Curried Cauliflower Ala Marianne Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Whisk together the curry powder, cumin, salt, pepper and olive oil in a medium bowl.
• Spread the cauliflower, carrots, and onion in a single layer on a large baking sheet-lined with tin foil. Drizzle with the dressing and toss so it is thoroughly coated.
• Roast the vegetables in the oven until tender and browned, about 40 minutes, stirring halfway through cooking. Remove to a serving bowl and sprinkle with parsley and a drizzle of olive oil on top. Serve hot or at room temperature.

Steps:

• First make your batter. Smash up the cumin and mustard seeds, chiles and peppercorns in a pestle and mortar until you have a powder. Put the flour into a mixing bowl and stir in the ground spices and the turmeric. Pour in most of the beer and whisk gently. Check the consistency - you want it to be the thickness of heavy cream. If it's too thick, whisk in the rest of the beer. Don't worry too much about having little lumps in the batter, as they'll just become nice crunchy bits when you start frying. Season with sea salt and put aside.
• Trim the bottom of the stalk and break the cauliflower into bite-sized florets. Slice up the stalk into 1-inch pieces - this way it will all cook at the same rate. Wash the cauliflower, drain it and pat dry with kitchen towels. Place the cauliflower pieces in a bowl and dust with a little flour.
• Pour the oil into a deep saucepan - you want it to be about 4 to 5 inches deep - and heat it to 350 degrees F. If you don't have a thermometer don't worry, just drop a piece of potato into the oil. When it floats to the surface and starts to sizzle, the oil will be at the right temperature so remove the potato from the pan.
• Shake any excess flour off the cauliflower. One by one, dip the pieces into the beer batter, then carefully place them in the hot oil, moving them away from you as you do so. Make sure you stand back so you don't get splashed. It's best to fry them in batches so you don't overcrowd the pan (but serve them as soon as each batch is ready). Each time a batch of cauliflower is nearly ready, add some battered parsley leaves to the pan and fry for 40 seconds (you want to serve them scattered over the fritters). Fry the pieces gently, turning them a couple of times with a slotted spoon. When they're browned and crisp, lift them out of the oil, allowing any excess to drip back into the pan, and drain on kitchen towels. Dust with sea salt and squeeze over a little lemon juice.
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Steps:

• Preheat oven to 375 degrees. Coat a rimmed baking sheet with cooking spray. In a large bowl, stir together oil, mustard seeds, cumin seeds, curry powder, and salt. Add the cauliflower, tossing to coat thoroughly with spice mixture.
• Arrange cauliflower in a single layer on prepared sheet. Roast until florets are browned on bottom and tender when pierced with the tip of a paring knife, about 35 minutes. Serve hot.

Steps:

• Preheat oven to 450°F. Place cauliflower florets in large roasting pan. Pull apart onion quarters into separate layers; add to cauliflower. Stir coriander seeds and cumin seeds in small skillet over medium heat until slightly darkened, about 5 minutes. Crush coarsely in mortar with pestle. Place seeds in medium bowl. Whisk in oil, vinegar, curry powder, paprika, and salt. Pour dressing over vegetables; toss to coat. Spread vegetables in single layer. Sprinkle with pepper.
• Roast vegetables until tender, stirring occasionally, about 35 minutes. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 450°F oven 10 minutes, if desired.)
• Mound vegetables in large bowl. Sprinkle with fresh cilantro. Serve warm or at room temperature.

Steps:

• Core cauliflower, leaving enough core that it remains whole.
• Mix mayonnaise, Greek yogurt, and curry powder in a bowl.
• Spread curry mixture over cauliflower head to cover; place in deep microwave-safe bowl and cover the bowl with a plate.
• Cook on High in microwave until cauliflower is tender, 9 to 15 minutes; let stand covered for 2 minutes.
• Cut in quarters and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place cauliflower in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Drain, and place in a greased casserole dish.
• In a large bowl, mix together soup, mayonnaise, milk, and curry powder. Pour over cauliflower. Crush crackers, and mix with butter. Sprinkle over cauliflower.
• Bake in preheated oven for 30 minutes.

Steps:

• Cook cauliflower in boiling salted water until tender-crisp.
• Drain.
• Put cauliflower in an oven-safe casserole dish.
• Combine milk, soup, mayonnaise, cheese and curry powder.
• Pour over cauliflower.
• Combine butter and cracker crumbs.
• Sprinkle over cauliflower.
• Bake at 350 degrees F for 30 minutes.

Steps:

• Heat oil in a large shallow saucepan over medium heat. Add onions; saute until golden and softened, 8-10 minutes.
• Stir in curry powder, turmeric, cardamom, cloves and cayenne; cook 1 minute. Add coconut milk, cauliflower and salt. Cook, uncovered, stirring occasionally, until cauliflower is very tender, about 30 minutes. Stir in cilantro. Add additional salt, if needed.

Steps:

• Preheat oven to 400°F. Mix oil, curry powder, sugar, lemon juice, salt and pepper in large bowl. Add cauliflower; toss to coat.
• Place in 13x9-inch baking dish; cover with foil.
• Bake 15 min. Add almonds; mix lightly. Bake, uncovered, an additional 10 to 15 min. or until cauliflower is lightly browned and almonds are toasted.

Steps:

• Steam cauliflower until tender (try not to overcook or else it will break up in the sauce).
• In the meantime, melt butter with flour in the microwave for approximately 30 seconds. Add milk. Cook another 5-7 minutes until you get a nice, thick sauce, stirring occasionally. Add seasoning.
• Pour sauce over cauliflower. Serve hot.

Steps:

• Mix flour, coriander, cumin, chile pepper, mustard powder, turmeric, and salt together in a bowl. Mix in water until a paste forms. Stir in skim milk and yogurt.
• Heat oil in a nonstick pot over medium heat. Add cumin seeds; heat until fragrant, 1 to 2 minutes. Add spice paste; heat for 1 minute. Add cauliflower to the pot and toss with spice paste until completely coated. Cover and cook cauliflower over medium-low heat, stirring several times to coat and prevent burning, until tender, 10 to 12 minutes.
• Stir lemon juice into the cauliflower just before serving.

Steps:

• Break cauliflower into flowerets and cook 10-15 minutes in boiling water; drain.
• Spray a 2-quart casserole with PAM. Transfer cauliflower to casserole.
• Mix soup, cheese, mayonnaise and curry powder in a mixing bowl. Pour soup mixture over cauliflower. Toss bread crumbs in butter and sprinkle on top.
• Bake at 350°F until hot and bubbly.