Cauliflower Dinner Food

CURRIED CAULIFLOWER AND CHICKPEA DUMP DINNER

Curried Cauliflower and Chickpea Dump Dinner image

Skip cooking a big pot of rice and throw the ingredients into a casserole dish instead for an easy dump-dinner meal. The basmati rice and chickpeas absorb all the delicious flavors of ginger, garlic, curry powder and coconut milk. Finish with a quick drizzle of yogurt along with fresh cilantro leaves and lime wedges for a simple and complete meal.

Provided by Food Network Kitchen

Categories main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

Nonstick cooking spray
2 cups low-sodium vegetable broth
One 13.5-ounce can unsweetened coconut milk
4 cloves garlic, finely grated
1 tablespoon finely grated peeled fresh ginger (from a 1- to 2-inch piece)
1 serrano chile pepper, stemmed and finely chopped (remove seeds for less heat)
2 1/2 teaspoons curry powder, preferably Madras
Kosher salt
Two 15.5-ounce cans chickpeas, drained and rinsed
2 cups lightly packed baby spinach, roughly chopped
1 1/2 cups basmati rice
1/2 medium head cauliflower, cut into small florets (about 3 heaping cups)
1/2 small red onion, thinly sliced
Cilantro leaves, plain whole-milk yogurt and lime wedges, for serving

Steps:

Preheat the oven to 425 degrees F. Spray a 9-by-13-inch baking dish with nonstick spray.
Whisk the vegetable broth, coconut milk, garlic, ginger, serrano, curry powder and 2 teaspoons salt together in a medium bowl until combined. Add the chickpeas and spinach and stir to coat.
Spread the rice evenly in the bottom of the prepared dish. Pour in the coconut-milk mixture, distributing the chickpeas and spinach evenly over the rice. Scatter the cauliflower and onion over the top, making sure to go all the way to the edge of the pan (it's okay if the cauliflower is not completely submerged in liquid).
Cover tightly with foil and bake until the vegetables have softened but are still vibrant, about 25 minutes. Remove the foil and bake until the cauliflower is charred in spots and the rice is cooked through, 20 to 25 minutes more. Let sit for 5 minutes to allow the rice to absorb more of the moisture. Serve topped with cilantro, a drizzle of yogurt and lime wedges for squeezing.

CAULIFLOWER RECIPES: ROASTED CAULIFLOWER

Cauliflower Recipes: Roasted Cauliflower image

This roasted cauliflower is one of my favorite cauliflower recipes! For bright, fresh flavor, garnish the florets with lemon zest and chopped herbs.

Provided by Jeanine Donofrio

Categories Side Dish

Time 30m

Number Of Ingredients 5

Ingredients

1 medium cauliflower
extra-virgin olive oil (for roasting)
sea salt and freshly ground black pepper (for sprinkling)
zest of 1 lemon
1/4 cup chopped parsley

Steps:

Preheat the oven to 425°F and line a large baking sheet with parchment paper. Break the cauliflower into bite-sized florets. Toss with olive oil, salt, and pepper and spread evenly onto the baking sheet. Roast for 25 to 30 minutes or until browned around the edges.
Season to taste with more salt and pepper and toss with lemon zest and parsley. Or keep it plain and use it in any recipe that calls for roasted cauliflower.

BEST CAULIFLOWER RECIPES: HONEY GARLIC CAULIFLOWER

Best Cauliflower Recipes: Honey Garlic Cauliflower image

Our Best Cauliflower Recipes from appetizers to soups, chowders and side dishes to full blown meals! There's something for everyone here! This Honey Garlic Cauliflower is a delicious vegetarian friendly takeout style dish that you'll want to make all the time!

Provided by Teri & Jenny

Categories dinner lunch

Time 36m

Number Of Ingredients 17

Ingredients

1 medium head cauliflower, stem and outer leaves removed and cut into bite sized florets
1 ½ tablespoons sesame oil
2 garlic cloves, minced and divided
2 teaspoons ginger, minced and divided
1 1/2 tablespoons sesame oil, divided
¼ cup mirin
3 tablespoons hoisin sauce
2 tablespoons oyster sauce
2 tablespoons soy sauce
2 ½ tablespoons honey
1 tablespoon sambal chile paste/sauce
¼ teaspoon white pepper
2 large eggs, beaten
1 cup cornstarch (or tapioca starch)
2 cups oil for frying
1 sliced green onion, garnish
1 teaspoon toasted sesame seeds, garnish

Steps:

In a large bowl toss together cauliflower, 1 tablespoon sesame oil, 1 minced garlic clove, and 1 teaspoon minced ginger. Lightly season with salt and pepper. Set aside.
In a sauté pan, whisk together remaining garlic, ginger, sesame oil, mirin, hoisin, oyster sauce, soy sauce, honey, sambal, white pepper, and 2 tablespoons water.
Simmer sauce over medium-low heat until slightly thickened. Remove from heat and keep warm.
Place a wok or tall pot over medium-high heat and add about 3 inches oil. Heat oil to 350˚F.
Working in small batches, toss a few cauliflower florets in cornstarch until fully covered. Shake florets well to remove any excess cornstarch. Dip each floret into the beaten eggs, then dredge again in cornstarch. Shake florets very well again to remove any excess coating. (you really want a thin, light and crispy exterior and thick clumps of starch will prevent that)
Again, working in small batches, carefully fry florets for 3 to 4 minutes or until the florets have a crispy coated exterior and tender interior.
Transfer fried cauliflower to a cooling rack sitting atop a baking sheet. Repeat steps 6 and 7 until all florets have been fried.
While the last batch of florets fry, place sauce back over the stove and simmer over medium-low heat.
Add fried cauliflower to sauce and quickly but carefully toss together until all cauliflower is fully and evenly coated.
Scoop cauliflower over plates of steamed rice and top with a sprinkle of sesame seeds and sliced green onion. Serve immediately.

Nutrition Facts : Calories 821 kcal, Carbohydrate 79 g, Protein 9 g, Fat 55 g, SaturatedFat 33 g, Cholesterol 124 mg, Sodium 1495 mg, Fiber 3 g, Sugar 26 g, ServingSize 1 serving

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