CURRIED CAULIFLOWER SOUP
This creamy cauliflower soup flavored with curry powder and fresh ginger is topped with crunchy, salty cashews.
Provided by Food Network Kitchen
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Melt the butter in a large wide pot or medium Dutch oven over medium heat. Add the ginger, garlic, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onion is tender, about 8 minutes. Add the cauliflower and curry powder and continue to cook, stirring occasionally until the cauliflower is well coated in spice and slightly softened, about 5 minutes more. Add the broth and 2 1/2 cups water; bring to a boil. Reduce the heat to maintain a simmer and cook until the cauliflower is very tender, about 20 minutes. Remove from the heat and cool slightly.
- Puree the soup in the pot with an immersion blender or, working in batches, transfer the soup to a blender and puree until smooth, being careful not to fill the carafe more than half full per batch (keep the lid cracked to allow steam to escape). Rewarm the soup over medium heat and adjust the seasoning with additional salt and pepper. Ladle into 4 bowls and sprinkle with some cilantro and chopped cashews.
CAULIFLOWER PUREE
This simple but surprisingly flavorful puree is a satisfying stand-in for mashed potatoes, and it couldn't be easier. There's no cream in it and only a teensy touch of butter, so it's good for anyone counting calories or carbs. It pleases the meat-and-potatoes eaters at my table, even though it contains neither.
Provided by Nicholio
Categories Fruits and Vegetables Vegetables Cauliflower Mashed
Time 20m
Yield 4
Number Of Ingredients 3
Steps:
- Bring a 4-quart pot of salted water to a boil; add cauliflower and simmer until tender, 7 to 10 minutes. Drain cauliflower, reserving 1 cup cooking liquid.
- Blend cauliflower and 1/4 cup cooking liquid in a blender until smooth, adding more water until desired consistency is reached. Add butter and pulse until incorporated; season with salt.
Nutrition Facts : Calories 61.4 calories, Carbohydrate 7.6 g, Cholesterol 7.6 mg, Fat 3 g, Fiber 3.6 g, Protein 2.9 g, SaturatedFat 1.8 g, Sodium 102.3 mg, Sugar 3.5 g
ROAST COD WITH CURRIED CAULIFLOWER PURéE & ONION BHAJI
One of Phil Howard's menu highlights, this dish is a mix of spices, flavours and textures. Try this delicate cod with crispy bhajis and creamy cauliflower
Provided by Elystan Street
Time 1h40m
Number Of Ingredients 23
Steps:
- To make the dressing, fry the onion in a small, non-stick pan with a splash of oil for 5 mins. Transfer to a bowl and add the rest of the dressing ingredients with a pinch of salt, and leave to macerate for 2 hrs.
- To make the bhaji, whisk the flour, egg and milk into a light batter. Add the onion, chilli and coriander with a pinch of salt and set aside for 30 mins.
- For the purée, melt the butter over a medium heat in a heavy-based saucepan. Add the onion, a generous pinch of salt and fry for 5 mins until soft and translucent. Add the curry powder and cook for another 5 mins, then stir in the cauliflower and cook for a few mins more. Pour in the cream, bring to the boil, then turn the heat right down. Cover with a lid and cook gently for 25-30 mins. Transfer to a blender and blend to a smooth purée. Check the seasoning.
- Half an hour before you want to serve, heat oven to 160C/140C fan/ gas 3. To fry the bhaji, heat enough oil to half-fill a large pan to 160C. Using a slotted metal spoon, lift the onion mix from the batter and let the excess liquid drain away. Lower into the oil and fry until the slices are crisp and golden. Drain on kitchen paper, then spread out on a baking tray and keep warm in the oven while you prepare the other elements.
- Wilt the spinach in a splash of olive oil, seasoning as you do so, and warm your purée through. Keep both on a low heat while you cook the cod.
- Put a non-stick ovenproof pan over a high heat. Season the top of the cod with salt. Add a splash of oil to the pan and put the seasoned side of the cod into the oil. Fry until golden brown, turn down the heat, turn the fish over and roast in the oven for 2-3 mins until just cooked.
- To serve, spoon some purée onto four heated plates. Put the spinach alongside and top with a piece of cod. Spoon a generous amount of the dressing onto the cod and garnish the fish with a bhaji.
Nutrition Facts : Calories 606 calories, Fat 34 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 14 grams sugar, Fiber 6 grams fiber, Protein 40 grams protein, Sodium 0.6 milligram of sodium
EASY SHEET PAN ROASTED CAULIFLOWER WITH CURRY
Try this simple, melt-in-your-mouth, roasted spicy cauliflower, with just a hint of curry. Perfect as a vegan side dish or even as a quick and easy main dish.
Provided by Fioa
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Combine olive oil, curry powder, lemon juice, salt, and ground black pepper in a bowl. Add cauliflower and toss until well coated. Place in a single layer in the prepared baking sheet.
- Bake in the preheated oven until golden and crispy, about 25 minutes.
Nutrition Facts : Calories 124.6 calories, Carbohydrate 7.4 g, Fat 10.5 g, Fiber 3.4 g, Protein 2.5 g, SaturatedFat 1.5 g, Sodium 616.6 mg, Sugar 2.9 g
CAULIFLOWER CURRY
This is an adaptation of a recipe that was quite high in fat. I have found that the fat was not necessary to the dish, and one can enjoy it while being health conscious. However, if you wish to heat your spices in ghee or mustard oil in the traditional way, I wish you well. I found this to be a nice accompaniment to heavier meat curries. It can also go with vegetarian dals as well.
Provided by PalatablePastime
Categories Curries
Time 1h10m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Cut the cauliflower into tiny florets.
- In a large skillet over medium heat, stir-fry ginger puree and turmeric for 2 minutes, adding a few drops of water if mixture begins to stick.
- Add chili, and/or red chili powder, and cilantro, stir-frying an additional 2 minutes.
- Add cauliflower and cook for 5 minutes, adding a teaspoon of water if mixture starts to dry.
- Add remaining ingredients and 4 tablespoons water.
- Stir for 3-4 minutes, then reduce heat, cover pan, and cook, stirring occasionally, for 40 minutes more or until cauliflower is fork-tender.
Nutrition Facts : Calories 61, Fat 1, SaturatedFat 0.2, Sodium 66.5, Carbohydrate 11.9, Fiber 4.9, Sugar 4.2, Protein 4.4
CAULIFLOWER & CURRY PUREE
This recipe was designed to show how salt can affect the finished item more than imagined, "how salt can reduce bitterness and enhance sweetness." Salt is added in increments, and again at the end until perfection is reached.
Provided by jane dough
Categories Cauliflower
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Chop the cauliflower fairly small.
- Discard core.
- Cook the cauliflower in 1 Tablespoon of the butter over medium heat until golden brown.
- Add the curry powder.
- Saute for five minutes, stirring regularly.
- Add the milk and bring to the boil, stir regularly.
- Add pinch of salt and generous pepper.
- Drop the heat, and simmer for six minutes.
- Remove from the heat.
- Taste.
- Add a pinch of salt, and retaste.
- When cool enough, process in a blender or food processor until smooth.
- Strain.
- Stir in the remaining butter.
- Taste.
- Continuing tasting and salting until all traces of bitterness are gone, and the puree tastes flavorful and sweet.
- Thin with milk, if necessary.
PURéE OF CAULIFLOWER WITH CURRY
Provided by Julia Reed
Categories weekday, side dish
Time 20m
Yield 6 side-dish servings
Number Of Ingredients 6
Steps:
- Trim off leaves and cut out central core of cauliflower; break into florets. Peel the core and slice. Halve the florets lengthwise.
- Bring 1/2 cup water to a boil in a 2-quart saucepan over medium heat, add the core and florets and cook, covered, until tender, about 5 minutes.
- Drain the cauliflower pieces, reserving cooking water, and place in food processor. Add 1/4 cup cooking water, butter, curry powder, salt and pepper and purée to desired consistency, adding more cooking liquid or more butter, if desired. (I like this purée a bit rough, but you can purée until smooth and add a bit of heavy cream for a richer and more elegant looking purée.) Check for seasonings and serve immediately or turn purée into a gratin dish and reheat in a 250-degree oven when ready to serve.
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 2 grams, Carbohydrate 45 grams, Fat 6 grams, Fiber 19 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 467 milligrams, Sugar 17 grams, TransFat 0 grams
POACHED WILD STRIPED BASS, CAULIFLOWER PUREE CALDIN, CURRY
Steps:
- Put the garlic and coconut in a blender and blend to make a paste, adding a little water if necessary. Transfer the paste to a small bowl and stir in the cumin, turmeric, and pepper.
- Heat the oil in a large pot over medium heat. Add the onions and cook, stirring frequently, until they're softened but not browned, 5 to 7 minutes. Add the garlic-coconut paste and cook, stirring often, 2 to 3 minutes. Add the fish stock and chile and simmer the sauce for 30 minutes.
- Preheat the oven to 275 degrees F.
- Season the bass fillets with sea salt and let stand for 5 minutes. Bring the fish stock sauce up to a boil and add the coconut milk. Bring up to a boil once again. Add the bass to the sauce and bake in the middle of the oven until the fish is just cooked through, about 15 minutes.
- To serve, plate the fish on some sauce and spoon the cauliflower puree around it.
- Heat the oil in a skillet over medium heat. Add the cumin seeds and cook until they're fragrant, about 1 minute. Add the shallots, ginger, and garlic and cook until softened but not browned. Add the tomatoes and saute until soft. Add the cauliflower, turmeric, and chile, and saute until just slightly golden. Add just enough vegetable stock to cover by 1/4-inch. Bring to a simmer and cook until the cauliflower is tender, about 5 minutes. Transfer to a food processor or blender and puree.
CAULIFLOWER CURRY
This simple vegan curry recipe uses a whole cauliflower, including the stem and leaves, so there's no waste. It's addictive and easy to make
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 1h10m
Number Of Ingredients 16
Steps:
- Heat a wok over a high heat. Add the fenugreek, coriander, cardamom seeds and curry leaves, and toast for 2 mins or until starting to brown and release their aromas. Remove and grind to a powder using a pestle and mortar or spice grinder.
- Return the wok to the high heat and add the oil. Add all the spices (including the ones you just ground) and cook for 1 min, then add the ginger, garlic, chilli, onion and 1 1/2 tsp salt, and stir-fry for 5 mins.
- Add the cauliflower, toss with the other ingredients so it's well coated, then stir-fry for 7-10 mins or until it starts to soften. Add the tomatoes and stir-fry for another 3-5 mins or until they start to break down.
- Pour in the coconut milk and cook over a medium heat, stirring, for 15-20 mins until the cauliflower is tender and the sauce has reduced. Squeeze over the lime juice and check for seasoning. Can be made a day ahead - pour in the coconut milk, reduce by half, then leave to cool and keep in the fridge.
Nutrition Facts : Calories 268 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 6 grams protein, Sodium 1.9 milligram of sodium
CAULIFLOWER PURéE
Categories Milk/Cream Blender Vegetable Side Vegetarian Quick & Easy Cauliflower Fall Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 side-dish servings
Number Of Ingredients 6
Steps:
- Bring half-and-half with cauliflower, covered directly with a round of parchment paper, just to a boil in a 3-quart heavy saucepan over moderate heat, then reduce heat and simmer until cauliflower is tender, 10 to 12 minutes.
- Transfer cauliflower with a slotted spoon to a blender and blend with 1/4 cup cooking liquid until smooth (use caution when blending hot liquids), then add salt and pepper. Reheat over low heat, stirring occasionally, before serving.
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- 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.
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- In a blender, puree half of the diced onion with the coriander and cumin seeds and 1/4 cup of the water.
- In a large skillet, heat the vegetable oil. Add the remaining diced onion and the jalapeño slices. Cook the vegetables over moderately high heat, stirring a few times, until the onion begins to brown, about 5 minutes. Scrape in the onion puree from the blender. Pour 1/4 cup of the water into the blender; swirl it around, then pour it into the skillet. Cook over moderate heat, stirring occasionally, until the onion sauce begins to stick to the bottom of the skillet and turn brown, about 10 minutes.
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