Cauliflower With Peas Food

CAULIFLOWER CURRY WITH CHICKPEAS AND PEAS

Steps:

• Heat the coconut oil in a large pot over medium-high heat. Add the onion and cook until it turns golden, about 7 minutes. Add the ginger and garlic and cook for 2 more minutes. Add the curry powder and turmeric and cook for 1 minute more.
• Add the tomatoes, coconut milk, salt, and pepper to the pot and mix well. Add the cauliflower and bring the pot to a boil. Reduce the heat to low, cover the pot, and simmer for 15 minutes, until the cauliflower is tender.
• Stir the chickpeas into the curry and serve with a little cilantro sprinkled over the top.

PASTA WITH CAULIFLOWER AND PEAS

Steps:

• Heat a Dutch oven or large pot over medium heat. Add the vegan bacon bit pieces, panko and pepper. Cook, stirring frequently, until Panko is deep, dark golden brown, about 3 to 4 minutes. Watch carefully so it doesn't burn! Transfer the Panko-bacon mixture to a bowl. Let cool, then toss with 2 tablespoons Parmesan. Set aside.
• Return the skillet to the heat, increase the heat to medium-high, and add a splash of water. Once the oil is hot, add the cauliflower, onion, and 1/4 teaspoon salt. Sauté, stirring occasionally, until cauliflower is tender and has begun to brown in spots, about 15 minutes. Stir in the garlic, thyme, and red pepper and cook until the garlic is fragrant, about 30 seconds. With a large spoon, scoop the vegetables onto a large plate.
• Return the pot to the heat. Add 2 1/2 cups of the broth and increase the heat to high. Once simmering, add the pasta and adjust the heat so that it comes to a gentle boil. As soon as it begins to boil, cook, stirring frequently, until most of the liquid is absorbed and pasta is tender. If at any point the pasta seems dry, add in some of the remaining broth to loosen it back up. Once the pasta has cooked, stir in the peas and let cook just long enough to warm them through, about 30 seconds. If the pasta is too dry, add more broth or (if you run out) hot water.
• Add your kale and stir until kale is wilted.
• Add in your reserved cauliflower mixture and stir until well incorporated.
• Remove the pot from the heat and stir in the parsley, lemon juice, remaining 2 tablespoons vegan parmesan.
• Taste and adjust salt and pepper as desired (remember, the bread crumb mixture is a bit salty/peppery too). Divide the pasta between serving bowls and sprinkle the bacon breadcrumbs generously over the top.
• Refrigerate leftovers.

ROASTED CAULIFLOWER WITH HARISSA & CHICKPEA SAUCE

Steps:

• Make the marinade by combining all the ingredients with 1½ tsp sea salt in a mixing bowl and stirring until well combined. Remove any leaves from the cauliflower and slice them lengthways. Put the cauliflower leaf slices in a bowl with a pinch of salt. Set aside for later.
• Cut the cauliflower into thick slices about 1½cm-2cm thick - don't worry if some of the florets break off, it's all being roasted. Oil a large roasting tray and tip in the cauliflower slices and florets. Pour over the marinade and stir to coat, then cover with foil and marinate for at least 2 hrs, but you could leave it in the fridge all day or overnight if you wanted.
• Heat the oven to 200C/180C fan/gas 6. Roast the cauliflower covered with foil for 40-45 mins. Meanwhile, make the sauce. Heat the olive oil with the cumin seeds in a heavy-bottomed frying pan over a medium heat. Add the onion and a pinch of salt and fry, stirring, for 8-10 mins until starting to caramelise. Tip in the chopped tomatoes and some seasoning. Turn the heat up slightly and cook, continuing to stir, for 6-8 mins until reduced, then add in the garlic, harissa and butter, and stir to combine. Blitz in a food processor until smooth, then pour back into the pan, add the chickpeas and cauliflower leaves, and warm through for a minute or two.
• Remove the foil from the cauliflower and return the tray to the oven for 10 mins to caramelise. Stir the tahini and olive oil into the yogurt in a bowl and season. Once the cauliflower is ready, divide the warm sauce between plates, then top with the cauliflower slices and tahini yogurt. Scatter over the almonds. Serve with a well-dressed salad of crunchy leaves.

PAN-ROASTED SPICED CAULIFLOWER WITH PEAS

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.

GINNY'S CAULIFLOWER AND PEA SALAD

Steps:

• In a large bowl, toss together the cauliflower, peas, onion, and celery. Mix in bacon bits, Parmesan cheese, and Cheddar cheese.
• Mix the mayonnaise, sour cream, mustard, sweetener, vinegar, and seasoned salt in a separate bowl. Pour over the vegetables, and mix well.

HEALTHY INDIAN CAULIFLOWER PEAS RECIPE

Steps:

• Heat the pressure cooker and add oil.
• Add onion, ginger and saute for a minute (till onion cooks and turn pink)
• Add cauliflower, peas, spices and saute on high for a minute.
• Reduce the heat to medium and saute for 3 minutes.
• Now add tomatoes and saute for another 3 minutes on low heat (let tomatoes cook a little).
• Add water and close the lid of the pressure cooker.
• Let cook till you hear 3-4 whistles and turn off the heat.
• Cool for a minute and transfer the 'cauliflower and peas' to a serving bowl.
• Sprinkle some fresh cilantro and serve hot.
• Heat oil in a medium pan/pot.
• Add onion, ginger and saute for a minute (till onion cooks and turn pink)
• Add cauliflower, peas, spices and saute on high for a minute.
• Reduce the heat to medium and saute for 3 minutes.
• Now add tomatoes and saute for another 3 minutes on low heat (let tomatoes cook a little).
• Add water and cover the pot/pan with lid.
• Let cook for 3-4 minutes and turn off the heat.
• Cool for a minute and transfer the 'cauliflower and peas' to a serving bowl.
• Sprinkle some fresh cilantro and serve hot.

INDIAN POTATOES, PEAS AND CAULIFLOWER

Steps:

• Heat oil in large nonstick skillet over medium heat. Add potatoes and ginger; sauté until potatoes are lightly browned, about 3 minutes. Mix in cauliflower, then salt, turmeric, chili powder and paprika; sauté 5 minutes. Add 1/2 cup water; cover and simmer until vegetables are tender, about 5 minutes. Add peas and simmer 2 minutes. Season with salt and pepper.

CAULIFLOWER PEAS MASALA (GOBI MATAR)

Steps:

• Cut the cauliflower into florets and wash .Chop onions, tomatoes and green chili. Make a rough paste of ginger and garlic.
• Heat the oil in a pan over medium heat and add whole spices like cloves, peppercorns and cinnamon, along with cumin seeds and sauté for a few seconds. When the aromas starts coming out of spices, add chopped onions and sauté until golden brown. Add tomatoes and sauté for few minutes. Add salt to taste, along with Kashimri red chili powder (or paprika), turmeric powder and coriander powder. Mix well. Stir in ginger garlic paste and sauté until you get nice homogenous mixture. Continue stirring until you see the oil separating from this mixture.
• Add the cauliflower florets and cook covered, checking every few minutes. Make sure it doesn't burn on the bottom. To avoid burning, you can add some water. I like minimum water, about 1/2 cup just to avoid burning. Some prefer a saucier vegetable. In that case you can add more water.
• When cauliflower is getting tender, add peas and cook until they are cooked to your desired tenderness.
• Garnish with cilantro and serve it with rotis, naan bread or rice. Goes great with my Tomato Cucumber Raita!

HEALTHY CAULIFLOWER RICE WITH PEAS

Steps:

• Wash and thoroughly dry cauliflower, then remove the leaves, and chop into large pieces.
• Place the cauliflower pieces in a food processor* and pulse a few times until it has a nice, sandy texture. Work in batches if necessary and don't over process or it will get mushy.
• Optional (but recommended): Press any excess moisture from the rice by transferring the cauliflower rice to a large paper towel and squeeze to remove any remaining water. This ensures no excess moisture remains, which can make your dish soggy.
• Heat one Tablespoon olive oil in a large skillet placed over medium heat. Once hot, add the cauliflower rice, scallions and green peas, and sauté for 5-7 minutes, stirring often. Season with salt and pepper, add lemon zest and a squeeze of lemon juice. Stir, and enjoy!

CAULIFLOWER ALFREDO WITH PEAS

Steps:

• Place garlic, cauliflower, and chicken broth in a large saucepan with a lid. Bring to a boil, reduce heat to medium-low and cook for 8-10 minutes (or until cauliflower is tender and soft).
• Carefully transfer contents of saucepan to a blender or a food processor (blend will result in a smoother consistency).
• Add salt, butter, 1/2 cup milk, and parmesan cheese. Blend on high until desired consistency is reached (I prefer a smooth texture). Add in remaining 1/2 cup milk if sauce is too thick. Taste and season with more salt if required.
• Meanwhile, cook fettuccine as per package instructions, adding peas with 1 minute left in the cooking time. Drain pasta and peas. Toss with cauliflower alfredo sauce.
• Garnish with more parmesan and/or chopped fresh parsley if desired.

CAULIFLOWER POTATO SOUP WITH PEAS

Steps:

• Add the onion, garlic, carrot and celery to a soup pot with 1/4 cup vegetable broth and a pinch of salt and pepper. Cook over medium heat until they start to soften and become fragrant, about 6 minutes.
• Stir in the dried herbs and cook for a few more minutes.
• Add the potato, cauliflower and broth and simmer lightly for 15 minutes until the veggies are tender.
• Carefully scoop about half the soup into a blender and mix until smooth. Make sure you allow the steam to escape as you blend. Pour back in the pot with the remaining, unblended soup. You can also use an immersion blender directly in the pot until you reach your desired consistency.
• Stir in the green peas, give it a spritz of fresh lemon juice and season with salt and pepper, if desired.
• Serve right away or store in a sealed container in the fridge for up to 5 days.

WHOLE ROASTED CAULIFLOWER WITH GREEN PEA CHUTNEY

Steps:

• Bake the cauliflower: Preheat the oven to 400 degrees F. Line a baking sheet with foil.
• Place the cauliflower on the prepared baking sheet, evenly drizzle the 1/4 cup oil over the top, and sprinkle with the salt. Bake for 40 to 50 minutes, until the cauliflower is golden brown and fork-tender.
• Meanwhile, make the chutney: In a large nonstick skillet over medium-high heat, warm the 3 tablespoons of olive oil. Once the oil begins to shimmer, add the fenugreek and peppercorns and toss in the oil for 1 to 2 minutes, until the fenugreek has lightly browned. Add the green chile, garlic and onion and cook until the onion has become translucent, 3 to 4 minutes. Add the peas and cook until they are warmed through, 3 to 4 minutes more. Add 1/2 cup water and bring the mixture to a boil. Immediately remove the pan from the heat and stir in the salt and cilantro. Let cool for 5 minutes, then transfer to a blender. Add the walnuts and lime juice and blend into a smooth paste.
• On a plate, make a pool of chutney and top with the whole cauliflower. To serve, slice the cauliflower into "steaks" of your preferred size and top with more chutney as desired. Garnish with lime wedges.

CHEESY CAULIFLOWER WITH PEAS

Steps:

• In a covered saucepan, cook cauliflower in a small amount of water until crisp-tender. Meanwhile, in another saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Drain the cauliflower. Add peas, mushrooms, 1 cup of cheese and cauliflower to the milk mixture; stir gently. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with remaining cheese. Cover and bake at 350° for 15 minutes. Uncover; bake 10 minutes longer or until heated through.

CAULIFLOWER AND PEA SALAD

Steps:

• Break cauliflower into bite sized pieces and mix with peas and shredded cheese.
• Sprinkle Ranch Dressing mix on top.
• Refrigerate overnight.
• Add mayonnaise one hour before serving.

CRACKLING CAULIFLOWER

Steps:

• Preheat oven to 400°
• Take frozen peas out of the freezer and let thaw while preparing the cauliflower.
• Combine oil and spices (curry powder through ground pepper) and toss with cauliflower and red onion until all pieces are well-coated. Place cauliflower in a baking dish and roast for 25 to 30 minutes, stirring about every 15 minutes for even cooking. The cauliflower should be crisp-tender and golden brown when done.
• Place in a serving bowl, then stir in peas and cilantro. Let cool a bit and serve.

CAULIFLOWER "RISOTTO" WITH SHRIMP AND PEAS

Steps:

• Heat the oil in a large, nonstick skillet over medium heat. Add the shallot and cook until softened, 2 minutes. Stir in the cauliflower rice, salt, and pepper and cook for 2 minutes.
• Sprinkle the flour over the cauliflower and stir to incorporate, then add the milk and cook, stirring occasionally, until it comes to a gentle boil. Stir in 1/2 cup of the Parmesan cheese until incorporated, then add the shrimp and the peas.
• Return to a simmer, then continue to cook, stirring occasionally, until the shrimp are pink and no longer translucent and the sauce has thickened, about 5 minutes more. Season with additional salt to taste, then serve immediately, garnished with basil and the remaining Parmesan.

CAULIFLOWER WITH PEAS

Steps:

• In a skillet, over medium heat, add the oil and heat until it begins to shimmer; add cumin seeds and saute until they too begin to sizzle, about 30 seconds.
• Add in the ginger, garlic, and shallots and cook until they start to soften, about 2 minutes.
• Add in the cauliflower, cover the skillet, and cook, stirring occasionally, until the cauliflower has begun to caramelize, 8 minutes.
• Stir in the peas and tomatoes, turmeric, pepper, coriander, and cayenne, if using; season with salt to taste.
• Cover and cook until the cauliflower is cooked through, about 5 to 7 minutes.
• Transfer to a serving bowl and garnish with fresh cilantro.

CRUNCHY CAULIFLOWER AND CASHEW SALAD

Steps:

• In a mixing bowl mix together yogurt, sour cream, ranch seasoning, dill, salt, and pepper. Thin with a little milk if it looks too thick. You want it a little thinner than the consistency of sour cream.
• Add peas, cauliflower, bacon, onions, and cheese (if desired) to creamy mixture. Toss to coat.
• Adjust seasonings with salt and pepper.
• Cover and chill for at least an hour, or overnight.
• Just before serving sprinkle with cashews.

CAULIFLOWER WITH PEAS

Steps:

• Heat the oil in a medium skillet over medium heat. When the oil begins to shimmer, add the cumin seeds. Saute for 30 seconds or so, until the seeds begin to sizzle.
• Add the ginger, garlic, and shallots. Cook for about 2 minutes, until the shallots soften and begin to change color.
• Add the cauliflower, cover, and cook, stirring occasionally, until the cauliflower is brown and caramelized, about 8 minutes.
• Add the peas and tomatoes. Stir in the turmeric, black pepper, coriander, and cayenne (if using) and add salt to taste. Cook for 2 to 3 minutes, until the spices are incorporated into the dish.
• Cover and cook for 5 to 7 minutes, until the cauliflower is cooked through.
• Transfer to a serving bowl and garnish with fresh cilantro.

CAULIFLOWER RICE WITH BACON AND PEAS

Steps:

• In a fine mesh sieve , run the cauliflower rice under warm water to thaw
• Wrap the rice in a dish towel and squeeze out as much moisture as possible
• Over medium heat, warm the oil
• Add the shallots and cook until tender, about 3-5 minutes
• Add the cauliflower and toss to coat
• Add the chicken broth and continue cooking until warmed, about another 3-5 minutes
• Add the cream, half of the parmesan cheese, bacon, peas, lemon zest, and salt and continue cooking until the peas are warmed, about 3-5 minutes
• Garnish with remaining parmesan cheese and chives

MASALA CAULIFLOWER WITH GREEN PEAS

Steps:

• For masala cauliflower with green peasTo mae masala cauliflower with green peas, combine the onions, coriander, turmeric powder, coriander-cumin seeds powder, chilli powder, prepared paste, oil and salt in a deep bowl and mix well to make a marinade.Add the cauliflower and green peas to this prepared marinade, mix well and keep aside to marinate for 15 minutes.Transfer it into a deep non-stick kadhai, add 1¼ cups of water, cover and cook on a medium flame for 10 to 12 minutes or until the vegetables are tender, while stirring occasionally.Serve the masala cauliflower with green peas hot.

CAULIFLOWER PUREE WITH PEAS

Steps:

• This deceptively mild soup is actually brimming with flavorful seasonings. The vitamin- and protein-rich brown rice miso, a soybean paste, is stocked in the ethnic section of larger markets and by Asian groceries. Spike seasoning is an herb mix that can be found on your supermarkets spice rack. You can create a variety of robust, healthy vegetable purees using this recipe. Try substituting an equal amount of trimmed and chopped asparagus, carrot, or spinach for the cauliflower. Combine the cauliflower and vegetable stock in a stockpot. Cook over medium heat for about 20 minutes, until the cauliflower is fork tender. Transfer the contents of the pot to a blender, add the miso and cream cheese, and puree until smooth. Return the puree to the stockpot. Add all remaining ingredients except the peas and cook over low heat for about 5 minutes, until the vegetables are tender. Stir in the peas. Serves 4: Fat per serving = 0.5 grams. Calories per serving = 98. Recipe by: In the Kitchen with Rosie, by Rosie Daley, page 20

INDIAN PEAS AND CAULIFLOWER

Steps:

• Heat the oil in a skillet over medium heat. Place the cumin seeds and mustard seeds in the hot oil. Cook and stir until the seeds begin to pop. Mix in the peas and cauliflower. Season with salt. Reduce heat to low, cover, and continue cooking 15 minutes, until the vegetables are tender.

CAULIFLOWER PICCATA

Steps:

• Heat the oven to 425 degrees. Place the cauliflower florets onto a sheet pan and drizzle with 2 to 3 tablespoons of olive oil. Season with kosher salt and black pepper, and roast for 20 to 25 minutes, until the cauliflower is golden and tender. Remove from the oven, add the chickpeas, if using, and toss to combine.
• Heat a medium skillet to medium-high. Add 1 tablespoon of olive oil and the shallot, and sauté until soft and fragrant, about 1 minute. Add the garlic and cook for 1 minute longer, stirring constantly to keep from scorching. Pour the stock into the pan and simmer until reduced by half, about 4 to 5 minutes. Reduce heat to low, then stir in the butter, capers, lemon zest and juice. Season with 1/2 teaspoon of kosher salt and a few turns of black pepper.
• To serve, place the cauliflower and chickpeas, if using, on serving plates. Top with the lemon-caper sauce. Top with parsley and serve with lemon slices.

CAULIFLOWER TIKKA MASALA WITH CHICKPEAS

Steps:

• Heat oil in a large skillet over medium-high heat. Add cauliflower and salt; cook, stirring occasionally, until lightly browned, about 2 minutes. Add water; cover and cook until the cauliflower is tender, 3 to 5 minutes. Add chickpeas and sauce; cook, stirring occasionally, until hot, 1 to 2 minutes. Remove from heat and stir in butter. Serve topped with cilantro, if desired.

GOBI MATAR (CAULIFLOWER & PEAS) RECIPE

Steps:

• Heat oil on a pan and sauté whole spices (cloves, pepper corns, bay leaf and black cumin).
• Add onion, green chili pepper, ginger, garlic and sauté till onions brown slightly.
• Add tomatoes and cook for 2-3 minutes, till they soften. Add salt, turmeric, red chili powder and coriander powder. Mix well.
• Add cauliflower, mix well and set lid on. Stir after 2-3 minutes, repeat a couple of times, allowing cauliflower to soften.
• Add green peas, garam masala and sauté for a couple of minutes.
• Serve hot with Wholesome Methi (Fenugreek) Paratha and sliced cucumber.

STIR-FRIED CAULIFLOWER WITH GREEN PEAS & GINGER

Steps:

• Heat the oil with the fenugreek leaves, chiles (if using), coriander, and cumin seeds in a large wok or 12-inch skillet over medium-high heat. Cook, stirring occasionally, until the cumin browns and becomes fragrant, 2 to 3 minutes. Add the ginger and jalapeño and cook, stirring and scraping the bottom of the pan to prevent the ginger from burning, until the ginger is fragrant and sizzling, 30 seconds to 1 minutes.
• Add the cauliflower and stir to coat with the spices. Cover and reduce the heat to medium. Cook for 5 minutes and then stir in the frozen peas and salt. Cover and cook until the cauliflower is tender and the peas are very tender, 5 to 8 minutes more. Uncover the pan, increase the heat to high and cook, stirring occasionally, for 2 minutes. Add the garam masala (if using) and, if necessary, cook until any remaining liquid in the pan evaporates, 1 to 2 minutes longer. Taste and add more salt if needed before serving.

CAULIFLOWER AND PEA CURRY

Steps:

• Begin by making a coarse paste of the chilies and ginger in a mortar and pestle or blender. Set aside.
• In a large saucepan, heat the oil over medium heat. When hot, add the cumin seeds, mustard seeds and fenugreek seeds and stir for 30 seconds or until the mustard seeds turn grey and begin to splutter and pop. Toss in the asafetida and quickly stir once.
• Add the chili and ginger paste, cauliflower, turmeric, chili powder, ground coriander, salt and a few tablespoons of water, and stir well to coat the cauliflower with spices. Cover and cook for about 8 to 10 minutes or until the cauliflower is just tender, stirring often.
• Now add the peas, tomato and curry leaves, stir well, and continue to cook, covered, for another 5 minutes or until the peas are tender, stirring occasionally. Turn off the heat, stir in the lime juice and fresh parsley or cilantro, reserving some for garnish, and let stand for 5 to 10 minutes to allow the flavors to blend.
• Serve garnished with the remaining parsley or cilantro with a dal soup, rice and homemade chapati breads for a comforting and complete meal.