Cauliflowerandcucumbersaladwithsourcream Recipes

Steps:

• Slice the first four ingredients as thinly as you can. Use a sharp knife.
• Combine the sliced vegetables and the salt. I usually put them all in a clean ice cream container (with a lid) and shake the dickens out of 'em. Then I put the container in the fridge for a couple of hours.
• Remove the container from the fridge and drain off any liquid that has accumulated.
• In another bowl, combine the last three ingredients. Then stir this mixture through the vegetables.
• Put the lid back on the container and give everything some more good shakes to combine.
• You can serve immediately, but this recipe keeps well for several days, and usually tastes better the second day onwards.

Steps:

• Put a large colander in a large bowl. Add the cucumbers and onions to the colander, sprinkle with 1 tablespoon salt and toss until the salt is evenly distributed. Let stand at room temperature for at least 1 hour and up to 2 hours.
• Transfer the cucumbers and onions from the colander to a paper towel-lined baking sheet and pat them dry with another layer of paper towels.
• Whisk together the sour cream, dill, vinegar and a few cracks of black pepper in a medium bowl. Add the cucumbers and onions and toss until coated.
• To make ahead: Salt and pat dry the cucumbers and onions as above, then keep separate from the dressing until ready to serve.

Steps:

• Heat a skillet over medium heat until hot but not smoking.
• Add the cumin seeds and cook until the seeds begin to brown and pop, about 1 minute.
• Remove from skillet and reserve.
• Heat the oil in the same skillet, add the garlic, and sauté for 30 seconds.
• Add the cauliflower and sauté, stirring occasionally, about 5 minutes, until the cauliflower begins to brown.
• Add the toasted cumin seed, salt and pepper, toss well and serve.

Steps:

• Break cauliflower into florets, cutting any larger ones into thin slices. Mix with carrots, red onion, capers and chopped parsley. Whisk white wine vinegar with Dijon mustard, season, then whisk in olive oil and mayonnaise.
• Pour over the salad and mix well. Can be stored in the fridge for up to 3 days.

Steps:

• Wash, drain, and cut cauliflower into 1 inch flowerets, including stem.
• Combine chili powder, ginger, tomato, green chili, tumeric with the yogurt in A small bowl.
• Spray with pam, use nonstick pan, use a little water, whatever you do to nonstick yourself.
• Put cauliflower into pan then pour spices over the top.
• Cover pan tightly and cook over LOW heat for 10-15 minutes (Cauliflower will steam in the spicy mixture).
• Stir in half the cilantro leaves, increase heat to medium, and cook with lid off, for another 5-6 minutes, to drive off excess moisture.
• Turn off heat and sprinkle with garam masala and remaining cilantro.
• Make sure all liquid is driven off.
• Serve with basmati rice.

Steps:

• Steam the cauliflower florets for approx 5 minutes- You want them to be crisp.
• Place you prepared cucumber halves in a baking dish cavity side up.
• Dot cucumber halves with butter/margarine, sprinkle with dill weed.
• Divide the jalapeno and cauliflower between the two halves filling the cavities.
• Season with salt and pepper.
• Sprinkle on the soy sauce and parmesan cheese (if using).
• Pour the stock/water between the halves on the bottom of the baking dish.
• Bake uncovered in a 375°F oven for approx 30 minutes.
• Time depends on the thickness of the cucumber.
• Enjoy.