Best Curried Cauliflower And Carrots Recipes

CURRIED CAULIFLOWER AND CARROTS

Curried Cauliflower and Carrots image

Provided by Patrick and Gina Neely : Food Network

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

2 teaspoons curry powder
1 teaspoon cumin
Kosher salt and freshly ground pepper
1/3 cup olive oil, plus more for topping
1 medium head cauliflower, cut into florets
2 carrots, peeled and cut into 1-inch chunks
1 red onion, cut into eighths
1 tablespoon finely chopped fresh flat-leaf parsley

Steps:

Preheat the oven to 425 degrees F.
Whisk together the curry powder, cumin, salt, pepper and olive oil in a medium bowl.
Spread the cauliflower, carrots, and onion in a single layer on a large baking sheet-lined with tin foil. Drizzle with the dressing and toss so it is thoroughly coated.
Roast the vegetables in the oven until tender and browned, about 40 minutes, stirring halfway through cooking. Remove to a serving bowl and sprinkle with parsley and a drizzle of olive oil on top. Serve hot or at room temperature.

CURRIED CAULIFLOWER, CARROTS AND BEANS

Curried Cauliflower, Carrots and Beans image

Give your cauliflower a punch! Steam with carrots and serve in a light curry sauce with beans. From Prevention® Healthy Cooking.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 55m

Yield 8

Number Of Ingredients 11

Ingredients

1 large head cauliflower, broken into florets
2 large carrots, chopped
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, finely chopped
1 tablespoon unbleached all-purpose flour
2 teaspoons curry powder
1 cup chicken or vegetable broth
2 tablespoons dry white wine
1 (15 oz) can black beans or chick peas, rinsed and drained
1/2 cup chopped fresh cilantro or parsley

Steps:

Place steamer basket in large saucepan with 1/2 inch of water. Place cauliflower and carrots in steamer. Heat to boiling; reduce heat. Cover and cook 10 minutes or until vegetables are tender. Place in a bowl and keep warm. Rinse and dry saucepan.
In same saucepan, heat oil over medium heat. Add onion, gingerroot and garlic; cook and stir 3 minutes or until onion is softened.
In a cup, combine flour and curry powder. Stir into onion mixture; cook and stir 1 minute.
Gradually stir in broth and wine; heat to boiling. Reduce heat; simmer, stirring frequently, 5 minutes or until sauce is slightly thickened.
Stir in beans; cook 3 minutes or until heated through. Stir bean mixture into cauliflower mixture just until combined. Sprinkle with cilantro.

Nutrition Facts : Calories 150, Carbohydrate 22 g, Cholesterol 0 mg, Fat 1/2, Fiber 8 g, Protein 7 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 4 g, TransFat 0 g