milligrams, Sugar 4 grams, TransFat 0 grams
CAULIFLOWER AND POTATOES WITH BLACK MUSTARD SEEDS
Make and share this Cauliflower and Potatoes With Black Mustard Seeds recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Peel potatoes and cut into 1/2- inch cubes; place in a bowl of water.
- Separate cauliflower into flowerets about the same size as the potato cubes.
- Set aside.
- Mix mustard with fenugreek in a small bowl.
- Mix ground spices together in a small bowl, and add some salt.
- Place all ingredients near the stove.
- Heat oil in a pan until very hot.
- Add whole seeds all at once, keeping face away from pan.
- Have a lid ready to cover pan, if needed.
- As mustard seeds turn gray, lower neat to medium and add ground spices.
- Cook for 1 or 2 seconds, then stir in garlic, then tomato and green chiles.
- Cook for about 5 minutes.
- Drain potatoes and add to pan, along with cauliflower; cook for 5 minutes, stirring to coat vegetables with spices.
- Add 1/2 cup water and 1/2 cup cilantro.
- Cover and simmer until vegetables are tender.
- Check water level frequently, and add more as needed.
- Taste for salt, add lemon juice, stir well, and serve garnished with remaining cilantro.
Nutrition Facts : Calories 292.6, Fat 21.1, SaturatedFat 3.5, Sodium 30.9, Carbohydrate 24.1, Fiber 4.7, Sugar 3.5, Protein 4.4
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