Curry Marinated Cauliflower Recipes

HURRY CURRY CAULIFLOWER

Steps:

• Heat the canola oil in a heavy skillet over medium heat. Crush the cumin seed with the coriander seed and add to the pan. Add the curry powder, ginger, and garlic to the pan. Cook these spices, stirring until the oil colors and the spices are fragrant. Add the cauliflower florets to the pan and toss to coat.
• In a lidded plastic container, combine the water, rice wine vinegar, cider vinegar, sugar, and pickling salt. Shake to combine.
• Once the cauliflower is slightly tender, add it to a glass jar. Pour the pickling liquid over the cauliflower, filling to the top of the jar. Cool, chill, and store the pickles for 1 week to allow the flavors to develop thoroughly.

CAULIFLOWER CURRY

Steps:

• Heat vegetable oil in a large skillet over medium heat. Add cauliflower; cook and stir until lightly browned, 8 to 10 minutes. Transfer cauliflower to a bowl.
• Puree onions, tomato, parsley, jalapeno, cumin, coriander, and turmeric together in a food processor. Transfer onion mixture to skillet over medium heat; cook and stir until slightly thickened, 8 to 10 minutes.
• Return cauliflower to skillet; add chicken broth, garlic, and salt. Reduce heat to medium-low; cook and stir until cauliflower is easily pierced with a fork, 15 to 20 minutes.

ROASTED WHOLE CAULIFLOWER TIKKA

Steps:

• To a bowl add all the ingredients listed under "to marinate". Make sure the yogurt that you use here is thick. Whisk to combine everything together.
• Trim the outer leaves and stalks of the cauliflower but make sure the head remains intact.
• Pour the mixture over the cauliflower head and coat the entire cauliflower with the marinade. Use you hands to spread the marination all over, going to sides and also to the back of the cauliflower.
• Cover and refrigerate for a minimum of 1 hour. If you have time, you can even marinate 4-6 hours or even overnight.
• Once you have marinated the cauliflower with the masala for a desired amount of time, roast it in the oven at 400 F degrees for 40-45 minutes on until tender [a smaller head might get done in less time and a bigger one will take more time so adjust accordingly].
• Meanwhile make the sauce. Heat oil in a pan on medium heat. Once the oil is hot, add the cumin seeds and let them sizzle. Then add the onion and cook for 2-3 minutes till soft and translucent.
• Add ginger garlic paste and cook for another minute or two till the raw smell goes away. Add the chopped tomatoes along with store bought tomato puree, salt and 1/4 cup of water. Let the tomatoes cook for 3 minutes.
• Add red chili powder, curry powder, sugar and let the masala cook for 2 more minutes.
• Once the masala is nicely cooked, add the remaining 3/4 cup water to the pan. Mix everything well and then blend the mixture to a smooth paste.
• Transfer the pureed mixture back to the pan and add butter and chopped cilantro. Let it all simmer for 2 minutes.
• Place the roasted cauliflower in the center of the serving plate and pour the prepared sauce all around the cauliflower.
• Serve roasted cauliflower tikka with onion rings and cilantro-mint chutney on the side!

MARINATED CAULIFLOWER

Steps:

• Break cauliflower into pieces then steam until just tender.
• Combine the remaining ingredients and toss with the warm cauliflower.
• Let stand for 24 hours.

CURRY MARINATED CAULIFLOWER

Steps:

• Bring a saucepan of water to a boil. Add the cauliflower, and cook until not quite done (the cauliflower will continue to cook a bit as it cools). Drain in a colander.
• Combine the remaining ingredients in a small bowl, then add the hot cauliflower and toss to coat.
• Cool to room temp before sealing in a lunch container. (Hot, moist food in a closed container just invites the bugs that make you sick.).