Cauliflower With Peas Recipes

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GINNY'S CAULIFLOWER AND PEA SALAD



Ginny's Cauliflower and Pea Salad image

A nice hearty salad, great with any meal or by itself for lunch. Serve immediately or chill and serve later.

Provided by Ginn

Categories     Salad     Vegetable Salad Recipes     Green Pea Salad Recipes

Time 15m

Yield 12

Number Of Ingredients 13

1 large head cauliflower, broken into small florets
1 (10 ounce) package frozen peas, thawed
1 small onion, chopped
2 stalks celery, chopped
¼ cup bacon bits
½ cup grated Parmesan cheese
1 cup shredded reduced-fat Cheddar cheese
1 cup light mayonnaise
1 (8 ounce) container reduced fat sour cream
1 tablespoon prepared mustard
2 tablespoons granular no-calorie sucralose sweetener (such as Splenda®)
2 tablespoons distilled white vinegar
1 teaspoon seasoned salt (such as LAWRY'S®)

Steps:

  • In a large bowl, toss together the cauliflower, peas, onion, and celery. Mix in bacon bits, Parmesan cheese, and Cheddar cheese.
  • Mix the mayonnaise, sour cream, mustard, sweetener, vinegar, and seasoned salt in a separate bowl. Pour over the vegetables, and mix well.

Nutrition Facts : Calories 107.4 calories, Carbohydrate 9 g, Cholesterol 14.2 mg, Fat 4.7 g, Fiber 3 g, Protein 8.3 g, SaturatedFat 2.7 g, Sodium 343.4 mg, Sugar 3.4 g

ROASTED CAULIFLOWER AND CHICKPEAS



Roasted Cauliflower and Chickpeas image

Provided by Guy Fieri

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon ground coriander
1 tablespoon ground turmeric
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1/4 teaspoon cayenne pepper
1/4 cup vegetable oil
1 tablespoon grated fresh ginger
1 head cauliflower, cut into florets
One 19-ounce can chickpeas, drained
1/2 sweet onion, sliced
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
Fresh cilantro sprigs, for garnish
Juice of 1/2 lime

Steps:

  • Preheat the oven to 400 degrees F.
  • Toast the coriander, turmeric, cumin seeds, fennel seeds and cayenne in a dry skillet over high heat until fragrant, 2 to 3 minutes. Pour the oil into a large mixing bowl, and then add the toasted spices. Add the ginger, cauliflower, chickpeas and onions, and toss to coat everything evenly. Place on a sheet tray and season with salt and pepper. Roast in the oven until browned and the cauliflower is tender, 30 to 35 minutes. Serve with cilantro sprigs and finish with a squeeze of the fresh lime juice.

PAN-ROASTED SPICED CAULIFLOWER WITH PEAS



Pan-Roasted Spiced Cauliflower With Peas image

This dish is inspired by a trip to Curry Hill, a neighborhood in New York dotted with stores selling saris, Indian restaurants, Pakistani cafes and hole-in-the-wall spice shops. When I got home from my shopping spree, a cauliflower was screaming for Indian spices, garlic and ginger. Better still, I knew I could knock together a pan-roasted meal in about 20 minutes.

Provided by David Tanis

Categories     dinner, easy, quick, weekday, main course, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 14

3 tablespoons ghee, clarified butter or vegetable oil
1 small cauliflower about 1 1/2 pounds, cored, in 1/2-inch slices
Kosher salt and black pepper
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
2 teaspoons grated fresh turmeric or 1 teaspoon ground turmeric
2 to 3 makrut lime leaves (optional)
1 (1-inch) piece of ginger, peeled and slivered or finely grated
3 garlic cloves, finely chopped
2 serrano chiles, finely chopped, or to taste
1 pound fresh English peas, shucked about 1 cup or frozen peas, or 1/2 pound snow peas or sugar snap peas, trimmed
2 to 3 scallions, slivered
Cilantro sprigs, for garnish
Lime wedges, for serving

Steps:

  • Heat a large sauté pan or cast-iron skillet over medium-high. Add the ghee or oil, and when it is hot, add the cauliflower. Stir until the cauliflower begins to color, 1 to 2 minutes. Season with salt and pepper. Continue stirring until the cauliflower is half-cooked, about 5 minutes, lowering the heat if necessary to keep it from browning too quickly.
  • Add the cumin, mustard seeds, turmeric and makrut lime leaves, if using. When they begin to sizzle, add the ginger, garlic and chilies. Stir well and add the peas, along with a sprinkle of salt. Cover to let the peas steam until tender, 2 to 4 minutes. Sprinkle with the slivered scallions and cilantro. Serve with lime wedges.

Nutrition Facts : @context http, Calories 113, UnsaturatedFat 2 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 327 milligrams, Sugar 4 grams, TransFat 0 grams

CHEESY CAULIFLOWER WITH PEAS



Cheesy Cauliflower with Peas image

I couldn't "sell" cauliflower to my daughters until I came up with this saucy casserole. Then they requested it. It appeals to kids' tastes, even with vegetables they don't usually eat.-Barbara Jaggers, Colorado Springs, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 9

1 large head cauliflower (about 2 pounds), broken into florets
1/3 cup butter, cubed
1/3 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon pepper
2-1/2 cups whole milk
1 cup frozen peas
1/2 cup sliced fresh mushrooms
1-1/2 cups shredded cheddar cheese, divided

Steps:

  • In a covered saucepan, cook cauliflower in a small amount of water until crisp-tender. Meanwhile, in another saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Drain the cauliflower. Add peas, mushrooms, 1 cup of cheese and cauliflower to the milk mixture; stir gently. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with remaining cheese. Cover and bake at 350° for 15 minutes. Uncover; bake 10 minutes longer or until heated through.

Nutrition Facts :

CAULIFLOWER WITH PEAS



Cauliflower With Peas image

I am trying to eat less meat both for health and expense, but still keep my meal satisfying. I found this recipe in "Organic Gardening" magazine. They suggest the recipe is a good start and you can add cubed potatoes, diced chicken, or extra-firm tofu. Also they say try replacing the cauliflower with Brussels sprouts.

Provided by threeovens

Categories     Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons vegetable oil
1 teaspoon cumin seed
1 teaspoon gingerroot, freshly grated
1/2 teaspoon garlic clove, minced
4 shallots, peeled and sliced
1 head cauliflower, broken into bite-sized florets (4 cups)
1 cup frozen peas
1/2 cup grape tomatoes, halved
1 teaspoon ground turmeric
1/2 teaspoon fresh ground black pepper
2 tablespoons ground coriander
1/4-1/2 teaspoon cayenne pepper (optional)
salt
fresh cilantro, for garnish (use either the leaves or chop leaves with stems)

Steps:

  • In a skillet, over medium heat, add the oil and heat until it begins to shimmer; add cumin seeds and saute until they too begin to sizzle, about 30 seconds.
  • Add in the ginger, garlic, and shallots and cook until they start to soften, about 2 minutes.
  • Add in the cauliflower, cover the skillet, and cook, stirring occasionally, until the cauliflower has begun to caramelize, 8 minutes.
  • Stir in the peas and tomatoes, turmeric, pepper, coriander, and cayenne, if using; season with salt to taste.
  • Cover and cook until the cauliflower is cooked through, about 5 to 7 minutes.
  • Transfer to a serving bowl and garnish with fresh cilantro.

Nutrition Facts : Calories 154, Fat 8.1, SaturatedFat 1.1, Sodium 85.8, Carbohydrate 18.4, Fiber 6.1, Sugar 5, Protein 5.8

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