Roasted Curried Cauliflower And Green Beans Recipes

GOAN ROAST CAULIFLOWER & GREEN BEAN CURRY RECIPE

Steps:

• Roast Cauliflower & Green Bean Curry Method Start by tossing cauliflower florets in sunflower oil and a good pinch of salt and roast at 200°C / 180°C fan for 25 minutes, or until starting to colour. Set aside. Top and tail green beans and cut into two equal lengths. Cook in salted boiling water for 4 minutes and drain. In a wide-bottomed saucepan, heat coconut oil over a medium to high heat. Tip in the red onions and medium tomatoes, curry leaves (optional), cloves of garlic, and thumb of root ginger. Fry for 10 minutes, stirring regularly. Lower the heat and add the garam masala, Kashmiri chilli powder, hot chilli powder, ground coriander, turmeric powder and salt and fry for 2-3 minutes until fragrant. Add the water and tamarind paste. Stir in the cashew nuts, finely ground in a food processor. Cover with a lid and simmer for 10 minutes. Taste for seasoning, adjusting if necessary. Stir in the roast cauliflower and green beans and simmer for a further few minutes until the beans are cooked and the cauliflower is warmed through. Garnish with chopped coriander and serve with cooked white rice, and warmed Indian flat breads if you have them. © Speciality Cooking Supplies Limited 2022

ROASTED CAULIFLOWER WITH GREEN BEANS AND MUSHROOMS

Steps:

• Put a baking sheet on the bottom oven rack and preheat to 450 degrees F. Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 4 minutes. Drain and rinse under cold water. Pat dry and transfer to a large bowl.
• Meanwhile, toss the cauliflower with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Transfer to the hot baking sheet and roast, tossing once, until tender and golden brown in spots, about 20 minutes.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 3 minutes. Remove with a slotted spoon to a paper towel?lined plate to drain. Increase the heat to medium high and add the oyster and shiitake mushrooms and the shallots to the skillet; season with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender and golden, 5 to 6 minutes. Stir in the vinegar, parsley and tarragon.
• Transfer the mushroom mixture to the bowl with the green beans. Add the cauliflower and bacon; drizzle with the remaining 3 tablespoons olive oil, season with salt and pepper and toss. Serve warm or at room temperature.

ROASTED CURRIED CHICKPEAS AND CAULIFLOWER

Steps:

• Preheat oven to 400°. Place first 7 ingredients in a large bowl; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., Roast until vegetables are tender, 30-35 minutes, stirring occasionally. Sprinkle with cilantro.

ROASTED CAULIFLOWER WITH PARMESAN GREEN BEANS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Trim the base of the Cauliflower (1 head) to remove the green leaves and the woody stem, and discard.
• Into a medium bowl, combine Greek Yogurt (1/2 cup), Chili Powder (2 tablespoon), Ground Cumin (1 tablespoon), Garlic Powder (1 tablespoon), Curry Powder (1 teaspoon), Salt (1 teaspoon), Ground Black Pepper (1/2 teaspoon), and half of the juice and zest of Lime (2).
• Dunk the whole head of cauliflower into the bowl and use a pastry brush or your hands to spread the marinade evenly over the surface.
• Place the cauliflower on a foil lined sheet pan and roast in the oven until the surface is dry and slightly browned, for 30 minutes.
• While the cauliflower is roasting, rinse and pat dry bowl. Add Green Beans (12 ounce) to medium bowl with 2 tablespoons of olive oil, and toss. Add Parmesan Cheese (1/4 cup), Salt (1 teaspoon), and Paprika (1/4 teaspoon). Toss well to coat evenly.
• After the cauliflower has roasted for 30 minutes, remove the pan from the oven. Pour the green beans onto the same baking sheet pan with the cauliflower and return both into the oven.
• Place the Garlic (8 clove) onto another sheet pan and drizzle with olive oil. Roast for 10 minutes, then remove the garlic and place into bowl with remaining lime juice and zest. Mash the warm garlic with a fork and hold for later.
• Continue to roast the cauliflower and the green beans for 13 more minutes.
• While the cauliflower and the green beans finish roasting, add Dijon Mustard (2 tablespoon), Worcestershire Sauce (1 tablespoon), Parmesan Cheese (2 tablespoon), and Mayonnaise (3/4 cup) to the bowl with the smashed garlic lime mixture and stir well until blended.
• Serve this dish family style by placing the cauliflower on a large platter. Sprinkle the Fresh Chives (6 stalk) on top. Portion the cauliflower by using a fork and separating the florets into large pieces where they naturally break. Arrange the green beans to one side.
• Serve with small bowls of the dipping sauce.

CURRIED CAULIFLOWER AND GREEN BEAN SALAD

Steps:

• Preheat the oven to 425°.
• In a medium bowl, toss the cauliflower and onion with 2 tablespoons of the olive oil and season with salt and pepper; spread the cauliflower/ onion mixture onto large (foil lined) baking sheet.
• Put in oven for 16 minutes or until crisp tender, and stir at least twice.
• In the same (now empty) bowl, toss the beans with the remaining tablespoon of olive oil and season with salt and pepper.
• Spread the beans onto small (foil lined) baking sheet and roast for 14 minutes or until crisp tender, and stir at least twice.
• Return all of the vegetables to the bowl and let cool.
• Meanwhile, in a medium skillet, heat the vegetable oil.
• Add the bread and cook over moderate heat, stirring, until golden and crisp, about 5 minutes.
• Transfer to a plate to cool and season with salt.
• In the same skillet, toast the curry powder over moderate heat, stirring constantly, until fragrant, about 2 minutes.
• Scrape the curry over the vegetables, season with salt and pepper and toss to coat.
• Drizzle with dressing that has lemon in it.

ROASTED CURRIED CAULIFLOWER AND GREEN BEANS

Steps:

• Preheat oven to 425°F. Whisk together vinegar, tomato paste, garam masala, honey, cayenne, and 2 tablespoons oil in a bowl. Season with salt. Add cauliflower, garlic, and onion and toss to coat. Arrange on a rimmed baking sheet.
• Bake, tossing once, until tender, 18 to 20 minutes. Add green beans and remaining tablespoon oil and toss to combine. Bake until vegetables are tender and golden brown, 8 to 10 minutes. Transfer to a platter and sprinkle with cilantro. Serve with rice and lime wedges alongside.

CAULIFLOWER & GREEN BEAN CURRY

Steps:

• Heat the oil in a large non-stick pan over a low heat. Add the ginger and curry leaves and fry, stirring, for about a minute. Tip in the squash and potatoes, turn the heat up to medium and fry for 5 mins more. Meanwhile, put the rice on to boil for 20 mins until tender.
• Scatter the chilli over the squash and potatoes along with the garlic, garam masala and five-spice. Stir briefly, then add the tomatoes, cauliflower, 400ml water and the bouillon powder. Bring to the boil, then cover and simmer for 10 mins. Add the beans and cook for another 10 mins until all the veg is tender, but still holding their shape.
• Turn off the heat and stir in the yogurt, coriander and lime juice. Serve half with half the rice. Chill the remaining two portions of curry and rice for another night. Will keep covered in the fridge for up to two days. Reheat the rice in the microwave and the curry in a pan set over a low heat until piping hot.