Indian Style Cauliflower Recipes

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GOBI ALOO (INDIAN STYLE CAULIFLOWER WITH POTATOES)

This is a basic Indian dish that is very tasty! Adjust the spices to your preferences! To make it even better, you could add a bit of stewed tomatoes.

Provided by SHAHZADI

Categories     Side Dish     Vegetables     Cauliflower

Time 35m

Yield 4

Number Of Ingredients 12



Gobi Aloo (Indian Style Cauliflower with Potatoes) image

Steps:

  • Heat the oil in a medium skillet over medium heat. Stir in the cumin seeds, garlic, and ginger paste. Cook about 1 minute until garlic is lightly browned. Add the potatoes. Season with turmeric, paprika, cumin, garam masala, and salt. Cover and continue cooking 5 to 7 minutes stirring occasionally.
  • Mix the cauliflower and cilantro into the saucepan. Reduce heat to low and cover. Stirring occasionally, continue cooking 10 minutes, or until potatoes and cauliflower are tender.

Nutrition Facts : Calories 135.3 calories, Carbohydrate 23.1 g, Fat 4 g, Fiber 4.4 g, Protein 4 g, SaturatedFat 0.6 g, Sodium 331.5 mg, Sugar 4 g

1 tablespoon vegetable oil
1 teaspoon cumin seeds
1 teaspoon minced garlic
1 teaspoon ginger paste
2 medium potatoes, peeled and cubed
½ teaspoon ground turmeric
½ teaspoon paprika
1 teaspoon ground cumin
½ teaspoon garam masala
salt to taste
1 pound cauliflower
1 teaspoon chopped fresh cilantro

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



Indian Cauliflower image

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

1 large head cauliflower
4 tablespoons vegetable oil
½ teaspoon ground turmeric
1 small onion, minced
2 tomatoes, pureed
1 teaspoon garlic powder
3 teaspoons garam masala
salt to taste
½ head lettuce

INDIAN ROASTED CAULIFLOWER

Make and share this Indian Roasted Cauliflower recipe from Food.com.

Provided by DailyInspiration

Categories     Cauliflower

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5



Indian Roasted Cauliflower image

Steps:

  • Preheat the oven to 400 degrees. Drizzle 1 tablespoon of the oil onto a baking sheet. Sprinkle on the turmeric. Spread the cauliflower on the pan in one layer. Drizzle with the remaining oil. Add the salt and several grinds of pepper. Mix with your hands to coat the florets.
  • Roast for 20 minutes. Stir the cauliflower, roast 5 minutes and stir again. Continue roasting until the cauliflower is almost soft and some tips are dark brown, about 5 minutes longer. Cool the cauliflower on the pan. Serve warm or at room temperature.

Nutrition Facts : Calories 77, Fat 4.9, SaturatedFat 0.7, Sodium 625.6, Carbohydrate 7.4, Fiber 3, Sugar 2.8, Protein 2.8

4 teaspoons extra-virgin olive oil
1/4 teaspoon ground turmeric (or more to suit your taste)
1 medium cauliflower, cut into florets
1 teaspoon salt
fresh ground pepper

SPICY CAULIFLOWER

This superhealthy curry side dish is a Punjabi staple. Deliciously spicy, it's also a good source of vitamin C

Provided by Roopa Gulati

Categories     Dinner, Side dish

Time 30m

Number Of Ingredients 7



Spicy cauliflower image

Steps:

  • Heat the oil in a big pan or wok with a lid, then add the ginger and spices. Swirl everything around for a few secs until the spices are aromatic. Reduce the heat, then stir in the cauliflower and some seasoning. Put the lid on and cook for 10 mins or until softened, stirring occasionally. Sprinkle over the coriander before serving.

Nutrition Facts : Calories 145 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.05 milligram of sodium

6 tbsp vegetable oil
large piece ginger, finely chopped
2 tsp chilli flakes
2 tbsp cumin seed
2 tsp turmeric
1¼ kg (after trimming and removing leaves) cauliflower, broken into pieces
small bunch coriander, chopped

INDIAN-STYLE CAULIFLOWER

I was served this dish at a friend's house and just HAD to find the cookbook. This is from the "Live Longer Cookbook" by Readers' Digest. I find this makes quite a bit of cauliflower but it is very tasty. We think this dish is even tastier if prepared ahead or served the next day. The cookbook suggests serving with roast chicken and couscous or rice.

Provided by luvinlif2k

Categories     Cauliflower

Time 35m

Yield 6 serving(s)

Number Of Ingredients 16



Indian-Style Cauliflower image

Steps:

  • In a 10-inch nonstick skillet, combine the onion, stock, chutney, mustard, basil, ginger, cumin, salt, cinnamon, and curry powder.
  • Bring to a simmer and cook, covered for 6 minutes.
  • Add the cauliflower and cook, covered, for 5 minutes over moderately low heat.
  • Add the peas, cover and cook 4-5 minutes more or until the cauliflower is crisp-tender.
  • Stir in the cornstarch mixture, vinegar, and red pepper sauce.
  • Cook for 1 minute or until the sauce has thickened.
  • Serve hot or at room temperature.
  • For Vegetarian use the vegetable stock.

Nutrition Facts : Calories 84.8, Fat 0.9, SaturatedFat 0.2, Cholesterol 0.6, Sodium 322.6, Carbohydrate 15.8, Fiber 4.6, Sugar 5.5, Protein 5.2

1 large yellow onion, quartered and sliced
1/2 cup vegetable stock or 1/2 cup low sodium chicken broth
2 tablespoons chutney or 2 tablespoons apricot preserves
2 teaspoons Dijon mustard
3/4 teaspoon dried basil, crumbled
3/4 teaspoon ground ginger
3/4 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon curry powder
1 head cauliflower, cored and cut into florets (1 1/4 lbs.)
1 cup frozen green pea
1 tablespoon cornstarch, dissolved in
2 tablespoons water
2 tablespoons white wine vinegar or 2 tablespoons cider vinegar
6 drops hot red pepper sauce

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