Spiced Cauliflower Recipes

SPICY ROASTED CAULIFLOWER RECIPE

Steps:

• Adjust the oven rack to the middle position, and preheat oven to 425°F. In a small bowl, add smoked paprika, turmeric, garlic powder salt and black pepper. Mix everything very well.
• Place the cauliflower florets on an aluminum foil lined baking sheet. Pour olive oil on top of the cauliflower florets and toss until everything is evenly coated. Sprinkle the spice mixture over the cauliflower, and mix well to combine.
• Roast for about 25-30 minutes or until the cauliflower is tender and golden brown. Garnish with fresh parsley. Enjoy!

SPICY ROASTED CAULIFLOWER

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine cauliflower florets, olive oil, hoisin sauce, Sriracha sauce, salt, and pepper in a large bowl; toss to combine. Spread out in a single layer on a baking sheet.
• Bake in the preheated oven until cauliflower is soft and cooked through, about 30 minutes, turning once after 20 minutes.

SPICED CAULIFLOWER

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.

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.

SPICY ROASTED CAULIFLOWER

Steps:

• Gather ingredients.
• Position a rack in the center of the oven and heat to 450 F. Trim and core the cauliflower, separating the florets into bite-sized pieces and chopping the core into small cubes or batons.
• In a large pot over medium heat, melt the butter .
• Remove the pot from the heat and mix in the sugar, salt, pepper, hot paprika, sweet paprika, cayenne (if using), turmeric, and cinnamon. Stir until the sugar dissolves completely.
• Add the cut-up cauliflower into the pot. Toss to coat with the spicy butter as evenly as possible.
• Lay the cauliflower pieces in a single layer on a roasting pan or baking sheet . Cook in the oven until browned, sizzling, and tender but with crispy bits forming on the edges, approximately 25 minutes. Stir at the halfway point to cook evenly. Serve with your favorite main dishes and enjoy.

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 ROAST

Steps:

• In a small bowl, beat the butter and spices with a wooden spoon, then set aside.
• Heat oven to 220C/200C fan/ gas 7. Trim the outer leaves of the cauliflower and remove the very bottom of the root, being careful to keep some of the root attached so the whole cauliflower remains intact. Bring a large pan (big enough to fit the whole cauliflower) filled with salted water to a rolling boil. Cook for 3-4 mins to partially tenderise, then carefully remove with two slotted spoons.
• Put the cauliflower and chickpeas on a baking tray. Rub the cauliflower with the butter, dot a little over the chickpeas and season everything. Roast in the oven for 35 mins until the chickpeas are crispy, the cauliflower is deep golden-brown, and a cutlery knife can be inserted into the middle easily.
• Meanwhile, make the feta dressing. In a large bowl, whisk the feta and Greek yogurt until the cheese has completely broken up and the mixture is creamy. Add the lemon juice, whisk again, then season to taste. Chill until needed.
• Remove the cauliflower and chickpeas from the oven, transfer the cauliflower to a plate, then mix the remaining ingredients, except the pomegranate molasses, with the warm chickpeas on the tray.
• Arrange the herby chickpeas on a large sharing platter and place the whole cauliflower on top. Spoon over the dressing and drizzle with pomegranate molasses to serve.

SPICED CAULIFLOWER

Steps:

• Soak cauliflower in about 4 cups salted water for ½ hour.
• Drain and put several half cuts on the stem side of the cauliflower.
• Steam it until tender.
• (You may microwave at high, covered, for about 8 minutes.) Heat the oil in a wide skillet on medium to high heat.
• Stir fry garlic and onions until translucent.
• Add crushed ginger, green chilies, coriander, cumin, turmeric, and salt.
• Stir until the onions are golden brown.
• Add the remaining spices (except poppy seeds and cashews).
• Keep on stirring.
• Add tomatoes and ¼ cup water to cook them.
• Blend in the yogurt gradually and keep on stirring until the oil is separated.
• Add crushed cashews and poppy seeds and ¼ cup water.
• Now add the cauliflower, head down, and coat with masala to let everything cook together for 5 to 10 minutes.
• Place the cauliflower, stump down, in a casserole dish.
• Coat with all the masala.
• (Put more cuts in the cauliflower to ensure that all sides are covered with the masala.) Before serving, bake for 15 minutes at 350°F.
• Garnish with green coriander.
• You may also decorate with cooked green peas and pan fried potato slices.

SPICY CAULIFLOWER & HALLOUMI RICE

Steps:

• Bring a large pan of salted water to the boil and cook the cauliflower for 5 mins over a high heat, adding the spinach for the final 2 mins. Drain and set aside.
• Heat the oil in a large frying pan or shallow casserole dish and fry the onion over a medium heat for 5 mins. Turn up the heat, add the halloumi, cook for a further 5 mins, then add the garlic, ginger, turmeric and curry powder, and cook for 1 min more. Stir through the rice, cauliflower and spinach to warm everything through, adding 1 tbsp water if it looks a little dry. Season and scatter over the chilli.