MOROCCAN HARISSA ROAST CAULIFLOWER
Bright and flavorful, this Moroccan-inspired roasted cauliflower with homemade harissa makes the perfect vegetarian option for your next celebration.
Provided by Food Network Kitchen
Time 1h25m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Tear open the New Mexico and guajillo chiles and discard the seeds and stems. (You may leave the seeds in if you prefer a spicy harissa.) Tear the chiles into large pieces and place them in a medium bowl. Pour 2 cups boiling water over the chiles and let stand until softened, about 20 minutes.
- Put the coriander and cumin seeds in a small skillet and cook, swirling often, over medium heat, until the seeds are fragrant and lightly toasted, 2 to 3 minutes. Transfer the spices to a blender and add the oil, garlic, lemon juice and 2 teaspoons kosher salt, then puree until smooth. Using tongs, add the chiles to the blender along with 1/2 cup of their soaking liquid (discard the rest) and puree until very smooth, about 2 minutes on high. Season the harissa with pepper and set aside.
- Preheat the oven to 450 degrees F.
- In a large bowl, toss the cauliflower with 3/4 cup of the harissa until each floret is evenly coated. Spread the cauliflower onto a rimmed baking sheet and drizzle with a little more vegetable oil. Roast, tossing halfway through, until the cauliflower is tender and the harissa has begun to caramelize, about 40 minutes.
- Transfer the cauliflower to a serving platter and sprinkle with the cilantro. Serve with the remaining 1/4 cup harissa on the side for dipping.
CAULIFLOWER CHAAT FOR ONE
This recipe for a single portion of cauliflower chaat comes from the chef Anita Lo. It gets its flavor from store-bought chaat masala, a South Asian seasoning tangy with dried mango and black salt. The recipe doubles easily, but if you're cooking for one, pick a small head of cauliflower and use about half of it. Use the rest to make pickled cauliflower, or sauté it in the same way and then take the seasoning in a different direction.
Provided by Tejal Rao
Categories for one, vegetables, main course
Time 30m
Yield 1 serving
Number Of Ingredients 18
Steps:
- Cook the cauliflower: Heat the oil in a sauté pan on high heat, until the oil starts to smoke in small wisps. Add the cauliflower florets and lower the heat to medium-high. Sprinkle with salt and allow the florets to brown in the pan, then stir and turn the heat down to medium. Cook for another minute, then add ginger and jalapeño. Stir well, add cilantro, lemon juice and chaat masala, and stir again. Remove pan from heat.
- Prepare the sauce: Place all ingredients plus 2 tablespoons water in a small food processor and purée until smooth, stopping to scrape down the sides and get everything incorporated. Taste and season with salt and pepper.
- Drizzle sauce over the cauliflower and sprinkle with almonds. Serve with rice or flatbread.
Nutrition Facts : @context http, Calories 505, UnsaturatedFat 42 grams, Carbohydrate 17 grams, Fat 48 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 618 milligrams, Sugar 5 grams, TransFat 0 grams
CAULIFLOWER MARSALA
Steps:
- Preheat oven to 350° F. On a foil-lined sheet, spread the maitakes. Drizzle with 2 TBls of oil and season with S&P. Bake, stirring occasionally, until golden (25 mins). Transfer to a paper towel-lined plate to drain. Remove leaves from C'flower, leave the core intact. Place one head of C'flower, stem side up and cut crosswise, starting at the center, into two 1" steaks. Keep the other florets for later. Repeat with the second head. Place the flour in a dish with 4 tsps of salt and 2 tsps of pepper. In a separate dish, whisk the eggs and water. Coat the C'flower steaks in the egg mixture, drip off, dredge in flour mixture, shake off any excess flour. In a 12" sauté pan over med-high heat, heat 2 TBls of oil. Add 2 C'flower steaks to the hot oil and cook, turning once, until golden brown on both sides, ~2 mins/side. Transfer to a cooling rack and repeat with the remaining C'flower steaks. To the empty sauté pan, add the remaining 2 TBls of oil. When the oil is hot, add the portabellos in small batches and cook until golden brown on one side, about 2 mins. Return all the cooked mushrooms to the pan, season to taste with S&P. Reduce to low, add the garlic and shallot, and cook, stirring occasionally, until translucent, about 3 mins. Increase heat to med-hi, add the Marsala and cook until reduced by half, about 4 mins. Transfer the sauce to a small bowl and place the cauliflower steaks, in a single layer, back in the pan. Pour over the Marsala sauce, veg stock and soy sauce, add the thyme sprigs. Cover, reduce heat to low, cook until a cake tester can be easily inserted in the core of the cauliflower, about 12 to 15 mins. Transfer the C'flower to a rimmed platter. Increase the heat to med-hi and reduce until the sauce lightly coats the back of a spoon. Whisk in the butter and season to taste with S&P. Pour the sauce over the C'flower and garnish with the maitakes and parsley. Serve immediately, accompanied by pasta if desired.
CAULIFLOWER TIKKA MASALA
Cauliflower, chickpeas and peas make this vegetarian dish a hearty one-pot meal. By using sour cream or yogurt instead of the traditional cream you get a lighter, brighter dish.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Whisk together 2 tablespoons of the sour cream, 1 tablespoon of the oil, 1 tablespoon water, 1 1/2 teaspoons of the curry powder, 1/2 teaspoon of the paprika and 1/4 teaspoon salt in a medium bowl. Add the cauliflower and toss to evenly coat. Cover the bowl and marinate for 30 minutes at room temperature.
- Meanwhile, pulse the garlic, ginger, onion and 2 tablespoons water in a food processor until smooth. Heat the remaining 1 tablespoon vegetable oil in a 6-quart Dutch oven or large heavy pot over medium-high heat. Add the onion mixture, garam masala, the remaining 2 1/2 teaspoons curry powder, and the remaining 1 teaspoon paprika. Cook, stirring occasionally, until the mixture starts to stick and brown on the bottom of the pan, about 4 minutes. Add the tomato puree, 1 cup water, the chickpeas and 2 teaspoons salt. Cover partially with a lid and simmer gently until the sauce is slightly reduced and the onion mixture is soft, 10 to 15 minutes.
- Meanwhile, preheat the broiler with a rack positioned about 4 inches from the heat source. Line a baking sheet with foil. Arrange the cauliflower in a single layer and broil, tossing halfway through, until the cauliflower is browned and just cooked through, 8 to 10 minutes.
- Stir the cauliflower and peas into the sauce and return to a simmer, then remove from heat. Stir in the remaining 6 tablespoons sour cream, the butter and cilantro. Serve the tikka masala in bowls with brown rice and lemon wedges. Garnish with cilantro.
Nutrition Facts : Calories 525, Fat 16 grams, SaturatedFat 6 grams, Cholesterol 20 milligrams, Sodium 369 milligrams, Carbohydrate 83 grams, Fiber 14 grams, Protein 16 grams, Sugar 14 grams
STEAK MARSALA WITH CAULIFLOWER MASH
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine 2 cups water, the cauliflower, whole rosemary sprig and 1/2 teaspoon salt in a pot and bring to a boil. Cover, reduce the heat to low and cook until the cauliflower is very tender, about 10 minutes. Drain and transfer to a food processor, discarding the rosemary. Add the cheese and 1 tablespoon butter and puree. Transfer to a bowl and fold in the chives; season with salt and pepper. Cover to keep warm.
- Season the steaks on both sides with salt and pepper. Melt 1 tablespoon butter in a large skillet over high heat until foamy and starting to brown, about 1 minute. Add the steaks and cook until browned, about 1 1/2 minutes per side. Transfer to a plate.
- Add 1 tablespoon butter to the skillet. Reduce the heat to medium high and add the shallot, garlic and chopped rosemary. Cook, stirring, 30 seconds. Add the mushrooms and cook until tender, about 3 minutes. Add the wine; cook until reduced by half, about 2 minutes. Add the chicken broth; cook until thickened, about 4 minutes. Add the steaks and any accumulated juices and the remaining 1 tablespoon butter to the skillet. Cook, turning the steaks to coat, 1 minute. Serve with the cauliflower puree.
Nutrition Facts : Calories 461 calorie, Fat 23 grams, SaturatedFat 13 grams, Cholesterol 140 milligrams, Sodium 516 milligrams, Carbohydrate 14 grams, Fiber 3 grams, Protein 46 grams
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