SIMPLE CAULIFLOWER STIR-FRY
Make and share this Simple Cauliflower Stir-fry recipe from Food.com.
Provided by Hey Jude
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Bring a large pot of water to boil.
- Cut off and discard cauliflower leaves and cut out the core; cut the cauliflower into florets.
- Add 1 tablespoon of salt to boiling water; bring back to a boil and add the cauliflower; stir gently as water comes back to a boil, boil for about 1 minute, or till cauliflower is tender but still firm; drain and set aside.
- heat a large wok over high heat; add the oil and swirl to coat; add the garlic and stir-fry until it starts to turn golden, 15-20 seconds; add the cauliflower and stir-fry for 30 seconds to 1 minute; press it against the side of the wok to sear it but don't mash it.
- Add 1/2 teaspoon of salt, stir-fry briefly and serve.
Nutrition Facts : Calories 97.7, Fat 6.9, SaturatedFat 1.2, Sodium 43.4, Carbohydrate 8.1, Fiber 3.6, Sugar 3.5, Protein 2.9
CAULIFLOWER AND POTATO STIR-FRY - EAST INDIAN RECIPE
This is a quick and delicious recipe that goes well with white rice by itself, or with white rice and lentils. Its filling and doesn't require too much salt or oil. A drier version can be eaten with flat bread, naan, or pita. Reduce chili powder for a kid-friendly meal. Fast-cooking vegetables such as beans, peas and corn can be added for extra crunch and color. You can use white onion instead of the more pungent red if you prefer. If you find the vegetables catching bottom without being fully cooked, add half a cup of water and replace lid. Once cooked, remove lid and cook on very low till the water evaporates.
Provided by sugarFiend
Categories Fruits and Vegetables Vegetables Cauliflower Fried
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in a skillet over medium heat; add cumin and caraway seeds until they begin to pop and oil bubbles, 1 to 2 minutes. Cook and stir onion and garlic in the hot oil until onion is soft and translucent, 5 to 10 minutes.
- Stir cauliflower and potato into onion mixture to coat with oil. Add chili powder, turmeric, and salt; stir to coat vegetables.
- Cover skillet and cook vegetables over medium-low heat, stirring occasionally, until cauliflower and potatoes are softened, about 20 minutes. Sprinkle with cilantro.
Nutrition Facts : Calories 220.1 calories, Carbohydrate 27.6 g, Fat 11.2 g, Fiber 6.7 g, Protein 5.5 g, SaturatedFat 0.9 g, Sodium 641.2 mg, Sugar 4.9 g
CAULIFLOWER "RICE" STIR-FRY
This no-grain cauliflower dish is surprisingly hearty.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 14
Steps:
- Pulse cauliflower florets in a food processor until finely chopped.
- Heat 1 tablespoon oil in a large skillet over medium heat. Add 1/2 sliced red onion and 2 minced cloves garlic and cook, stirring, until tender, about 6 minutes. Add cauliflower and season with coarse salt. Stir in Cleansing Broth and steam, covered, until broth has evaporated and cauliflower is tender, about 6 minutes. Transfer to a bowl and cover.
- Wipe pan and heat 1 tablespoon oil over medium-high heat. Add 1/2 sliced red onion and cook, stirring, until tender, about 5 minutes. Add 2 minced cloves garlic, ginger, and chile and cook 1 minute. Add broccoli florets, carrot, and bell pepper and cook, stirring, until tender, about 5 minutes. Season with salt. Remove from heat and add lemon juice.
- For each serving, top cauliflower with vegetables and sprinkle with 1 tablespoon pumpkin seeds and 1 tablespoon cilantro.
Nutrition Facts : Calories 300 g, Fat 20 g, Fiber 8 g, Protein 9 g, SaturatedFat 3 g, Sodium 283 g
STIR-FRIED POTATO WITH BLACK VINEGAR
From Ross Dobson's book "Chinatown". This is an easy and delicious side dish for a Chinese meal. Potatoes are julienned, stir fried and then doused with black vinegar and sprinkled with sea salt - we have this often, and it's great! Cook time does not incude at least an hour's drying time.
Provided by currybunny
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large saucepan of lightly salted water to the boil. Cut potatoes into 5mm (1/4 inch) thick slices, then finely julienne. Add the potato to the boiling water and cook for 1 minute, using a pair of long chopsticks to separate the pieces. Drain well and lay out to dry for a few hours on a clean tea towel.
- Heat a wok over high heat and add the oil, swirling to coat the wok. Add the potato and stir fry for 6 minutes, or until golden brown. Add the vinegar and soy sauce and 1/2 teaspoon of the sea salt. Stir fry for 2-3 minutes or until the potato slices have darkened and all liquid has evaporated. Sprinkle the remaining salt over the top and garnish with coriander and chilli flakes.
Nutrition Facts : Calories 208.7, Fat 10.3, SaturatedFat 1.8, Sodium 847.3, Carbohydrate 26.6, Fiber 3.5, Sugar 1.3, Protein 3.5
NEPALI CAULIFLOWER AND POTATO TARKARI
Make and share this Nepali Cauliflower and Potato Tarkari recipe from Food.com.
Provided by Tulsi Regmi
Categories Nepalese
Time 1h15m
Yield 3-4 serving(s)
Number Of Ingredients 17
Steps:
- In a non-stick sauce pan, heat oil and fry fenugreek seeds and bay leaf until dark. Add onion and cook until caramelized. Add salt and black pepper, turmeric, garlic, ginger, coriander, cumin and chili powder and fry until slightly brown.
- Add potatoes and fry over medium heat for 10 minutes or so until potatoes are lightly browned and cooked half way.
- To the potatoes, add cauliflower and stir-fry for 10-15 minutes, gradually adding broth as required.
- When potatoes and cauliflower are almost done, add diced tomatoes and cook for 5-7 more minutes over low heat until all the liquid is completely absorbed.
- Adjust seasoning with salt and pepper. Garnish with chopped cilantro and serve hot with rice or roti (flat bread).
Nutrition Facts : Calories 289.1, Fat 10.5, SaturatedFat 1.5, Sodium 868.2, Carbohydrate 45.5, Fiber 10.3, Sugar 12.4, Protein 8.8
CAULIFLOWER RICE STIR-FRY
This healthy alternative to fried rice is made with frozen cauliflower rice. Cracking an egg into it while it cooks increases protein and we like it. You can also add shrimp, pork or chicken. This recipe looks like a lot but our family of 3 can finish it.
Provided by Jenny Franken Duffy
Categories Fruits and Vegetables Vegetables Cauliflower Rice
Time 20m
Yield 3
Number Of Ingredients 6
Steps:
- Heat sesame oil in a large nonstick skillet over medium heat. Add garlic and ginger and cook until fragrant, about 1 minute. Add riced cauliflower medley and cook, stirring frequently, until vegetables are tender-crisp, about 5 minutes. Stir in soy sauce and cook for 1 minute.
- Move cauliflower mixture to one side of the skillet and pour eggs into the other side. Cook and stir until eggs are scrambled, about 3 minutes. Mix eggs and cauliflower mixture together and cook until heated through, about 1 minute.
Nutrition Facts : Calories 194.3 calories, Carbohydrate 13 g, Cholesterol 124 mg, Fat 12.4 g, Fiber 5.5 g, Protein 10.9 g, SaturatedFat 2.3 g, Sodium 1302.8 mg, Sugar 0.6 g
STIR-FRIED CAULIFLOWER & POTATOES
Make and share this Stir-Fried Cauliflower & Potatoes recipe from Food.com.
Provided by Yorky1000
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut the cauliflower into florets about 50 x 10 mm. Soak them in water for at least 30 minutes.
- Peel and cut the potatoes into 20 mm cubes. Heat the oil and fry the potato cubes until brown on all sides. Remove the potatoes and keep aside.
- Then add the mustard and fennel seeds. When the mustard seeds pop, add the garlic. Stir fry until the garlic changes colour then add the turmeric and chilli powder. Stir once and add the reserved potatoes, cauliflower, salt and water.
- Stir fry for 5 to 6 minutes or until the potatoes are cooked through. Remove from the heat and stir in the coriander.
Nutrition Facts : Calories 656.2, Fat 22.8, SaturatedFat 3.4, Sodium 1123.7, Carbohydrate 100.7, Fiber 37.4, Sugar 34.5, Protein 36
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