INDIAN SPICE ROASTED CAULIFLOWER
Indian spice roasted cauliflower is an easy and delicious recipe. It's a nice change from the ordinary veggie repertoire.
Provided by John Mitzewich
Categories Side Dish
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Serve hot and enjoy.
Nutrition Facts : Calories 95 kcal, Carbohydrate 5 g, Cholesterol 20 mg, Fiber 2 g, Protein 2 g, SaturatedFat 5 g, Sodium 122 mg, Sugar 2 g, Fat 8 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
INDIAN-SPICED CAULIFLOWER, SPINACH, AND GARBANZO BEANS
A tasty vegetarian dish without cheese or salt. The spices are refreshingly different. Adapted from a FamilyCircle magazine recipe.
Provided by kindcook
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large, lidded non-stick pot.
- Add onions and cook, stirring occasionally, for 6 minutes, until nicely browned.
- Stir in garam masala and cook for 30 seconds.
- Add tomatoes with their juice and heat until boiling.
- Add spinach and continue stirring until it is wilted down. Put on lid and simmer 20 minutes. Spinach should be very well done.
- Remove lid, stir in cauliflower and cook until cauliflower is tender.
- Stir in raisin and garbanzo beans until heated through.
- Serve over brown rice and top with cashews.
Nutrition Facts : Calories 193.9, Fat 3.8, SaturatedFat 0.5, Sodium 301.2, Carbohydrate 35.8, Fiber 8.2, Sugar 10, Protein 8.4
INDIAN SPICED CAULIFLOWER AND POTATOES
Categories Ginger Potato Vegetable Side Roast Quick & Easy Lemon Cauliflower Winter Jalapeño Coriander Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 side-dish servings
Number Of Ingredients 15
Steps:
- Put oven rack in upper third of oven and place a shallow baking pan on rack. Preheat oven to 475°F.
- Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin seeds, and1/4 teaspoon salt. Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 20 minutes.
- While vegetables are roasting, cook onion, garlic, jalapeño, and ginger in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes. Add ground cumin, coriander, turmeric, cayenne, and remaining 1/2 teaspoon salt and cook, stirring constantly, 2 minutes. Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables. Cook, covered, stirring occasionally, 5 minutes.
CURRIED CAULIFLOWER AND SPINACH
This is good and very pretty. The cauliflower turns a lovely yellow color. Be generous with the spices and use lots of garlic! Don't use frozen spinach for this one. This recipe is meant to be served as a side dish or as one of many dishes in the typical Indian style.
Provided by dicentra
Categories Spinach
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan. Add the mustard seeds and cook until the begin to pop.
- Stir in the remaining spices, garlic, onion and chili and cook for 2-3 minutes, stirring.
- Add the cauliflower, spinach, vegetable stock, cilantro and cook over gentle heat for 15 minutes or until the cauliflower is tender. Serve at once.
Nutrition Facts : Calories 266.6, Fat 21.4, SaturatedFat 2.8, Sodium 135.8, Carbohydrate 16.6, Fiber 6.9, Sugar 5.8, Protein 7
SPINACH AND CAULIFLOWER BHAJI
This dish is half Indian and half Pakistani. This excellent vegetable dish goes well with most Asian foods and it is simple and quick-cooking. Serve hot with roti breads, if wished.
Provided by Remsha
Categories Side Dish Vegetables Cauliflower
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Heat vegetable oil in a large saucepan over medium heat; cook and stir onions and cauliflower until slightly softened, about 3 minutes. Add garlic, ginger, coriander, cumin, turmeric, and cayenne pepper; stir to coat.
- Stir tomatoes and vegetable broth into cauliflower mixture; season with salt and black pepper. Bring mixture to a boil, cover, and reduce heat. Simmer until flavors have blended, about 8 minutes. Stir spinach into mixture until it begins to wilt. Cover and simmer until spinach is completely wilted and cauliflower is tender, 8 to 10 minutes.
Nutrition Facts : Calories 252.6 calories, Carbohydrate 26.6 g, Fat 15 g, Fiber 9.6 g, Protein 8.5 g, SaturatedFat 2.3 g, Sodium 426.6 mg, Sugar 10.6 g
INDIAN SPICY-SOUR CHICKPEAS WITH CAULIFLOWER
I prepared this wonderfully fragrant dish as a meal (vs. side dish) and served it with some Naan bread. My husband rated this dish a "9" on a scale of 1 to 10.
Provided by DailyInspiration
Categories Low Protein
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Combine lemon juice and grated ginger in a small cup and set aside.
- Heat a large saucepan over medium-high heat and add oil. Saute onion and cook until onion begins to brown (approx. 4 minutes). Add jalapeno and continue cooking until onion is brown all over (4-5 minutes). Add tomatoes, cumin, coriander, tumeric, cardamon, cloves and salt. Stir and cook one minute. Add drained chickpeas and 1/2 cup water. Cover and cook over medium heat for approximately 10 minutes, stirring occasionally and adding additional water if mixture becomes dry.
- In a separate pan, combine cauliflower and 1/4 cup water. Cover and cook over medium-high heat, stirring carefully every minute or so until cauliflower is tender (approx. 7 min.). Uncover cauliflower and boil off any excess liquid. Remove from heat and stir in lemon juice mixture. Combine cauliflower with chickpea mixture and add in chopped cilantro.
- Serve with a green salad and naan bread or as a side dish.
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