Best Braised Cauliflower With Curry And Yogurt Recipes

Curry Yogurt Roasted Cauliflower image

Provided by CHRISSYG

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

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!

Nutrition Facts : Calories 75.1, Fat 4, SaturatedFat 0.6, Sodium 626.6, Carbohydrate 9, Fiber 3.6, Sugar 2.9, Protein 3.1

Braised Cauliflower with Curry and Yogurt image

Provided by Jack Bishop

Yield Serves 4 as a side dish

Number Of Ingredients 8

1 1/2 tablespoons extra-virgin olive oil
1 medium head cauliflower (about 2 pounds), trimmed, cored, and cut into florets
1 medium onion, halved and sliced thin
1 teaspoon curry powder
1/4 cup plain yogurt mixed with 1/4 cup water
2 tablespoons minced fresh cilantro leaves
Salt
Freshly ground black pepper

Steps:

1. Heat the oil in a large skillet or sauté pan set over medium heat. Add the cauliflower and onion and cook, stirring occasionally, until the florets are lightly browned, about 7 minutes. Stir in the curry powder and continue cooking until fragrant, about 1 minute.
2. Add the thinned yogurt, cover the pan, and reduce the heat to medium-low. Simmer until the florets are tender but still hold their shape, about 6 minutes. Stir in the cilantro and season with salt and pepper to taste. If necessary, simmer, uncovered, to evaporate any remaining liquid in the pan. Serve immediately.