SPICED CAULIFLOWER
I grew up with cauliflower boiled and served with buttered crumbs. Although I love melted butter, the two never melded for me, and cauliflower remained my least favorite vegetable until I discovered this recipe from Indian friends. I omitted the chile and prepared it for my brother who cannot tolerate any hot spice, and he raved about it. It's flavorful, and the microwave finish leaves the cauliflower slightly crisp, which we prefer.
Provided by PTG
Categories Side Dish Vegetables Cauliflower
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a small skillet over medium-high heat; add mustard seeds and cover skillet. Cook until seeds stop popping, 2 to 3 minutes. Add onion to the skillet; cook and stir over low heat until translucent, about 10 minutes.
- Mix garlic, ginger, turmeric, chile powder, and salt into onion mixture; cook and stir for 30 seconds. Add cauliflower; cook and stir for 1 minute. Transfer cauliflower to a microwave-safe bowl and cover bowl.
- Cook cauliflower in microwave until tender, about 3 minutes. Drizzle lemon juice over cauliflower.
Nutrition Facts : Calories 42.1 calories, Carbohydrate 4.4 g, Fat 2.5 g, Fiber 1.6 g, Protein 1.3 g, SaturatedFat 0.4 g, Sodium 54.5 mg, Sugar 1.7 g
CAULIFLOWER WITH A KICK
Hate cauliflower? Try this, you'll change your mind!
Provided by JEN
Categories Side Dish Vegetables Cauliflower
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add cauliflower and parsnips, recover, and steam until soft, about 15 minutes.
- Drain the vegetables. Mash using a hand masher or electric mixer. Gradually add milk and butter and mash to desired consistency. Season to taste with salt and pepper; serve warm.
Nutrition Facts : Calories 60.4 calories, Carbohydrate 7.3 g, Cholesterol 8.2 mg, Fat 3.2 g, Fiber 2.7 g, Protein 1.9 g, SaturatedFat 1.9 g, Sodium 46.9 mg, Sugar 2.9 g
SPICED CAULIFLOWER RICE
Steps:
- Cut the cauliflower into quarters through the stem. Trim and discard the core, then separate the head into florets. Place a third of the florets into a food processor and pulse in 2- to 3-second bursts until the cauliflower is finely chopped and has the consistency of couscous. Repeat twice, until all of the cauliflower is chopped. (One large head should yield approximately 8 cups chopped.)
- Combine the cumin, pepper, turmeric, ginger and nutmeg in a small bowl and add 1 tablespoon water. Stir well to combine and set aside.
- Heat the oil in a large saute pan over high heat. When the oil begins to shimmer, add the onion and cook, stirring often, until tender but not browned, 2 to 3 minutes. Stir in the garlic and cook until aromatic, 30 seconds more. Stir in the spice mixture and cook another 30 seconds.
- Add the cauliflower, peas and carrots and stir well. Add some salt to taste. Cook, stirring often, until the cauliflower is tender, about 5 minutes. Transfer to bowls and garnish with chives.
SPICED CAULIFLOWER WITH CHICKPEAS, HERBS & PINE NUTS
Roast cauliflower with cumin and caraway then serve with healthy chickpeas and herbs in this Middle Eastern-style salad
Provided by Good Food team
Categories Lunch, Main course
Time 50m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the cauliflower, garlic, spices, 2 tbsp oil and some seasoning in a roasting tin, then roast for 30 mins.
- Add the chickpeas, pine nuts and remaining oil to the tin, then cook for 10 mins more. To serve, stir in the herbs with your chosen dressing.
Nutrition Facts : Calories 407 calories, Fat 29 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 7 grams sugar, Fiber 10 grams fiber, Protein 17 grams protein, Sodium 0.5 milligram of sodium
SPICED CAULIFLOWER WITH A KICK
An interesting way to serve cauliflower. Go easy on the cumin, but if you like it go for it. You can leave the sugar out of this recipe for a harder kick.
Provided by Dancer
Categories Cauliflower
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Chop onions, then cook in oil until soft.
- Add mustard, ginger, salt and tumeric, cook for about 3 minutes, while stirring.
- Cut cauliflower in pieces, add it to spice mixture, making sure it is covered thoroughly.
- Skin and finely chop tomatoes, stir into mix with cumin and parsley.
- Add sugar to taste.
- Cover and cook over low heat for 10 to 15 minutes.
- Stir occasionally to prevent boiling.
Nutrition Facts : Calories 174.6, Fat 14, SaturatedFat 1.9, Sodium 421.6, Carbohydrate 11.8, Fiber 3.8, Sugar 5.5, Protein 3
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