Cauliflower Curry Puree Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

CAULIFLOWER CURRY



Cauliflower Curry image

This is a not-too-spicy way to perk up cauliflower.

Provided by librarylady

Categories     Main Dish Recipes     Curries

Time 41m

Yield 4

Number Of Ingredients 12

¼ cup vegetable oil
1 head cauliflower, broken into small florets
2 onions, chopped
1 cup chopped tomato
¼ cup chopped fresh parsley
1 jalapeno pepper, chopped
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground turmeric
1 cup chicken broth
1 clove garlic, minced
½ teaspoon salt

Steps:

  • Heat vegetable oil in a large skillet over medium heat. Add cauliflower; cook and stir until lightly browned, 8 to 10 minutes. Transfer cauliflower to a bowl.
  • Puree onions, tomato, parsley, jalapeno, cumin, coriander, and turmeric together in a food processor. Transfer onion mixture to skillet over medium heat; cook and stir until slightly thickened, 8 to 10 minutes.
  • Return cauliflower to skillet; add chicken broth, garlic, and salt. Reduce heat to medium-low; cook and stir until cauliflower is easily pierced with a fork, 15 to 20 minutes.

Nutrition Facts : Calories 218.6 calories, Carbohydrate 21.2 g, Fat 14.3 g, Fiber 6.5 g, Protein 4.8 g, SaturatedFat 1.9 g, Sodium 343.9 mg, Sugar 9.6 g

CURRIED CAULIFLOWER SOUP



Curried Cauliflower Soup image

This creamy cauliflower soup flavored with curry powder and fresh ginger is topped with crunchy, salty cashews.

Provided by Food Network Kitchen

Time 55m

Yield 4

Number Of Ingredients 9

3 tablespoons unsalted butter
1 1/2 teaspoons finely grated peeled fresh ginger
2 cloves garlic, finely chopped
1 onion, chopped
Kosher salt and freshly ground black pepper
1 head cauliflower (about 1 1/2 pounds), trimmed and cut into florets
2 teaspoons curry powder
4 cups low-sodium chicken broth or water
Fresh cilantro leaves and chopped salted cashews, for serving

Steps:

  • Melt the butter in a large wide pot or medium Dutch oven over medium heat. Add the ginger, garlic, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onion is tender, about 8 minutes. Add the cauliflower and curry powder and continue to cook, stirring occasionally until the cauliflower is well coated in spice and slightly softened, about 5 minutes more. Add the broth and 2 1/2 cups water; bring to a boil. Reduce the heat to maintain a simmer and cook until the cauliflower is very tender, about 20 minutes. Remove from the heat and cool slightly.
  • Puree the soup in the pot with an immersion blender or, working in batches, transfer the soup to a blender and puree until smooth, being careful not to fill the carafe more than half full per batch (keep the lid cracked to allow steam to escape). Rewarm the soup over medium heat and adjust the seasoning with additional salt and pepper. Ladle into 4 bowls and sprinkle with some cilantro and chopped cashews.

POACHED WILD STRIPED BASS, CAULIFLOWER PUREE CALDIN, CURRY



Poached Wild Striped Bass, Cauliflower Puree Caldin, Curry image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 23

12 cloves garlic, peeled
1/2 cup unsweetened coconut flakes
2 tablespoons ground cumin
2 teaspoons ground turmeric
1 teaspoon freshly ground black pepper
3 tablespoons canola oil
2 white onions, sliced thinly
12 cups fish stock
1 fresh green chile, mild-to-moderately hot, including seeds
6 (6-ounce) wild striped bass fillets, skin on and 1 1/2 to 2- inches thick
Sea salt
2 (12-ounce) cans coconut milk (recommended: Chaokoh brand)
Cauliflower Puree, recipe follows
1 tablespoon canola oil
1 teaspoon cumin seeds
1 tablespoon chopped shallot
1 teaspoon chopped ginger
1 teaspoon chopped garlic
2 Roma tomatoes, chopped
1/2 head cauliflower, cut into florets
1/8 teaspoon ground turmeric
1 dried red chile, including seeds
1/4 cup vegetable stock, more if needed

Steps:

  • Put the garlic and coconut in a blender and blend to make a paste, adding a little water if necessary. Transfer the paste to a small bowl and stir in the cumin, turmeric, and pepper.
  • Heat the oil in a large pot over medium heat. Add the onions and cook, stirring frequently, until they're softened but not browned, 5 to 7 minutes. Add the garlic-coconut paste and cook, stirring often, 2 to 3 minutes. Add the fish stock and chile and simmer the sauce for 30 minutes.
  • Preheat the oven to 275 degrees F.
  • Season the bass fillets with sea salt and let stand for 5 minutes. Bring the fish stock sauce up to a boil and add the coconut milk. Bring up to a boil once again. Add the bass to the sauce and bake in the middle of the oven until the fish is just cooked through, about 15 minutes.
  • To serve, plate the fish on some sauce and spoon the cauliflower puree around it.
  • Heat the oil in a skillet over medium heat. Add the cumin seeds and cook until they're fragrant, about 1 minute. Add the shallots, ginger, and garlic and cook until softened but not browned. Add the tomatoes and saute until soft. Add the cauliflower, turmeric, and chile, and saute until just slightly golden. Add just enough vegetable stock to cover by 1/4-inch. Bring to a simmer and cook until the cauliflower is tender, about 5 minutes. Transfer to a food processor or blender and puree.

CAULIFLOWER CURRY



Cauliflower Curry image

This is an adaptation of a recipe that was quite high in fat. I have found that the fat was not necessary to the dish, and one can enjoy it while being health conscious. However, if you wish to heat your spices in ghee or mustard oil in the traditional way, I wish you well. I found this to be a nice accompaniment to heavier meat curries. It can also go with vegetarian dals as well.

Provided by PalatablePastime

Categories     Curries

Time 1h10m

Yield 4-5 serving(s)

Number Of Ingredients 10

1 tablespoon ginger puree
1 large cauliflower
1/2 teaspoon ground turmeric
1 fresh green chilies, sliced crosswise into thin slices (optional) or 1/4 teaspoon red chili powder (optional)
1 cup firmly packed chopped cilantro
1 1/4 teaspoons ground cumin
2 1/2 teaspoons ground coriander
1 1/2 teaspoons garam masala
1 tablespoon lemon juice
salt (optional) or salt substitute (optional)

Steps:

  • Cut the cauliflower into tiny florets.
  • In a large skillet over medium heat, stir-fry ginger puree and turmeric for 2 minutes, adding a few drops of water if mixture begins to stick.
  • Add chili, and/or red chili powder, and cilantro, stir-frying an additional 2 minutes.
  • Add cauliflower and cook for 5 minutes, adding a teaspoon of water if mixture starts to dry.
  • Add remaining ingredients and 4 tablespoons water.
  • Stir for 3-4 minutes, then reduce heat, cover pan, and cook, stirring occasionally, for 40 minutes more or until cauliflower is fork-tender.

Nutrition Facts : Calories 61, Fat 1, SaturatedFat 0.2, Sodium 66.5, Carbohydrate 11.9, Fiber 4.9, Sugar 4.2, Protein 4.4

PURéE OF CAULIFLOWER WITH CURRY



Purée of Cauliflower With Curry image

Provided by Julia Reed

Categories     weekday, side dish

Time 20m

Yield 6 side-dish servings

Number Of Ingredients 6

12-pound head cauliflower (untrimmed)
2 tablespoons unsalted butter, softened, plus more to taste
2 teaspoons hot curry powder (like Madras)
1/2 teaspoon salt
1/8 teaspoon ground white pepper
Heavy cream (optional)

Steps:

  • Trim off leaves and cut out central core of cauliflower; break into florets. Peel the core and slice. Halve the florets lengthwise.
  • Bring 1/2 cup water to a boil in a 2-quart saucepan over medium heat, add the core and florets and cook, covered, until tender, about 5 minutes.
  • Drain the cauliflower pieces, reserving cooking water, and place in food processor. Add 1/4 cup cooking water, butter, curry powder, salt and pepper and purée to desired consistency, adding more cooking liquid or more butter, if desired. (I like this purée a bit rough, but you can purée until smooth and add a bit of heavy cream for a richer and more elegant looking purée.) Check for seasonings and serve immediately or turn purée into a gratin dish and reheat in a 250-degree oven when ready to serve.

Nutrition Facts : @context http, Calories 263, UnsaturatedFat 2 grams, Carbohydrate 45 grams, Fat 6 grams, Fiber 19 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 467 milligrams, Sugar 17 grams, TransFat 0 grams

CAULIFLOWER PUREE



Cauliflower Puree image

Made this for the family for a change. The kids are on a health kick and our family favourite is mashed spuds!!!!! So I found this recipe and everyone loved it, so this will subsitute on a few occasions from now on..............and maybe cut down on some carb's! I do use the low fat cream version as DH hates evaporated milk, and also use the chicken stock.

Provided by Tisme

Categories     Cauliflower

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 4

1 kg cauliflower, washed and chopped into small pieces
3 cups vegetable stock or 3 cups chicken stock
1 cup evaporated skim milk (or reduced fat cream)
allspice

Steps:

  • Add ingredients to a large pot and simmer for around 12 minutes.
  • Pour off excess liquid.
  • Puree mixture using a blender or hand mixer.
  • Optional ~.
  • Spice to flavour with a shake of Allspice
  • Suitable to freeze.

CAULIFLOWER PUREE



Cauliflower Puree image

Simple vegetarian, but not vegan, recipe from the gang at Donna Hay. We have used this as a warm dip with crudites, as well as a side for a meal.

Provided by The Normans

Categories     Cauliflower

Time 25m

Yield 6 serving(s)

Number Of Ingredients 5

500 g cauliflower
1 liter chicken stock
125 ml cream
salt
pepper

Steps:

  • Cut up cauliflower into small florets and place in a pot.
  • Add the stock, bring to the boil, reduce heat and cook until tender.
  • Drain stock (reserving for future use if preferred), season with salt and pepper, add the cream and puree using a stick mixer or blender.
  • Serve.

Nutrition Facts : Calories 713.5, Fat 15.2, SaturatedFat 6.2, Cholesterol 28.7, Sodium 957.7, Carbohydrate 124, Fiber 47.2, Sugar 47.8, Protein 50.1

CAULIFLOWER & TOMATO CURRY



Cauliflower & tomato curry image

This filling vegetarian curry is flavoured with green chillies and tamarind - use curry paste or a garam masala for a midweek cheat

Provided by Jennifer Joyce

Categories     Main course

Time 1h

Number Of Ingredients 20

2 onions , 1 quartered, the other thinly sliced
5cm piece ginger , peeled and sliced
2 green chillies , 1 halved and deseeded, the other sliced
3 garlic cloves , chopped
2 tbsp vegetable oil
½ tsp turmeric
2 tsp black or yellow mustard seeds
10 curry leaves
100ml tamarind purée
400ml passata
250ml vegetable stock
3 tbsp desiccated coconut
1 cauliflower , about 500g/1lb 2oz
small handful coriander leaves, to serve
cooked rice , to serve
lime pickle and mango chutney , to serve
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 long dried red chilli (we used Kashmiri)

Steps:

  • To make the spice mix, toast the coriander, cumin, and fennel seeds, with the dried chilli for 30 secs, or until you smell them. Grind in a spice grinder until very powdery. Remove and set aside.
  • In a blender or food processor, purée the quartered onion, ginger, halved green chilli and garlic to make a paste. In a large saucepan, heat the oil. Add the sliced onion, paste and season well, then sauté for 12 mins until golden. Add the spice mix, turmeric, curry leaves and mustard seeds and sauté for about 2 mins. Add the tamarind, passata, stock and coconut, and bring to the boil.
  • Cut the cauliflower into medium florets and add to the curry. Lower the heat to a simmer and cook for 25 mins until the cauliflower is tender. Serve with rice, coriander leaves, the remaining sliced green chilli and lime pickle and mango chutney, if you like.

Nutrition Facts : Calories 307 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 27 grams sugar, Fiber 8 grams fiber, Protein 9 grams protein, Sodium 0.2 milligram of sodium

ROAST COD WITH CURRIED CAULIFLOWER PURéE & ONION BHAJI



Roast cod with curried cauliflower purée & onion bhaji image

One of Phil Howard's menu highlights, this dish is a mix of spices, flavours and textures. Try this delicate cod with crispy bhajis and creamy cauliflower

Provided by Elystan Street

Time 1h40m

Number Of Ingredients 23

200g spinach , washed
olive oil , for frying
4 x 150g portions skinless cod fillet (from the head end if possible)
½ onion , finely chopped
vegetable oil , for frying
1 tbsp golden raisins
2 tsp nonpareilles capers
50ml apple juice
½ lime zested and juiced
1 tsp chopped coriander
pinch of golden caster sugar
125g gram flour
1 egg
125ml milk
1 red onion , very finely sliced
½ red chilli , finely chopped
1 tsp chopped coriander
vegetable oil , for frying
25g unsalted butter
½ onion , finely sliced
1 tsp mild curry powder
150g cauliflower , chopped
100ml double cream

Steps:

  • To make the dressing, fry the onion in a small, non-stick pan with a splash of oil for 5 mins. Transfer to a bowl and add the rest of the dressing ingredients with a pinch of salt, and leave to macerate for 2 hrs.
  • To make the bhaji, whisk the flour, egg and milk into a light batter. Add the onion, chilli and coriander with a pinch of salt and set aside for 30 mins.
  • For the purée, melt the butter over a medium heat in a heavy-based saucepan. Add the onion, a generous pinch of salt and fry for 5 mins until soft and translucent. Add the curry powder and cook for another 5 mins, then stir in the cauliflower and cook for a few mins more. Pour in the cream, bring to the boil, then turn the heat right down. Cover with a lid and cook gently for 25-30 mins. Transfer to a blender and blend to a smooth purée. Check the seasoning.
  • Half an hour before you want to serve, heat oven to 160C/140C fan/ gas 3. To fry the bhaji, heat enough oil to half-fill a large pan to 160C. Using a slotted metal spoon, lift the onion mix from the batter and let the excess liquid drain away. Lower into the oil and fry until the slices are crisp and golden. Drain on kitchen paper, then spread out on a baking tray and keep warm in the oven while you prepare the other elements.
  • Wilt the spinach in a splash of olive oil, seasoning as you do so, and warm your purée through. Keep both on a low heat while you cook the cod.
  • Put a non-stick ovenproof pan over a high heat. Season the top of the cod with salt. Add a splash of oil to the pan and put the seasoned side of the cod into the oil. Fry until golden brown, turn down the heat, turn the fish over and roast in the oven for 2-3 mins until just cooked.
  • To serve, spoon some purée onto four heated plates. Put the spinach alongside and top with a piece of cod. Spoon a generous amount of the dressing onto the cod and garnish the fish with a bhaji.

Nutrition Facts : Calories 606 calories, Fat 34 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 14 grams sugar, Fiber 6 grams fiber, Protein 40 grams protein, Sodium 0.6 milligram of sodium

CAULIFLOWER PUREE



Cauliflower Puree image

A different way to make and old standby veggie. I like to puree mine to a texture similar to creamy grits.

Provided by southernmojo

Categories     Cauliflower

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 large head cauliflower, cut into bite sized pieces
1/2 cup butter
3/4 cup milk or 3/4 cup cream
salt and pepper

Steps:

  • Add cauliflower to a large pot, add enough water to cover, and set over high heat and bring to a boil.
  • Cook until cauliflower is fork tender, roughly 12 minutes. Drain thoroughly. Return cauliflower to pot, add butter and let it melt and blend.
  • Add half the milk and blend. Pour roughly blended pot mixture into a blender and puree.
  • Add more milk, blending constantly, until desired texture is reached. Season with salt and pepper or creole seasoning.

CAULIFLOWER PUREE



Cauliflower Puree image

This simple but surprisingly flavorful puree is a satisfying stand-in for mashed potatoes, and it couldn't be easier. There's no cream in it and only a teensy touch of butter, so it's good for anyone counting calories or carbs. It pleases the meat-and-potatoes eaters at my table, even though it contains neither.

Provided by Nicholio

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Mashed

Time 20m

Yield 4

Number Of Ingredients 3

salt to taste
1 head cauliflower, cut into florets
1 tablespoon butter

Steps:

  • Bring a 4-quart pot of salted water to a boil; add cauliflower and simmer until tender, 7 to 10 minutes. Drain cauliflower, reserving 1 cup cooking liquid.
  • Blend cauliflower and 1/4 cup cooking liquid in a blender until smooth, adding more water until desired consistency is reached. Add butter and pulse until incorporated; season with salt.

Nutrition Facts : Calories 61.4 calories, Carbohydrate 7.6 g, Cholesterol 7.6 mg, Fat 3 g, Fiber 3.6 g, Protein 2.9 g, SaturatedFat 1.8 g, Sodium 102.3 mg, Sugar 3.5 g

CAULIFLOWER PUREE



Cauliflower Puree image

To garnish this creamy side dish, saute a few sliced cauliflower florets in a bit of butter until tender and lightly golden.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 20m

Number Of Ingredients 5

1 head (1 3/4 pounds) cauliflower, stem and tough stalks trimmed, florets roughly chopped
1 cup water or chicken stock, preferably homemade
2 to 3 tablespoons sour cream
1 tablespoon unsalted butter, softened
Coarse salt and freshly ground pepper

Steps:

  • Combine cauliflower and water or chicken stock in a medium saucepan, and bring to a boil over high heat. Reduce heat to a simmer, and cook until cauliflower is very tender, about 10 minutes.
  • Using a slotted spoon, transfer cauliflower to the bowl of a food processor. Process until smooth, adding 1 to 2 tablespoons cooking liquid, 15 to 20 seconds. Add sour cream and butter, and process 5 to 10 seconds more. Season with salt and pepper. Serve hot.

Nutrition Facts : Calories 148 g, Fat 9 g, Fiber 5 g, Protein 6 g

More about "cauliflower curry puree food"

CAULIFLOWER CURRY - A.VOGEL
cauliflower-curry-avogel image
Cauliflower Curry. 3 tbsp olive oil; 1 tsp mustard seeds; 2 shallots, chopped; 1 clove of garlic, crushed; 600g cauliflower florets; 1 tsp turmeric; 1 tbsp curry powder; ½ tsp ground ginger; 250g tomato puree; 30ml water; 2 tbsp soy …
From avogel.ca


PUREED FOOD RECIPES FOR THE ELDERLY: DYSPHAGIA DIET LEVEL 1
A dysphagia diet has 4 levels: Level 1: This is the pureed food diet level. This is the most limited level and is suitable for those who have moderate to severe dysphagia. Level 2: You may eat moist foods that require minimal chewing – for instance, gravy with ground meat, soft scrambled eggs, peanut butter, and so on.
From myallamericancare.com


"KARMA" CAULIFLOWER CURRY - FOOD FIDELITY
Cauliflower Curry Ingredients. This is a vibrant dish in both flavor and color, but relies on just a few key ingredients. The key to the curry is the spice mix (curry, paprika, turmeric, salt, and pepper) paired with the fresh aromatics …
From foodfidelity.com


CAULIFLOWER CURRY - SPICY FOOD & PEPPER RECIPES - PEPPER BOWL
Add water. Turn to medium heat and allow it to cook over medium flame until the curry reaches desired flowing consistency. Now add roasted cauliflower florets and diced green bell pepper. Turn to low heat and cook for 3 minutes …
From pepperbowl.com


CAULIFLOWER CURRY
In a seperate pan simmer cauliflower for 3 – 4 minutes. Drain, add the turmeric, curry powder, ginger, tomato puree, water and soy sauce. Mix and simmer for about 20 minutes.
From avogelusa.com


CURRIED CAULIFLOWER PUREE RECIPE - FOOD NEWS
For the cauliflower puree. 250g cauliflower florets, blitzed. 100g whole milk. 50g unsalted butter, dliced. salt. For the curry beurre blanc. 10g unsalted butter. 25g banana shallots, peeled and finely sliced. 3g reserved curry powder. 1/2 tsp golden caster sugar. 175g apple cider
From foodnewsnews.com


SCALLOPS WITH CURRIED CAULIFLOWER PURéE | THE COOK ... - FOOD
Heat the oil in a large heavy-based saucepan over low heat. Add the shallot and garlic and stir for a few minutes or until translucent. Add the chopped cauliflower and stir to coat. Add the spices ...
From sbs.com.au


CAULIFLOWER AND TOMATO CURRY RECIPE | LEITE'S CULINARIA
In a heavy-bottomed saucepan over medium heat, warm the oil. Add the sliced onion and the puréed onion mixture and season well. Cook, stirring occasionally, until beginning to brown, 10 to 12 minutes. Stir in the ground spices, turmeric, and …
From leitesculinaria.com


PORK ROAST AND CURRY CAULIFLOWER PURéE - METRO
Meanwhile, place the cauliflower, onion and potatoes in a pot. Cover with water and salt, boil and cook until the vegetables are tender. Strain and put in a food processor to obtain a smooth purée. Add the butter and the rest of the basil and curry.
From metro.ca


CAULIFLOWER & CURRY PUREE RECIPE - FOOD NEWS
Stir in the ground spices, turmeric, and mustard seeds and cook for 2 minutes. Add the tomato passata, tamarind purée, stock, and coconut and bring to a boil. Add the cauliflower, reduce heat to low, then simmer until the cauliflower is knife tender, about 25 minutes. Slice the onion, chop the cauliflower into small florets […]
From foodnewsnews.com


GARY RHODES’ CAULIFLOWER AND MUSHROOM CURRY | INDIAN ...
Method. Plunge the cauliflower into a large pan of boiled salted water and cook for a few minutes until tender, then drain. Finely shred the spring onions and put into a blender or small food processor with the garlic and ginger. Add 4-5 tbsp water and blend until smooth. Heat half the olive oil in a frying pan and, once smoking, fry the ...
From goodto.com


CAULIFLOWER CURRY - A.VOGEL
Allow the cauliflower to simmer for 3-4 minutes. Drain, and add the turmeric, curry powder, ginger, tomato puree, water and soy sauce. Mix and simmer for about 20 minutes.
From avogel.ca


CAULIFLOWER CURRY PUREE - KOSHEREYE.COM
Pour the cauliflower mixture into a food processor and add the cream cheese, salt, and 1⁄4 cup of the reserved liquid. Puree until smooth and adjust seasoning as needed. Serve the cauliflower with teriyaki-glazed fish. Notes. Chef's Tip: Use a bowl with a lid for the liquid. Don't add all of the water to the curry powder at once.
From koshereye.com


CAULIFLOWER PURéE WITH THYME - ONCE UPON A CHEF
In a large pot, bring the chicken broth and salt to a boil. Add the cauliflower; bring back to a boil. Cover, reduce the heat to low and steam for 20 minutes, or until cauliflower is very tender. Use a slotted spoon to transfer the cauliflower to a food processor. Add 3 tablespoons of chicken broth from the pot, along with the butter.
From onceuponachef.com


SCALLOPS, CAULIFLOWER PURéE AND CURRY OIL RECIPE - RAYMOND ...
To make the cauliflower purée . In a large saucepan, melt 25g butter over a medium heat and gently sweat the cauliflower for 3 minutes, seasoning with the salt. By gently sweating vegetables, you convert the natural starches into sugars, sweetening them and maximising their flavour.
From raymondblanc.com


CAULIFLOWER CURRY PUREE - KOSHEREYE
Pour the cauliflower mixture into a food processor and add the cream cheese, salt, and 1⁄4 cup of the reserved liquid. Puree until smooth and adjust seasoning as needed. Serve the cauliflower with teriyaki-glazed fish. Notes. Chef's Tip: Use a bowl with a lid for the liquid. Don't add all of the water to the curry powder at once.
From koshereye.com


JULIA REED'S PUREE OF CAULIFLOWER WITH CURRY - THE ...
Puree of Cauliflower with Curry Serves 6 1 2-pound cauliflower head Heavy cream (optional) 2 tablespoons unsalted butter at room temperature, plus more to taste 2 teaspoons hot curry powder, such as Madras 1/2 teaspoon salt 1/2 teaspoon freshly ground white pepper 1. Trim off the leaves and cut out the central core of the cauliflower; break it into florets.
From thewednesdaychef.com


CAULIFLOWER CURRY RECIPE - RAGHAVAN IYER | FOOD & WINE
Cover and cook over moderately low heat, stirring occasionally, until the cauliflower is tender, about 30 minutes. Stir in the diced tomato and the minced cilantro and cook until warmed through ...
From foodandwine.com


CAULIFLOWER CURRY - A.VOGEL
In a seperate pan simmer cauliflower for 3 – 4 minutes. Drain, add the turmeric, curry powder, ginger, tomato puree, water and soy sauce. Mix and simmer for about 20 minutes.
From avogel.ie


CAULIFLOWER & SWEET PEPPER CURRY MEAL KIT DELIVERY | GOODFOOD
Start the curry. In a large pan, heat a drizzle of oil on medium-high. Cook the cauliflower, partially covered, stirring occasionally, 2 to 3 min., until beginning to soften. Add the sweet pepper and spices. Sauté, 2 to 3 min., until almost tender; season with S&P .
From makegoodfood.ca


CAULIFLOWER CURRY RECIPE - A CEDAR SPOON
Transfer to the oven and roast for 20-25 minutes or until the potatoes are tender and the cauliflower is starting to char. Remove from the oven and set aside. Heat the 2 tablespoons avocado oil or olive oil in a large skillet over medium high heat. Once hot, add in the onion and cook for 3-4 minutes until translucent.
From acedarspoon.com


CURRY COCONUT CAULIFLOWER SOUP WITH PEAR - RAW RECIPES
Place cashews and 2 cups water in high-speed blender or food processor* Blend until smooth. Add coconut flesh, dehydrated cauliflower, curry powder, cumin, turmeric, and agave. Blend until smooth and warm. Do not warm beyond 115 degrees if you want it to remain raw. Pour in bowls and top with pear purée and crisp onions.
From rawmazing.com


10 BEST INDIAN CAULIFLOWER CURRY RECIPES | YUMMLY
Shrimp and Cauliflower Curry ruled.me. chili powder, pepper, unsweetened coconut milk, ginger, cumin and 21 more. Cauliflower Curry with Potatoes Holy Cow! Vegan Recipes. turmeric, jalapeno pepper, vegetable oil, yellow potatoes, ginger and 9 more. Malabar Cauliflower Curry - BOSH! Bosh. lemon juice, salt, green beans, onions, ground coriander ...
From yummly.com


CAULIFLOWER CURRY PUREE - KOSHEREYE.COM
Recipes. Rosh Hashanah. Honey Maple Pecan Chicken Refine your search ...
From koshereye.com


PUREE OF CAULIFLOWER WITH CURRY - PLAIN.RECIPES
Drain the cauliflower pieces, reserving cooking water, and place in food processor. Add 1/4 cup cooking water, butter, curry powder, salt and pepper and puree to desired consistency, adding more cooking liquid or more butter, if desired.
From plain.recipes


ROASTED CAULIFLOWER CURRY - HURRY THE FOOD UP
Preheat oven at 350°F (180°C). Get the rice cooking according to packet instructions. Toss the cauliflower florets with salt, black pepper, lemon juice and half of olive oil. Place the florets on a baking tray and of it goes into the oven. Slice the red onion.
From hurrythefoodup.com


GORDON RAMSAY CAULIFLOWER PUREE RECIPES
While hot, food process the creamy cauliflower mix into a puree. 5. Lightly sprinkle both sides if the scallops with the curry powder and seasoning. Heat a little oil in a large pan, add the scallops and cook for 1 minute on each side. 6. Serve the scallops on top of the cauliflower puree with a salad and covered with the caper dressing and ...
From tfrecipes.com


CAULIFLOWER CURRY PUREE - KOSHEREYE.COM
Reduce the heat and simmer for about 30 minutes until the cauliflower florets are soft. Remove from the heat, strain over a clean bowl, and reserve the liquids. Pour the cauliflower mixture into a food processor and add the cream cheese, salt, and 1⁄4 cup of the reserved liquid. Puree until smooth and adjust seasoning as needed.
From koshereye.com


EASY CREAMY CAULIFLOWER CURRY RECIPE (VEGAN) | THE MODERN ...
What You Should Serve with Cauliflower Curry: This warming, creamy, cauliflower-laden coconut curry comes together in under 30 minutes and it’s certainly satisfying enough to stand on its own, but a scoop of white rice and a warm piece of naan with a sprinkle of fresh cilantro are a welcome addition. More Favorite Vegetarian Dinners:
From themodernproper.com


COZY CAULIFLOWER CURRY RECIPE - GIMME SOME OVEN
Once the soup has been puréed, stir in the coconut milk. Add cauliflower and kale. Add in the cauliflower and simmer until tender. Add in the kale. Taste and season. Then, before serving, be sure to give the curry a taste and season with salt and pepper as needed. (I used about 1/2 teaspoon salt and 1/4 teaspoon black pepper.)
From gimmesomeoven.com


CAULIFLOWER CURRY PUREE RECIPES
Transfer cauliflower to a bowl. Puree onions, tomato, parsley, jalapeno, cumin, coriander, and turmeric together in a food processor. Transfer onion mixture to skillet over medium heat; cook and stir until slightly thickened, 8 to 10 minutes. Return cauliflower to …
From tfrecipes.com


CAULIFLOWER CURRY RECIPE (INDIAN STYLE) - SWASTHI'S RECIPES
Heat 3 cups of water in a pot, until slightly hot to touch (not boiling hot). Add the cauliflower florets to the hot water and set aside for 5 mins. Later drain the water and rinse them under running water. Drain completely & set them aside. 2. Heat 2 tablespoons oil in a pan.
From indianhealthyrecipes.com


COCONUT CAULIFLOWER CURRY - MODERN HONEY
Heat a large skillet or pot over medium-high heat. Add oil and let sizzle. Add onions and let cook for about 8-10 minutes, stirring often. Stir in cauliflower, garlic and ginger and cook for 1 minute longer. Stir in salt, pepper, curry powder, and turmeric. Add coconut milk and crushed tomatoes.
From modernhoney.com


CAULIFLOWER PURéE RECIPE | EPICURIOUS
Dump about half of the cauliflower into a food processor. Measure out 3/4 cup of the steaming liquid, and pour in about 1/4 cup; purée until smooth. Now dump the rest of the cauliflower on top ...
From epicurious.com


Related Search