Spicy Cauliflower With Ginger Cumin And Tomatoes Recipes

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STEAMED CAULIFLOWER IN SPICY TOMATO SAUCE



Steamed Cauliflower in Spicy Tomato Sauce image

Make and share this Steamed Cauliflower in Spicy Tomato Sauce recipe from Food.com.

Provided by hannahactually

Categories     Curries

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 small heads cauliflower
2 cups water
1 teaspoon salt, divided
1/2 teaspoon cumin seed
1 teaspoon coriander seed
3 tablespoons canola oil
1 teaspoon ginger, freshly ground
1 teaspoon garlic, finely grated
1/2 teaspoon ground turmeric
1 (14 1/2 ounce) can chopped tomatoes
1 medium green serrano chili, cut lengthwise in quarters
1/2 teaspoon cayenne
2 tablespoons cilantro, minced

Steps:

  • place cut cauliflower in saucepan with water and 1/2 tsp salt. cover and simmer till cauliflower is crisp-tender, about 10 minute set aside and cover to keep warm.
  • heat small skillet over low heat and roast cumin seeds until dark and fragrant. remove cumin from pan and set aside to cool. add coriander seeds to pan and slowly roast them till dark brown. do not burn spices. when coriander seeds have cooled, use clean coffee grinder to grind them with the cumin seeds and set aside.
  • heat oil in large saucepan and add ginger, garlic, and turmeric. stir constantly over medium heat until mixture turns golden brown. this will happen quickly, so be careful not to burn it. crush tomatoes with hands and add them to pan along with juices. when tomatoes come to a boil, stir in chile, cayenne, cumin, coriander, and remaining 1/2 tsp salt. lower heat and simmer sauce about 8 minutes or till tomatoes are well cooked. the oil will start to separate from sauce. add cilantro and simmer 1-2 more minutes.
  • place warm cauliflower on platter, pour sauce over it, and serve dish immediately.

OVEN ROASTED CAULIFLOWER WITH TURMERIC AND GINGER



Oven Roasted Cauliflower with Turmeric and Ginger image

Provided by Bobby Flay

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

3 tablespoons vegetable oil
1 tablespoon black mustard seeds
1 jalapeno, finely diced
1 tablespoon grated fresh ginger
1 teaspoon turmeric
1 head cauliflower, cut into florets
Salt

Steps:

  • Preheat oven to 425 degrees F.
  • Whisk together the oil, mustard seeds, jalapeno, ginger, and turmeric in a small bowl.
  • Place cauliflower in a medium baking dish and toss with the flavored oil and season with salt. Roast until lightly golden brown and just tender, 20 to 25 minutes. Serve hot.

SPICY CAULIFLOWER WITH GINGER, CUMIN AND TOMATOES



Spicy Cauliflower With Ginger, Cumin and Tomatoes image

Cauliflower lends itself well to curries, and the combination of cauliflower and turmeric, an essential spice in curries, has an added health benefit for men. Studies sited on the World's Healthiest Foods website (whfoods.com), have shown that the main phytonutrient in turmeric (curcumin) and a phytonutrient that is abundant in cruciferous vegetables (phenethyl isothiocyanates), when taken together can be effective in preventing prostate cancer and also in inhibiting the spread of established prostate cancer cells. Serve this chile-laced stir-fry with rice or other grains, and with flat Indian bread.

Provided by Martha Rose Shulman

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12

1 large cauliflower (1 3/4 to 2 pounds), broken into florets
2 tablespoons canola or peanut oil
A 1-inch piece of ginger, peeled, sliced, and cut in thin slivers or minced
1 teaspoon cumin seeds, lightly toasted and crushed
1 to 2 serrano chiles, to taste, seeded if desired and minced
1 cup chopped fresh or canned tomatoes
2 teaspoons coriander seeds, lightly toasted and ground
1/4 teaspoon cayenne pepper
1/2 teaspoon turmeric
Salt to taste
1/4 cup chopped cilantro
1 lime, cut in wedges, for serving

Steps:

  • Place the cauliflower in a steaming basket above 1 inch boiling water. Cover and steam for 1 minute. Lift the lid and allow steam to escape for 15 seconds, then cover again and steam for 5 minutes, or until the cauliflower is just tender. Remove from the heat and refresh with cold water. Quarter the larger florets and set the cauliflower aside.
  • Heat the oil in a large, heavy nonstick skillet or wok above medium heat. Add the ginger, cumin seeds and chiles and stir-fry for 1 minute. Add the cauliflower and stir-fry for 2 to 3 minutes. Stir in the tomatoes, ground coriander, cayenne, turmeric, and 1/2 teaspoon salt. Cook, stirring, for 5 minutes, until the tomatoes have cooked down and the mixture is fragrant. Taste and adjust salt. Stir in the cilantro, stir for another 30 seconds, and serve, passing lime wedges for squeezing.

Nutrition Facts : @context http, Calories 73, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 464 milligrams, Sugar 2 grams, TransFat 0 grams

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