Curried Mashed Cauliflower With Shallots Food
CURRIED MASHED CAULIFLOWER WITH SHALLOTS
I can't remember where I got this recipe but it's very good. I just found the recipe so I'm posting since it is unlike the other curried cauliflower recipes posted. To lighten it up, use half and half or light cream instead of heavy cream.
Provided by Oolala
Categories Cauliflower
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Trim cauliflower by removing leaves and core. Break into large flowerets.
- Put pieces in a large saucepan and add cold water to cover. Bring to a boil and cool for 15-20 minutes or until tender but not soft; drain.
- Return cauliflower to saucepan. Using the side of a spoon, chop the pieces of cauliflower until they are slightly mashed and look coarse.
- Add shallots, curry and cream. Add salt and pepper to taste.
- Cook, stirring until hot.
- Stir in butter and serve.
Nutrition Facts : Calories 198, Fat 14.7, SaturatedFat 9.1, Cholesterol 50.5, Sodium 107.9, Carbohydrate 14.3, Fiber 5.8, Sugar 5.5, Protein 5.8
ROASTED CURRIED CAULIFLOWER
An easy Roasted Curried Cauliflower recipe
Categories Vegetable Side Roast Vegetarian Vinegar Curry Cauliflower Healthy Vegan Cilantro Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 side-dish servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F. Place cauliflower florets in large roasting pan. Pull apart onion quarters into separate layers; add to cauliflower. Stir coriander seeds and cumin seeds in small skillet over medium heat until slightly darkened, about 5 minutes. Crush coarsely in mortar with pestle. Place seeds in medium bowl. Whisk in oil, vinegar, curry powder, paprika, and salt. Pour dressing over vegetables; toss to coat. Spread vegetables in single layer. Sprinkle with pepper.
- Roast vegetables until tender, stirring occasionally, about 35 minutes. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 450°F oven 10 minutes, if desired.)
- Mound vegetables in large bowl. Sprinkle with fresh cilantro. Serve warm or at room temperature.
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- Next, using a fine box grater or the grater attachment on your food processor, prepare your cauliflower rice if you haven’t already. See this post for more detailed instructions. Set aside.
- Next, add sliced shallot to a small mixing bowl and toss to coat with chickpea flour and sea salt. Set aside. NOTE: If you'd prefer more tender shallot, simply pan sauté (omitting the crispy coating mixture) in a little oil or water over medium-low heat until golden brown and tender. See notes for low/no-oil option.
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推定読み取り時間 2 分
- Make the Curry: In a large pot, heat the coconut oil over medium heat. Add the onion and sauté until tender, 5 to 6 minutes. Add the garlic and sauté until fragrant, 1 minute more.
- Add the cauliflower and sauté until it starts to become tender, 3 to 4 minutes. Add the curry paste and coconut milk, stirring to combine. Bring the mixture to a simmer and season to taste with salt and pepper. Simmer until the sauce reduces slightly and the cauliflower is very tender, 8 to 10 minutes.
- Make the Shallots: In a small pot, heat the oil over medium heat. When the oil is hot, add the shallot and cook until golden brown, 3 to 4 minutes. Remove from the oil and drain on paper towels.
- ?Make the Garnish: To serve, ladle the cauliflower into bowls and garnish with crispy shallots, scallions and cilantro.
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