CAULIFLOWER CURRY RECIPE
Easy Indian cauliflower curry made with onions, tomatoes, spices and curry leaves. It goes well with rice, naan or roti.
Provided by Swasthi
Categories Side
Time 30m
Number Of Ingredients 15
Steps:
- Clean cauliflower and chop the florets to desired sizes. Optional - heat 3 cups water in a large bowl, add cauliflower florets to the slightly hot water. Leave it for some time. Rinse them under running water and drain them.
- Heat oil in a pan. Add mustard and cumin. When they begin to sizzle add the curry leaves and fry for 30 seconds.
- Add onions and green chilli. Saute until pink or golden.
- Stir in ginger garlic and saute till a nice aroma comes out for about 30 to 60 seconds.
- Then add tomatoes and salt. Saute until the tomatoes turn soft and mushy.
- Add turmeric, red chilli powder, garam masala and coriander powder. Saute for 30 to 60 seconds until the masala smells aromatic.
- Then add cauliflower florets and saute for 1 to 2 mins.
- Pour ½ to 1 cup water or coconut milk and give a good mix. I used 1 cup water at this step. Young cauliflower releases lots of moisture, so be careful not to add a lot of water at one time.
- Cover and cook until the cauliflower is tender but not mushy.
- If needed add more water or coconut milk to bring the curry to a desired consistency. I added half cup coconut milk at this stage.
- Taste the curry and add more salt if needed. Garnish cauliflower curry with coriander leaves.
Nutrition Facts : Calories 230 kcal, Carbohydrate 16 g, Protein 4 g, Fat 18 g, SaturatedFat 8 g, Sodium 678 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
CURRY CREAM OF CAULIFLOWER SOUP
Make and share this Curry Cream of Cauliflower Soup recipe from Food.com.
Provided by Sherri Dodsworth
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan bring chicken broth, onion, cauliflower, curry powder, salt and pepper to a boil.
- Reduce heat, cover, and simmer for 10 minutes or until cauliflower is very tender.
- Remove from heat.
- Use a blender stick to puree until smooth (easiest to do), or carefully ladle half of mixture into blender or food processor and puree til smooth. Be super careful not to fill the blender more than half full when blending hot ingredients - use lowest setting to be safe.
- Repeat with remaining soup. Pour into large bowl.
- Melt the butter in the soup pan.
- Whisk in the flour and blend until smooth.
- Add the cream all at once.
- Cook until smooth and bubbly, whisking continuously.
- Stir in the cauliflower soup mix and cook until heated through.
- Adjust seasoning to taste with salt, pepper and hot sauce, if desired.
Nutrition Facts : Calories 276.7, Fat 25, SaturatedFat 15.4, Cholesterol 81.6, Sodium 368.2, Carbohydrate 9.8, Fiber 1.7, Sugar 2.2, Protein 4.9
SPICY CAULIFLOWER CURRY
If you enjoy a good and spicy curry, try this cauliflower recipe! It is so good you'll want to eat the entire batch!
Provided by Kris
Categories Main Dish Recipes Curries Vegetarian
Time 1h15m
Yield 8
Number Of Ingredients 17
Steps:
- Fill a large pot with about 1 inch of generously salted water. Place a steamer in the bottom and bring water to a boil. Add cauliflower florets; cover and steam until tender, 6 to 8 minutes.
- Remove from the heat, uncover, and allow to cool for 5 minutes. If cauliflower is not cooked to your preference, leave the cover on while it sits.
- Meanwhile, heat ghee in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Stir in cumin, cayenne pepper, ginger, 1 teaspoon salt, cinnamon, and turmeric; saute for 2 minutes.
- Stir in tomato sauce and bring to a boil. Reduce heat to low and simmer for 10 minutes. Mix in cream, paprika, and curry powder; cook and stir for 1 minute. Add mushrooms and return to a simmer. Cook, stirring often, until sauce has thickened, 10 to 15 minutes.
- Add steamed cauliflower to the sauce. Mix lightly until completely coated. Taste and add sugar and up to 1/2 teaspoon salt, if needed.
Nutrition Facts : Calories 178.2 calories, Carbohydrate 16.2 g, Cholesterol 38.8 mg, Fat 12.2 g, Fiber 5.6 g, Protein 4.9 g, SaturatedFat 7.2 g, Sodium 979.4 mg, Sugar 7.6 g
SUE'S CURRY CAULIFLOWER
Cauliflower in a curry-cheese sauce that is a holiday favorite for our family.
Provided by Jeannette
Categories Cauliflower Side Dishes
Time 25m
Yield 6
Number Of Ingredients 5
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 2 to 6 minutes.
- Meanwhile, combine soup, processed cheese, and Cheddar cheese in a small saucepan over medium-low heat. Cook and stir until melted and creamy, 3 to 5 minutes. Add curry powder and cook for 3 to 4 more minutes.
- Mix steamed cauliflower into the cheese sauce and toss until coated.
Nutrition Facts : Calories 267.5 calories, Carbohydrate 12 g, Cholesterol 49.6 mg, Fat 18.8 g, Fiber 2.6 g, Protein 14.3 g, SaturatedFat 10.2 g, Sodium 938.9 mg, Sugar 5.9 g
CAULIFLOWER (OR OTHER VEGETABLES) WITH CURRY SAUCE
Moosewood restaurant and adapted just a little. Try the sauce with other vegetables: broccoli, zucchini, asparagus, romanesco, beets, etc. EASY! The sauce was really good spooned over some leftover brown rice, too.
Provided by COOKGIRl
Categories Cauliflower
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Steam the cauliflower for 15 to 20 minutes, or until tender. If you prefer, the cauliflower can be roasted or (pan) grilled. I pan grilled zucchini in place of cauliflower, cutting them up into 5" long by 1" thick pieces and lightly oiling them first.
- While the cauliflower/vegetables cooks, sauté the onions in the oil in a small skillet until golden.
- Add the curry powder and cook, stirring often, for another 2 minutes. Place the onion mixture in a bowl and allow to cool for about 10 minutes.
- Transfer the onions to a food processor, add the yogurt, and puree until smooth. It may be necessary to add a splash of water to help the mixture to blend. Season with salt and pepper to taste.
- When the cauliflower is done cooking, remove it to a serving platter, spoon on the curried yogurt sauce or serve the sauce in a bowl.
- Garnish with fresh cilantro if desired.
Nutrition Facts : Calories 82.5, Fat 4.5, SaturatedFat 2.7, Cholesterol 12.2, Sodium 36.1, Carbohydrate 9, Fiber 2.3, Sugar 4.4, Protein 2.9
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