Spiced Broccoli And Cauliflower Salad Recipes

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SPICED BROCCOLI AND CAULIFLOWER SALAD



Spiced Broccoli and Cauliflower Salad image

Ginger, cumin, coriander and other spices, plus a creamy,and slightlysweet dressing, lift this cruciferous salad beyond the usual.

Provided by Geema

Categories     Cauliflower

Time 20m

Yield 2 cups, 2 serving(s)

Number Of Ingredients 13

3/4 cup small broccoli floret
3/4 cup small cauliflower floret
1/2 cup carrot, sliced 1/4-inch diagonally
1/4 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon cumin
1/8 teaspoon coriander
1/8 teaspoon nutmeg
1/8 teaspoon dried crushed red pepper flakes
3 tablespoons sour cream
2 teaspoons cider vinegar
3/4 teaspoon honey
2 tablespoons green onions, sliced

Steps:

  • Steam the broccoli, cauliflower and carrots for 2 minutes, then rinse well under cold water to stop the cooking. Drain well.
  • Combine salt and next 5 ingredients in a small skillet; cook over medium heat, stirring constantly for 2 minutes. Do not let the spices burn!
  • Combine the spice mixture, sour cream, cider vinegar and honey in a bowl and stir well.
  • Add broccoli mixture and toss well to coat all the veggies.
  • Stir in green onions just before serving.

Nutrition Facts : Calories 80.2, Fat 4.1, SaturatedFat 2.4, Cholesterol 7.9, Sodium 339.5, Carbohydrate 9.8, Fiber 2, Sugar 4.5, Protein 2.6

SPICED WHOLE CAULIFLOWER & WARM CHICKPEA SALAD



Spiced whole cauliflower & warm chickpea salad image

Roast a whole cauliflower to lock in flavour and make an impressive centrepiece - cut at the table or serve in wedges

Provided by Jane Hornby

Categories     Dinner, Lunch, Main course, Supper

Time 1h40m

Number Of Ingredients 19

1 tbsp vegetable oil
1 whole cauliflower , stalk trimmed
400g can chickpeas , drained and patted dry with kitchen paper
1 small red onion , finely chopped
½ tsp garam masala
½ tsp chilli powder
100g full-fat Greek-style yogurt
5 tbsp coconut cream
2 ripe tomatoes , deseeded and roughly chopped
small pack coriander , leaves roughly chopped (reserve the stems for the marinade)
juice 1 lemon
extra virgin olive oil , to serve (optional)
½ tsp turmeric
½ tsp garam masala
1 tbsp freshly grated ginger
2 fat garlic cloves , crushed
140g full-fat Greek-style yogurt
2 tbsp coconut cream
2 tbsp finely chopped coriander stems (from the pack above)

Steps:

  • Heat oven to 200C/180C fan/gas 6. Mix together all the marinade ingredients plus 1/2 tsp sea salt and 1/4 tsp freshly ground pepper. Drizzle the oil over the base of a medium roasting tin. Use your hands to coat the cauliflower entirely in the marinade, then sit it in the oiled tin. Spoon any leftover marinade on top. Roast for 30 mins until the topping is set.
  • Splash 100ml water into the tin, then cover loosely with foil. Return to the oven and let the cauliflower steam for 30 mins.
  • Meanwhile, toss the chickpeas, onion, spices and some seasoning together. Uncover the cauliflower, scatter the chickpea mixture around it (the water will have mainly evaporated), then roast for 20 mins more until the onion is tender and the chickpeas are crisping. The cauliflower should be golden and tender by now - when you insert a skewer inserted through the middle, it should meet little resistance.
  • Stir the yogurt and coconut cream together to make a loose dressing, then season. Fold the tomatoes, coriander and lemon juice through the chickpeas, then serve with the dressing and a drizzle of extra virgin olive oil, if you like.

Nutrition Facts : Calories 326 calories, Fat 19 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 9 grams sugar, Fiber 8 grams fiber, Protein 15 grams protein, Sodium 1.2 milligram of sodium

AFRICAN-SPICED BROCCOLI-AND-CAULIFLOWER SALAD



African-Spiced Broccoli-And-Cauliflower Salad image

Make and share this African-Spiced Broccoli-And-Cauliflower Salad recipe from Food.com.

Provided by Manami

Categories     Cauliflower

Time 15m

Yield 2 serving(s)

Number Of Ingredients 15

3/4 cup broccoli floret
3/4 cup cauliflower floret
1/2 cup carrot, diagonally sliced (1/4-inch)
1/8 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/8 teaspoon ground coriander
1/8 teaspoon ground nutmeg
1/8 teaspoon crushed red pepper flakes
1/2 teaspoon soy sauce
3 tablespoons nonfat sour cream
2 teaspoons cider vinegar
1/2 teaspoon honey
2 tablespoons green onions, sliced
1/2 teaspoon honey

Steps:

  • Steam first 3 ingredients, covered, 2 minutes.
  • Rinse broccoli mixture under cold water; drain well.
  • Combine salt and next 5 ingredients (salt through crushed red pepper) In a small skillet; cook over medium heat 2 minutes or until lightly browned; stirring constantly.
  • Combine spice mixture, soy sauce, sour cream, vinegar and honey in a bowl; stir well.
  • Add broccoli mixture; toss well to coat.
  • Stir in green onions just before serving.

Nutrition Facts : Calories 67.3, Fat 0.7, SaturatedFat 0.3, Cholesterol 2.2, Sodium 285.8, Carbohydrate 13.5, Fiber 2, Sugar 7, Protein 3.3

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