Best Curried Cauliflower And Carrots Recipes

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CURRIED CAULIFLOWER AND CARROTS



Curried Cauliflower and Carrots image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 8

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

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

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