Best Braised Cauliflower With Curry And Yogurt Recipes

ROASTED CAULIFLOWER IN CURRY YOGURT SAUCE

Roasted Cauliflower in Curry Yogurt Sauce image

One of the best cauliflower recipes ever! Crispy roasted cauliflower tossed in a spicy, bold, creamy curry yogurt sauce. Perfect as an appetizer to share to to eat all for yourself.

Provided by Jackie DeSana

Categories Dinner

Time 35m

Number Of Ingredients 14

Ingredients

2 head Cauliflower, sliced into thin florets
2 tbs olive oil
1 tsp each salt and pepper
1 cup yogurt
2 tbs Dijon mustard
2 tsp ground turmeric
1 tsp curry powder
1/2 tsp zaatar
2 tbs lemon juice (1-2 lemons depending on the size)
1 tsp paprika
1 tsp Italian seasoning
4 cloves garlic, minced
1 tbs onion powder
1 tbs mayo

Steps:

Preheat your oven to 350 degrees. Place the cauliflower florets on a large baking sheet in toss in the olive oil and salt and pepper. Bake covered for 10 minutes and uncovered for another 10 minutes until they start to brown.
While the cauliflower is cooking, add the yogurt, mustard, turmeric, curry powder, zaatar, lemon juice, paprika, Italian seasoning, garlic, onion powder and mayonnaise to a medium bowl. Whisk together until the ingredients are fully incorporated. The sauce will be bright yellow.
When the cauliflower is done, place it directly into the sauce and toss until fully coated. Andrew and I eat this straight out of the bowl but it's also fantastic tossed in rice. I've also made it as a fried rice where i stir fry the rice with the cauliflower and then toss it in the sauce.

ROASTED CURRIED CAULIFLOWER AND ONION

Roasted Curried Cauliflower and Onion image

A delicious, simple dish of roasted curried cauliflower and onion with the flavors of India. It is quite flavorful so I recommend serving it with a milder main dish, with some plain yogurt on the side and chapatis (Indian flat bread).

Provided by Curried.Grasshopper

Categories Fruits and Vegetables Vegetables Cauliflower Roasted

Time 55m

Yield 8

Number Of Ingredients 14

Ingredients

12 cups cauliflower florets
2 large onions, quartered
1 teaspoon coriander seeds
1 teaspoon cumin seeds
½ cup olive oil
⅓ cup red wine vinegar
4 ½ teaspoons curry powder
1 tablespoon minced garlic
1 tablespoon paprika
¼ teaspoon chili powder
¼ teaspoon ground cumin
1 ½ teaspoons salt
freshly ground black pepper to taste
⅓ cup chopped fresh cilantro

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Place cauliflower florets in a large roasting pan. Pull apart onion quarters into separate layers and set aside.
Heat a small skillet over medium heat. Cook and stir coriander seeds and cumin seeds in the hot pan until slightly darkened, about 5 minutes. Remove from heat, crush coarsely with a mortar and pestle, and transfer to a medium bowl.
Add oil, vinegar, curry powder, garlic, paprika, chili powder, cumin, and salt to the crushed seeds; whisk to combine. Pour dressing over cauliflower; toss to coat. Spread in a single layer in the pan and sprinkle with pepper.
Roast in the preheated oven, stirring occasionally, about 20 minutes. Add onions and stir thoroughly. Continue to roast, stirring occasionally, until vegetables are tender, about 15 minutes more. Garnish with cilantro.

Nutrition Facts : Calories 185.3 calories, Carbohydrate 14.1 g, Fat 14.1 g, Fiber 5.3 g, Protein 3.9 g, SaturatedFat 2 g, Sodium 486.2 mg, Sugar 5.4 g

EASY SHEET PAN ROASTED CAULIFLOWER WITH CURRY

Easy Sheet Pan Roasted Cauliflower with Curry image

Try this simple, melt-in-your-mouth, roasted spicy cauliflower, with just a hint of curry. Perfect as a vegan side dish or even as a quick and easy main dish.

Provided by Fioa

Categories Fruits and Vegetables Vegetables Cauliflower Roasted

Time 30m

Yield 4

Number Of Ingredients 6

Ingredients

3 tablespoons olive oil
1 tablespoon yellow curry powder
1 tablespoon lemon juice
1 teaspoon salt
½ teaspoon ground black pepper
1 pound cauliflower florets, cut into 1/2-inch slices

Steps:

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Combine olive oil, curry powder, lemon juice, salt, and ground black pepper in a bowl. Add cauliflower and toss until well coated. Place in a single layer in the prepared baking sheet.
Bake in the preheated oven until golden and crispy, about 25 minutes.

Nutrition Facts : Calories 124.6 calories, Carbohydrate 7.4 g, Fat 10.5 g, Fiber 3.4 g, Protein 2.5 g, SaturatedFat 1.5 g, Sodium 616.6 mg, Sugar 2.9 g

CURRY YOGURT ROASTED CAULIFLOWER

Curry Yogurt Roasted Cauliflower image

While in Vegas, this was an item on the buffet at the Paris. I ran into the executive Chef and gave him my compliments, because it was SOO yummy! He gave me an idea of how they made it... mine turned out very close to what we had in Vegas. (prep/cooking time does not include pre-mixing the yogurt sauce)

Provided by CHRISSYG

Categories Cauliflower

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 head cauliflower
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
8 ounces Greek yogurt (plain, I used fat free)
2 teaspoons curry powder
1 teaspoon turmeric
1 teaspoon ground ginger (less if you're using fresh)
1 teaspoon lemon juice
1 tablespoon fresh cilantro, chopped (fresh coriander)

Steps:

At least 2 hours ahead of time, mix yogurt, spices, lemon juice in a small bowl, refrigerate until ready to use.
Preheat oven to 375 degrees F.
Break cauliflower into small to medium sized florets.
Toss in a large bowl with salt, pepper and olive oil.
Spread on a cookie sheet in one layer and bake in pre-heated oven for about 15 minutes until beginning to soften.
Remove from oven and return to large bowl.
stir chopped cilantro into yogurt/spice mixture and spoon over califlower.
toss to coat well (you may not need ALL of the yogurt, depending on how large of a head of cauliflower you have).
return to baking sheet and continue to bake for about another 5-10 minutes (cook to your liking, some prefer some crunch left in their veggies).
remove from oven and enjoy!