Browned And Braised Cauliflower With Indian Spices Recipes
BROWNED AND BRAISED CAULIFLOWER WITH INDIAN SPICES
When my DM passed a year ago I inherited her Cook's Illustrated magazine collection. This recipe is from one of them and adapted from the recipe for Ful Gobi in Elizabeth Rozin's book "The Flavor Principle"
Provided by Chabear01
Categories Cauliflower
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat large skillet over medium-high heat until pan is very hot, 3 to 4 minutes.
- Add canola oil, swirling pan to coat evenly.
- Add florets; saute, stirring occasionally, until they just begin to soften, 2 to 3 minutes.
- Add onions; continue sauteing until florets begin to brown and onions soften, about 4 minutes longer.
- Stir in cumin, coriander, turmeric, and pepper flakes; saute until spices begin to toast and are fragrant, 1 to 2 minutes.
- Reduce heat to low and add lime juice, yogurt, and 1/4 cup water.
- Cover and cook until flavors meld, about 4 minutes.
- Add cilantro and peas (if using), toss to distribute, cover and saute until florets are fully tender but still offer some resistance to the tooth when sampled, about 2 minutes more.
- Season to taste with salt and pepper and serve immediately.
Nutrition Facts : Calories 104.1, Fat 6.2, SaturatedFat 0.8, Cholesterol 2, Sodium 52.7, Carbohydrate 10.9, Fiber 4.2, Sugar 4.9, Protein 3.7
ROASTED CAULIFLOWER WITH BROWN BUTTER
A Michael Ruhlman recipe from his cookbook: Ruhlman's Twenty: 20 Techniques 100 Recipes A Cook's Manifesto. So delicious, I'd make two at one time. As a side note, the cauliflower may be quartered instead of left whole. It cooks faster and will have more browned surface. Just adjust cook time for the smaller pieces.
Provided by gailanng
Categories Cauliflower
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat your oven to 425 degrees.
- Cut the stem off the cauliflower as close to the base as possible and remove any leaves. Rub oil all over the cauliflower.
- Place the cauliflower in an oven-proof skillet (cast iron works great). Slide the skillet into the preheated oven and roast the cauliflower for 45 minutes. Remove it from the oven and smear the soft butter over the surface.
- Season with a salt and pepper. Continue to roast the cauliflower for another 30 - 45 minutes, basting it several times with the butter, which will have browned. It's done when you can insert a paring knife into it and feel no resistence and should be completely tender.
Nutrition Facts : Calories 181.3, Fat 16.8, SaturatedFat 8.7, Cholesterol 34.4, Sodium 158.2, Carbohydrate 7.3, Fiber 2.9, Sugar 2.8, Protein 3
INDIAN CAULIFLOWER
A spicy cauliflower served whole on a platter - looks like a red and yellow flower. Garam Masala can be found in Indian grocery stores and some traditional grocery stores. I like to serve peas and carrots lightly cooked in butter on the side of this dish.
Provided by Hetal
Categories World Cuisine Recipes Asian Indian
Time 50m
Yield 5
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Cut off most of the cauliflower's stem and place the whole head in a baking dish.
- Heat two tablespoons of oil and turmeric together in a small frying pan. Brush the cauliflower head with the oil and turmeric mixture.
- Bake the cauliflower for 30 minutes.
- While the cauliflower is cooking heat two tablespoons of oil in a frying pan, mix in the minced onions and saute until the are a medium brown color. Add the pureed tomatoes, garlic powder, garam masala and salt. Let this mixture simmer for 10 minutes.
- Arrange lettuce leaves on a serving plate. Place the cauliflower on top of the lettuce. Pour the tomato curry over the cauliflower. Serve hot.
Nutrition Facts : Calories 167.9 calories, Carbohydrate 15.1 g, Fat 11.6 g, Fiber 6.2 g, Protein 4.6 g, SaturatedFat 1.6 g, Sodium 62.1 mg, Sugar 7.1 g
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