SPINACH AND CAULIFLOWER BHAJI
This dish is half Indian and half Pakistani. This excellent vegetable dish goes well with most Asian foods and it is simple and quick-cooking. Serve hot with roti breads, if wished.
Provided by Remsha
Categories Side Dish Vegetables Cauliflower
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Heat vegetable oil in a large saucepan over medium heat; cook and stir onions and cauliflower until slightly softened, about 3 minutes. Add garlic, ginger, coriander, cumin, turmeric, and cayenne pepper; stir to coat.
- Stir tomatoes and vegetable broth into cauliflower mixture; season with salt and black pepper. Bring mixture to a boil, cover, and reduce heat. Simmer until flavors have blended, about 8 minutes. Stir spinach into mixture until it begins to wilt. Cover and simmer until spinach is completely wilted and cauliflower is tender, 8 to 10 minutes.
Nutrition Facts : Calories 252.6 calories, Carbohydrate 26.6 g, Fat 15 g, Fiber 9.6 g, Protein 8.5 g, SaturatedFat 2.3 g, Sodium 426.6 mg, Sugar 10.6 g
CAULIFLOWER FLAN
Make and share this Cauliflower Flan recipe from Food.com.
Provided by evelynathens
Categories Cauliflower
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Arrange a rack at the center position, and heat the oven to 350 degrees. Grease four 6-ounce ramekins or souffles. Cover the bottom of each with a parchment circle cut to fit, and grease the parchment. Place the ramekins in a baking pan large enough to hold them comfortably.
- Fill a medium-size saucepan 2/3 full with lightly salted water and bring to a boil over high heat. Add the cauliflower florets and cook until very tender when pierced with a knife, for about 10 minutes. Drain the florets well in a colander and pat dry with a clean kitchen towel. Puree the cooked florets in a food processor until almost smooth.
- In a medium-size bowl, whisk together the eggs, cream, milk, 1/2 cup parmesan cheese, 1/2 teaspoon salt, nutmeg and cayenne pepper. Add the cauliflower puree and whisk well. Divide the mixture evenly among the ramekins. Pour enough boiling water into the baking pan to come halfway up the sides of the ramekins.
- Carefully place the pan in the oven. Bake until the flans are set and a small sharp knife or tester inserted into the centers comes out clean, for about 35 minutes. Using potholders, remove the ramekins from the pan to a cooling rack for 5 minutes.
- (The flans can be prepared 1 day ahead. Cool, cover with plastic wrap, and refrigerate. Bring to room temperature and reheat, uncovered, for about 15 minutes on a baking sheet in an oven that has been heated to 350 degrees.).
- Run a sharp knife around the inside edges of the ramekins. Unmold onto a flat work surface and peel off the parchment paper. Sprinkle each flan with parmesan cheese and parsley.
CAULIFLOWER AND BROCCOLI FLAN WITH SPINACH BECHAMEL SAUCE
A perfect side dish for any grilled meats or fish. When oven space is at a premium...warm this up in the crockpot for about 1-1/2 hours (or until warmed) During the busy season, it is not uncommon to see my crockpot sitting on the floor in the dinningroom warming up this dish and freeing up valuable counter space!!
Provided by Abby Girl
Categories Cauliflower
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook cauliflower and broccoli in large pot of boiling water until crisp-tender, about 5 minutes. Drain, reserving 2/3 cup cooking liquid. Transfer vegetables to large bowl. Cool.
- Rinse spinach, then toss in large skillet over medium high heat until just wilted. Drain and cool. Squeeze spinach dry; finely chop.
- Melt butter in heavy medium saucepan over medium heat. Add flour and whisk until smooth, about 2 minutes. Gradually whisk in milk and reserved 2/3 cup vegetable cooking liquid. Whisk constantly over medium heat until sauce thickens and boils, about 3 minutes. Stir in spinach, cheese and pepper flakes. Season with salt, pepper and a good pinch of nutmeg.
- Using fingers, coarsely crumble cauliflower and broccoli in bowl. Add spinach bechamel sauce; stir to blend. Season with salt and pepper. Butter 1-1/2 quart baking dish. Spread vegetable mixture in prepared dish. (can be made 6 hours ahead. cover and chill).
- Preheat oven to 350°F.
- Bake flan until puffed and heated through, about 25 minutes if at room temperature and 35 minutes if chilled.
- Note: The white cheese sauce is quite thick. I tend to add more milk to thin it out so that it is a light coating on the veggies.
Nutrition Facts : Calories 217, Fat 16, SaturatedFat 9.8, Cholesterol 43, Sodium 328.1, Carbohydrate 11.5, Fiber 2.5, Sugar 2.8, Protein 9.2
CAULIFLOWER GRATIN
Prep Ina Garten's recipe for Cauliflower Gratin from Barefoot Contessa on Food Network ahead as a creamy, cheesy vegetable side for a no-stress dinner party.
Provided by Ina Garten
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
- Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
- Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.
SPINACH FLAN
From a Reader's Digest Eat Better Live Better Healthy eating Cookbook (My mum has a cupboard full of RD cookbooks and I love to go through them over and over again sometimes only to look at the pictures). Use fresh and young spinach for this wondeful recipe. Now that I have bought a pie dish I tried this recipe out for a family get together. Superb!
Provided by Girl from India
Categories Vegetable
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Base: Take the flour and salt in a bowl.
- Rub in all the butter till the mixture looks like fine breadcrumbs.
- Sprinkle around 2 tblps of cold water to form a firm dough.
- Knead until smooth and roll out on a floured board and use to line an 8 inch tin or pie dish.
- Bake open in a preheated oven for 15 mins at 190C or till light brown.
- (the recipe calls for it to be lined with greaseproof paper and filled with baking beans. Not sure what these are so did not do this. It calls for 15 mins of baking. Then the beans have to be removed and the base has to bake for 5 mins more to dry out) Wash the spinach and cook with just the water that stays on the leaves after washing then for about 8 mins.
- Drain and chop coarsely.
- Reserve few 4-5 rings of the pepper for garnish and chop the remaining afer deseeding and cook for around 5 mins in some boiling water.
- Beat the eggs and milk (you can use semi-skimmed milk), then add the chopped onions, spinach, pepper, nutmeg and seasonings.
- Spoon the filling into the flan and cook in the oven (Preheated to 190C again) for 40 mins, or until set.
- Garnish with the pepper slices.
- Can be had hot or cold.
- But not in the pot nine days old!
Nutrition Facts : Calories 274.4, Fat 22.1, SaturatedFat 12.5, Cholesterol 208.4, Sodium 286.4, Carbohydrate 10.9, Fiber 3.6, Sugar 2.5, Protein 11
SPINACH FLAN WITH CAULIFLOWER
Steps:
- 1.Cut cheese in pieces - rest in milk for 1 hour 2 Steam cauliflower 3. Flan :Cook spinach in little oil; put in mixer with cream and egg 4 Put cauliflower flowers in flan upside down 5. Cook in bain marie 6 Sauce: Eliminate some of the milk from the cheese. Warm in bain marie
CAULIFLOWER AND BROCCOLI FLAN WITH SPINACH BéCHAMEL RECIPE - (4.3/5)
Provided by á-174535
Number Of Ingredients 7
Steps:
- Cook cauliflower and broccoli in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain, reserving 2/3 cup cooking liquid. Transfer vegetables to large bowl. Cool. Rinse spinach, then toss in large nonstick skillet over medium-high heat until just wilted. Drain and cool. Squeeze spinach dry; finely chop. Melt butter in heavy medium saucepan over medium heat. Add flour and whisk until smooth, about 2 minutes. Gradually whisk in milk and reserved 2/3 cup vegetable cooking liquid. Whisk constantly over medium heat until sauce thickens and boils, about 3 minutes. Stir in spinach and cheese. Using fingers, coarsely crumble cauliflower and broccoli in bowl. Add spinach béchamel sauce; stir to blend. Season with salt and pepper. Butter 1 1/2-quart baking dish. Spread vegetable mixture in prepared dish. DO AHEAD Can be made 6 hours ahead. Cover and chill. Preheat oven to 350°F. Bake flan until puffed and heated through, about 25 minutes if at room temperature and 35 minutes if chilled. Serve hot.
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- Place cauliflower florets in the bowl of a food processor with the blade attached. Pulse until completely crumbled. Pour into a microwave safe, medium-sized bowl and microwave on high for 5 minutes. Let cool slightly. Place cauliflower in a small kitchen towel or cheese cloth and ring out all the excess liquid.
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