QUICK CURRIED CAULIFLOWER
Tasty, quick, flavorful, and easy. Use your favorite curry mix.
Provided by Griz
Categories Side Dish Vegetables Cauliflower
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Core cauliflower, leaving enough core that it remains whole.
- Mix mayonnaise, Greek yogurt, and curry powder in a bowl.
- Spread curry mixture over cauliflower head to cover; place in deep microwave-safe bowl and cover the bowl with a plate.
- Cook on High in microwave until cauliflower is tender, 9 to 15 minutes; let stand covered for 2 minutes.
- Cut in quarters and serve.
Nutrition Facts : Calories 111 calories, Carbohydrate 11.2 g, Cholesterol 8.1 mg, Fat 6.8 g, Fiber 4.6 g, Protein 4.1 g, SaturatedFat 1.5 g, Sodium 153.8 mg, Sugar 4.7 g
CURRIED CAULIFLOWER
This is a good company dish. Even people who don't like curry like this dish!
Provided by SAMDEE
Categories Side Dish Vegetables Cauliflower
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place cauliflower in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Drain, and place in a greased casserole dish.
- In a large bowl, mix together soup, mayonnaise, milk, and curry powder. Pour over cauliflower. Crush crackers, and mix with butter. Sprinkle over cauliflower.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 286.3 calories, Carbohydrate 12.5 g, Cholesterol 26.7 mg, Fat 25.6 g, Fiber 3 g, Protein 3.9 g, SaturatedFat 7.1 g, Sodium 478.4 mg, Sugar 3.9 g
CAULIFLOWER IN CURRY CREAM SAUCE
Provided by Sunny Anderson
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the cauliflower: In a large saute pan over medium-high heat, add the olive oil and butter to melt. Once melted, add the cauliflower florets, a nice sprinkle of salt and cook until golden on the bottom, about 3 minutes. Give a good toss and let cook for 3 more minutes. Repeat tosses until most of the cauliflower is coated with the butter and golden on parts, about 4 tosses or so. Cauliflower should still be crunchy at this point, but tender enough to eat a smaller floret. Go ahead, take a bite! Then, pour the rest of the florets into a large bowl and quickly cover tightly with plastic wrap. Cook in batches if the florets won't fit into one pan.
- While the cauliflower continues to steam in the bowl, make the sauce. In the same pan over medium heat, add the butter. Once the butter is melted, add the onions, curry powder, turmeric and season with salt. Cook until tender, about 5 minutes, and then add the garlic and cook a bit more. Once the garlic is fragrant, add the chicken stock and bring to a simmer. Cook until the stock is reduced by half, and then add the heavy cream and raise to a simmer. Cook until the sauce is reduced and thickened. With a slotted spoon, remove the cauliflower from the bowl and add to the pot. Raise the heat and simmer 5 minutes more. Serve warm.
ONE-POT CURRIED CAULIFLOWER WITH COUSCOUS AND CHICKPEAS
This warming vegetarian one-pot stew comes together fast, thanks to quick-cooking split lentils and pearled couscous, along with protein-packed canned chickpeas. Finish it off with an array of toppings, including a tangy lime-yogurt sauce, crunchy sliced almonds, and fresh herbs.
Provided by Katherine Sacks
Categories No Meat, No Problem Dinner Vegetarian Cauliflower Curry Couscous Lentil Spinach Quick and Healthy Healthy
Yield Serves 4
Number Of Ingredients 16
Steps:
- Heat 2 Tbsp. oil in a large Dutch oven or pot over medium. Add cauliflower and cook, stirring occasionally, until just beginning to brown and soften, 5-8 minutes. Add onion, garlic, and remaining 1 Tbsp. oil and cook, stirring, until onion and cauliflower are cooked through, 5-7 minutes more. Add curry powder, salt, and cumin. Cook, stirring, until spices are toasted, about 30 seconds.
- Add broth and bring to a boil. Add chickpeas, couscous, and lentils, reduce heat, and simmer, stirring occasionally to avoid couscous from sticking, until couscous and lentils are cooked through and liquid is almost completely reduced to a thick sauce, about 10 minutes.
- Meanwhile, juice 1 lime to yield 3 Tbsp. juice. Whisk lime juice, yogurt, and 3 Tbsp. chopped cilantro in a medium bowl until smooth. Add water by the tablespoonful until sauce is thin enough to drizzle. Cut remaining lime into wedges.
- Fold spinach into chickpea mixture. Top with cilantro leaves and almonds, if using, and serve yogurt sauce and lime wedges alongside.
- Do Ahead
- Stew (without spinach) can be made 3 days ahead; cover and chill. Reheat and fold in spinach before serving.
CAULIFLOWER CURRY
This simple vegan curry recipe uses a whole cauliflower, including the stem and leaves, so there's no waste. It's addictive and easy to make
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 1h10m
Number Of Ingredients 16
Steps:
- Heat a wok over a high heat. Add the fenugreek, coriander, cardamom seeds and curry leaves, and toast for 2 mins or until starting to brown and release their aromas. Remove and grind to a powder using a pestle and mortar or spice grinder.
- Return the wok to the high heat and add the oil. Add all the spices (including the ones you just ground) and cook for 1 min, then add the ginger, garlic, chilli, onion and 1 1/2 tsp salt, and stir-fry for 5 mins.
- Add the cauliflower, toss with the other ingredients so it's well coated, then stir-fry for 7-10 mins or until it starts to soften. Add the tomatoes and stir-fry for another 3-5 mins or until they start to break down.
- Pour in the coconut milk and cook over a medium heat, stirring, for 15-20 mins until the cauliflower is tender and the sauce has reduced. Squeeze over the lime juice and check for seasoning. Can be made a day ahead - pour in the coconut milk, reduce by half, then leave to cool and keep in the fridge.
Nutrition Facts : Calories 268 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 6 grams protein, Sodium 1.9 milligram of sodium
QUICK CURRIED CAULIFLOWER SOUP
Provided by Jennifer Martin
Categories Soup/Stew Potato Vegetable Sauté Curry Cauliflower Winter Bon Appétit Portland California
Yield Makes 8 to 10 servings
Number Of Ingredients 9
Steps:
- Heat oil in heavy large pot over medium-high heat. Add onion and sauté until translucent, stirring often, about 5 minutes. Add sugar and curry powder; stir 1 minute. Add cauliflower and potatoes; stir 1 minute. Add broth and bring to boil. Reduce heat to medium, cover, and simmer until vegetables are tender, about 35 minutes. Working in batches, puree soup in blender. Return soup to same pot and bring to simmer. Season with salt and pepper. Ladle soup into bowls; top with yogurt and some mint.
QUICK AND EASY, LIGHTLY CURRIED CAULIFLOWER AND EGG CHEESE
A quick all-in-one sauce can be made in minutes, while croutons give the dish a delicious crunchy topping. From : The Inspired Vegetarian
Provided by Karen Elizabeth
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Boil cauliflower and onion in enough salted water to cover, until they are just tender. (10 - 15 minutes) Be careful not to overcook. Drain well.
- Arrange the cauliflower and onion in a shallow ovenproof dish, and scatter over the chopped egg.
- Put the flour, curry powder and butter/margarine in a saucepan, and cook gently, stirring constantly, to a smooth paste. Add the milk gradually, stirring all the time, gradually bring to the boil, stirring well, until thickened and smooth.
- Stir in the thyme and seasoning and allow the sauce to simmer for a minute or two.
- Remove from the heat, and stir in about 3/4 of the cheese.
- Pour the sauce over the cauliflower, scatter over the croutons, and sprinkle with the remaining cheese.
- Brown under a hot grill until golden and serve. Delicious with thick crusty bread.
Nutrition Facts : Calories 363.9, Fat 22.7, SaturatedFat 13.3, Cholesterol 167.9, Sodium 382.5, Carbohydrate 23.9, Fiber 5.1, Sugar 5, Protein 18.7
CURRIED CAULIFLOWER BAKE
Make and share this Curried Cauliflower Bake recipe from Food.com.
Provided by ratherbeswimmin
Categories Cauliflower
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut cauliflower into floweret.
- Cook in boiling water to cover with 1/2 t.
- salt 10 minutes or until tender; drain.
- Arrange cauliflower in a lightly greased 8-inch square baking dish.
- Mix together soup, cheese, mayo, butter, and curry powder; pour over cauliflower.
- Bake at 350 for 30 minutes.
Nutrition Facts : Calories 180.1, Fat 13.3, SaturatedFat 7.3, Cholesterol 33.9, Sodium 722.4, Carbohydrate 8.9, Fiber 2.1, Sugar 2.2, Protein 7.8
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QUICK AND EASY CAULIFLOWER CURRY {A VEGETARIAN RECIPE}
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4.4/5 (5)Total Time 25 minsCategory Lunch And DinnerCalories 501 per serving
- Let onions cook for about 10 minutes, then add in the garlic, ginger, caraway seeds, mustard seeds, coriander, cumin, and turmeric and saute for 2-3 minutes or till mustard seeds begin to "dance" around in the pan
- Turn the heat up a tad and then add in the cauliflower florets, coconut milk, tomato paste and let mixture simmer for about 7 minutes.
- Remove from stove, season with salt and pepper and garnish with cilantro and enjoy with naan or rice.
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4.6/5 (16)Category Mains, SidesCuisine Indian, South AsianCalories 385 per serving
- Meanwhile heat the coconut oil over a medium high flame in a wok or a wide sauté pan. Add the garlic and sauté until it starts to color. Add the cauliflower florets and the jalapenos. Sprinkle with salt. Cook stirring for 1 minute.
- Add the turmeric, cumin and cayenne. Cook stirring to coat the veggies in the spices, about 1 minute. Add the cilantro, ginger, tomatoes, and the lime juice. Stir to mix and bring to a simmer. Cover. Lower the heat to medium low.
- Simmer stirring gently once or twice for about 10 minutes or until the cauliflower is just soft. Taste for salt. Serve with lime wedges as a side, or a main with brown basmati rice.
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