SPICY ROASTED CAULIFLOWER
This roasted cauliflower recipe is well spiced, not too much, just enough!
Provided by Seema
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 45m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 131.6 calories, Carbohydrate 15 g, Cholesterol 0.2 mg, Fat 7.2 g, Fiber 5.6 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 389.8 mg, Sugar 7.2 g
SPICY CAULIFLOWER STIR-FRY
Provided by Ree Drummond : Food Network
Categories side-dish
Time 16m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Break up the cauliflower into large florets, then use your hands to break into very small florets.
- Heat a large, heavy skillet over medium-high to high heat. Add the oil, then the cauliflower and garlic. Stir the cauliflower around in the pan, allowing it to get very brown in some parts. Cook for 3 minutes, then turn the heat to low.
- Add the soy sauce, lime juice and most of the green onions, reserving the rest for serving. Stir and allow to cook for 1 minute, then add the sriracha and stir until incorporated. Add a little more sriracha if you want a deeper color and flavor.
- Serve hot in a bowl. Sprinkle the remaining green onions on top and serve with lime wedges.
Nutrition Facts : Calories 66 calorie, Fat 3 grams, Sodium 801 milligrams, Carbohydrate 9 grams, Fiber 3 grams, Protein 4 grams, Sugar 3 grams
SPICED ROASTED CAULIFLOWER WITH FETA AND GARLIC
Cauliflower undergoes a few stages of cooking in this recipe, and, for a deep brown and ridiculous flavor, it's important to see it through all of them. It will be cooked through about halfway through roasting, but to transform it from pale and tender to crisp and golden brown, it must continue roasting at very high heat. Make sure to keep the smaller bits that fall away as you prepare and slice the cauliflower. They'll get the most golden and crunchy, almost like little cauliflower bread crumbs.
Provided by Alison Roman
Categories weekday, vegetables, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 450 degrees. Slice cauliflower lengthwise into ½-inch thick slices, including the core and leaves. (Some of the first slices will crumble and fall apart. This is O.K., and will be useful when you want those crispier bits.)
- Place cauliflower (slices and crumbles) and garlic on a rimmed baking sheet and drizzle with olive oil. Sprinkle with fennel seed, turmeric and red-pepper flakes, and season with salt and pepper.
- Roast, without disturbing, until cauliflower has turned a deep golden brown and crisped up in spots, 25 to 30 minutes. Using a spatula, flip the larger steaks and stir the smaller bits around and continue to roast until completely and evenly browned, another 8 to 10 minutes.
- Remove from heat and transfer to a large serving platter. Top with feta, herbs and a drizzle of olive oil.
Nutrition Facts : @context http, Calories 140, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 12 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 220 milligrams, Sugar 2 grams, TransFat 0 grams
CRISPY SPICED CAULIFLOWER STEAKS
This recipe, developed by 19-year-old Ella Heckert and her mother, the chef Kelsie Kerr, yields crisp cauliflower steaks with a golden crust so tender that they shatter upon first bite. Made with brown rice and tapioca flour, the incidentally gluten-free batter is delicate but unfussy. This version is spiked with fresh turmeric and garam masala spices, but consider it a blank slate and feel free to experiment with other spice combinations, too. At Kerr's Berkeley restaurant, Standard Fare, the batter is used throughout the year to coat all sorts of other ingredients, including winter squash, eggplant and even housemade paneer, which is a perennial favorite. Try the dish with cauliflower, then make it your own - you'll be surprised how long the crust remains crisp!
Provided by Samin Nosrat
Categories dinner, lunch, finger foods, vegetables, main course
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Line a baking sheet with a wire rack or paper towels, and set aside.
- Finely grind cinnamon, coriander, fennel, peppercorns, cumin and cloves in a spice grinder, spice mill or mortar and pestle.Transfer to a bowl, and stir in cayenne and 2 tablespoons plus 2 teaspoons salt. Set aside.
- In a large bowl, whisk both flours until combined. Whisk in lime and lemon juices, then gradually whisk in enough water until the mixture is the consistency of thin pancake batter (about 1 1/3 cups). There is no gluten in either flour, so don't worry about overmixing.
- Stir in turmeric and the spice mixture. Taste, and adjust salt as needed.
- Working with 1 or 2 steaks at a time, push the cauliflower steaks into the batter, turn to coat and allow to marinate for at least 3 minutes.
- Heat a large cast-iron skillet over medium high. Add coconut oil to a depth of 1/3-inch, and heat until hot. Carefully drip a few drops of batter into the oil to test that it's sufficiently hot. The batter should immediately sizzle and expand. Slip the steaks one at a time directly from the batter into the pan. Don't overcrowd the pan - the steaks should never touch.
- Cook until golden brown on the bottom, 8 to 12 minutes, rotating the steaks around the pan after 6 to 8 minutes to ensure even browning. Use a thin metal spatula to carefully flip the steaks. Continue cooking until the second sides are golden-brown and the cores are tender when pierced with a knife, 4 to 6 minutes. Transfer steaks to the prepared baking sheet, and allow to drain. Season with salt. Repeat with the remaining steaks and any remaining smaller pieces of cauliflower, adjusting the heat as needed to prevent the steaks from browning too quickly.
- Serve hot or reheat in an oven at 400 degrees until hot and crispy, about 5 to 7 minutes. Top with a dollop of Greek yogurt and a shower of chopped cilantro, if desired. Serve with lemon wedges for squeezing on top.
Nutrition Facts : @context http, Calories 1174, UnsaturatedFat 8 grams, Carbohydrate 78 grams, Fat 97 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 83 grams, Sodium 980 milligrams, Sugar 5 grams, TransFat 0 grams
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.
SPICY CAULIFLOWER
This superhealthy curry side dish is a Punjabi staple. Deliciously spicy, it's also a good source of vitamin C
Provided by Roopa Gulati
Categories Dinner, Side dish
Time 30m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 145 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.05 milligram of sodium
SPICY CAULIFLOWER STEMS
Number Of Ingredients 16
Steps:
- 1. Prepare the 5-spice mixture. Then wash the cauliflower stems well. Cut each inch stem in half cross-wise and then into halves or quarters lengthwise, depending on their thickness.2. Heat the oil in a medium cast-iron or nonstick wok or skillet over medium-high heat and add the 5-spice mixture they should sizzle upon contact with the hot oil. Quickly add the cauliflower stems and cook, stirring, until golden, 4 to 5 minutes.3. Add the onion, ginger, and green chili peppers, and stir until golden, 3 to 5 minutes. Mix in the coriander, cumin, paprika, turmeric, cayenne pepper, and salt, and stir about 1 minute. Add the tomato and cilantro and cook, stirring, until all the juices dry up and the spices cling to the pieces, 3 to 5 minutes. Mix in the mango powder. Transfer to a serving dish, sprinkle the garam masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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