CURRIED CAULIFLOWER AND CARROTS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
CURRIED CAULIFLOWER SOUP
A simple, delicious soup for cold winter days.
Provided by ACARROLL3
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place the cauliflower, onion, and garlic on a baking sheet, and bake in preheated oven until golden brown, about 30 minutes.
- Bring vegetable stock, coconut milk, and curry paste to a boil in a large saucepan over high heat. Add the roasted vegetables, then reduce heat to medium-low, cover, and simmer for 15 minutes. Carefully puree the soup in a blender until it has reached your desired consistency, serve, and enjoy!
Nutrition Facts : Calories 130.2 calories, Carbohydrate 7.9 g, Fat 10.9 g, Fiber 2.7 g, Protein 2.9 g, SaturatedFat 9.3 g, Sodium 235.5 mg, Sugar 2.5 g
CURRY ROASTED CAULIFLOWER SOUP
This savory soup is a great way to use cauliflower.
Provided by catie
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine cauliflower, olive oil, curry powder, and mustard seeds in a baking pan; toss to coat cauliflower.
- Bake in the preheated oven until cauliflower begins to brown, 35 to 40 minutes.
- Heat 2 tablespoons butter in a saucepan over medium heat; cook and stir onion until softened, 5 to 10 minutes. Add chicken broth and cauliflower to onion; bring to a boil. Reduce heat to low and simmer.
- Combine 3 tablespoons butter and flour in a small saucepan over medium-low heat; cook and stir until roux is thickened and slightly browned, about 5 minutes. Add milk to roux and continue cooking and stirring until thickened, 5 to 10 minutes. Stir roux into soup until smooth; season with salt and pepper.
Nutrition Facts : Calories 157.4 calories, Carbohydrate 9.5 g, Cholesterol 25.3 mg, Fat 12 g, Fiber 2.3 g, Protein 3.9 g, SaturatedFat 5.5 g, Sodium 825.3 mg, Sugar 4.3 g
ROASTED CAULIFLOWER AND CURRY SOUP RECIPE BY TASTY
Here's what you need: can of chickpeas, curry powder, garlic powder, onion powder, ground coriander, ground turmeric, kosher salt, cauliflower, coconut oil, kosher salt, freshly ground black pepper, small yellow onion, jalapeño, garlic cloves, red curry paste, coconut milk, vegetable broth, scallion, fresh cilantro, lime wedge
Provided by Isabel Castillo
Categories Lunch
Yield 4 serving
Number Of Ingredients 20
Steps:
- Make the crispy chickpeas: Preheat the oven to 400˚F (200˚C).
- In a medium bowl, combine the chickpeas, curry powder, garlic powder, onion powder, coriander, turmeric, and salt, and toss to coat the chickpeas. Transfer the chickpeas to a small baking sheet and spread in an even layer.
- Bake for 30 minutes, or until the chickpeas are crispy. Remove from the oven and let cool.
- Make the soup: Increase the oven temperature to 450˚F (220˚C).
- Add the cauliflower florets to a medium bowl with the melted coconut oil, salt, and pepper. Toss to coat, then transfer the cauliflower to a baking sheet.
- Roast for 25 minutes, until browned and tender.
- Melt the remaining 2 tablespoons of coconut oil in a large saucepan over medium-high heat. Add the onion and jalapeño, and cook until the onion begins to caramelize, about 2 minutes. Add the garlic and continue to cook for 2 minutes more, until the garlic is toasted and fragrant.
- Add the curry paste and cook for 1 minute, stirring to dissolve. Add the coconut milk and vegetable broth and season with salt and pepper. Remove from the heat.
- Add the roasted cauliflower to a blender with the broth and puree until smooth.
- Ladle the soup into bowls. Top with the crispy chickpeas, scallions, and cilantro, and serve with lime wedges.
- Enjoy!
Nutrition Facts : Calories 1272 calories, Carbohydrate 98 grams, Fat 88 grams, Fiber 14 grams, Protein 15 grams, Sugar 25 grams
ROASTED CAULIFLOWER AND CURRY SOUP
Make and share this Roasted Cauliflower and Curry Soup recipe from Food.com.
Provided by Chef Patience
Categories Cauliflower
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven to 450 degrees.
- Coat the cauliflower florets in the oil and 1 tsp salt, then spread on a baking sheet.
- Roast cauliflower until it turns brown, about 25 minutes.
- Melt butter and add onions to medium size sauce pan. Cook onions until soft.
- Add curry powder, cauliflower, water and broth to pan.
- Cover and bring to a boil.
- Uncover, reduce heat and simmer for 5 minutes.
- Remove 3 cups of cauliflower from the pot.
- Using a stick blender, CAREFULLY blend the remaining soup, adding 1 tsp salt, until smooth.
- Add the 3 cups of cauliflower back inches Top with parsley.
- Enjoy.
Nutrition Facts : Calories 178.5, Fat 10.7, SaturatedFat 3.1, Cholesterol 7.6, Sodium 1616.6, Carbohydrate 17, Fiber 5.1, Sugar 7.4, Protein 6.2
CURRIED ROAST CAULIFLOWER SOUP
Cauliflower takes well to curry seasonings and by roasting it first you extract maximum flavour from the florets. Serve this soup in small portions as a first course for a special dinner or on its own with naan bread for a simple supper. Garnish each bowl of soup with a swirl of Coriander Chutney recipe # 345872. This recipe is from the Fall 2008 issue of the LCBO's Food and Drink Magazine.
Provided by Chef Regina V. Smith
Categories Cauliflower
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F.
- Cut cauliflower into florets. Toss the florets with 2 tablespoons of the vegetable oil.
- Season the florets with salt and place on a baking sheet and roast, shaking occasionally for 15 to 20 minutes until tender and browned.
- Heat the remaining 2 tablespoons of vegetable oil in a soup pot over medium heat. Stir in onions and saute for 1 minute. Add ginger, garlic and curry paste. Toss together and saute for 1 minute. Add roasted cauliflower and stir to coat with the spices. Pour in stock and bring to a boil. Reduce heat to low, cover and simmer soup until cauliflower is very soft, about 10 to 15 minutes depending on the size of the florets. Add the lemon juice.
- Puree the soup using a food processor on a stick blender, adding extra stock if needed, to thin. Season with salt and pepper to taste.
- Garnish soup with swirls of Coriander Chutney prior to serving if desired.
Nutrition Facts : Calories 177.8, Fat 11.4, SaturatedFat 1.8, Cholesterol 4.8, Sodium 259.9, Carbohydrate 14, Fiber 2.7, Sugar 5.6, Protein 6.4
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