RED CURRY CAULIFLOWER
For those of you who think that cauliflower is bland maybe this will change your mind. Found it in a gem of a little cookbook called "Canadian Garden Cookbook". The recipe calls for homemade red curry paste but commercial works fine.
Provided by waynejohn1234
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in large saucepan over medium heat.
- Add onion and cook, stirring, until light golden.
- Add curry paste and cook, stirring, another couple of minutes.
- Add coconut milk and bring to a boil.
- Add cauliflower and return to a boil.
- Reduce heat to medium low, cover and simmer until cauliflower is tender, about 15 minutes.
- Stir in green onions.
- Transfer to serving dish and sprinkle with cilantro and peanuts.
- Serve with jasmine rice (or whatever rice you choose).
Nutrition Facts : Calories 513.9, Fat 25.4, SaturatedFat 17.1, Sodium 105, Carbohydrate 69.3, Fiber 5.8, Sugar 58.6, Protein 8
RED CAULIFLOWER
Cauliflower the Mexican way, a very pretty dish and delicious too. evolved from Mexican the healthy way.
Provided by Derf2440
Categories Lunch/Snacks
Time 23m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Chop the onion very finely and place in a bowl.
- With a zester peel away the zest of the lime in thin strips.
- Add to the chopped onion.
- Cut the lime in half and add the juice from both halves to the onions and lime zest mixture.
- Set aside so that the lime juice can soften the onion.
- Cut the cauliflower into florets.
- Tip the tomatoes into a pan and add the peppers (or chillies) and sugar.
- Heat gently.
- Meanwhile, place the cauliflower in a pan of boiling water and cook gently for 5 to 8 minutes until tender crisp.
- Add the onions to the tomato salsa and salt to taste, stir in and heat through, then spoon about a third of the salsa into a serving dish.
- Arrange the drained cauliflower florets on top of the salsa and spoon the remaining salsa on top.
- Sprinkle with the feta, which should soften a little on contact.
- Serve immediately, sprinkled with chopped fresh flat leaved parsley.
Nutrition Facts : Calories 100.3, Fat 3.6, SaturatedFat 2.4, Cholesterol 13.4, Sodium 202.7, Carbohydrate 14.5, Fiber 5, Sugar 7.4, Protein 5.5
PICKLED CAULIFLOWER AND RED ONION
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 1 quart
Number Of Ingredients 9
Steps:
- Bring a medium pot of water to a boil. Add the cauliflower and cook until crisp-tender, about 2 minutes. Drain and rinse under cold water until cool. Pack the cauliflower, onion and garlic into a 1-quart jar.
- Make the brine: Combine the red wine vinegar, distilled white vinegar, 3/4 cup water, the sugar, 1 1/2 teaspoons salt, the coriander seeds and lemon zest in a small saucepan and bring to a boil. Pour the hot brine into the jar and let cool completely. Cover and refrigerate overnight or up to 1 week.
PURPLE CAULIFLOWER AND RED CABBAGE SLAW
Provided by Katie Lee Biegel
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a large bowl, toss the cauliflower and cabbage with the dressing until fully coated. Sprinkle with the sunflower seeds. Serve immediately or refrigerate up to overnight.
- Put the oil, vinegar, honey, mustard, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 large egg in a blender and blend until smooth. Use a spatula to stir in the poppyseeds, then season with more salt and pepper if needed. Refrigerate until ready to serve.
THE BEST CAULIFLOWER EVER
Steps:
- Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Add the cauliflower florets and season with salt and pepper. Cook until the cauliflower begins to brown and soften, about 12 minutes, stirring every few minutes.
- While the cauliflower is cooking, heat the remaining 1 tablespoon olive oil in a medium skillet over medium-low heat. Add the garlic and saute until softened, 1 minute. Add the roasted red pepper and saute for another few minutes, until heated through. Transfer to a blender or mini-chopper and blend. Add the tofu and some salt and pepper and puree until smooth.
- Add the puree and the red pepper flakes to the cauliflower and cook for 1 minute. Stir in the breadcrumbs and sesame seeds and cook another minute. Transfer the cauliflower to a serving dish and serve.
ROASTED CAULIFLOWER
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F.
- Toss the cauliflower with the olive oil, garlic, and red pepper on a baking sheet; sprinkle with the salt and thyme and toss again. Roast until golden and tender, about 20 minutes. Transfer to a serving bowl and serve.
Nutrition Facts : Calories 108 calorie, Fat 9 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 670 milligrams, Carbohydrate 6 grams, Fiber 2 grams, Protein 2 grams, Sugar 2 grams
ROASTED CAULIFLOWER WITH GARLIC & RED PEPPERS
Make and share this Roasted Cauliflower With Garlic & Red Peppers recipe from Food.com.
Provided by conniecooks
Categories Cauliflower
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Line a cookie sheet with Aluminum foil.
- Set the oven at 450.
- Cut Cauliflower into bite sized pieces.
- Cut garlic into chunks (don't mince it or it will burn).
- Cut red pepper into 1" squares.
- Put all the vegetables on cookie sheet.
- Sprinkle with spices, drizzle with oil. Use your hands to make sure all is coated lightly with oil.
- Bake for 20 min turn once at halftime.
Nutrition Facts : Calories 110.8, Fat 7.1, SaturatedFat 1, Sodium 45, Carbohydrate 11.1, Fiber 4.7, Sugar 4.8, Protein 3.4
CAULIFLOWER & RED LENTIL CURRY
Make and share this Cauliflower & Red Lentil Curry recipe from Food.com.
Provided by Bel_Fran
Categories Curries
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a large saucepan over low heat, combine lentils, onions, curry powder, salt, turmeric and 2 cups of water. Bring to a simmer. Cover and cook, stirring occasionally, until the lentils are soft and the sauce has thickened, about 45 minutes.
- Add tomatoes,cauliflower, and chili and simmer, covered, until the cauliflower is tender, aprox 8 to 10 minutes. Then remove from heat.
- Heat oil in a small pan over medium-high heat. Add cumin seeds and cook for about 10 seconds. Add garlic and ginger. Continue to saute until the garlic is lightly browned, about 1 minute. Stir in cayenne and immediately add the oil-spice mixture to the cauliflower mixture. Stir in lemon juice, cilantro and sugar. Taste and adjust seasonings with additional salt and cayenne.
Nutrition Facts : Calories 167.4, Fat 3, SaturatedFat 0.4, Sodium 335.6, Carbohydrate 29.1, Fiber 6.8, Sugar 6.4, Protein 9.9
RED HOT CAULIFLOWER
Provided by Florence Fabricant
Categories weekday, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Trim the cauliflower of leaves and stringy or tough stalk. Separate into florets and cut the stalk into thick strips. Boil in salted water until just cooked, about 10 minutes, drain and run under the cold tap.
- Meanwhile, chop up the chilies and put with their seeds and the red pepper into a large frying pan. Add the oil. Heat gently for about 10 minutes to extract some of the pepper flavors into the oil.
- Raise heat to moderate and put in the cauliflower. Stir to reheat; the vegetable should stew rather than fry; it must not color. Transfer the vegetable to a hot dish with the pepper and chili bits leaving behind any surplus oil. Serve immediately.
Nutrition Facts : @context http, Calories 108, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 8 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 43 milligrams, Sugar 3 grams
RED LENTIL AND CAULIFLOWER CURRY
This is based on a recipe from Veganomicon. I made substitutions and modifications out of necessity but it turned out so awesomely delicious that I decided I wouldn't even try the original recipe as written! This is best served over hot brown rice. Delicious!
Provided by PDX Meems
Categories Curries
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Have all the ingredients prepped and ready to go. Heat the oil in a stockpot over medium heat. Add the onions and cook about 5-7 minutes, until translucent. Add the grated ginger and cook 1 minute. Add the spices and cook for 30 seconds, stirring constantly, then add the carrot and cook another minute.
- Pour in the vegetable stock and then the lentils. Cover the pot, raise the heat to high and allow to boil for 1 minute. Stir, cover the pot and lower heat to medium-low. Simmer the lentils for 10 minutes or until yellow and mushy,.
- Add the cauliflower florets and stir to ensure they are evenly coated.
- Partially cover and simmer for 20 minutes, until cauliflower is tender but not mushy. Remove from heat and stir in cilantro, lime juice and salt. Let the curry sit, covered, for about 15 minutes and then stir and serve over rice.
Nutrition Facts : Calories 426.8, Fat 12.7, SaturatedFat 9.3, Sodium 945.5, Carbohydrate 62, Fiber 13.9, Sugar 7.5, Protein 22.6
RED CABBAGE, CAULIFLOWER & COCONUT DHAL
Use up your leftover red cabbage and cauliflower at Christmas to make this easy dhal with coconut. It's satisfying, healthy and full of nutrients
Provided by Esther Clark
Categories Dinner, Supper
Time 1h30m
Number Of Ingredients 16
Steps:
- Heat the oven to 180C/160C fan/gas 4. Toss the cauliflower, 1 tbsp of the oil and some seasoning in a roasting tin. Roast for 25-30 mins, then set aside.
- Heat the remaining oil in a large saucepan and add the onion and cabbage. Fry gently over a medium heat for 10 mins. Add the ginger, garlic, spices and curry leaves and fry for 2 mins. Stir through the lentils and most of the cauliflower. Pour over the stock, bring to the boil, lower to a simmer and cook uncovered for 40 mins. Stir through the lime juice and season to taste. Ladle into bowls, top with the remaining cauliflower, toasted coconut and coriander and chilli, if using.
Nutrition Facts : Calories 421 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 22 grams protein, Sodium 0.6 milligram of sodium
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- Cauliflower Mac and Cheese. When you'd love an ooey-gooey bowl of pasta with cheese but can't go there because of wheat allergies or carb restrictions, try this cauliflower mac and cheese recipe.
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