INDIAN CAULIFLOWER
A spicy cauliflower served whole on a platter - looks like a red and yellow flower. Garam Masala can be found in Indian grocery stores and some traditional grocery stores. I like to serve peas and carrots lightly cooked in butter on the side of this dish.
Provided by Hetal
Categories World Cuisine Recipes Asian Indian
Time 50m
Yield 5
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Cut off most of the cauliflower's stem and place the whole head in a baking dish.
- Heat two tablespoons of oil and turmeric together in a small frying pan. Brush the cauliflower head with the oil and turmeric mixture.
- Bake the cauliflower for 30 minutes.
- While the cauliflower is cooking heat two tablespoons of oil in a frying pan, mix in the minced onions and saute until the are a medium brown color. Add the pureed tomatoes, garlic powder, garam masala and salt. Let this mixture simmer for 10 minutes.
- Arrange lettuce leaves on a serving plate. Place the cauliflower on top of the lettuce. Pour the tomato curry over the cauliflower. Serve hot.
Nutrition Facts : Calories 167.9 calories, Carbohydrate 15.1 g, Fat 11.6 g, Fiber 6.2 g, Protein 4.6 g, SaturatedFat 1.6 g, Sodium 62.1 mg, Sugar 7.1 g
INDIAN-SPICED CAULIFLOWER "RICE"
Cauliflower rice is cauliflower that is chopped up really tiny and then sautéed on the stove. It's a great replacement for rice if you are going low carb! This recipe uses Indian spices to give it even more flavor, and goes perfectly with your curry.
Provided by Karen
Categories Side Dish
Time 15m
Number Of Ingredients 12
Steps:
- Rinse your cauliflower. Slice it in half down the middle, then slice each half again along the stem. Hold the quarter of a cauliflower upright and slice off the stem; this should separate the florets. Chop them roughly into 1 or 2 inch pieces. (See photos below.)
- Place half or 1/3 of the cauliflower (depending on how big it is) into a food processor with the blade attachment. Pulse in one-second intervals until the cauliflower pieces are about the size of grains of rice, more or less. Repeat with remaining cauliflower.
- In a large saucepan, heat 1 tablespoon of butter and 1 tablespoon of olive oil. When it is hot, add all the cauliflower, and stir occasionally for 5-8 minutes, or until tender.
- While it cooks, season with cumin, turmeric, ginger, cardamom, cinnamon, cloves, salt and pepper. None of these measurements or even the spices themselves are hard and fast--go with what sounds good to you.
- Remove from heat and add chopped cilantro to taste.
- Serve with your favorite curry, grilled chicken, lamb, beef, pork, etc.
Nutrition Facts : ServingSize 1 cup, Calories 94 kcal, Carbohydrate 8 g, Protein 3 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 8 mg, Sodium 360 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 4 g
INDIAN-SPICED CAULIFLOWER & CHICKPEA SALAD
Lime juice, ginger, jalapeño and parsley are the stars of this curried cauliflower and chickpea vegetarian, main-dish salad.
Provided by EatingWell Test Kitchen
Categories Healthy Roasted Cauliflower Recipes
Time 40m
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees F. In a medium bowl, combine curry powder, olive oil and salt. Add the cauliflower, garbanzo bean and carrots; toss to coat. Spread mixture in a 15x10x1-inch baking pan. Roast 20 to 25 minutes or until vegetables are tender, stirring once.
- Meanwhile, for dressing, in a small bowl, stir together the yogurt, lime juice and ginger and, if desired, jalapeño pepper. If needed, thin with milk to desired consistency.
- In a large bowl, combine roasted vegetables, lettuce, parsley and onion. Top with dressing; toss to coat.
Nutrition Facts : Calories 241.1 calories, Carbohydrate 32.6 g, Cholesterol 0.6 mg, Fat 9.4 g, Fiber 10.1 g, Protein 10.6 g, SaturatedFat 1.2 g, Sodium 405.2 mg, Sugar 8.4 g
GOBI ALOO (INDIAN STYLE CAULIFLOWER WITH POTATOES)
This is a basic Indian dish that is very tasty! Adjust the spices to your preferences! To make it even better, you could add a bit of stewed tomatoes.
Provided by SHAHZADI
Categories Side Dish Vegetables Cauliflower
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Heat the oil in a medium skillet over medium heat. Stir in the cumin seeds, garlic, and ginger paste. Cook about 1 minute until garlic is lightly browned. Add the potatoes. Season with turmeric, paprika, cumin, garam masala, and salt. Cover and continue cooking 5 to 7 minutes stirring occasionally.
- Mix the cauliflower and cilantro into the saucepan. Reduce heat to low and cover. Stirring occasionally, continue cooking 10 minutes, or until potatoes and cauliflower are tender.
Nutrition Facts : Calories 135.3 calories, Carbohydrate 23.1 g, Fat 4 g, Fiber 4.4 g, Protein 4 g, SaturatedFat 0.6 g, Sodium 331.5 mg, Sugar 4 g
INDIAN SPICE ROASTED CAULIFLOWER
Indian spice roasted cauliflower is an easy and delicious recipe. It's a nice change from the ordinary veggie repertoire.
Provided by John Mitzewich
Categories Side Dish
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Serve hot and enjoy.
Nutrition Facts : Calories 95 kcal, Carbohydrate 5 g, Cholesterol 20 mg, Fiber 2 g, Protein 2 g, SaturatedFat 5 g, Sodium 122 mg, Sugar 2 g, Fat 8 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
SPICY CAULIFLOWER
This superhealthy curry side dish is a Punjabi staple. Deliciously spicy, it's also a good source of vitamin C
Provided by Roopa Gulati
Categories Dinner, Side dish
Time 30m
Number Of Ingredients 7
Steps:
- Heat the oil in a big pan or wok with a lid, then add the ginger and spices. Swirl everything around for a few secs until the spices are aromatic. Reduce the heat, then stir in the cauliflower and some seasoning. Put the lid on and cook for 10 mins or until softened, stirring occasionally. Sprinkle over the coriander before serving.
Nutrition Facts : Calories 145 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.05 milligram of sodium
INDIAN SPICED CAULIFLOWER AND POTATOES
Categories Ginger Potato Vegetable Side Roast Quick & Easy Lemon Cauliflower Winter Jalapeño Coriander Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 side-dish servings
Number Of Ingredients 15
Steps:
- Put oven rack in upper third of oven and place a shallow baking pan on rack. Preheat oven to 475°F.
- Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin seeds, and1/4 teaspoon salt. Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 20 minutes.
- While vegetables are roasting, cook onion, garlic, jalapeño, and ginger in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes. Add ground cumin, coriander, turmeric, cayenne, and remaining 1/2 teaspoon salt and cook, stirring constantly, 2 minutes. Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables. Cook, covered, stirring occasionally, 5 minutes.
INDIAN-SPICED EGGPLANT & CAULIFLOWER STEW
Eggplant, cauliflower, chickpeas and tomatoes are the basis for this rich Indian-spiced curry. Make it a meal: Serve with brown basmati rice or whole-wheat couscous.
Provided by EatingWell Test Kitchen
Categories Healthy Indian Eggplant Recipes
Time 40m
Number Of Ingredients 14
Steps:
- Heat a Dutch oven over medium heat. Add curry powder, garam masala and mustard seeds and toast, stirring, until the spices begin to darken, about 1 minute. Transfer to a small bowl.
- Add oil, onion, garlic, ginger and salt to the pot and cook, stirring, until softened, 3 to 4 minutes. Stir in eggplant, cauliflower, tomatoes, chickpeas, water and the reserved spices. Bring to a simmer. Cover, reduce heat and cook, stirring occasionally, until the vegetables are tender, 15 to 20 minutes. Top each serving with a dollop of yogurt, if desired.
Nutrition Facts : Calories 199 calories, Carbohydrate 31.6 g, Fat 6.3 g, Fiber 8.1 g, Protein 6.3 g, SaturatedFat 0.6 g, Sodium 597.3 mg, Sugar 6.6 g
INDIAN SPICED CAULIFLOWER RICE
This Indian Spiced Cauliflower Rice is a quick, easy and wonderfully nutritious alternative to regular rice. Adapted from Get the Glow by Madeleine Shaw.
Provided by Eb Gargano
Categories Side Dish
Time 10m
Number Of Ingredients 6
Steps:
- Start by finely chopping the cauliflower. Alternatively, you can grate the cauliflower, using the large holes on a cheese grater, or blitz the cauliflower in a food processor until it resembles rice.
- Next, heat the oil gently in a frying pan for 30 seconds, then add the spices and cook for another 30 seconds.
- Add the finely chopped cauliflower and stir fry over a medium heat for 3-5 minutes until cooked to your liking. Personally, I like mine still with a bit of crunch.
- Stir through some salt and pepper and the fresh coriander, and serve with your favourite curry.
Nutrition Facts : Calories 71 kcal, Carbohydrate 8 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, Sodium 44 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
INDIAN SPICED CAULIFLOWER
Make and share this Indian Spiced Cauliflower recipe from Food.com.
Provided by Arradius
Categories Cauliflower
Time 13m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Peel and chop Onion finely.
- Peel and chop Shallot finely.
- Dice Celery stalks.
- Place Shallot and onion and celery aside.
- Crush Garlic with large flat knife to remove skin.
- Finely dice Garlic.
- Peel the small finger of Tumeric with a veggie peeler. Be careful, as if you get Tumeric on your hands it will stain your hands yellow or orange and is hard to remove.
- Finely dice Tumeric.
- Place Tumeric, Garlic and Coriander seeds in mortar and pestle and pound until ingredients reach a paste-like state.
- Steam cauliflower florets in microwave safe container for 3 minutes or until soft.
- In the meantime, heat Ghee in frying pan.
- When Ghee has melted, add the Tumeric, Garlic and Coriander seed paste to the Ghee and lightly fry. This releases the fragrant smell of the ingredients, and mellows the flavour.
- When Ghee is lightly coloured yellow by the Tumeric, and the garlic is softened but not discoloured, add the Shallot, Onion and Celery that was set aside earlier.
- Fry gently, and add the dash of Cayenne pepper to taste (or dried chilli flakes if desired).
- When Onion and Celery is soft, clearish and lightly coloured yellow, add the steamed Cauliflower. Cauliflower should be soft enough to break up into tinier portions.
- Cook for about 3 minutes stirring constantly, or until the Cauliflower is yellow like the rest of the ingredients.
- Serve hot.
Nutrition Facts : Calories 1067.3, Fat 18.9, SaturatedFat 7, Cholesterol 16.4, Sodium 1108.4, Carbohydrate 200.5, Fiber 77.5, Sugar 70.8, Protein 71.3
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- Preheat the oven to 425°. Bring a large pot of water to a boil. Stir in the turmeric and 1 tablespoon of salt, add the head of cauliflower and cook until barely tender, about 15 minutes. Transfer the cauliflower to a large colander and let cool.
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