Cauliflower With Cumin Seed Food

ROASTED CAULIFLOWER WITH CUMIN AND TURMERIC RECIPE BY TASTY

Steps:

• Preheat oven to 450˚F (220˚C).
• In a mixing bowl combine the cauliflower, olive oil, cumin, turmeric, chili powder, and salt and mix with tongs until evenly coated.
• Place seasoned cauliflower on parchment lined baking sheet and roast in preheated oven for 15 minutes or until lightly browned.
• Enjoy!

CAULIFLOWER WITH TOMATOES

Steps:

• Toss 7 cups small cauliflower florets and 3 chopped plum tomatoes with 1/4 cup olive oil, 2 cloves minced garlic, 1 1/2 teaspoons cumin seeds, 1/4 teaspoon turmeric, a pinch of cayenne, 1/2 teaspoon salt, and pepper to taste on a baking sheet. Roast in a 450 degrees F oven, about 25 minutes. Sprinkle with lemon juice and chopped cilantro.
• Serves: 4 Calories: 179 Total Fat: 14 grams Saturated Fat: 2 grams Protein: 4 grams Total carbohydrates: 13 grams Sugar: 6 grams Fiber: 5 grams Cholesterol: 0 milligrams Sodium: 297 milligrams

ROASTED CAULIFLOWER

Steps:

• Set up your grill for direct heat by building the coals evenly on the bottom. Place a large cast-iron pan on the grill to preheat.
• Place the cauliflower in a large mixing bowl. Drizzle with the olive oil and season with salt and pepper. Toss to coat, then transfer to the cast-iron pan in an even layer. Close the lid of the grill and cook, giving it a toss halfway through, until charred and tender, 7 to 10 minutes. In the meantime, mix together the cilantro, cumin seeds, scallions, lime juice and zest and 1/4 cup olive oil. Mix well to combine and season with salt and pepper. Remove the cauliflower from the grill and toss in the dressing. Serve.

ROASTED CAULIFLOWER WITH CORIANDER AND CUMIN SEEDS

Steps:

• Preheat oven to 450° F.
• Cut cauliflower into 1-inch flowerets and in a roasting pan or ovenproof skillet toss with remaining ingredients. Roast mixture in oven 25 minutes, or until cauliflower is just tender.

CAULIFLOWER WITH CUMIN SEED

Steps:

• Heat a skillet over medium heat until hot but not smoking.
• Add the cumin seeds and cook until the seeds begin to brown and pop, about 1 minute.
• Remove from skillet and reserve.
• Heat the oil in the same skillet, add the garlic, and sauté for 30 seconds.
• Add the cauliflower and sauté, stirring occasionally, about 5 minutes, until the cauliflower begins to brown.
• Add the toasted cumin seed, salt and pepper, toss well and serve.

CAULIFLOWER WITH BLACK MUSTARD SEEDS

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.

CUMIN SEED ROASTED CAULIFLOWER WITH SALTED YOGURT, MINT, AND POMEGRANATE SEEDS

Steps:

• 1. Preheat the oven to 425°F. Toss the cauliflower with the oil, cumin seed, salt, and pepper. Spread the mixture in an even layer on a large baking sheet. Roast, tossing occasionally, until the cauliflower is tender and its edges are toasty, 20 to 30 minutes.
• 2. Whisk a pinch of salt into the yogurt. Dollop the yogurt on top of the cauliflower and strew the mint and pomegranate seeds over the yogurt.

CAULIFLOWER WITH SESAME SEEDS

Steps:

• Heat oil until smoking, add cumin and allow to crackle.
• Add onions, turmeric and a pinch of salt then stir continuously until the onions turn a pale golden brown.
• Add dried red chillies, sesame seeds, garlic and half the ginger.
• Continue to cook for a few moments then add cauli. Stir to coat then cover and cook on a low heat for 7 - 10 minutes or until just tender.
• Remove lid and increase heat. Add green chillies and remaining ginger and stir briskly.
• Serve garnished with the chopped coriander.

INDIAN CAULIFLOWER

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.