Curried Cauliflower And Potato Salad Food

CURRIED CAULIFLOWER AND POTATO SALAD

Steps:

• Coarsely chop the cauliflower and potatoes into 1/2-inch chunks and set aside.
• In a dry skillet over medium heat, toast the coriander seeds, cumin seeds, and fennel seeds until fragrant, shaking the pan frequently, 2 to 3 minutes. Transfer them to a spice grinder and pulse until ground to a fine powder, then pour them into a small dish and mix in the curry powder and cayenne.
• Set aside about 1 tablespoon each of the bell peppers and cilantro for garnish and place the rest in a large bowl. Add the mayonnaise, yogurt, red onion, celery, lemon juice and zest, reserved spices, and salt and black pepper to taste. Stir until smooth. Add the cauliflower and potatoes and mix well to coat evenly.
• Transfer the salad to a large serving bowl. Garnish with the green onions and the reserved cilantro and bell peppers. Serve.

CAULIFLOWER & POTATO CURRY

Steps:

• Heat the oil in a saucepan. Cook the onion for 10 mins until soft, then add the ginger, garlic, turmeric, cumin and curry powder. Cook for 1 min more. Stir in the tomatoes and sugar. Add the cauliflower, potatoes and split chilli, seasoning to taste. Cover with a lid and gently cook for a good 30 mins, stirring occasionally, until the vegetables are tender - add a drop of water if you need to, but it is meant to be a dry curry.
• When the vegetables are cooked, remove the chilli, if you like, stir in a squeeze of lemon juice and scatter with coriander. Serve with your choice of Indian bread and a dollop of yogurt.

CURRIED CAULIFLOWER-POTATO SOUP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place cauliflower and onions on a baking sheet. Drizzle with olive oil and sprinkle with cumin, coriander, salt, and pepper; mix to coat.
• Place in the preheated oven and roast until cauliflower is browned and cooked, but not too soft, about 25 minutes.
• While cauliflower is roasting, melt butter in a large saucepan over low heat. Add garlic and cook until fragrant, about 3 minutes. Stir in potato and turmeric. Add stock and increase heat to medium; bring to a simmer. Cover and cook until potato is soft, about 10 minutes.
• Remove cauliflower and onions from the oven. Place 1 cup cauliflower in a bowl and set aside. Add remaining cauliflower and onions to the soup. Return soup to a simmer and cook until flavors have melded, about 5 minutes.
• While soup is simmering, place almonds in a dry skillet over low heat. Cook, stirring frequently, until golden, 3 to 5 minutes.
• Puree soup with an immersion blender until smooth. Adjust seasoning as needed. Ladle into bowls, add reserved cauliflower, and top with toasted almonds.

CURRIED CAULIFLOWER AND POTATOES

Steps:

• Peel potatoes and cut into cubes, about 1 inch.
• Place potatoes in bowl of water until ready to use.
• Place mustard seeds in a saucepan over medium heat, and cook until they begin to pop (1-2 minutes) Add the oil, onion, garlic and ginger and cook until onions begin to soften.
• Next add the spices cook until their fragrance intensifies.
• Keep stirring.
• Drain potatoes and add to pan along with the cauliflower florets.
• Stir well to coat everything with the spices.
• Add the cup of water and cook covered until the potatoes are just about tender, about 15 minutes.
• Season with salt and pepper.
• Next add the peas and cook uncovered until tender, and until most of the liquid is absorbed.
• (3-5 more minutes) Add chopped cilantro and serve.

CURRIED CAULIFLOWER AND POTATO SALAD WITH CILANTRO EMULSION

Steps:

• Preheat the oven to 450 degrees F.
• Toss the cauliflower with the ghee, curry powder and 2 teaspoons of the salt, and then transfer to a foil-lined baking sheet. Roast until just tender and slightly charred, stirring occasionally, about 20 minutes.
• Place the potatoes in a large pot and cover with 3 inches of cold water. Stir in the remaining 1 tablespoon salt and bring to a boil. Reduce the heat to medium and simmer until the potatoes are tender, about 10 minutes. Drain and transfer to a large rimmed baking sheet, drizzle with the white wine vinegar and let cool slightly.
• Combine the potatoes and cauliflower in a large bowl. Toss with the peas, cilantro, mint, ginger, garlic, onions and Cilantro Emulsion until thoroughly combined. Season with more salt and pepper, if needed, and serve.
• For Cilantro Emulsion: Bring 1 quart water to a boil with the salt in a small saucepan. Add the egg (still in the shell) and simmer over moderately high heat, 5 minutes.
• Transfer the egg to a bowl of cold water using a slotted spoon and let stand 3 to 4 minutes. Crack the egg all over and gently peel under warm running water, keeping it whole.
• Combine the poached egg with the cilantro, lemon juice, ginger and garlic in a blender. With the blender running, slowly begin drizzling in the olive oil until emulsified. Season with the white pepper and more salt, if needed.

CAULIFLOWER "POTATO" SALAD

Steps:

• Bring a pot of salted water to a boil. Add the cauliflower florets to the boiling water and cook until tender, 5 to 7 minutes. Drain well and cool to room temperature.
• Add the mayonnaise, mustard, vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper to a large mixing bowl and whisk to combine. Then add the cooled cauliflower, pickles, dill, eggs, celery and shallot. Mix until thoroughly combined. Serve at room temperature or cover and store in the refrigerator until ready to serve.

CURRIED CAULIFLOWER AND GREEN BEAN SALAD

Steps:

• Preheat the oven to 425°.
• In a medium bowl, toss the cauliflower and onion with 2 tablespoons of the olive oil and season with salt and pepper; spread the cauliflower/ onion mixture onto large (foil lined) baking sheet.
• Put in oven for 16 minutes or until crisp tender, and stir at least twice.
• In the same (now empty) bowl, toss the beans with the remaining tablespoon of olive oil and season with salt and pepper.
• Spread the beans onto small (foil lined) baking sheet and roast for 14 minutes or until crisp tender, and stir at least twice.
• Return all of the vegetables to the bowl and let cool.
• Meanwhile, in a medium skillet, heat the vegetable oil.
• Add the bread and cook over moderate heat, stirring, until golden and crisp, about 5 minutes.
• Transfer to a plate to cool and season with salt.
• In the same skillet, toast the curry powder over moderate heat, stirring constantly, until fragrant, about 2 minutes.
• Scrape the curry over the vegetables, season with salt and pepper and toss to coat.
• Drizzle with dressing that has lemon in it.

CAULIFLOWER "POTATO" SALAD

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender-crisp, 3 to 5 minutes.
• Place cauliflower into a large mixing bowl and place in the refrigerator to chill for 2 hours.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels and crumble.
• Add bacon, eggs, Cheddar cheese, mayonnaise, onion, dill, mustard, salt, and pepper to the bowl of cauliflower and stir well to combine. Serve immediately.