TURMERIC-SPICED WHOLE ROASTED CAULIFLOWER
This whole roasted cauliflower is slathered with the most delicious turmeric-spiced yogurt! You're going to love it. Recipe yields 4 servings.
Provided by Cookie and Kate
Categories Main dish
Time 1h40m
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees Fahrenheit and loosely line a baking sheet with aluminum foil.
- Slice the bottom of the core off the cauliflower so that it sits evenly on the baking sheet. Drizzle 1½ tablespoons of the olive oil over the cauliflower and use your hands to coat it evenly. Sprinkle with salt and pepper and roast for 45 minutes.
- To make the sauce: In a small bowl, combine the yogurt, olive oil, lemon juice, garlic, cumin, coriander, turmeric, maple syrup, salt, and cayenne.
- Remove the cauliflower from the oven and use a fork to gently start to pull apart the crevices of the cauliflower. Pour another 1½ tablespoons of olive oil and the lemon juice over the cauliflower, especially into the crevices. Return the cauliflower to the oven and roast for another 15 minutes.
- Remove the cauliflower from the oven and spread ¼ of the yogurt sauce all over. Roast for another 15 minutes.
- In a large bowl, toss the spring greens with a drizzle of olive oil, a squeeze of lemon, and a pinch of salt. Set aside for now.
- Remove the cauliflower from the oven. It should be tender outside and fork-tender inside. Top the cauliflower with more sauce and sprinkle with the herbs and toasted pine nuts. Slice into quarters and serve with the salad and the remaining sauce on the side.
Nutrition Facts : ServingSize 1 of 4 servings, Calories 286 calories, Sugar 5.5 g, Sodium 407.6 mg, Fat 24.6 g, SaturatedFat 4.1 g, TransFat 0 g, Carbohydrate 13.3 g, Fiber 4.5 g, Protein 8.2 g, Cholesterol 4.6 mg
TURMERIC ROASTED CAULIFLOWER
Turmeric Roasted Cauliflower is roasted in the oven to bring out the sweetness of the cauliflower mixed with the warm, rich spices of turmeric, cumin, coriander and paprika. This makes a wonderful side dish or add it to a rice bowl or a pita sandwich.
Provided by julia
Categories Side Dish, Vegetable
Time 30m
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F.
- Cut the cauliflower into 1-inch florets and place them in a large mixing bowl with the minced garlic.
- In a small mixing bowl combine the olive oil, turmeric, cumin, paprika, coriander, crushed red pepper, salt and pepper and stir. Drizzle the olive oil mixture over the cauliflower and toss to coat.
- On a large baking sheet evenly spread the cauliflower.
- Roast in the oven for 25-30 minutes or until the cauliflower is tender and starting to brown on the ends.
- Serve warm with cilantro.
Nutrition Facts : Calories 0 calories, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, Sodium 0 grams sodium, Sugar 0 grams sugar
ART SMITH'S GARLIC MASHED CAULIFLOWER
Steps:
- Add the cauliflower and a pinch of salt to a boiling pot of water and cook until cooked through and very tender, about 10 minutes. Drain well and quickly dry well with paper towels. Add the hot cauliflower to a food processor with the chicken stock, cheese, olive oil, yogurt and garlic and process until smooth. Stir in a pinch of salt and pepper and the chopped rosemary, and serve immediately.
HERB MASHED CAULIFLOWER
Provided by Valerie Bertinelli
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a medium pot of water to a boil. Add the cauliflower and let cook until fork-tender, about 8 minutes. Drain thoroughly and transfer to a food processor. Add the Greek yogurt, butter, garlic, dill, and parsley and process until creamy. Season with salt and pepper to taste, add the Parmesan, and process until just combined.
- Transfer to a bowl and garnish with more dill and parsley. Serve hot.
ROASTED CAULIFLOWER WITH CUMIN AND TURMERIC RECIPE BY TASTY
Here's what you need: cauliflower, olive oil, cumin, turmeric, chili powder, salt
Provided by Pierce Abernathy
Categories Sides
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 450˚F (220˚C).
- In a mixing bowl combine the cauliflower, olive oil, cumin, turmeric, chili powder, and salt and mix with tongs until evenly coated.
- Place seasoned cauliflower on parchment lined baking sheet and roast in preheated oven for 15 minutes or until lightly browned.
- Enjoy!
Nutrition Facts : Calories 80 calories, Carbohydrate 9 grams, Fat 4 grams, Fiber 3 grams, Protein 3 grams, Sugar 3 grams
TURMERIC MASHED CAULIFLOWER
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 1 head cauliflower florets with 1/2 teaspoon each turmeric and kosher salt. Combine with 2 cups water and 2 smashed garlic cloves in a pot over high heat. Bring to a boil, then cover and simmer until soft, 10 to 15 minutes. Drain and pulse in a food processor. Add 2 tablespoons coconut oil and puree. Season with salt and pepper; top with chopped parsley.
MASHED CAULIFLOWER
For surprisingly flavorful and creamy mashed cauliflower, cook your florets not in water but in a gently simmering pot of milk seasoned with garlic and thyme. When the cauliflower is mashed (or blended), the pectin in the cauliflower will thicken and smooth the mash. Add the garlic- and herb-infused milk one tablespoon at a time until you reach a light, silky consistency. All that's needed is a little sour cream for tang. Save the leftover infused milk for braising white beans, a can of tomatoes, or for making more mashed cauliflower.
Provided by Ali Slagle
Categories easy, quick, weeknight, vegetables, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a medium saucepan, combine the cauliflower, milk, garlic, thyme and 1 teaspoon salt; heat over medium-high. When the mixture begins to bubble around the edges (you don't want it to come to a full boil), reduce the heat to low and let it simmer, stirring occasionally, until the cauliflower is very tender, 10 to 15 minutes.
- Place a colander over a bowl, then drain the cauliflower, catching the milk in the bowl. Discard the thyme sprigs. Return the cauliflower and garlic to the pot. Mash the cauliflower using a potato masher, or use an immersion blender to purée until smooth. Add the reserved milk 1 tablespoon at a time, mashing or blending in between, until the cauliflower reaches desired consistency. (You'll use about about 1/4 cup of milk.)
- Stir in the sour cream, then season to taste with salt and pepper. Garnish with additional thyme leaves.
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