Tangy Peas And Cauliflower Food

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23 Best Indian Cauliflower Recipe Collection image

Cheap, mild in flavor, and ideal for vegans and vegetarians, these Indian cauliflower recipes are just what you need when you're craving something hearty.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 23

Gobi Manchurian (Cauliflower Manchurian)
Cauliflower Curry
Tandoori Cauliflower
Cauliflower Upma (Keto Upma)
Keto Poha (Cauliflower Poha)
Achari Gobi - Cauliflower In Pickled Sauce
Gobi 65
Cauliflower Tikka Masala
Gobi Paratha
Gobi Matar (Indian Stir Fry Cauliflower Peas)
Cauliflower Pulao (Cauliflower Pulao Pilaf)
Indian Cauliflower Fried Rice with Chicken
Keto Coconut Cauliflower Rice
Cauliflower Gashi ~ Mangalore Cauliflower Curry
Curry Roasted Cauliflower Salad with Chickpeas and Sweet Potatoes
Gajar Gobhi Shalgam Achar
Instant Pot Aloo Gobi | Potato and Cauliflower Stir Fry
Chilli Gobi
Cauliflower Biryani
Cauliflower Vadai
Aloo Phulkopir Dalna
Whole Roasted Cauliflower - Tandoori Gobhi
Indian Butter Cauliflower


  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious Indian cauliflower recipe in 30 minutes or less!

Nutrition Facts :


Tangy Cauliflower image

"Our children never liked cauliflower until I started serving it this way," reports Stephanie Myers of Mobile, Alabama. "They love the colorful mustard sauce-there are never any leftovers."

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6-8 servings.

Number Of Ingredients 6

1 medium head cauliflower
1 tablespoon water
1/2 cup mayonnaise
1-1/2 teaspoons prepared mustard
1/2 teaspoon ground mustard
1/2 cup shredded sharp cheddar cheese


  • Place cauliflower in a microwave-safe dish. Add water. Cover and microwave on high for 9-11 minutes or until tender. Combine mayonnaise, prepared mustard and ground mustard; spread over cauliflower. Sprinkle with cheese., Microwave, uncovered, on high for 30 seconds or until the cheese is melted.

Nutrition Facts : Calories 145 calories, Fat 13g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 150mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.


Curried Cauliflower with Chickpeas and Tomatoes image

Provided by Tyler Florence

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 20

1/4 cup ghee, recipe follows
1 yellow onion, finely chopped
2 tablespoons curry powder, recipe follows
1-inch piece fresh ginger, peeled and julienned
2 vine-ripened tomatoes, chopped
1 head cauliflower (about 1 pound), cut into florets
3 cups canned chickpeas, drained and rinsed
2 tablespoons tomato paste
Cilantro leaves, for garnish
1 pound unsalted butter
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 teaspoon fennel seeds
1/2 teaspoon whole cloves
1/2 teaspoon mustard seeds
1 tablespoon cardamom seeds
1 tablespoon whole black peppercorns
2 dried red chiles, broken in pieces, seeds discarded
1 tablespoon turmeric


  • 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.


Pan-Roasted Spiced Cauliflower With Peas image

This dish is inspired by a trip to Curry Hill, a neighborhood in New York dotted with stores selling saris, Indian restaurants, Pakistani cafes and hole-in-the-wall spice shops. When I got home from my shopping spree, a cauliflower was screaming for Indian spices, garlic and ginger. Better still, I knew I could knock together a pan-roasted meal in about 20 minutes.

Provided by David Tanis

Categories     dinner, easy, quick, weekday, main course, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 14

3 tablespoons ghee, clarified butter or vegetable oil
1 small cauliflower about 1 1/2 pounds, cored, in 1/2-inch slices
Kosher salt and black pepper
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
2 teaspoons grated fresh turmeric or 1 teaspoon ground turmeric
2 to 3 makrut lime leaves (optional)
1 (1-inch) piece of ginger, peeled and slivered or finely grated
3 garlic cloves, finely chopped
2 serrano chiles, finely chopped, or to taste
1 pound fresh English peas, shucked about 1 cup or frozen peas, or 1/2 pound snow peas or sugar snap peas, trimmed
2 to 3 scallions, slivered
Cilantro sprigs, for garnish
Lime wedges, for serving


  • Heat a large sauté pan or cast-iron skillet over medium-high. Add the ghee or oil, and when it is hot, add the cauliflower. Stir until the cauliflower begins to color, 1 to 2 minutes. Season with salt and pepper. Continue stirring until the cauliflower is half-cooked, about 5 minutes, lowering the heat if necessary to keep it from browning too quickly.
  • Add the cumin, mustard seeds, turmeric and makrut lime leaves, if using. When they begin to sizzle, add the ginger, garlic and chilies. Stir well and add the peas, along with a sprinkle of salt. Cover to let the peas steam until tender, 2 to 4 minutes. Sprinkle with the slivered scallions and cilantro. Serve with lime wedges.

Nutrition Facts : @context http, Calories 113, UnsaturatedFat 2 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 327 milligrams, Sugar 4 grams, TransFat 0 grams


Spicy cauliflower image

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

6 tbsp vegetable oil
large piece ginger, finely chopped
2 tsp chilli flakes
2 tbsp cumin seed
2 tsp turmeric
1¼ kg (after trimming and removing leaves) cauliflower, broken into pieces
small bunch coriander, chopped


  • 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


Cauliflower, paneer & pea curry image

Ready in less than an hour, this easy, vegetarian curry recipe made with pan-fried Indian cheese and vegetables is also cheap to prepare

Provided by Emily Kydd

Categories     Dinner, Main course, Supper

Time 55m

Number Of Ingredients 11

2 tbsp sunflower oil
225g pack paneer, cut into cubes
1 head of cauliflower broken into small florets
2 onions, thickly sliced
2 garlic cloves, crushed
2 heaped tbsp tikka masala paste
500g carton passata
200g frozen peas
small pack coriander, roughly chopped
basmati rice or naan breads, to serve
raita or your favourite chutney, to serve


  • Heat 1 tbsp of oil in a large non-stick frying pan, add the paneer and fry gently until crisp. Remove with a slotted spoon and set aside. Add the remaining oil and the cauliflower to the pan, and cook for 10 mins until browned. Add the onions, and a little more oil if needed, and cook for a further 5 mins until softened. Stir in the garlic and curry paste, then pour in the passata and 250ml water, and season. Bring to a simmer, then cover and cook for 18-20 mins or until the cauliflower is just tender.
  • Add the frozen peas and crispy paneer to the pan and cook for a further 5 mins. Stir through most of the coriander and garnish with the rest. Serve with basmati rice or naan bread, raita or your favourite chutney.

Nutrition Facts : Calories 321 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 15 grams sugar, Fiber 9 grams fiber, Protein 23 grams protein, Sodium 0.4 milligram of sodium


Spiced whole cauliflower & warm chickpea salad image

Roast a whole cauliflower to lock in flavour and make an impressive centrepiece - cut at the table or serve in wedges

Provided by Jane Hornby

Categories     Dinner, Lunch, Main course, Supper

Time 1h40m

Number Of Ingredients 19

1 tbsp vegetable oil
1 whole cauliflower , stalk trimmed
400g can chickpeas , drained and patted dry with kitchen paper
1 small red onion , finely chopped
½ tsp garam masala
½ tsp chilli powder
100g full-fat Greek-style yogurt
5 tbsp coconut cream
2 ripe tomatoes , deseeded and roughly chopped
small pack coriander , leaves roughly chopped (reserve the stems for the marinade)
juice 1 lemon
extra virgin olive oil , to serve (optional)
½ tsp turmeric
½ tsp garam masala
1 tbsp freshly grated ginger
2 fat garlic cloves , crushed
140g full-fat Greek-style yogurt
2 tbsp coconut cream
2 tbsp finely chopped coriander stems (from the pack above)


  • Heat oven to 200C/180C fan/gas 6. Mix together all the marinade ingredients plus 1/2 tsp sea salt and 1/4 tsp freshly ground pepper. Drizzle the oil over the base of a medium roasting tin. Use your hands to coat the cauliflower entirely in the marinade, then sit it in the oiled tin. Spoon any leftover marinade on top. Roast for 30 mins until the topping is set.
  • Splash 100ml water into the tin, then cover loosely with foil. Return to the oven and let the cauliflower steam for 30 mins.
  • Meanwhile, toss the chickpeas, onion, spices and some seasoning together. Uncover the cauliflower, scatter the chickpea mixture around it (the water will have mainly evaporated), then roast for 20 mins more until the onion is tender and the chickpeas are crisping. The cauliflower should be golden and tender by now - when you insert a skewer inserted through the middle, it should meet little resistance.
  • Stir the yogurt and coconut cream together to make a loose dressing, then season. Fold the tomatoes, coriander and lemon juice through the chickpeas, then serve with the dressing and a drizzle of extra virgin olive oil, if you like.

Nutrition Facts : Calories 326 calories, Fat 19 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 9 grams sugar, Fiber 8 grams fiber, Protein 15 grams protein, Sodium 1.2 milligram of sodium


Tangy Cauliflower With Peanut Sauce image

This is such a refreshing way to use cauliflower. I can eat the whole thing by myself...and sometimes I do. This is also nice with some chopped nuts sprinkled on top. UPDATE: On 01/14/08 I made this the way Rita describes....cooking it all together but upping the apple juice with 2 more tbsp It worked well and cuts out a step. Thanks Rita, for a lovely idea!

Provided by Happy Harry 2

Categories     Cauliflower

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

3 cups cauliflower florets
1 teaspoon lime juice, fresh
1/2 teaspoon lime peel, fresh, minced
2 garlic cloves, minces
1/4 teaspoon curry powder
1/8 teaspoon red pepper
1 tablespoon peanut butter, plus
1 teaspoon peanut butter
1/3 cup apple juice, natural


  • Over medium-high heat, cook cauliflower in small amount of water until just fork-tender. Drain & set aside.
  • Combine rest of ingredients in small saucepan & bring to a low simmer.
  • Continue to cook, stirring occasionally, until mixture thickens enough to adhere to back of spoon.
  • Toss sauce and cauliflower together & serve warm or at room temperature.


Low-Fat Peas and Cauliflower in Spicy Yellow Yogurt Sauce image

Make and share this Low-Fat Peas and Cauliflower in Spicy Yellow Yogurt Sauce recipe from Food.com.

Provided by Dancer

Categories     Cauliflower

Time 17m

Yield 4 serving(s)

Number Of Ingredients 10

1 small cauliflower, broken into florets
3 cups water
1 tablespoon salt, to taste
1 cup frozen tiny peas
2 cups plain low-fat yogurt
1 clove garlic, finely minced
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon fresh ground black pepper
1/8 teaspoon cayenne pepper, to taste


  • In a large pot over high heat, bring the water with 2 teaspoons of the salt to a boil.
  • Drop in the cauliflower florets and the frozen tiny peas, return to a boil, and cook for only 2 minutes.
  • Drain in a colander and run under cold water to stop the cooking and cool.
  • Let the vegetables drain in the colander while you prepare the dressing.
  • In a serving bowl, whisk together the remaining ingredients, whisking until the mixture is creamy.
  • Fold in the vegetables gently to coat.
  • Serve immediately or cover with plastic wrap and refrigerate for up to 4 hours, lightly tossing again before serving.

Nutrition Facts : Calories 125.4, Fat 2.2, SaturatedFat 1.3, Cholesterol 7.3, Sodium 1894.4, Carbohydrate 17.8, Fiber 3.4, Sugar 12.2, Protein 9.8


Tangy Peas and Cauliflower image

Make and share this Tangy Peas and Cauliflower recipe from Food.com.

Provided by SweetySJD

Categories     Cauliflower

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 7

4 cups cauliflower florets
1 (16 ounce) package frozen peas
3/4 cup plain fat-free yogurt
3 tablespoons fresh parsley, minced
1 tablespoon lemon juice
1/4 teaspoon ground cumin
1 dash lemon-pepper seasoning


  • Place cauliflower in a saucepan with a small amount of water.
  • Bring to a boil; cook 6-8 minutes.
  • Add peas, cook 2-4 minutes longer, until vegetables are crisp-tender; drain.
  • Combine remaining ingredients; pour over vegetables and toss to coat.

Nutrition Facts : Calories 70.3, Fat 0.3, SaturatedFat 0.1, Cholesterol 0.5, Sodium 97.1, Carbohydrate 12.5, Fiber 3.7, Sugar 6.1, Protein 5.3

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