Indian Spiced Cauliflower Recipes

INDIAN SPICE ROASTED CAULIFLOWER

Steps:

• Serve hot and enjoy.

SPICY CAULIFLOWER

Steps:

• 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.

INDIAN-SPICED STUFFED CAULIFLOWER

Steps:

• Preheat the oven to 425°. Bring a large pot of water to a boil. Stir in the turmeric and 1 tablespoon of salt, add the head of cauliflower and cook until barely tender, about 15 minutes. Transfer the cauliflower to a large colander and let cool.
• In a small skillet, toast the chickpea flour over moderate heat, stirring, until golden brown, about 2 minutes. Scrape the flour into a medium bowl and let cool, then stir in the yogurt, Ginger Paste, Garlic Paste and 1 tablespoon of the oil; season with salt.
• In a mini food processor, finely grind the cashews. In the small skillet, heat the remaining 1 tablespoon of oil. Add the green beans and carrot and cook over low heat, stirring, until crisp-tender, about 5 minutes. Add the garam masala, cumin, cayenne and fenugreek and cook, stirring, until fragrant, about 1 minute. Scrape the mixture into a medium bowl and let cool, then stir in the cottage cheese, Cheddar, currants and ground cashews; season with salt and pepper.
• Carefully stuff the head of cauliflower, packing small amounts of the vegetable mixture in between the florets and in the crannies on the underside of the head. Set the stuffed cauliflower in a baking dish, right side up, and spoon the yogurt topping all over the head. Bake the cauliflower for about 1 hour, or until richly browned. Let cool for about 5 minutes before serving.

INDIAN SPICED CAULIFLOWER

Steps:

• Peel and chop Onion finely.
• Peel and chop Shallot finely.
• Dice Celery stalks.
• Place Shallot and onion and celery aside.
• Crush Garlic with large flat knife to remove skin.
• Finely dice Garlic.
• Peel the small finger of Tumeric with a veggie peeler. Be careful, as if you get Tumeric on your hands it will stain your hands yellow or orange and is hard to remove.
• Finely dice Tumeric.
• Place Tumeric, Garlic and Coriander seeds in mortar and pestle and pound until ingredients reach a paste-like state.
• Steam cauliflower florets in microwave safe container for 3 minutes or until soft.
• In the meantime, heat Ghee in frying pan.
• When Ghee has melted, add the Tumeric, Garlic and Coriander seed paste to the Ghee and lightly fry. This releases the fragrant smell of the ingredients, and mellows the flavour.
• When Ghee is lightly coloured yellow by the Tumeric, and the garlic is softened but not discoloured, add the Shallot, Onion and Celery that was set aside earlier.
• Fry gently, and add the dash of Cayenne pepper to taste (or dried chilli flakes if desired).
• When Onion and Celery is soft, clearish and lightly coloured yellow, add the steamed Cauliflower. Cauliflower should be soft enough to break up into tinier portions.
• Cook for about 3 minutes stirring constantly, or until the Cauliflower is yellow like the rest of the ingredients.
• Serve hot.

INDIAN SPICED CAULIFLOWER AND POTATOES

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.