CURRIED CAULIFLOWER SOUP
Creamy, curried cauliflower soup is a delicious, spicy recipe that is just perfect for nights when you need comfort in a bowl.
Provided by Alida Ryder
Categories Dinner
Time 1h20m
Number Of Ingredients 13
Steps:
- Preheat the oven to 200°C/390°F.
- Toss the cauliflower with the oil, curry powder and salt.
- Spread onto a large, greased sheet pan and roast for 20-30 minutes or until the stems are fork-tender.
- To make the soup, saute the onion until soft and translucent. Add the ginger and garlic and cook for another 30 seconds.
- Add the cauliflower and spices and cook for a minute or two, stirring to coat the cauliflower in the aromatics.
- Pour in the chicken stock and coconut milk if using, season with salt and pepper and allow to simmer until the cauliflower is tender.
- Blend until smooth, adjust seasoning and serve.
Nutrition Facts : Calories 154 kcal, Carbohydrate 13 g, Protein 8 g, Fat 9 g, SaturatedFat 3 g, Sodium 529 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
CURRIED CAULIFLOWER AND CHICKPEA DUMP DINNER
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
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 CHICKPEA CURRY
This cauliflower chickpea curry recipe is a braise of cauliflower, chickpeas, onions, curry, and tomatoes. The secret to its wow factor? Fresh cilantro.
Provided by Elise Bauer
Categories Dinner Side Dish 1-Pot Quick and Easy
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Toss with the herbs and serve: Remove from heat. Toss with fresh chopped cilantro and minced mint. Serve with rice or rice pilaf . If you want, dollop a little sour cream or plain yogurt over it (non-vegan option).
Nutrition Facts : Calories 139 kcal, Carbohydrate 22 g, Cholesterol 0 mg, Fiber 8 g, Protein 7 g, SaturatedFat 1 g, Sodium 365 mg, Sugar 8 g, Fat 4 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
CURRIED CHICKEN SOUP WITH CHICKPEAS AND CAULIFLOWER
Beginning with my Fast Chicken Soup Base it is easy to knock hours off of the cooking time usually needed for homemade chicken soup and still end up with soup that tastes even better than the 'from scratch' method. With a little creativity you can easily make two varieties of these soul-satisfying meals.
Provided by Ben S.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Yield 8
Number Of Ingredients 8
Steps:
- Prepare Fast Chicken Soup Base. Bring to a simmer.
- Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans chickpeas, drained; 2 cups bite-size cauliflower florets; 2 Tbs. curry powder; 1 13.5-ounce can coconut milk (optional, but very good).
- Before removing from heat, stir in: 12 cup chopped fresh cilantro.
- Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.
Nutrition Facts : Calories 263.8 calories, Carbohydrate 29.6 g, Cholesterol 4.4 mg, Fat 13.3 g, Fiber 6.8 g, Protein 9.4 g, SaturatedFat 10.1 g, Sodium 574.4 mg, Sugar 0.1 g
CAULIFLOWER AND CHICKPEA SOUP
I was cleaning up and came across a tablet of hand written recipes that I had copied down from somewhere. I don't remember where they came from but I thought I should put them here for safe keeping. I haven't made this year. It is another waiting for Fall recipe.
Provided by Zaney1
Categories Cauliflower
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Saute onion, garlic, carrot, celery, ginger, cumin, coriander, & turmeric in oil and cook until onion is tender, 5 minute.
- Add cauliflower & chickpeas and cook stirring until coated, 2 minute.
- Add broth & bring to a boil.
- Cover and simmer til cauliflower is tender, 20 minute.
- Puree in food processor or blender.
- Put back in pot & reheat.
- Serve with a dollop of yogurt.
CURRIED CAULIFLOWER AND CHICKPEAS
This curried cauliflower is extraordinary and wholesome!
Provided by Stephanie Wiebe Meismer
Categories Side Dish Vegetables
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive in a skillet over medium heat. Add onion, curry powder, and ginger; cook and stir until onion is soft, 5 to 7 minutes. Add tomatoes and cook for 6 minutes.
- Stir in tomato paste, then 1 cup water. Add cauliflower and chickpeas; stir to coat. Reduce heat, cover, and simmer until cauliflower is tender, 15 to 20 minutes.
- Uncover, and cook until excess moisture evaporates, 1 to 2 minutes; do not burn. Season to taste.
Nutrition Facts : Calories 274.3 calories, Carbohydrate 47.1 g, Fat 5.6 g, Fiber 11.7 g, Protein 11.1 g, SaturatedFat 0.7 g, Sodium 677.3 mg, Sugar 7.4 g
CURRIED CAULIFLOWER AND CHICKPEA STEW
I originally found this recipe on Epicurious.com, made some changes for my family's tastes, and it is SO good! A great vegetarian dish with a nice balance of sweet and savory and a spicy kick!
Provided by Greeny4444
Categories Curries
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large saute pan over medium heat. Add onions and sauté until golden brown.
- Add cauliflower, curry powder, and garbanzo beans; stir.
- Add Rotel, coconut milk, garam masala, cumin, and ginger. Heat to medium-high, and bring to a 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, if desired. Serve with crusty bread or over rice.
Nutrition Facts : Calories 422.9, Fat 21.3, SaturatedFat 13.8, Sodium 859.1, Carbohydrate 51.6, Fiber 10.5, Sugar 5.3, Protein 12.1
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