Spiced Cauliflower Chourfleur M Charmel Recipes

Steps:

• Break up the cauliflower into large florets, then use your hands to break into very small florets.
• Heat a large, heavy skillet over medium-high to high heat. Add the oil, then the cauliflower and garlic. Stir the cauliflower around in the pan, allowing it to get very brown in some parts. Cook for 3 minutes, then turn the heat to low.
• Add the soy sauce, lime juice and most of the green onions, reserving the rest for serving. Stir and allow to cook for 1 minute, then add the sriracha and stir until incorporated. Add a little more sriracha if you want a deeper color and flavor.
• Serve hot in a bowl. Sprinkle the remaining green onions on top and serve with lime wedges.

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.

Steps:

• Mix sweet chili sauce, Sriracha, and minced garlic together in a small bowl.
• Heat oil in a skillet over medium-high. Add cauliflower and sauce; cook for 5 minutes. Reduce heat to low, cover, and simmer until tender, about 5 minutes more.

Steps:

• Put all ingredients, except lemon juice and olive oil in a large sauce pan.
• Cover and cook on low heat for about 30 minutes or until the cauliflower is very soft.
• Remove the cauliflower from the pan, then mash with a fork.
• Add the lemon juice and olive oil.
• Serve at room temperature.

Steps:

• Heat oil in a large skillet.
• Add onion and cook until soft.
• Stir in the mustard, salt, and turmeric.
• Cook 3 minutes.
• Add cauliflower.
• Stir to make sure it is evenly coated with the onion mixture.
• Add tomatoes, cumin and sugar.
• Cover and simmer for 15 minutes.
• Stir occasionally to keep it from boiling.

Steps:

• Heat oil in a small skillet over medium-high heat; add mustard seeds and cover skillet. Cook until seeds stop popping, 2 to 3 minutes. Add onion to the skillet; cook and stir over low heat until translucent, about 10 minutes.
• Mix garlic, ginger, turmeric, chile powder, and salt into onion mixture; cook and stir for 30 seconds. Add cauliflower; cook and stir for 1 minute. Transfer cauliflower to a microwave-safe bowl and cover bowl.
• Cook cauliflower in microwave until tender, about 3 minutes. Drizzle lemon juice over cauliflower.

Steps:

• Saute onions in oil in a medium saucepan for 8 minutes.
• Add garlic, turmeric, coriander and cardamom.
• Stir over heat for a further 2-3 minutes.
• Add the cauliflower, turning it gently with a spoon to coat with the onion and spice mixture.
• Add the water and pepper to taste.
• Bring to a boil.
• Cover and cook gently for about 15 minutes, or until the cauliflower is just tender.
• Shake the pan from time to time to prevent sticking and ensure even cooking.
• Check for seasoning.

Steps:

• Chop onions, then cook in oil until soft.
• Add mustard, ginger, salt and tumeric, cook for about 3 minutes, while stirring.
• Cut cauliflower in pieces, add it to spice mixture, making sure it is covered thoroughly.
• Skin and finely chop tomatoes, stir into mix with cumin and parsley.
• Add sugar to taste.
• Cover and cook over low heat for 10 to 15 minutes.
• Stir occasionally to prevent boiling.

Steps:

• Soak cauliflower in about 4 cups salted water for ½ hour.
• Drain and put several half cuts on the stem side of the cauliflower.
• Steam it until tender.
• (You may microwave at high, covered, for about 8 minutes.) Heat the oil in a wide skillet on medium to high heat.
• Stir fry garlic and onions until translucent.
• Add crushed ginger, green chilies, coriander, cumin, turmeric, and salt.
• Stir until the onions are golden brown.
• Add the remaining spices (except poppy seeds and cashews).
• Keep on stirring.
• Add tomatoes and ¼ cup water to cook them.
• Blend in the yogurt gradually and keep on stirring until the oil is separated.
• Add crushed cashews and poppy seeds and ¼ cup water.
• Now add the cauliflower, head down, and coat with masala to let everything cook together for 5 to 10 minutes.
• Place the cauliflower, stump down, in a casserole dish.
• Coat with all the masala.
• (Put more cuts in the cauliflower to ensure that all sides are covered with the masala.) Before serving, bake for 15 minutes at 350°F.
• Garnish with green coriander.
• You may also decorate with cooked green peas and pan fried potato slices.