Cauliflower Saute With Indian Seasonings Recipes

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CAULIFLOWER SAUTEED WITH SPICES



Cauliflower Sauteed With Spices image

I got this recipe from Vancouver's author/chef/firefighter David Veljacic. This recipe has an East Indian flair that is quite enjoyable...definately a different way to prepare cauliflower. Prepare everything before hand for that last minute cooking.

Provided by Abby Girl

Categories     Cauliflower

Time 23m

Yield 4 serving(s)

Number Of Ingredients 12

1 large cauliflower, cleaned and cut into medium florets
2 tablespoons butter
1 tablespoon olive oil
1/2 tablespoon ginger, finely grated
1 large garlic, thinly sliced
1/2 teaspoon turmeric powder
1/2 teaspoon coriander powder
1 teaspoon cumin powder
1/2 teaspoon paprika
1/2 teaspoon mustard powder
1/2 teaspoon ground black pepper
1/2 teaspoon salt

Steps:

  • Heat the butter and olive oil in a medium skilllet. Saute the ginger and garlic over medium heat for 2 minutes. Add the turmeric and saute until the mixture turns to bright yellow.
  • Add the cauliflower and shake and stir, making sure to coat all the florets.
  • Stir in the coriander, cumin, paprika, mustard, pepper and salt. Sprinkle with 2 T of water and cover with a tight fitting lid. Add more water if needed.
  • When the steam has built, reduce the heat and simmer for 3 minutes. Remove the lid and saute until all the moisture has evaporated.

Nutrition Facts : Calories 143.2, Fat 9.7, SaturatedFat 4.2, Cholesterol 15.3, Sodium 396.4, Carbohydrate 12.8, Fiber 5.7, Sugar 5.2, Protein 4.6

CAULIFLOWER SAUTE WITH INDIAN SEASONINGS



Cauliflower Saute with Indian Seasonings image

The cumin and mustard seeds are cooked in very hot oil until they pop; this classic Indian cooking technique releases their flavors.

Provided by Martha Stewart

Categories     Appetizers

Number Of Ingredients 8

1 teaspoon cumin seeds
1 tablespoon vegetable oil
1 teaspoon brown mustard seeds
1 large jalapeno or hot green chile pepper, seeds removed, minced, plus 1 small jalapeno or green chile pepper, thinly sliced, for garnish
10 ounces cauliflower florets, cut into 1/4-inch slices
1/4 cup chopped fresh cilantro, plus leaves for garnish
3 teaspoons freshly squeezed lemon juice
Salt and freshly ground black pepper

Steps:

  • Toast cumin seeds in a small, dry skillet over medium-low heat until aromatic, about 2 minutes, shaking pan to avoid burning. Set aside.
  • Heat the oil in a large saute pan over medium-low heat. When oil is hot, add the mustard and cumin seeds; after a few seconds the seeds will pop. Immediately add the chiles and the sliced cauliflower; saute, stirring often to keep from burning, until just tender and golden brown around the edges, about 8 minutes. The cauliflower should be al dente, tender but with some texture, not soft.
  • Stir in chopped cilantro just before removing mixture from pan. Drizzle with lemon juice; season with salt and pepper. Garnish with chile slices and cilantro leaves. The saute is best served right away.

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