Cauliflower With Scallions Recipes
CAULIFLOWER WITH SCALLIONS
Make and share this Cauliflower With Scallions recipe from Food.com.
Provided by dicentra
Categories Cauliflower
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a large pot of boiling salted water, cook cauliflower until tender, 3-5 minutes. Drain and transfer to a serving dish.
- In a small skillet, melt butter over medium low heat. Add scallions and cook 2 minutes.
- Pour over cauliflower and toss. Season with salt and pepper. Serve hot.
Nutrition Facts : Calories 32.9, Fat 2, SaturatedFat 1.2, Cholesterol 5, Sodium 30.3, Carbohydrate 3.5, Fiber 1.5, Sugar 1.5, Protein 1.2
CAULIFLOWER WITH FRESH CILANTRO
From the cookbook Arabian Delights. This is a Saudi Arabian dish known as qarnabeed bil kuzbara. The recipe calls for Middle Eastern (also known as Turkish) red pepper and if you can get it then you are very lucky indeed. If not, substitute 3 parts paprika to 1 part cayenne. I think this would taste wonderful with either broccoflower or romanesco instead of cauliflower. Very spicy!
Provided by COOKGIRl
Categories Cauliflower
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot steam the cauliflower in salted water for about 6-7 minutes. Drain well.
- In saute pan, heat the olive oil on medium-high and add the steamed cauliflower, garlic, and chili. Stir fry for about 2-3 minutes being careful not to burn. Add the scallions, the cilantro leaves and the Middle Eastern red pepper. Stir in well. Season with salt and pepper to taste.
- NOTE: I've never used Middle Eastern red pepper. I have been informed by a kind Zaar member that harissa can be used for the Middle Eastern Pepper. Thanks, FiFi! cg 02-06-06.
Nutrition Facts : Calories 167.8, Fat 14, SaturatedFat 2, Sodium 49.5, Carbohydrate 9.9, Fiber 3.7, Sugar 3.5, Protein 3.5
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- Remove leaves and trim stem of cauliflower, leaving core intact. Place cauliflower, core side down, on a work surface. Starting at the midline of the cauliflower, slice from top to bottom into four ½" "steaks" (reserve any florets that break loose).
- Prepare a grill for medium-high heat and lightly oil grate. Drizzle cauliflower steaks, florets, and scallions with 4 Tbsp. oil; season with salt and pepper. Grill scallions, turning occasionally, until charred in spots, about 2 minutes. Grill cauliflower steaks until tender and charred in spots, 8–10 minutes per side. Grill any loose florets in a grill basket, tossing often, until cooked through, 5–7 minutes.
- Blend ginger, garlic, cilantro, lime juice, and remaining 2 Tbsp. oil in a food processor, thinning with water if needed, until sauce is the consistency of yogurt; season with salt.
- Arrange cauliflower and scallions on a platter. Sprinkle with gochugaru and sesame seeds and drizzle with sesame oil. Serve with cilantro sauce alongside.
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- Heat oil in shallow pan, put mustard seeds and green chillies, let seeds splutter. , Now put chopped scallions and mix it for 2-3 minutes. , Add all the masalas, mix well and then put tomato ketchup. , When the oil separates, add cauliflower florets, mix well and cover it.
- Don't add water. , Cook on low heat for 10 -15 minutes. , Garnish with fresh coriander leaves. , Serve hot with roti or parantha.,.
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- In a bowl, mix the ingredients for the batter until it turns into a smooth, thick consistency. In another bowl or plate, add in the bread crumbs.
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