CAULIFLOWER SAUTEED WITH SPICES
I got this recipe from Vancouver's author/chef/firefighter David Veljacic. This recipe has an East Indian flair that is quite enjoyable...definately a different way to prepare cauliflower. Prepare everything before hand for that last minute cooking.
Provided by Abby Girl
Categories Cauliflower
Time 23m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the butter and olive oil in a medium skilllet. Saute the ginger and garlic over medium heat for 2 minutes. Add the turmeric and saute until the mixture turns to bright yellow.
- Add the cauliflower and shake and stir, making sure to coat all the florets.
- Stir in the coriander, cumin, paprika, mustard, pepper and salt. Sprinkle with 2 T of water and cover with a tight fitting lid. Add more water if needed.
- When the steam has built, reduce the heat and simmer for 3 minutes. Remove the lid and saute until all the moisture has evaporated.
Nutrition Facts : Calories 143.2, Fat 9.7, SaturatedFat 4.2, Cholesterol 15.3, Sodium 396.4, Carbohydrate 12.8, Fiber 5.7, Sugar 5.2, Protein 4.6
SAUTEED CAULIFLOWER DELIGHT
Unique and tasty recipe.
Provided by L.M. Black
Categories Side Dish Vegetables Cauliflower
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Heat olive oil in a large skillet over medium heat; cook and stir onion until tender, 5 to 10 minutes. Add cauliflower, cherry tomatoes, raisins, and white sugar to onion; cover skillet and cook, stirring occasionally, until cauliflower is tender, 4 to 5 minutes.
- Mix garlic, parsley, and red pepper flakes into cauliflower mixture; increase heat to high and saute until cauliflower is browned, 1 to 2 minutes. Drizzle lemon juice over cauliflower.
Nutrition Facts : Calories 196.5 calories, Carbohydrate 17.8 g, Fat 13.9 g, Fiber 4.8 g, Protein 3.7 g, SaturatedFat 1.9 g, Sodium 49.2 mg, Sugar 8.8 g
SPICED ROASTED CAULIFLOWER WITH FETA AND GARLIC
Cauliflower undergoes a few stages of cooking in this recipe, and, for a deep brown and ridiculous flavor, it's important to see it through all of them. It will be cooked through about halfway through roasting, but to transform it from pale and tender to crisp and golden brown, it must continue roasting at very high heat. Make sure to keep the smaller bits that fall away as you prepare and slice the cauliflower. They'll get the most golden and crunchy, almost like little cauliflower bread crumbs.
Provided by Alison Roman
Categories weekday, vegetables, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 450 degrees. Slice cauliflower lengthwise into ½-inch thick slices, including the core and leaves. (Some of the first slices will crumble and fall apart. This is O.K., and will be useful when you want those crispier bits.)
- Place cauliflower (slices and crumbles) and garlic on a rimmed baking sheet and drizzle with olive oil. Sprinkle with fennel seed, turmeric and red-pepper flakes, and season with salt and pepper.
- Roast, without disturbing, until cauliflower has turned a deep golden brown and crisped up in spots, 25 to 30 minutes. Using a spatula, flip the larger steaks and stir the smaller bits around and continue to roast until completely and evenly browned, another 8 to 10 minutes.
- Remove from heat and transfer to a large serving platter. Top with feta, herbs and a drizzle of olive oil.
Nutrition Facts : @context http, Calories 140, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 12 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 220 milligrams, Sugar 2 grams, TransFat 0 grams
GARLIC SAUTEED CAULIFLOWER
Although I can't say cauliflower is one of my favorite vegetables, I do love it prepared this way. Recipe is adapted from "A Taste of The Hill from St Louis".
Provided by GaylaJ
Categories Cauliflower
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook cauliflower in a large pot of salted, boiling water until barely crisp-tender; drain well.
- In a large skillet over medium heat, warm the oil. Saute' the garlic and desired amount of red chile pepper until the garlic just begins to brown (being careful to not let it burn!).
- Add the cauliflower and cook a few minutes, stirring, until completely coated in oil.
- Sprinkle with kosher salt to taste and serve.
SAUTEED CAULIFLOWER
Slightly adapted from the cookbook The Art of Simple Food. You can add chopped fresh parsley and/or minced garlic near the end if desired, but it really isn't necessary.
Provided by Andtototoo
Categories Cauliflower
Time 35m
Yield 3 serving(s)
Number Of Ingredients 3
Steps:
- Remove the base of the stem of the cauliflower with a sharp knife.
- From the top down, cut the cauliflower into 1/4 inches slices. (Some of the slices will crumble, but those still taste good, they just don't look as pretty.).
- Heat 2 Table olive oil over medium-high heat in a large nonstick frying pan.
- Add one batch of the cauliflower (in a single layer) and cook until brown on the first side. Use a spachula to flip over the cauliflower.
- Fry the cauliflower until brown on the second side, adding more olive oil if needed.
- At this time, I usually add 2-3 Table. water, turn over the cauliflower again, cover and cook for several more minutes.
- Repeat on the second side if the cauliflower is not quite tender. The cauliflower tastes best if it has gotten very brown.
- Sprinkle with salt.
- Remove the first batch, keeping warm, and doing a second and third batch (if you still have cauliflower to cook) until all of the cauliflower has been sauteed.
PAN-ROASTED SPICED CAULIFLOWER WITH PEAS
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
Steps:
- 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
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