Curried Cauliflower And Spinach Food

CAULIFLOWER IN CURRY CREAM SAUCE

Steps:

• For the cauliflower: In a large saute pan over medium-high heat, add the olive oil and butter to melt. Once melted, add the cauliflower florets, a nice sprinkle of salt and cook until golden on the bottom, about 3 minutes. Give a good toss and let cook for 3 more minutes. Repeat tosses until most of the cauliflower is coated with the butter and golden on parts, about 4 tosses or so. Cauliflower should still be crunchy at this point, but tender enough to eat a smaller floret. Go ahead, take a bite! Then, pour the rest of the florets into a large bowl and quickly cover tightly with plastic wrap. Cook in batches if the florets won't fit into one pan.
• While the cauliflower continues to steam in the bowl, make the sauce. In the same pan over medium heat, add the butter. Once the butter is melted, add the onions, curry powder, turmeric and season with salt. Cook until tender, about 5 minutes, and then add the garlic and cook a bit more. Once the garlic is fragrant, add the chicken stock and bring to a simmer. Cook until the stock is reduced by half, and then add the heavy cream and raise to a simmer. Cook until the sauce is reduced and thickened. With a slotted spoon, remove the cauliflower from the bowl and add to the pot. Raise the heat and simmer 5 minutes more. Serve warm.

CURRIED CAULIFLOWER AND CARROTS

Steps:

• Preheat the oven to 425 degrees F.
• Whisk together the curry powder, cumin, salt, pepper and olive oil in a medium bowl.
• Spread the cauliflower, carrots, and onion in a single layer on a large baking sheet-lined with tin foil. Drizzle with the dressing and toss so it is thoroughly coated.
• Roast the vegetables in the oven until tender and browned, about 40 minutes, stirring halfway through cooking. Remove to a serving bowl and sprinkle with parsley and a drizzle of olive oil on top. Serve hot or at room temperature.

CURRIED CHICKPEAS AND SPINACH

Steps:

• Heat the olive oil in a medium skillet over medium-high heat. Add the onion and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic, ginger, serrano pepper and curry powder and continue cooking, 1 minute; set aside.
• Combine the chickpeas and their liquid, spinach, cauliflower, potatoes, tomatoes, 3/4 teaspoon salt and the cooked onion mixture in a 6-quart slow cooker. Cover and cook on high, 3 1/2 hours. Scatter the cheese over the vegetabls, cover and cook 30 more minutes. Serve with naan.

CURRIED CAULIFLOWER AND CHICKPEA DUMP DINNER

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.

CURRIED CAULIFLOWER WITH CHICKPEAS AND TOMATOES

Steps:

• Heat the ghee in a deep skillet or pot over medium flame. Add the onion, curry powder, and ginger; cook and stir for a few minutes to soften the onion. Add the tomatoes and cook, stirring, until the tomatoes break down and soften, about 6 minutes. Mix in the cauliflower, chickpeas, tomato paste, and 1 cup of water; stir everything together. Reduce the heat to medium-low, cover, and simmer until the cauliflower is tender, about 15 to 20 minutes. Uncover, and continue cooking until the excess moisture has evaporated and the cauliflower and chickpeas are coated with a thick gravy. Season with salt, to taste, and garnish with cilantro before serving.
• Put the butter in a heavy saucepan over moderate heat, swirl the pot around to ensure that it melts slowly and does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.
• Toast the whole spices (coriander, cumin, fennel, cloves, mustard, cardamom and peppercorns) and the chiles in a small dry skillet over medium-low heat, shaking the pan often to prevent them from burning. Toast for a couple of minutes until the spices smell fragrant. In a clean coffee grinder, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the spice blend immediately, or store in a sealed jar for as long as 1 month.

CURRIED CAULIFLOWER AND SPINACH

Steps:

• Heat the oil in a large pan. Add the mustard seeds and cook until the begin to pop.
• Stir in the remaining spices, garlic, onion and chili and cook for 2-3 minutes, stirring.
• Add the cauliflower, spinach, vegetable stock, cilantro and cook over gentle heat for 15 minutes or until the cauliflower is tender. Serve at once.

CURRIED BUTTER-BAKED COD WITH CAULIFLOWER & CHICKPEAS

Steps:

• Heat the oven to 220C/200C fan/gas 7. Toss the cauliflower in a large, shallow roasting tin with the cumin seeds, turmeric, some seasoning and half the oil until the cauliflower is coated and bright yellow. Roast for 15 mins, tossing a few times, until starting to char.
• Meanwhile, peel the garlic, then put in a small food processor with the ginger, half the red chilli, the curry powder and some seasoning. Blitz to a paste. Stir the chickpeas, half the spice paste and most of the remaining oil through the cauliflower. Roast for 20 mins more, stirring once or twice.
• While the cauliflower and chickpeas are roasting, mix the softened butter with the rest of the spice paste, and spread half all over the fish. When the cauliflower and chickpeas are ready, remove the pan from the oven and make four gaps in the mixture. Nestle the fish in the gaps, and dot all but 1 tbsp of the remaining spiced butter over the veg. Roast for 10-15 mins more.
• Heat the remaining oil in a large pan over a high heat until very hot, then cook the spinach for 3-4 mins until wilted. Add the reserved 1 tbsp spiced butter and continue to cook for 1-2 mins more. Set aside until the fish is just cooked through, then sprinkle the coriander, garam masala and remaining red chilli over the traybake. Serve the traybake in the middle of the table with the spinach in a bowl alongside for everyone to help themselves.

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 & LENTIL SOUP

Steps:

• Remove the outer leaves from the cauliflower, cut off the stalk and roughly chop, then cut the head into small florets. Toss a quarter of the florets in 1 tbsp oil and 1 tsp of the fennel seeds, season well, then tip into a roasting tin and set aside.
• Heat oven to 220C/200C fan/gas 7. Heat ½ tbsp oil in a saucepan over a medium heat and add the remaining fennel seeds, toast for 2 mins, then add the lentils and the remaining cauliflower. Stir in the curry paste, then add 1 litre water and bring to the boil. Simmer for 25 mins until the cauliflower is tender and the lentils are cooked through.
• Meanwhile, put the roasting tin of cauliflower in the oven and cook for 20 mins until crisp and slightly charred. Tip the soup mixture into a food processor and blitz until smooth, tip back into the pan to warm through, adding the lemon juice and a little water if it's too thick. Tip into bowls and top with the crispy cauliflower and fennel seeds to serve.

CURRIED CAULIFLOWER AND CHICKPEA STEW

Steps:

• 1/2 cup chopped fresh cilantro Heat oil in large skillet over high heat. Add onions and sauté until golden brown, about 8 minutes. Add curry powder and stir 20 seconds. Add cauliflower and garbanzo beans; stir 1 minute. Add diced tomatoes with chiles, then coconut milk; bring to boil. Reduce heat to medium-low, cover, and boil gently until cauliflower is tender and liquid thickens slightly, stirring occasionally, about 16 minutes. Season to taste with salt and pepper. Stir in cilantro; serve.

CURRY CAULIFLOWER BAKE

Steps:

• Set oven to 350 degrees.
• Grease a casserole dish large enough to hold the cauliflower mixture (I use an 8x8-inch baking dish).
• Cook the cauliflower until firm-tender (cook only to JUST tender, do not over cook the cauliflower).
• Place the cauliflower in a prepared baking dish.
• In a bowl, combine the undiluted chicken soup, milk, 2 tablespoons melted butter, mayo, cheese and curry powder, salt (or seasoning salt if using) and pepper; mix to combine.
• Pour the soup mixture over the cauliflower in the dish (do not mix).
• In a small bowl, combine the cracker crumbs with melted butter.
• Sprinkle over the soup mixture in the baking dish.
• Bake for about 30 minutes.

EASY CURRIED CAULIFLOWER

Steps:

• Heat the vegetable oil in a large skillet over medium heat. Stir in the onion, garlic, and cumin seeds. Cook and stir until the onion has turned golden brown; about 10 minutes.
• Stir in the diced tomato, cayenne pepper, salt, turmeric, and coriander. Continue cooking 2 more minutes, then stir in the cauliflower, and reduce heat to medium-low. Cook until the cauliflower is tender, about 10 minutes, stirring occasionally. Add the kidney beans; cook and stir until heated through. Sprinkle with garam masala to serve.

CURRIED CAULIFLOWER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place cauliflower in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Drain, and place in a greased casserole dish.
• In a large bowl, mix together soup, mayonnaise, milk, and curry powder. Pour over cauliflower. Crush crackers, and mix with butter. Sprinkle over cauliflower.
• Bake in preheated oven for 30 minutes.

ROAST COD WITH CURRIED CAULIFLOWER PURéE & ONION BHAJI

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.

ONE-POT CURRIED CAULIFLOWER WITH COUSCOUS AND CHICKPEAS

Steps:

• Heat 2 Tbsp. oil in a large Dutch oven or pot over medium. Add cauliflower and cook, stirring occasionally, until just beginning to brown and soften, 5-8 minutes. Add onion, garlic, and remaining 1 Tbsp. oil and cook, stirring, until onion and cauliflower are cooked through, 5-7 minutes more. Add curry powder, salt, and cumin. Cook, stirring, until spices are toasted, about 30 seconds.
• Add broth and bring to a boil. Add chickpeas, couscous, and lentils, reduce heat, and simmer, stirring occasionally to avoid couscous from sticking, until couscous and lentils are cooked through and liquid is almost completely reduced to a thick sauce, about 10 minutes.
• Meanwhile, juice 1 lime to yield 3 Tbsp. juice. Whisk lime juice, yogurt, and 3 Tbsp. chopped cilantro in a medium bowl until smooth. Add water by the tablespoonful until sauce is thin enough to drizzle. Cut remaining lime into wedges.
• Fold spinach into chickpea mixture. Top with cilantro leaves and almonds, if using, and serve yogurt sauce and lime wedges alongside.
• Do Ahead
• Stew (without spinach) can be made 3 days ahead; cover and chill. Reheat and fold in spinach before serving.

COCONUT CURRIED CHICKPEAS, CAULIFLOWER, AND SPINACH

Steps:

• Chop all ingredients that require chopping and set them aside (everything cooks pretty quickly). For easier assembly, put the garlic and onion in one bowl, the carrots and cabbage in another bowl, and the spinach and cilantro in another bowl.
• In a wok, boil 2 1/2 quarts (10 cups) lightly salted water on high.
• Add cauliflower and cook two minutes. Drain and set cauliflower aside.
• Heat 1 Tbs oil in wok over medium-high heat. Add garlic, onion and 1 tsp salt. Stir-fry one minute.
• Add curry powder and stir-fry one minute.
• Add 1/2 Tbs oil. Add carrots, cabbage, and 1 tsp salt. Stir-fry two minutes.
• Slowly drizzle broth around outer edge of vegetables, steering clear of the center. Cover and cook two minutes.
• Stir in chickpeas and coconut milk and cook, uncovered, for two and a half minutes.
• Add spinach, cauliflower, and cilantro. Cook, stirring, just until spinach begins to wilt (about one minute).
• Remove from heat and serve.

CURRIED CAULIFLOWER CASSEROLE

Steps:

• Set oven to 350 degrees.
• Butter an 8-inch baking dish.
• Cook the cauliflower florets in boiling water until just fork-tender; drain well.
• Place/arrange the cauliflower florets in baking dish.
• In a bowl stir together the chicken soup, cheddar cheese, 1/4 cup Parmesan cheese, mayo, melted butter, curry powder and black pepper until well combined; pour over the cauliflower in the dish.
• Sprinkle top with 1/4 cup Parmesan cheese, then sprinkle with the crushed cracker crumbs.
• Bake for about 25-30 minutes.

CAULIFLOWER AND CHICKPEA CURRY

Steps:

• Cut the cauliflower into medium florets. Put into a large pan, cover with cold water, add some salt, and bring up to a rolling boil. This will partly cook the cauliflower. Take off the heat right away, drain well, and keep warm in the pan.
• Heat the oil in a second large saucepan over medium heat. Add the onions, garlic, and ginger and sauté for about 10 minutes, stirring often.
• Add the ground coriander, cumin, chile flakes, star anise, and some salt and pepper and cook for a further 5 minutes.
• Add the tomatoes with their juice and the chickpeas. Stir well, then add the parcooked cauliflower. Pour in enough cold water to almost but not quite cover everything (1/3 to 3/4 cup/100 to 200ml) and bring to a simmer. Simmer for 5 to 10 minutes, stirring once or twice, until the cauliflower is tender.
• Stir in the garam masala and half of the chopped cilantro, then check the seasoning. Serve scattered with the remaining cilantro and accompanied by rice, flat breads, or naan.

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.

CHICKPEA CURRY WITH ROASTED CAULIFLOWER AND TOMATOES

Steps:

• 1. Preheat oven to 375°F. Toss cauliflower with 1 teaspoon olive oil and arrange in a single layer on one side of a rimmed baking sheet. Toss tomatoes with 1 teaspoon olive oil and arrange on other side of sheet. Season with salt and pepper. Roast until florets are browned in spots and tomatoes are soft, about 25 minutes.
• 2. In a medium pot, heat 2 teaspoons oil over medium-high. Cook onion, stirring occasionally, until golden brown, about 10 minutes. Add garlic, ginger, and curry powder and cook, stirring, until fragrant, about 1 minute.
• 3. Add chickpeas, tomatoes, and 2 cups water; bring to a boil. Reduce heat to medium, cover, and simmer 8 minutes.
• 4. Add cauliflower and cook until warmed through and chickpeas are tender, about 8 minutes. Stir in spinach and cilantro and season with salt. To serve, divide among 4 bowls (over rice, if desired).