EASY CHEESY CAULIFLOWER AND PEAS
This recipe for easy cheesy cauliflower and peas is a perfect vegetable dish for when you're still craving some comfort food but want it a little healthier. It can be a main dish or a side! You'll want to make this if you are looking to eat more veggies and want them cheddar cheese-y! It's vegetarian and keto.
Provided by Kelly @ trial and eater
Categories 30 minutes or less
Time 15m
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F.
- Toss cauliflower florets with melted butter and spread out on a baking sheet.
- Roast cauliflower at 400°F for about 10 minutes or until lightly browned.
- Meanwhile, heat cream and cheddar cheese in a pot over medium heat. Whisk occasionally until melted.
- Pour cheese mixture over the roasted cauliflower florets and mix until evenly coated.
- Stir in rinsed peas.
- Top with salt and pepper, and extra shredded cheese if using. Serve warm.
Nutrition Facts : Calories 736 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 185 milligrams cholesterol, Fat 63 grams fat, Fiber 7 grams fiber, Protein 27 grams protein, SaturatedFat 38 grams saturated fat, ServingSize 1, Sodium 637 grams sodium, Sugar 10 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
SPICED CHICKPEAS WITH CAULIFLOWER AND ROASTED LEMON
In this hearty, meatless main course, chickpeas and potatoes are coated in a tomato-tinged spice paste and roasted until crunchy and browned. At the same time and in the same oven, cauliflower and tomatoes are cooked along with thinly sliced lemons until soft and caramelized. Just before serving, everything is tossed altogether and drizzled with an herbed, garlicky yogurt sauce. It's a complete and satisfying meal that's perfect for vegetable lovers. Meyer lemons work particularly well here because they are milder and sweeter than regular lemons. But use whichever you can find.
Provided by Melissa Clark
Categories dinner, weekday, vegetables, main course
Time 1h10m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Position racks in the top and bottom thirds of oven and heat to 425 degrees. Bring a small pot of heavily salted water to a boil. Add lemon slices and simmer until softened, about 5 minutes. Drain, pat dry with a clean kitchen towel and cut slices into quarters.
- On a rimmed sheet pan, toss cauliflower, tomatoes and jalapeños with 1/4 cup oil and 1/2 teaspoon salt. Fold in lemon slices. Place pan on bottom rack of oven and roast, tossing every 10 minutes, until well-browned, about 35 to 45 minutes.
- In a small bowl, stir together 1/4 cup oil, cumin seeds, tomato paste, Tabasco, ground turmeric, cumin and coriander.
- On a separate rimmed sheet pan, toss together chickpeas, potatoes, spice-oil mixture and salt to taste. Top with rosemary sprigs. Roast on top rack until potatoes are golden, 30 to 40 minutes, tossing mixture halfway through. Remove pan and toss with more salt to taste.
- While everything is roasting, make the sauce: In a small bowl, whisk together yogurt, dill, basil, parsley, garlic, 1/2 teaspoon salt and a squeeze of lemon juice. Taste and add more salt or lemon if needed.
- To serve, toss roasted chickpeas and potatoes with cauliflower mixture. Drizzle with more oil, yogurt sauce and herbs.
Nutrition Facts : @context http, Calories 595, UnsaturatedFat 25 grams, Carbohydrate 65 grams, Fat 33 grams, Fiber 16 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 1493 milligrams, Sugar 15 grams, TransFat 0 grams
CURRIED CAULIFLOWER WITH CHICKPEAS AND TOMATOES
Steps:
- Heat the ghee in a deep skillet or pot over medium flame. Add the onion, curry powder, and ginger; cook and stir for a few minutes to soften the onion. Add the tomatoes and cook, stirring, until the tomatoes break down and soften, about 6 minutes. Mix in the cauliflower, chickpeas, tomato paste, and 1 cup of water; stir everything together. Reduce the heat to medium-low, cover, and simmer until the cauliflower is tender, about 15 to 20 minutes. Uncover, and continue cooking until the excess moisture has evaporated and the cauliflower and chickpeas are coated with a thick gravy. Season with salt, to taste, and garnish with cilantro before serving.
- Put the butter in a heavy saucepan over moderate heat, swirl the pot around to ensure that it melts slowly and does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.
- Toast the whole spices (coriander, cumin, fennel, cloves, mustard, cardamom and peppercorns) and the chiles in a small dry skillet over medium-low heat, shaking the pan often to prevent them from burning. Toast for a couple of minutes until the spices smell fragrant. In a clean coffee grinder, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the spice blend immediately, or store in a sealed jar for as long as 1 month.
PAN-ROASTED SPICED CAULIFLOWER WITH PEAS
This dish is inspired by a trip to Curry Hill, a neighborhood in New York dotted with stores selling saris, Indian restaurants, Pakistani cafes and hole-in-the-wall spice shops. When I got home from my shopping spree, a cauliflower was screaming for Indian spices, garlic and ginger. Better still, I knew I could knock together a pan-roasted meal in about 20 minutes.
Provided by David Tanis
Categories dinner, easy, quick, weekday, main course, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat a large sauté pan or cast-iron skillet over medium-high. Add the ghee or oil, and when it is hot, add the cauliflower. Stir until the cauliflower begins to color, 1 to 2 minutes. Season with salt and pepper. Continue stirring until the cauliflower is half-cooked, about 5 minutes, lowering the heat if necessary to keep it from browning too quickly.
- Add the cumin, mustard seeds, turmeric and makrut lime leaves, if using. When they begin to sizzle, add the ginger, garlic and chilies. Stir well and add the peas, along with a sprinkle of salt. Cover to let the peas steam until tender, 2 to 4 minutes. Sprinkle with the slivered scallions and cilantro. Serve with lime wedges.
Nutrition Facts : @context http, Calories 113, UnsaturatedFat 2 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 327 milligrams, Sugar 4 grams, TransFat 0 grams
TANGY PEAS AND CAULIFLOWER
This pretty side dish gets its pleasant tangy flavor from creamy yogurt.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 7
Steps:
- Place cauliflower in a saucepan with a small amount of water. Bring to a boil; cook for 6-8 minutes. Add peas; cook 2-4 minutes longer or until the vegetables are crisp-tender; drain.
- Combine remaining ingredients; pour over vegetables and toss to coat.
Nutrition Facts : Calories 66.1 calories, Carbohydrate 12.4 g, Cholesterol 0.5 mg, Fat 0.3 g, Fiber 3.7 g, Protein 4.9 g, SaturatedFat 0 g, Sodium 119.8 mg, Sugar 5.5 g
TANGY PEAS AND CAULIFLOWER
Make and share this Tangy Peas and Cauliflower recipe from Food.com.
Provided by SweetySJD
Categories Cauliflower
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Place cauliflower in a saucepan with a small amount of water.
- Bring to a boil; cook 6-8 minutes.
- Add peas, cook 2-4 minutes longer, until vegetables are crisp-tender; drain.
- Combine remaining ingredients; pour over vegetables and toss to coat.
Nutrition Facts : Calories 70.3, Fat 0.3, SaturatedFat 0.1, Cholesterol 0.5, Sodium 97.1, Carbohydrate 12.5, Fiber 3.7, Sugar 6.1, Protein 5.3
TANGY PEAS AND CAULIFLOWER
This pretty side dish gets its pleasant tangy flavor from creamy yogurt.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 7
Steps:
- Place cauliflower in a saucepan with a small amount of water. Bring to a boil; cook for 6-8 minutes. Add peas; cook 2-4 minutes longer or until the vegetables are crisp-tender; drain.
- Combine remaining ingredients; pour over vegetables and toss to coat.
Nutrition Facts : Calories 66.1 calories, Carbohydrate 12.4 g, Cholesterol 0.5 mg, Fat 0.3 g, Fiber 3.7 g, Protein 4.9 g, SaturatedFat 0 g, Sodium 119.8 mg, Sugar 5.5 g
TANGY PEAS AND CAULIFLOWER
This pretty side dish gets its pleasant tangy flavor from creamy yogurt.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 7
Steps:
- Place cauliflower in a saucepan with a small amount of water. Bring to a boil; cook for 6-8 minutes. Add peas; cook 2-4 minutes longer or until the vegetables are crisp-tender; drain.
- Combine remaining ingredients; pour over vegetables and toss to coat.
Nutrition Facts : Calories 66.1 calories, Carbohydrate 12.4 g, Cholesterol 0.5 mg, Fat 0.3 g, Fiber 3.7 g, Protein 4.9 g, SaturatedFat 0 g, Sodium 119.8 mg, Sugar 5.5 g
CHEESY CAULIFLOWER WITH PEAS
I couldn't "sell" cauliflower to my daughters until I came up with this saucy casserole. Then they requested it. It appeals to kids' tastes, even with vegetables they don't usually eat.-Barbara Jaggers, Colorado Springs, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a covered saucepan, cook cauliflower in a small amount of water until crisp-tender. Meanwhile, in another saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Drain the cauliflower. Add peas, mushrooms, 1 cup of cheese and cauliflower to the milk mixture; stir gently. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with remaining cheese. Cover and bake at 350° for 15 minutes. Uncover; bake 10 minutes longer or until heated through.
Nutrition Facts :
CAULIFLOWER, PANEER & PEA CURRY
Ready in less than an hour, this easy, vegetarian curry recipe made with pan-fried Indian cheese and vegetables is also cheap to prepare
Provided by Emily Kydd
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 11
Steps:
- Heat 1 tbsp of oil in a large non-stick frying pan, add the paneer and fry gently until crisp. Remove with a slotted spoon and set aside. Add the remaining oil and the cauliflower to the pan, and cook for 10 mins until browned. Add the onions, and a little more oil if needed, and cook for a further 5 mins until softened. Stir in the garlic and curry paste, then pour in the passata and 250ml water, and season. Bring to a simmer, then cover and cook for 18-20 mins or until the cauliflower is just tender.
- Add the frozen peas and crispy paneer to the pan and cook for a further 5 mins. Stir through most of the coriander and garnish with the rest. Serve with basmati rice or naan bread, raita or your favourite chutney.
Nutrition Facts : Calories 321 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 15 grams sugar, Fiber 9 grams fiber, Protein 23 grams protein, Sodium 0.4 milligram of sodium
TANGY CAULIFLOWER
"Our children never liked cauliflower until I started serving it this way," reports Stephanie Myers of Mobile, Alabama. "They love the colorful mustard sauce-there are never any leftovers."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- Place cauliflower in a microwave-safe dish. Add water. Cover and microwave on high for 9-11 minutes or until tender. Combine mayonnaise, prepared mustard and ground mustard; spread over cauliflower. Sprinkle with cheese., Microwave, uncovered, on high for 30 seconds or until the cheese is melted.
Nutrition Facts : Calories 145 calories, Fat 13g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 150mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.
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