Spicy Cauliflower With Ginger Cumin And Tomatoes Food

CAULIFLOWER WITH TOMATOES

Steps:

• Toss 7 cups small cauliflower florets and 3 chopped plum tomatoes with 1/4 cup olive oil, 2 cloves minced garlic, 1 1/2 teaspoons cumin seeds, 1/4 teaspoon turmeric, a pinch of cayenne, 1/2 teaspoon salt, and pepper to taste on a baking sheet. Roast in a 450 degrees F oven, about 25 minutes. Sprinkle with lemon juice and chopped cilantro.
• Serves: 4 Calories: 179 Total Fat: 14 grams Saturated Fat: 2 grams Protein: 4 grams Total carbohydrates: 13 grams Sugar: 6 grams Fiber: 5 grams Cholesterol: 0 milligrams Sodium: 297 milligrams

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.

CURRIED CAULIFLOWER WITH CHICKPEAS AND TOMATOES

Steps:

• Heat the ghee in a deep skillet or pot over medium flame. Add the onion, curry powder, and ginger; cook and stir for a few minutes to soften the onion. Add the tomatoes and cook, stirring, until the tomatoes break down and soften, about 6 minutes. Mix in the cauliflower, chickpeas, tomato paste, and 1 cup of water; stir everything together. Reduce the heat to medium-low, cover, and simmer until the cauliflower is tender, about 15 to 20 minutes. Uncover, and continue cooking until the excess moisture has evaporated and the cauliflower and chickpeas are coated with a thick gravy. Season with salt, to taste, and garnish with cilantro before serving.
• Put the butter in a heavy saucepan over moderate heat, swirl the pot around to ensure that it melts slowly and does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.
• Toast the whole spices (coriander, cumin, fennel, cloves, mustard, cardamom and peppercorns) and the chiles in a small dry skillet over medium-low heat, shaking the pan often to prevent them from burning. Toast for a couple of minutes until the spices smell fragrant. In a clean coffee grinder, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the spice blend immediately, or store in a sealed jar for as long as 1 month.

SPICED CAULIFLOWER

Steps:

• Heat oil in a small skillet over medium-high heat; add mustard seeds and cover skillet. Cook until seeds stop popping, 2 to 3 minutes. Add onion to the skillet; cook and stir over low heat until translucent, about 10 minutes.
• Mix garlic, ginger, turmeric, chile powder, and salt into onion mixture; cook and stir for 30 seconds. Add cauliflower; cook and stir for 1 minute. Transfer cauliflower to a microwave-safe bowl and cover bowl.
• Cook cauliflower in microwave until tender, about 3 minutes. Drizzle lemon juice over cauliflower.

SPICY CAULIFLOWER WITH BRAISED TOMATOES

Steps:

• Heat ghee in a large casserole.
• When hot, toss in the ginger, chilies, mustard and cumin seeds.
• Fry till the mustard seeds start to pop.
• Stir in the cauliflower, coriander, turmeric and salt.
• Stir fry for a couple of minutes, till the cauliflower starts to turn brown.
• Then add the tomatoes.
• Cover, reduce heat to low.
• Cook for 15 minutes, stirring occasionally.
• Remove the lid and stir fry for a few minutes till the liquid has evaporated.
• Sprinkle with garam masala and coriander greens and serve.

STEAMED CAULIFLOWER IN SPICY TOMATO SAUCE

Steps:

• place cut cauliflower in saucepan with water and 1/2 tsp salt. cover and simmer till cauliflower is crisp-tender, about 10 minute set aside and cover to keep warm.
• heat small skillet over low heat and roast cumin seeds until dark and fragrant. remove cumin from pan and set aside to cool. add coriander seeds to pan and slowly roast them till dark brown. do not burn spices. when coriander seeds have cooled, use clean coffee grinder to grind them with the cumin seeds and set aside.
• heat oil in large saucepan and add ginger, garlic, and turmeric. stir constantly over medium heat until mixture turns golden brown. this will happen quickly, so be careful not to burn it. crush tomatoes with hands and add them to pan along with juices. when tomatoes come to a boil, stir in chile, cayenne, cumin, coriander, and remaining 1/2 tsp salt. lower heat and simmer sauce about 8 minutes or till tomatoes are well cooked. the oil will start to separate from sauce. add cilantro and simmer 1-2 more minutes.
• place warm cauliflower on platter, pour sauce over it, and serve dish immediately.

SPICY CAULIFLOWER

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.