ROASTED SPICY CAULIFLOWER WITH PAPRIKA AND TURMERIC
This tasty roasted spiced cauliflower side dish is easy, flavourful, and healthy. It's naturally vegan and gluten-free too.
Provided by Marie
Categories Side Dishes
Time 35m
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F. Place the cauliflower florets on a baking sheet (lined with aluminum foil for easy clean-up).
- Toss the cauliflower with the olive oil and spices (including salt and pepper) until the cauliflower is well coated.
- Roast for 25-30 minutes, flipping the cauliflower halfway, until browned and tender.
- After removing the cauliflower from the oven, top with lemon juice and cilantro. Season with additional salt and pepper if you like. Best served immediately.
Nutrition Facts : Calories 120 calories, Carbohydrate 12.9 grams carbohydrates, Fat 7.7 grams fat, Protein 5 grams protein, ServingSize 1
SPICY CAULIFLOWER STIR-FRY
Provided by Ree Drummond Bio & Top Recipes
Categories side-dish
Time 16m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Break up the cauliflower into large florets, then use your hands to break into very small florets.
- Heat a large, heavy skillet over medium-high to high heat. Add the oil, then the cauliflower and garlic. Stir the cauliflower around in the pan, allowing it to get very brown in some parts. Cook for 3 minutes, then turn the heat to low.
- Add the soy sauce, lime juice and most of the green onions, reserving the rest for serving. Stir and allow to cook for 1 minute, then add the sriracha and stir until incorporated. Add a little more sriracha if you want a deeper color and flavor.
- Serve hot in a bowl. Sprinkle the remaining green onions on top and serve with lime wedges.
Nutrition Facts : Calories 66 calorie, Fat 3 grams, Sodium 801 milligrams, Carbohydrate 9 grams, Fiber 3 grams, Protein 4 grams, Sugar 3 grams
SPICY ROASTED CAULIFLOWER
This roasted cauliflower recipe is well spiced, not too much, just enough!
Provided by Seema
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine cauliflower florets, olive oil, hoisin sauce, Sriracha sauce, salt, and pepper in a large bowl; toss to combine. Spread out in a single layer on a baking sheet.
- Bake in the preheated oven until cauliflower is soft and cooked through, about 30 minutes, turning once after 20 minutes.
Nutrition Facts : Calories 131.6 calories, Carbohydrate 15 g, Cholesterol 0.2 mg, Fat 7.2 g, Fiber 5.6 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 389.8 mg, Sugar 7.2 g
SPICY ROASTED CAULIFLOWER
Steps:
- Gather ingredients.
- Position a rack in the center of the oven and heat to 450 F. Trim and core the cauliflower, separating the florets into bite-sized pieces and chopping the core into small cubes or batons.
- In a large pot over medium heat, melt the butter .
- Remove the pot from the heat and mix in the sugar, salt, pepper, hot paprika, sweet paprika, cayenne (if using), turmeric, and cinnamon. Stir until the sugar dissolves completely.
- Add the cut-up cauliflower into the pot. Toss to coat with the spicy butter as evenly as possible.
- Lay the cauliflower pieces in a single layer on a roasting pan or baking sheet . Cook in the oven until browned, sizzling, and tender but with crispy bits forming on the edges, approximately 25 minutes. Stir at the halfway point to cook evenly. Serve with your favorite main dishes and enjoy.
Nutrition Facts : Calories 78 kcal, Carbohydrate 5 g, Cholesterol 15 mg, Fiber 2 g, Protein 2 g, SaturatedFat 4 g, Sodium 192 mg, Sugar 3 g, Fat 6 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
SPICY CAULIFLOWER WINGS
One bite of these spicy and hot cauliflower wings, which are based on Nashville-style hot chicken, and you may never go back to traditional chicken wings ever again. The key is the Louisiana-style hot sauce made from pepper, cayenne and sharp vinegar.
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 250˚ F. Set a rack on a rimmed baking sheet and place in the oven. Whisk the milk, eggs and hot sauce in a medium bowl. Stir together the flour, 1 tablespoon salt and 2 teaspoons black pepper in another medium bowl. In a separate medium heatproof bowl, stir together the melted butter, brown sugar, cayenne, paprika, garlic powder and 1 teaspoon each salt and pepper.
- Fill a medium saucepan halfway with vegetable oil. Heat the oil over medium-high heat until a deep-fry thermometer registers 350˚ F. Working in batches of about 8 florets at a time, toss the cauliflower in the flour mixture, then dip in the milk mixture, then dredge again in the flour mixture, allowing the excess to fall off between each step. Fry until deep golden brown, carefully turning as needed, 6 to 8 minutes. Remove the cauliflower with a spider or a slotted spoon and transfer to the baking sheet in the oven; keep warm while you fry the remaining cauliflower.
- When all the cauliflower is fried, carefully ladle about 1 cup of the frying oil into the melted butter mixture and stir. (It will sizzle slightly.) Working in batches, add the fried cauliflower to the hot spiced oil, then remove with a slotted spoon and transfer to a platter. Spoon 2 to 3 more tablespoons of the spiced oil over all the florets. Serve with pickles, hot honey and more hot sauce.
SPICY ROASTED CAULIFLOWER
From the Food Network Channel--How to boil water. I don't normally like cauliflower since it's typically boiled, or served with a cheese sauce. This really brought out a new flavor and converted me to a cauliflower lover!!!
Provided by Donna S.
Categories Low Protein
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees.
- Toss the cauliflower with the olive oil, garlic and red pepper on a baking sheet. Sprinkle with thyme and toss again.
- Roast until golden and tender, about 15-20 minutes. Watch the cauliflower around the 15 minute time so that it doesn't burn. The cauliflower should be golden not a darker color.
- Transfer to a serving bowl and serve. Depending on your taste, you can lightly salt the cauliflower before serving.
Nutrition Facts : Calories 107.6, Fat 9.1, SaturatedFat 1.3, Sodium 29.4, Carbohydrate 6, Fiber 2.5, Sugar 2.3, Protein 2.1
SPICY CAULIFLOWER
Everyday cauliflower gets a flavorful kick from cumin and mustard seeds, ginger, garlic, and chiles.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon of the oil over highheat in a large skillet. Add spices and cookuntil fragrant and golden, 30 seconds to1 minute. Stir in the onion, 3 tablespoonsginger, 3 tablespoons garlic, and 3/4 teaspoonsalt. Cook until onions are tenderand golden at the edges, 4 to 6 minutes.Remove from pan and set aside.
- Wash and dry pan and return to medium-highheat. Add 1 tablespoon oil; heat untilshimmering. Add half the cauliflower andbrown on one side, 3 to 5 minutes. Removefrom pan, and repeat with remaining oil,cauliflower, ginger, and garlic.
- Combine batches of cauliflower in pan.Add water and remaining salt. Bring to asimmer, cover, and cook until tender, 5 to 7minutes. Stir in chickpeas and chiles; cookuncovered until chickpeas are heatedthrough and liquid is gone, about 3 minutes.
- Stir in onions and serve.
SPICY CAULIFLOWER LATKES WITH ZA'ATAR AIOLI
These tiny latkes are conveniently bite-size but do they pack a wallop! Flavored with creamy cauliflower and spicy Aleppo pepper {a Syrian seasoning} they should be served with aioli or simply sprinkled with za'atar. Za'atar is a Middle Eastern spice mix that includes sesame seeds, sumac, dried thyme, and dried marjoram. it's available at specialty foods stores and Middle Eastern markets and from adrianascaravan.com. Bon Appetit Magazine, December 2008 edition. Allow mayonnaise to stand for 30 minutes, so flavors can develop. For the Za'atar Spice seasoning - use Mirj's recipe #16621 - can be stored in air tight container for a couple of months. ;)
Provided by Manami
Categories Cauliflower
Time 1h
Yield 30 Canapes, 4-5 serving(s)
Number Of Ingredients 17
Steps:
- LATKES:.
- Cook cauliflower in large pot of boiling salted water until very tender, about 10 minutes; drain and cool.
- .
- Add garlic and half of cauliflower to processor; blend until smooth.
- Add remaining cauliflower, parsley, and dill.
- Pulse until cauliflower is chopped and mixture is still slightly chunky.
- Transfer to large bowl.
- Mix in breadcrumbs or matzo meal, baking powder, salt, Aleppo pepper, and black pepper.
- Beat 2 eggs in small bowl; mix into batter.
- If batter is dry, beat remaining 1 egg in same bowl to blend and mix into batter by tablespoonfuls until moist but not runny batter forms.
- *Can be made 1 day ahead; cover and chill.
- Add enough oil to heavy large skillet to coat bottom generously; heat over medium-high heat.
- Working in batches, drop 1 tablespoonful batter for each latke into skillet; flatten to 1 1/2-inch round.
- Cook until golden, adding oil as needed and adjusting heat if browning quickly, about 2 minutes per side.
- Transfer to rimmed baking sheets.
- **Can be made 2 hours ahead.
- Let stand at room temperature.
- Preheat oven to 350°F.
- Bake latkes uncovered until heated through, about 10 minutes.
- Serve latkes with aioli, if desired, or sprinkle with za'atar and serve.
- PREPARE ZA'TAR AIOLI:.
- With machine running, drop garlic through feed tube of processor and chop finely.
- Add mayonnaise and lemon juice.
- With machine running, drizzle in oil in thin stream, blending until smooth.
- Transfer to small bowl.
- Whisk in za'atar and season with salt and pepper. Let stand at least 30 minutes to allow flavors to develop.
- **** Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
Nutrition Facts : Calories 279.4, Fat 17.4, SaturatedFat 3, Cholesterol 93, Sodium 794.6, Carbohydrate 24.2, Fiber 5, Sugar 5.2, Protein 9.6
SPICY CAULIFLOWER & HALLOUMI RICE
Make this spicy cauliflower, spinach and halloumi rice for a speedy, simple supper. Nourishing and balanced, it's ideal for busy weeknights
Provided by Esther Clark
Categories Dinner
Time 25m
Number Of Ingredients 11
Steps:
- Bring a large pan of salted water to the boil and cook the cauliflower for 5 mins over a high heat, adding the spinach for the final 2 mins. Drain and set aside.
- Heat the oil in a large frying pan or shallow casserole dish and fry the onion over a medium heat for 5 mins. Turn up the heat, add the halloumi, cook for a further 5 mins, then add the garlic, ginger, turmeric and curry powder, and cook for 1 min more. Stir through the rice, cauliflower and spinach to warm everything through, adding 1 tbsp water if it looks a little dry. Season and scatter over the chilli.
Nutrition Facts : Calories 337 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 14 grams protein, Sodium 1.01 milligram of sodium
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