Curried Cauliflower Best Of Bridge Recipes

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CURRIED CAULIFLOWER



Curried Cauliflower image

This is a good company dish. Even people who don't like curry like this dish!

Provided by SAMDEE

Categories     Side Dish     Vegetables     Cauliflower

Time 45m

Yield 8

Number Of Ingredients 7

1 large head cauliflower, broken into small florets
1 (10.75 ounce) can condensed cream of chicken soup
¾ cup mayonnaise
¼ cup milk
2 teaspoons curry powder
12 wheat crackers
¼ cup melted butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place cauliflower in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Drain, and place in a greased casserole dish.
  • In a large bowl, mix together soup, mayonnaise, milk, and curry powder. Pour over cauliflower. Crush crackers, and mix with butter. Sprinkle over cauliflower.
  • Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 286.3 calories, Carbohydrate 12.5 g, Cholesterol 26.7 mg, Fat 25.6 g, Fiber 3 g, Protein 3.9 g, SaturatedFat 7.1 g, Sodium 478.4 mg, Sugar 3.9 g

CURRIED CAULIFLOWER



Curried Cauliflower image

Categories     Cauliflower     Boil

Yield makes 4 servings

Number Of Ingredients 6

Salt and black pepper to taste
1 medium head of cauliflower, about 1 1/2 pounds
3 tablespoons peanut or vegetable oil
1 tablespoon curry powder, preferably homemade (pages 592-593), or garam masala (page 594), or to taste
1 teaspoon cumin seeds, optional
Juice of 1/2 lemon

Steps:

  • Bring a large pot of water to a boil and add salt. Meanwhile, trim the cauliflower but leave it whole. Add it to the boiling water and cook until a thinbladed knife pierces the cauliflower with little resistance, 10 to 20 minutes. Immediately transfer the cauliflower to a bowl of ice water and run water over it until it is cool enough to handle.
  • Cut or break the cauliflower into florets. Put a 12-inch skillet, preferably nonstick, over medium-high heat. Add the oil and curry powder and cook, stirring, until the powder turns brown and becomes aromatic, just a minute or so. Toss in the cauliflower and some salt and pepper and cook, stirring, until it is nicely coated with the oil and reheated, 3 to 4 minutes. Add the cumin seeds and lemon juice and stir, then taste and adjust the seasoning; serve hot or at room temperature.

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