Indianstylecauliflower Recipes

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.

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.

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.

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:

• Put oven rack in upper third of oven and place a shallow baking pan on rack. Preheat oven to 475°F.
• Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin seeds, and1/4 teaspoon salt. Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 20 minutes.
• While vegetables are roasting, cook onion, garlic, jalapeño, and ginger in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes. Add ground cumin, coriander, turmeric, cayenne, and remaining 1/2 teaspoon salt and cook, stirring constantly, 2 minutes. Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables. Cook, covered, stirring occasionally, 5 minutes.