STEAMED CAULIFLOWER IN SPICY TOMATO SAUCE
Make and share this Steamed Cauliflower in Spicy Tomato Sauce recipe from Food.com.
Provided by hannahactually
Categories Curries
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- place cut cauliflower in saucepan with water and 1/2 tsp salt. cover and simmer till cauliflower is crisp-tender, about 10 minute set aside and cover to keep warm.
- heat small skillet over low heat and roast cumin seeds until dark and fragrant. remove cumin from pan and set aside to cool. add coriander seeds to pan and slowly roast them till dark brown. do not burn spices. when coriander seeds have cooled, use clean coffee grinder to grind them with the cumin seeds and set aside.
- heat oil in large saucepan and add ginger, garlic, and turmeric. stir constantly over medium heat until mixture turns golden brown. this will happen quickly, so be careful not to burn it. crush tomatoes with hands and add them to pan along with juices. when tomatoes come to a boil, stir in chile, cayenne, cumin, coriander, and remaining 1/2 tsp salt. lower heat and simmer sauce about 8 minutes or till tomatoes are well cooked. the oil will start to separate from sauce. add cilantro and simmer 1-2 more minutes.
- place warm cauliflower on platter, pour sauce over it, and serve dish immediately.
PASTA WITH CAULIFLOWER, SPICY TOMATO SAUCE AND CAPERS
This dish is made with perciatelli, hollow long noodles that also go by the name bucatini. Their texture is robust, supporting a robust sauce like this one. Because the noodles are hollow, they cook much more quickly than spaghetti, so keep your eye on them so they don't get too soft. If you can't find perciatelli, spaghetti makes a fine substitute.
Provided by Martha Rose Shulman
Categories dinner, weekday, pastas, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil while you core the cauliflower and break it into florets. Add a generous amount of salt to the water and blanch the cauliflower for 5 minutes, or until tender. Use a skimmer or strainer to scoop the cauliflower from the water and transfer to a bowl of cold water. Drain and chop the florets into small pieces. Keep the water at a simmer.
- Heat the oil over medium heat in a wide, heavy skillet and add the garlic and chili flakes. Cook, stirring, until the garlic is fragrant, about 30 seconds, and stir in the puréed tomatoes, a pinch of sugar, and salt to taste. Add the capers and cauliflower and simmer 10 to 15 minutes, until the tomatoes have cooked down and smell fragrant. Taste and adjust seasonings.
- Bring the water in the pot back to a boil and add the perciatelli. Cook al dente, usually about 7 or 8 minutes. Add about 1/2 cup of the pasta water to the pan with the cauliflower and stir. Drain the pasta and add to the pan, along with the parsley and the pecorino. Stir together and serve.
Nutrition Facts : @context http, Calories 477, UnsaturatedFat 8 grams, Carbohydrate 72 grams, Fat 13 grams, Fiber 6 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 659 milligrams, Sugar 6 grams
STEAMED CAULIFLOWER
Serve tender cauliflower with freshly ground black pepper for a simple crowd pleaser.
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 2
Steps:
- Remove and discard any outer leaves on the cauliflower. Halve through the stem and cut out and remove the inner core. Break the cauliflower into florets.
- Pour about an inch of water into a skillet or wok and bring to a boil over medium-high heat. Put the cauliflower florets in a steamer basket and season with salt. Set the steamer basket over the boiling water and cook until tender, 4 to 8 minutes depending on the size of the florets. Transfer the cauliflower to a plate, sprinkle with black pepper and serve.
STEAMED CAULIFLOWER
Use this simple recipe when making our cauliflower puree and cauliflower salad. It's also an easy side dish recipe.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 2
Steps:
- Set a steamer basket in a large saucepan with a lid. Fill with enough salted water to come just below basket; bring to a boil. Add 1 head cauliflower (about 2 pounds), cored and cut into small florets. Reduce to a simmer, and cover; cook until tender, 10 to 15 minutes.
SPAGHETTI SAUCE WITH CAULIFLOWER
Serve this sauce over your favorite pasta. This recipe goes back to the Great Depression. My large Italian family gathered in the kitchen and tried many ways to prepare Sunday dinner on a tight budget. My friends and family couldn't believe that there is no ground beef in this sauce. I bring it into work the next day and share. Co-workers love it.
Provided by impellizzeri kitchen
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h20m
Yield 8
Number Of Ingredients 7
Steps:
- Heat the olive oil over medium heat in a large saucepan or soup pot, and cook the garlic, onion, and cauliflower, stirring occasionally, until the cauliflower is browned and tender, about 30 minutes. Pour in the basil, black pepper, and crushed tomatoes, and simmer until the sauce is thickened and the flavors have blended, about 30 more minutes.
Nutrition Facts : Calories 177 calories, Carbohydrate 26.6 g, Fat 7.7 g, Fiber 7 g, Protein 6 g, SaturatedFat 1.1 g, Sodium 401 mg, Sugar 1.7 g
CAULIFLOWER PUTTANESCA
For a gluten free alternative to pasta, this savory vegan puttanesca sauce is spooned over roasted cauliflower. It's a quick vegetarian recipe for weeknights.
Provided by Gregory Gourdet
Time 16m
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 450°F. On a sheet pan, combine the cauliflower, ¼ cup of the oil, and 2 teaspoons of the salt, then give it all a toss to coat. Spread the cauliflower in a single layer and roast, without stirring, until deep golden, roasty, and tender but with a soft crunch to the stems, 10 to 15 minutes.
- In the meantime, heat the remaining ½ cup of olive oil in a medium skillet over medium heat until shimmery. Add the garlic and the remaining pinch of salt and cook until the garlic is golden, about 3 minutes. Add the tomatoes, olives, capers, and chile flakes and cook, stirring occasionally, just until it's all warmed through, 2 to 3 minutes.
- When everything is ready, put the cauliflower in a big bowl and pour in the contents of the skillet, including the flavorful oil. Add the basil and parsley, use a microplane to grate in the lemon zest, then halve the lemon and squeeze in the juice. Stir really well and transfer to a platter to serve. Serve warm or at room temperature.
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