Healthy Ginger Cumin Cauliflower Food

BEST ROASTED CAULIFLOWER RECIPE

Steps:

• Preheat the oven to anywhere between 450 to 475 degrees F (or 250 degrees C)
• Place the cauliflower florets on a large baking sheet. Drizzle extra virgin olive oil and toss to make sure florets are coated, add more EVOO as needed but don't overdo it!
• Combine the cumin and harissa in a small dish. Season cauliflower with the spice mixture and a generous pinch of salt and black pepper. Toss again to combine. Spread cauliflower florets well on the baking sheet so that they are in one layer.
• Cover the baking sheet with foil and place on the middle rack of your heated oven. Roast covered for 15 minutes, then carefully remove the foil and return the baking sheet to the oven. Roast for another 20 to 30 minutes or so, occasionally rotating the baking sheet and turning cauliflower florets over, using a pair of tongs. (Cauliflower should be so tender and caramelized or even charred in some parts).
• If serving with tahini, use the roasting time to make tahini sauce according to this recipe.
• Remove from heat and carefully transfer roasted cauliflower to a serving dish. Immediately add the lemon juice, a little drizzle of tahini (if you like), toasted nuts and a little fresh parsley for garnish. If you're like me and want even more flavor, sprinkle a bit more harissa spice.
• Serve the tahini sauce in a bowl on the side for dipping.

ROASTED CAULIFLOWER WITH CUMIN AND TURMERIC RECIPE BY TASTY

Steps:

• Preheat oven to 450˚F (220˚C).
• In a mixing bowl combine the cauliflower, olive oil, cumin, turmeric, chili powder, and salt and mix with tongs until evenly coated.
• Place seasoned cauliflower on parchment lined baking sheet and roast in preheated oven for 15 minutes or until lightly browned.
• Enjoy!

OVEN ROASTED CAULIFLOWER WITH TURMERIC AND GINGER

Steps:

• Preheat oven to 425 degrees F.
• Whisk together the oil, mustard seeds, jalapeno, ginger, and turmeric in a small bowl.
• Place cauliflower in a medium baking dish and toss with the flavored oil and season with salt. Roast until lightly golden brown and just tender, 20 to 25 minutes. Serve hot.

SPICY CAULIFLOWER WITH GINGER, CUMIN AND TOMATOES

Steps:

• Place the cauliflower in a steaming basket above 1 inch boiling water. Cover and steam for 1 minute. Lift the lid and allow steam to escape for 15 seconds, then cover again and steam for 5 minutes, or until the cauliflower is just tender. Remove from the heat and refresh with cold water. Quarter the larger florets and set the cauliflower aside.
• Heat the oil in a large, heavy nonstick skillet or wok above medium heat. Add the ginger, cumin seeds and chiles and stir-fry for 1 minute. Add the cauliflower and stir-fry for 2 to 3 minutes. Stir in the tomatoes, ground coriander, cayenne, turmeric, and 1/2 teaspoon salt. Cook, stirring, for 5 minutes, until the tomatoes have cooked down and the mixture is fragrant. Taste and adjust salt. Stir in the cilantro, stir for another 30 seconds, and serve, passing lime wedges for squeezing.

HEALTHY GINGER-CUMIN CAULIFLOWER

Steps:

• 1. Heat broth in large skillet. Add garlic, ginger, cumin and turmeric; saute for 1 min.
• 2. Add cauliflower and water. Bring to boil, reduce heat, cover and simmer until cauliflower is just ternder-crisp, about 7 min. Sprinkle with pepper and garnish with cilantro. calories per serving 40/ fat 0/ carb 7g/ sodium 60mg

CAULIFLOWER WITH CUMIN SEED

Steps:

• Heat a skillet over medium heat until hot but not smoking.
• Add the cumin seeds and cook until the seeds begin to brown and pop, about 1 minute.
• Remove from skillet and reserve.
• Heat the oil in the same skillet, add the garlic, and sauté for 30 seconds.
• Add the cauliflower and sauté, stirring occasionally, about 5 minutes, until the cauliflower begins to brown.
• Add the toasted cumin seed, salt and pepper, toss well and serve.

CUMIN TOFU STIR-FRY

Steps:

• Prepare the marinated tofu: Combine the tamari or soy sauce, shaoxing rice wine and salt in a bowl. Add the tofu cubes and toss to coat. Allow to marinate at room temperature for 20 to 30 minutes.
• Meanwhile, make the spice mix: Combine cumin, gochugaru, sugar and salt in a small bowl and set aside.
• Drain the tofu. Place the potato starch or cornstarch in an even layer on a plate, add the marinated tofu cubes and turn gently to coat.
• Heat a large frying pan over high for 3 minutes. Drizzle with 2 tablespoons oil and add a tofu cube. If the oil sizzles, it's hot enough. Add all the tofu cubes, being careful of spattering, arranging them in one layer and separating them from one another. Reduce the heat to medium and allow the tofu to cook, undisturbed, for 1 to 2 minutes, until the bottom is golden. Flip the tofu and cook until golden on all sides. Transfer the tofu to a plate lined with paper towels. Wipe out the pan.
• Add a little more oil to the pan, toss in the onion, chile, ginger and garlic, and stir-fry for about 1 minute until fragrant. Add the cauliflower, season with salt and stir-fry for 4 to 6 minutes, until the cauliflower is just tender. (Add 1 to 2 tablespoons of water, if needed, to help move it along, while still keeping the dish dry.) Add the tofu, along with the spice mix, and stir to combine. Take the pan off the heat.
• Taste and season with a touch of salt, if needed. Top with the cilantro and sesame seeds, then toss everything together, and serve with rice.