Stir Fried Cauliflower Potatoes Food

CAULIFLOWER AND POTATO STIR-FRY - EAST INDIAN RECIPE

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.

STIR FRIED CAULIFLOWER AND POTATO

Steps:

• Heat oil in large skillet over medium high heat. Add cumin, mustard, fennel and onion seeds (or onion flakes) and cook stirring for 30 seconds.
• Add onion and cook for another 2 minutes.
• Add cauliflower, potato, turmeric and salt and cook for another three minutes, stirring to combine and so cauliflower doesn't burn.
• Add water, chilies and ginger. Reduce heat to med-low, cover and cook for 30 minutes.
• Uncover and increase heat to high and cook until liquid evaporates (5-10 minutes).
• Transfer to serving dish and sprinkle with cilantro and lemon juice.

SIMPLE CAULIFLOWER STIR-FRY

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.

STIR-FRIED CAULIFLOWER & POTATO W/ CRUNCHY BENGALI SPICES

Steps:

• Combine the oil, nigella if using, cumin, and coriander seeds in a large wok or frying pan over medium-high heat. Cook, stirring, until the cumin seeds turn golden brown, 2-3 minutes.
• Add the ginger and cook, stirring, 1 minute. Add the potatoes and stir well to coat with the spices. Then cover and cook until the potatoes have browned some and have begun to soften and stick to the bottom of the pan, 8-10 minutes. Stir three or four times during this time and check the cooking. If the potatoes brown too quickly, turn the heat down. If they aren't browning at all, raise the heat.
• Add the cauliflower, ground cumin, cayenne, and fresh chile and stir to coat the cauliflower with the spices. Then cover and cook, stirring and scraping the bottom of the pan thred or four times during cooking, until the potatoes are well browned, about 10 minutes.
• Sprinkle the vegetables with salt, cover, and continue cooking until the cauliflower is nicely browned and the vegetables are tender, 5 to 10 more minutes. Stir the vegetables every 3-4 minutes and check the cooking; if they begin to stick badly and burn, add a teaspoon of water and scrape with a spatula to loosen the spices and crispy bits from the bottom of the pan. Sprinkle with the chopped cilantro and serve hot.

CAULIFLOWER RICE STIR-FRY

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.