Spiced Cauliflower Chourfleur M Charmel Recipes

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SPICED CAULIFLOWER



Spiced Cauliflower image

Make and share this Spiced Cauliflower recipe from Food.com.

Provided by evelynathens

Categories     Cauliflower

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 onion, chopped
2 tablespoons olive oil
1 garlic clove, crushed
1/2 teaspoon turmeric
1 tablespoon ground coriander
2 cardamom pods
1 small cauliflower, divided into flowerets
1/2 cup water, plus
1 tablespoon water
salt and pepper

Steps:

  • Saute onions in oil in a medium saucepan for 8 minutes.
  • Add garlic, turmeric, coriander and cardamom.
  • Stir over heat for a further 2-3 minutes.
  • Add the cauliflower, turning it gently with a spoon to coat with the onion and spice mixture.
  • Add the water and pepper to taste.
  • Bring to a boil.
  • Cover and cook gently for about 15 minutes, or until the cauliflower is just tender.
  • Shake the pan from time to time to prevent sticking and ensure even cooking.
  • Check for seasoning.

Nutrition Facts : Calories 93.3, Fat 7.2, SaturatedFat 1, Sodium 22.8, Carbohydrate 7, Fiber 2.4, Sugar 2.5, Protein 1.8

SPICED CAULIFLOWER



Spiced Cauliflower image

I grew up with cauliflower boiled and served with buttered crumbs. Although I love melted butter, the two never melded for me, and cauliflower remained my least favorite vegetable until I discovered this recipe from Indian friends. I omitted the chile and prepared it for my brother who cannot tolerate any hot spice, and he raved about it. It's flavorful, and the microwave finish leaves the cauliflower slightly crisp, which we prefer.

Provided by PTG

Categories     Side Dish     Vegetables     Cauliflower

Time 25m

Yield 4

Number Of Ingredients 10

2 teaspoons oil
½ teaspoon black mustard seeds
¼ cup chopped onion
1 clove garlic, minced
½ teaspoon slivered fresh ginger
½ teaspoon ground turmeric
½ teaspoon chile powder
salt to taste
2 cups cauliflower florets
½ teaspoon lemon juice

Steps:

  • Heat oil in a small skillet over medium-high heat; add mustard seeds and cover skillet. Cook until seeds stop popping, 2 to 3 minutes. Add onion to the skillet; cook and stir over low heat until translucent, about 10 minutes.
  • Mix garlic, ginger, turmeric, chile powder, and salt into onion mixture; cook and stir for 30 seconds. Add cauliflower; cook and stir for 1 minute. Transfer cauliflower to a microwave-safe bowl and cover bowl.
  • Cook cauliflower in microwave until tender, about 3 minutes. Drizzle lemon juice over cauliflower.

Nutrition Facts : Calories 42.1 calories, Carbohydrate 4.4 g, Fat 2.5 g, Fiber 1.6 g, Protein 1.3 g, SaturatedFat 0.4 g, Sodium 54.5 mg, Sugar 1.7 g

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

SPICED ROASTED CAULIFLOWER WITH FETA AND GARLIC



Spiced Roasted Cauliflower With Feta and Garlic image

Cauliflower undergoes a few stages of cooking in this recipe, and, for a deep brown and ridiculous flavor, it's important to see it through all of them. It will be cooked through about halfway through roasting, but to transform it from pale and tender to crisp and golden brown, it must continue roasting at very high heat. Make sure to keep the smaller bits that fall away as you prepare and slice the cauliflower. They'll get the most golden and crunchy, almost like little cauliflower bread crumbs.

Provided by Alison Roman

Categories     weekday, vegetables, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

1 small head cauliflower
6 garlic cloves, smashed
3 tablespoons olive oil, plus more for serving
2 teaspoons fennel or cumin seed
1 teaspoon ground turmeric
Pinch of red-pepper flakes
Kosher salt and ground pepper
1 ounce feta cheese, sliced or crumbled
¼ cup parsley, tender leaves and stems, coarsely chopped
¼ cup cilantro, mint or dill, tender leaves and stems, coarsely chopped

Steps:

  • Heat oven to 450 degrees. Slice cauliflower lengthwise into ½-inch thick slices, including the core and leaves. (Some of the first slices will crumble and fall apart. This is O.K., and will be useful when you want those crispier bits.)
  • Place cauliflower (slices and crumbles) and garlic on a rimmed baking sheet and drizzle with olive oil. Sprinkle with fennel seed, turmeric and red-pepper flakes, and season with salt and pepper.
  • Roast, without disturbing, until cauliflower has turned a deep golden brown and crisped up in spots, 25 to 30 minutes. Using a spatula, flip the larger steaks and stir the smaller bits around and continue to roast until completely and evenly browned, another 8 to 10 minutes.
  • Remove from heat and transfer to a large serving platter. Top with feta, herbs and a drizzle of olive oil.

Nutrition Facts : @context http, Calories 140, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 12 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 220 milligrams, Sugar 2 grams, TransFat 0 grams

SPICED CAULIFLOWER



Spiced Cauliflower image

Make and share this Spiced Cauliflower recipe from Food.com.

Provided by kusum gupta

Categories     Cauliflower

Time 35m

Yield 8 serving(s)

Number Of Ingredients 17

1 cauliflower (stem removed)
2 chopped onions
2 chopped tomatoes
1/2 cup plain yogurt
3 tablespoons oil
4 cloves minced garlic
1 tablespoon crushed ginger
1 teaspoon crushed green chili
1/2 teaspoon turmeric powder
1 1/2 teaspoons coriander powder
1/2 teaspoon cumin powder
1 1/2 teaspoons salt
1/2 teaspoon paprika
1/2 teaspoon red chili powder
1 tablespoon crushed poppy seed
2 tablespoons crushed cashews
2 tablespoons chopped green coriander

Steps:

  • Soak cauliflower in about 4 cups salted water for ½ hour.
  • Drain and put several half cuts on the stem side of the cauliflower.
  • Steam it until tender.
  • (You may microwave at high, covered, for about 8 minutes.) Heat the oil in a wide skillet on medium to high heat.
  • Stir fry garlic and onions until translucent.
  • Add crushed ginger, green chilies, coriander, cumin, turmeric, and salt.
  • Stir until the onions are golden brown.
  • Add the remaining spices (except poppy seeds and cashews).
  • Keep on stirring.
  • Add tomatoes and ¼ cup water to cook them.
  • Blend in the yogurt gradually and keep on stirring until the oil is separated.
  • Add crushed cashews and poppy seeds and ¼ cup water.
  • Now add the cauliflower, head down, and coat with masala to let everything cook together for 5 to 10 minutes.
  • Place the cauliflower, stump down, in a casserole dish.
  • Coat with all the masala.
  • (Put more cuts in the cauliflower to ensure that all sides are covered with the masala.) Before serving, bake for 15 minutes at 350°F.
  • Garnish with green coriander.
  • You may also decorate with cooked green peas and pan fried potato slices.

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