Cauliflower Nioise Recipes
SALAD NICOISE
This French-inspired salad makes a delightful summer dish. You can dress it up with other garden vegetables like corn, blanched broccoli, cauliflower and asparagus!
Provided by Bob Cody
Categories Salad Seafood Salad Recipes
Time 2h45m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain and cool.
- In a large bowl, combine the potatoes, parsley, olives, onion, tuna and green beans. Refrigerate for 2 to 4 hours.
- In large bowl, toss greens with vinaigrette and top with chilled potato mixture. Garnish with eggs, tomatoes, capers and anchovies.
Nutrition Facts : Calories 287.2 calories, Carbohydrate 34.7 g, Cholesterol 171.8 mg, Fat 8.7 g, Fiber 4.4 g, Protein 17.5 g, SaturatedFat 1.9 g, Sodium 1305.9 mg, Sugar 17.2 g
GOBI KI SABZI (DRY CAULIFLOWER CURRY)
I found this when looking something to do with the cauliflower. I made this up from 3 recipes with the same name. It is more mild Indian dish.
Provided by Tea Girl
Categories Cauliflower
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut the cauliflower into bite-sized florets.
- Heat oil on medium high heat in a large pan or wok and add the cumin seeds.
- When they start to make a noise, add the asafoetida and stir for a few seconds.
- Add the chopped onions and saute till they turn clear.
- Put in the ginger and garlic pastes and fry till lightly golden.
- Add the chilli and turmeric powder and fry for a minute.
- Add the cauliflower, salt and tomatoes and mix well.
- Cover and cook till the cauliflower is done.
- Add the chopped coriander leaves and the garam masala and mix well.
- Taste and add salt if needed.
- Serve with freshly cooked rice.
Nutrition Facts : Calories 135.7, Fat 7.6, SaturatedFat 1.1, Sodium 643, Carbohydrate 15.8, Fiber 5, Sugar 6.8, Protein 4.2
ROASTED CAULIFLOWER IN MY ASIAN SAUCE
Steps:
- Gather all ingredients before starting recipe.
- Pre heat oven to 450°
- Line a flat sheet with aluminum foil and place cauliflower florets on the sheet. Drizzle with olive oil, season with kosher salt and roast in the oven for 25-30 minutes, or until the cauliflower is soft and begins to char.
- While the cauliflower is roasting, combine all sauce ingredients in a small bowl and stir combine.
- When cauliflower is done, transfer sauce mixture to a medium sized skillet over medium high heat and heat the sauce until bubbling. About 3-4 minutes. Add the roasted cauliflower and toss gently to combine.
- Serve over steamed white rice, garnish with chopped peanuts or green onion slivers.
CAULIFLOWER NIçOISE
Very attractive on the table at Christmas time and the flavours are wonderful. This also came from the 1973 Good Housekeeping cookbook.
Provided by carol ann in canada
Categories Cauliflower
Time 40m
Yield 1 bowl, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Divide cauliflower into florets and cook for 10 minutes; drain very well. Meanwhile have ready the niçoise mixture.
- Peel onion and slice very thin,peel tomatoes, halve and seed and cut tomato into squares.
- Melt the butter and fry the onion till soft. Stir in the tomato and the skinned and crushed garlic.
- Heat through and season with pepper.
- Arrange the cauliflower in a serving bowl and top with the tomato mixture.
- Enjoy!
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4.3/5 (7)Estimated Reading Time 2 minsCategory SidesCalories 423 per serving
- In a large sauté pan over medium heat, heat olive oil. Add cauliflower and sauté for about 10 minutes, or until cauliflower is tender. Season with salt and pepper.
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- Preheat oven to 150C. Spread almonds on an oven tray and roast until golden (5-6 minutes). Set almonds aside and increase oven to 250C.
- For spice mixture, dry-roast whole spices in a small frying pan over high heat until fragrant (30-40 seconds). Cool, then grind in a spice grinder or with a mortar and pestle. Add turmeric and pulse in grinder or stir to combine.
- Place cauliflower in a bowl. Add oil and spice mixture, season to taste and toss to combine (turmeric stains so wear gloves if using your hands). Scatter in an oven dish and roast until cauliflower is golden and tender, and starting to char at the edges (15-20 minutes). Cool.
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From honestgrubhonestfoodie.com
5/5 (1)Category Dinner, Lunch, Main CourseCuisine American, FrenchCalories 608 per serving
- Wash the tomatoes & set aside. Clean off the cucumbers & slice into sticks, then set aside. Open the cans of tuna, drain & then place the tuna onto a paper towel to let it drain a little bit more until ready to assemble the salads. Dice up the avocado last so it doesn't have time to brown.
- In a large pot of boiling water, you will cook potatoes until tender but not falling apart, 10 to 15 miuntes. Timing with depend on size of potato-- take a fork & if you can spear through the potato easily, they are done! Then drain in collander & rinse with cold water. Then set the potatoes aside in a bowl.
- my favorite method is in an insta pot. I find that you can cook them perfectly in there & really gage how well done you want them cooked! In the insta pot I place my egg insert, pour 1 cup water in. Then place lid secure to lock, make sure the steam release handle is locked & then put on high pressure for 4 minutes. Then naturally release for 4 minutes. 3 minutes for a bit more runny. In the picture in 4 minutes. Then after they have naturally released, quick release the steam release handle & place the eggs into a bowl of ice cold water.
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