INDIAN-SPICED STUFFED CAULIFLOWER
What a spectacular way to serve cauliflower! The whole head is simmered in turmeric water, then stuffed with nuts and spices and slathered with a spicy paste. When it emerges from the oven, fragrant and golden brown, it makes an unforgettable vegetarian main dish. MAKE AHEAD: The stuffed cauliflower can be refrigerated overnight; refrigerate the yogurt topping separately. The warm spices and tangy acidity of the yogurt sauce suggest an aromatic and fruity white with a hint of bright citrus. Try an off-dry but crisp New World Riesling, such as the 2000 Smith-Madrone Napa Valley, or an off-dry sparkling wine, such as the Nonvintage Domaine Ste. Michelle Extra Dry Columbia Valley from Washington State. Recipe is from Amarvilas Resort and Spa, India
Provided by NcMysteryShopper
Categories Cauliflower
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Preheat the oven to 425°. Bring a large pot of water to a boil. Stir in the turmeric and 1 tablespoon of salt, add the head of cauliflower and cook until barely tender, about 15 minutes. Transfer the cauliflower to a large colander and let cool.
- In a small skillet, toast the chickpea flour over moderate heat, stirring, until golden brown, about 2 minutes. Scrape the flour into a medium bowl and let cool, then stir in the yogurt, Ginger Paste, Garlic Paste and 1 tablespoon of the oil; season with salt.
- In a mini food processor, finely grind the cashews. In the small skillet, heat the remaining 1 tablespoon of oil. Add the green beans and carrot and cook over low heat, stirring, until crisp-tender, about 5 minutes. Add the garam masala, cumin, cayenne and fenugreek and cook, stirring, until fragrant, about 1 minute. Scrape the mixture into a medium bowl and let cool, then stir in the cottage cheese, Cheddar, currants and ground cashews; season with salt and pepper.
- Carefully stuff the head of cauliflower, packing small amounts of the vegetable mixture in between the florets and in the crannies on the underside of the head. Set the stuffed cauliflower in a baking dish, right side up, and spoon the yogurt topping all over the head. Bake the cauliflower for about 1 hour, or until richly browned. Let cool for about 5 minutes before serving.
Nutrition Facts : Calories 359.9, Fat 17.8, SaturatedFat 5, Cholesterol 20, Sodium 448.1, Carbohydrate 35.8, Fiber 8.8, Sugar 17, Protein 20.3
WHOLE ROASTED STUFFED CAULIFLOWER
One of our favorite vegetables gets the royal treatment: It's filled with a cheesy, bacony kale stuffing, coated in crispy breadcrumbs and baked until melting and tender. You can make it vegetarian by replacing the bacon with 4 ounces of sliced button mushrooms.
Provided by Food Network Kitchen
Categories main-dish
Time 2h25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Position a rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment.
- Arrange the bacon on the prepared baking sheet and roast until the bacon is browned and the fat has rendered, 15 minutes. When cool enough to handle, finely chop and transfer to a medium bowl. Reserve the baking sheet.
- Meanwhile, bring a heavily salted pot of water to a boil over high heat (the water should be very salty, even more than the sea). Carefully remove as much of the cauliflower stem as you can without cutting any of the stalks of the florets. Remove any small inner leaves. (You want to be able to freely pipe filling into the nooks of the cauliflower.)
- Boil the cauliflower until just beginning to get tender, 5 to 7 minutes. Do not overcook, or it will break apart as you stuff it. Carefully remove the head from the water and allow to drain and cool.
- Add the kale to the same pot and cook bright green, 2 to 3 minutes. Drain and squeeze dry. When cool enough to handle, finely chop and transfer to the bowl with the bacon.
- Add the eggs, scallions, garlic, Muenster, cream, 1/2 cup panko, 1/4 cup Parmesan and 2 tablespoons oregano to the kale mixture and stir to combined. Transfer to a large piping bag (or 1-gallon freezer bag) and cut a 3/4-inch opening at the tip. Turn the cauliflower stem-side up, and start piping the filling in between the stalks of the florets until you've used about half of the filling. (The bottom of the head will start to expand, and you will see the filling start to push out from the top in between the florets. Turn the cauliflower right-side up and use your finger to push between the florets to separate them slightly and pipe filling in the gaps. Use all the filling, even if it looks like the cauliflower is going to explode -- it won't. It will just be full of flavor!
- Mix together the butter with the remaining 2 tablespoons panko, 2 tablespoons Parmesan and 1 tablespoon oregano in a small bowl. Put the cauliflower right-side up in the center of the reserved baking sheet and smear with the butter mixture to coat the entire head. Bake until deep golden brown, 45 to 55 minutes. Let cool 10 minutes before cutting into wedges.
INDIAN SPICED CAULIFLOWER
Make and share this Indian Spiced Cauliflower recipe from Food.com.
Provided by Arradius
Categories Cauliflower
Time 13m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Peel and chop Onion finely.
- Peel and chop Shallot finely.
- Dice Celery stalks.
- Place Shallot and onion and celery aside.
- Crush Garlic with large flat knife to remove skin.
- Finely dice Garlic.
- Peel the small finger of Tumeric with a veggie peeler. Be careful, as if you get Tumeric on your hands it will stain your hands yellow or orange and is hard to remove.
- Finely dice Tumeric.
- Place Tumeric, Garlic and Coriander seeds in mortar and pestle and pound until ingredients reach a paste-like state.
- Steam cauliflower florets in microwave safe container for 3 minutes or until soft.
- In the meantime, heat Ghee in frying pan.
- When Ghee has melted, add the Tumeric, Garlic and Coriander seed paste to the Ghee and lightly fry. This releases the fragrant smell of the ingredients, and mellows the flavour.
- When Ghee is lightly coloured yellow by the Tumeric, and the garlic is softened but not discoloured, add the Shallot, Onion and Celery that was set aside earlier.
- Fry gently, and add the dash of Cayenne pepper to taste (or dried chilli flakes if desired).
- When Onion and Celery is soft, clearish and lightly coloured yellow, add the steamed Cauliflower. Cauliflower should be soft enough to break up into tinier portions.
- Cook for about 3 minutes stirring constantly, or until the Cauliflower is yellow like the rest of the ingredients.
- Serve hot.
Nutrition Facts : Calories 1067.3, Fat 18.9, SaturatedFat 7, Cholesterol 16.4, Sodium 1108.4, Carbohydrate 200.5, Fiber 77.5, Sugar 70.8, Protein 71.3
ROASTED INDIAN-SPICED VEGETABLES
These Indian-inspired roasted vegetables have a pop of flavor and a hint of heat from the aromatic and well-known Indian spice blend, garam masala. If you cannot find garam masala in the international section of your grocery store or ethnic market, there are many recipes available online to make your own.
Provided by France C
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Whisk olive oil, garam masala, and salt together in a small bowl. Combine potatoes, cauliflower, and onion in a large bowl. Drizzle with oil mixture and toss to coat. Spread vegetables out on the prepared baking sheet.
- Roast in the preheated oven, stirring every 10 minutes, until vegetables are tender and edges are browned, 30 to 35 minutes. Remove from the oven and sprinkle with cilantro.
Nutrition Facts : Calories 198.7 calories, Carbohydrate 24.5 g, Fat 10.5 g, Fiber 4.5 g, Protein 3.5 g, SaturatedFat 1.5 g, Sodium 607.3 mg, Sugar 3.2 g
INDIAN CAULIFLOWER
A spicy cauliflower served whole on a platter - looks like a red and yellow flower. Garam Masala can be found in Indian grocery stores and some traditional grocery stores. I like to serve peas and carrots lightly cooked in butter on the side of this dish.
Provided by Hetal
Categories World Cuisine Recipes Asian Indian
Time 50m
Yield 5
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Cut off most of the cauliflower's stem and place the whole head in a baking dish.
- Heat two tablespoons of oil and turmeric together in a small frying pan. Brush the cauliflower head with the oil and turmeric mixture.
- Bake the cauliflower for 30 minutes.
- While the cauliflower is cooking heat two tablespoons of oil in a frying pan, mix in the minced onions and saute until the are a medium brown color. Add the pureed tomatoes, garlic powder, garam masala and salt. Let this mixture simmer for 10 minutes.
- Arrange lettuce leaves on a serving plate. Place the cauliflower on top of the lettuce. Pour the tomato curry over the cauliflower. Serve hot.
Nutrition Facts : Calories 167.9 calories, Carbohydrate 15.1 g, Fat 11.6 g, Fiber 6.2 g, Protein 4.6 g, SaturatedFat 1.6 g, Sodium 62.1 mg, Sugar 7.1 g
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- Preheat the oven to 425°. Bring a large pot of water to a boil. Stir in the turmeric and 1 tablespoon of salt, add the head of cauliflower and cook until barely tender, about 15 minutes. Transfer the cauliflower to a large colander and let cool.
- In a small skillet, toast the chickpea flour over moderate heat, stirring, until golden brown, about 2 minutes. Scrape the flour into a medium bowl and let cool, then stir in the yogurt, Ginger Paste, Garlic Paste and 1 tablespoon of the oil; season with salt.
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- Carefully stuff the head of cauliflower, packing small amounts of the vegetable mixture in between the florets and in the crannies on the underside of the head. Set the stuffed cauliflower in a baking dish, right side up, and spoon the yogurt topping all over the head. Bake the cauliflower for about 1 hour, or until richly browned. Let cool for about 5 minutes before serving.
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