Deviled Cauliflower Food

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CAULIFLOWER & EGG CURRY



Cauliflower & Egg Curry image

This is a tried and tested favourite in my family. We are all carnivores, but this is the favourite curry. It really can change the way you eat cauliflower forever.

Provided by Chef Incy

Categories     Curries

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons vegetable oil
1 large onion, peeled and diced
1 large red chili pepper, seeds removed if you want, finely chopped
1 inch piece gingerroot, peeled and grated (or 1 tsp of ready made ginger paste from a jar)
2 tablespoons curry paste (Patak's Cumin & chilli is good)
1 large cauliflower, broken into florets
400 ml coconut milk (sometimes 2 if you like a good amount of sauce or if you add extras)
6 -8 hard-boiled eggs, halved lengthways
2 tablespoons toasted sliced almonds (optional)
roughly chopped fresh coriander
4 garlic cloves, finely chopped

Steps:

  • Heat a large, deep non-stick frying pan, wok or shallow saucepan over a low heat. Add the oil, stir in the onion and fry over a medium heat for 8-10 minutes, stirring occasionally, until softened and starting to turn golden.
  • Stir the chilli, garlic and ginger into the onion mixture and fry for 2 minutes. Raise the heat a little, Stir in the curry paste, cook for 1 minute, then toss in the cauliflower and stirfry for a further 1 minute to coat.
  • Pour the coconut milk into the pan and stir thoroughly. Add some salt, raise the heat and bring to the boil, stirring frequently, then half cover the pan and reduce to a slow simmer. Cook the curry for 20-25 minutes, stirring often, until the sauce has thickened slightly and the vegetables are tender.
  • Half bury the eggs yolk-sides up in the sauce, then cover and continue to simmer gently for a further 1-2 minutes to heat through. Serve with a scattering of toasted almonds, if liked, and coriander.
  • NOTE - You can add potatoes, sweet potatoes, butternut squash or other root veg to bulk if you want. Add them at stage 2 before you add the curry paste. Fry for 4-5 minutes then add the paste. If you want to add something like spinach, then add it at the end of cooking time for say a minute or 2.
  • The preparation time and cooking times may vary.

Nutrition Facts : Calories 492.9, Fat 40.9, SaturatedFat 23.2, Cholesterol 279.8, Sodium 173.8, Carbohydrate 21.4, Fiber 6.1, Sugar 7.2, Protein 16.7

DEVILED CAULIFLOWER



Deviled Cauliflower image

Make and share this Deviled Cauliflower recipe from Food.com.

Provided by Dancer

Categories     Cauliflower

Time 2h4m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb cauliflower floret, trimmed, cut into florets
2 tablespoons unsalted butter, melted
1 1/4 tablespoons all-purpose flour
3/4 cup skim milk
1/2 bay leaf
1 dash nutmeg, ground
2 1/2 teaspoons Dijon mustard
1/2 teaspoon Worcestershire sauce
1/3 cup breadcrumbs

Steps:

  • Place cauliflower in a steamer basket over boiling water.
  • Cover pan and steam 5-7 minutes or until just tender.
  • Drain.
  • Rinse under cold water.
  • Drain well and transfer to a 9x13 inch baking dish.
  • Combine 1-1/4 Tbs.
  • melted butter with flour in a heavy saucepan over medium low heat. Whisk about 3 minutes, or until bubbly.
  • Gradually whisk in milk.
  • Add bay leaf and nutmeg and whisk often until mixture simmers.
  • Cover partially and simmer 3-4 minutes, stirring often, until thickened.
  • Remove from heat. Stir in mustard, Worcestershire and salt and pepper to taste. Discard bay leaf.
  • Pour sauce over cauliflower and stir until well coated.
  • (Can be prepared 1 day ahead. Cover and chill.)
  • Preheat oven to 3500F.
  • Sprinkle breadcrumbs over cauliflower.
  • Drizzle with remaining butter.
  • Bake 35-40 minutes, until cauliflower is heated through, sauce bubbles at edges and breadcrumbs are golden.

Nutrition Facts : Calories 145, Fat 6.8, SaturatedFat 3.9, Cholesterol 16.2, Sodium 170.3, Carbohydrate 16.8, Fiber 2.9, Sugar 2.8, Protein 5.7

DEVILED CAULIFLOWER



DEVILED CAULIFLOWER image

Categories     Vegetable     Side

Yield 10 servings

Number Of Ingredients 10

2 medium heads cauliflower, trimmed, cut into florets
3 T butter
3 T all purpose flour
1 3/4 cups milk
1 bay leaf
pinch of ground nutmeg
2 T Dijon mustard
1 tsp Worcestershire sauce
1/2 cup fresh white breadcrumbs
2 T butter, melted

Steps:

  • Cook cauliflower in pot of boiling water until crisp tender, about 5 minutes. Drain. Rinse under cold water. Drain well. Melt 3 T butter in heavy small saucepan over low heat. Add flour and stir 5 minutes. Gradually whisk in milk. Add bay leaf and nutmeg and bring to simmer, stirring often. Cover partially; cook until thick, stirring often, about 5 minutes. Stir in mustard and worcestershire. Season sauce with salt and pepper. Discare bay leaf. Tranfer sauce to large bowl. Add caulikflower to sauce and stir until well coated. (Can be made 1 day ahead. cover and chill) Preheat oven to 350 degrees. Place cauliflower mixture in 13 x 9 x 2 broiler proof baking dish. Sprinkle breadcrumbs over. Drizzle with butter. Bake until cauliflower is heated through and sauce bubbles at edges, about 45 minutes. Preheat broiler. Place dish under broiler; cook until bread crumbs are golden, about 2 minutes. Cool 5 minutes

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