Browned And Braised Cauliflower With Indian Spices Recipes

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INDIAN SPICE ROASTED CAULIFLOWER



Indian Spice Roasted Cauliflower image

Indian spice roasted cauliflower is an easy and delicious recipe. It's a nice change from the ordinary veggie repertoire.

Provided by John Mitzewich

Categories     Side Dish

Time 1h

Yield 6

Number Of Ingredients 6

4 tablespoons butter (melted)
1 teaspoon cumin
1 tablespoon garam masala
Optional: 1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1 head cauliflower (rinsed, cored, florets cut into 2-inch pieces)

Steps:

  • Serve hot and enjoy.

Nutrition Facts : Calories 95 kcal, Carbohydrate 5 g, Cholesterol 20 mg, Fiber 2 g, Protein 2 g, SaturatedFat 5 g, Sodium 122 mg, Sugar 2 g, Fat 8 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

BROWNED AND BRAISED CAULIFLOWER WITH INDIAN SPICES



Browned and Braised Cauliflower With Indian Spices image

When my DM passed a year ago I inherited her Cook's Illustrated magazine collection. This recipe is from one of them and adapted from the recipe for Ful Gobi in Elizabeth Rozin's book "The Flavor Principle"

Provided by Chabear01

Categories     Cauliflower

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/2 tablespoons canola oil
1 medium head cauliflower, decored, florets seperated and cut into pieces about an inch long
1/2 medium onion, sliced thin
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1/4 teaspoon hot red pepper flakes
1 tablespoon lime juice
1/4 cup plain yogurt
1/4 cup water
1/4 cup fresh cilantro leaves, chopped
1/2 cup frozen green pea, thawed (optional)
salt & fresh ground pepper

Steps:

  • Heat large skillet over medium-high heat until pan is very hot, 3 to 4 minutes.
  • Add canola oil, swirling pan to coat evenly.
  • Add florets; saute, stirring occasionally, until they just begin to soften, 2 to 3 minutes.
  • Add onions; continue sauteing until florets begin to brown and onions soften, about 4 minutes longer.
  • Stir in cumin, coriander, turmeric, and pepper flakes; saute until spices begin to toast and are fragrant, 1 to 2 minutes.
  • Reduce heat to low and add lime juice, yogurt, and 1/4 cup water.
  • Cover and cook until flavors meld, about 4 minutes.
  • Add cilantro and peas (if using), toss to distribute, cover and saute until florets are fully tender but still offer some resistance to the tooth when sampled, about 2 minutes more.
  • Season to taste with salt and pepper and serve immediately.

Nutrition Facts : Calories 104.1, Fat 6.2, SaturatedFat 0.8, Cholesterol 2, Sodium 52.7, Carbohydrate 10.9, Fiber 4.2, Sugar 4.9, Protein 3.7

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