SPICED CAULIFLOWER
I grew up with cauliflower boiled and served with buttered crumbs. Although I love melted butter, the two never melded for me, and cauliflower remained my least favorite vegetable until I discovered this recipe from Indian friends. I omitted the chile and prepared it for my brother who cannot tolerate any hot spice, and he raved about it. It's flavorful, and the microwave finish leaves the cauliflower slightly crisp, which we prefer.
Provided by PTG
Categories Side Dish Vegetables Cauliflower
Time 25m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 42.1 calories, Carbohydrate 4.4 g, Fat 2.5 g, Fiber 1.6 g, Protein 1.3 g, SaturatedFat 0.4 g, Sodium 54.5 mg, Sugar 1.7 g
CAULIFLOWER WITH A KICK
Hate cauliflower? Try this, you'll change your mind!
Provided by JEN
Categories Side Dish Vegetables Cauliflower
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add cauliflower and parsnips, recover, and steam until soft, about 15 minutes.
- Drain the vegetables. Mash using a hand masher or electric mixer. Gradually add milk and butter and mash to desired consistency. Season to taste with salt and pepper; serve warm.
Nutrition Facts : Calories 60.4 calories, Carbohydrate 7.3 g, Cholesterol 8.2 mg, Fat 3.2 g, Fiber 2.7 g, Protein 1.9 g, SaturatedFat 1.9 g, Sodium 46.9 mg, Sugar 2.9 g
SPICY CAULIFLOWER STIR-FRY
Provided by Ree Drummond : Food Network
Categories side-dish
Time 16m
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 66 calorie, Fat 3 grams, Sodium 801 milligrams, Carbohydrate 9 grams, Fiber 3 grams, Protein 4 grams, Sugar 3 grams
SPICED CAULIFLOWER WITH A KICK
An interesting way to serve cauliflower. Go easy on the cumin, but if you like it go for it. You can leave the sugar out of this recipe for a harder kick.
Provided by Dancer
Categories Cauliflower
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 174.6, Fat 14, SaturatedFat 1.9, Sodium 421.6, Carbohydrate 11.8, Fiber 3.8, Sugar 5.5, Protein 3
SPICY ROASTED CAULIFLOWER
This roasted cauliflower recipe is well spiced, not too much, just enough!
Provided by Seema
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine cauliflower florets, olive oil, hoisin sauce, Sriracha sauce, salt, and pepper in a large bowl; toss to combine. Spread out in a single layer on a baking sheet.
- Bake in the preheated oven until cauliflower is soft and cooked through, about 30 minutes, turning once after 20 minutes.
Nutrition Facts : Calories 131.6 calories, Carbohydrate 15 g, Cholesterol 0.2 mg, Fat 7.2 g, Fiber 5.6 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 389.8 mg, Sugar 7.2 g
SPICED CAULIFLOWER
Make and share this Spiced Cauliflower recipe from Food.com.
Provided by kusum gupta
Categories Cauliflower
Time 35m
Yield 8 serving(s)
Number Of Ingredients 17
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.
SPICY PICKLED CAULIFLOWER
This has a mild pickling brine, but it comes with a little kick of spiciness to keep your taste buds interested. It's quick and easy, crisp, tangy, spicy, and delicious. This should last for about 3 to 4 weeks in the fridge.
Provided by lutzflcat
Time P2DT45m
Yield 12
Number Of Ingredients 10
Steps:
- Combine water, rice vinegar, sugar, salt, and turmeric in a saucepan. Simmer over low heat until sugar and salt have dissolved, about 5 minutes. Remove from heat and set aside.
- Place cauliflower florets in a bowl, toss with kosher salt, and set aside for about 30 minutes.
- Rinse cauliflower and evenly distribute cauliflower florets, chile peppers, garlic cloves, and black peppercorns among 3 pint-sized jars, pressing down so it's tightly packed. Pour brine into the jars, covering the cauliflower.
- Place the lids on the jars, move them to the refrigerator, and marinate for 2 to 3 days before serving. Flavor will be at its peak in about 1 week.
Nutrition Facts : Calories 47 calories, Carbohydrate 11 g, Fat 0.2 g, Fiber 2.4 g, Protein 2.1 g, Sodium 1225.8 mg, Sugar 7.1 g
SPICED CAULIFLOWER
Make and share this Spiced Cauliflower recipe from Food.com.
Provided by evelynathens
Categories Cauliflower
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 93.3, Fat 7.2, SaturatedFat 1, Sodium 22.8, Carbohydrate 7, Fiber 2.4, Sugar 2.5, Protein 1.8
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
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
SPICY CAULIFLOWER BITES
This is my spin on mashed cauliflower: delicious, cheesy bites with a spicy kick! For a thicker consistency use cream instead of milk.
Provided by ladanams
Categories Appetizers and Snacks Spicy
Time 1h10m
Yield 3
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Toss cauliflower, garlic, salt, and pepper together in a large bowl. Pour cauliflower onto a large sheet of aluminum foil and wrap tightly; place on a baking sheet.
- Bake in the preheated oven until cauliflower is tender, 45 to 55 minutes. Transfer cauliflower mixture to a bowl and mash to desired consistency.
- Mix olive oil and milk into mashed cauliflower mixture. Drop cauliflower mixture by the spoonful into muffin cups and top with Cheddar cheese and red pepper flakes.
- Bake in the preheated oven until cheese is melted, 10 to 15 minutes. Cool for 2 minutes before removing from the pan.
Nutrition Facts : Calories 338.1 calories, Carbohydrate 13.1 g, Cholesterol 13.7 mg, Fat 29.3 g, Fiber 4.9 g, Protein 8.1 g, SaturatedFat 6.2 g, Sodium 147.6 mg, Sugar 6.1 g
SPICY QUICK-PICKLED CAULIFLOWER
Simple spicy pickled cauliflower is perfect for snacking but also good in a salad, on a sandwich, or in Bloody Marys. The hardest part of this recipe is the wait.
Provided by Soup Loving Nicole
Time P1DT1h20m
Yield 12
Number Of Ingredients 9
Steps:
- Place cauliflower florets into a large canning jar. Add garlic, crushed red pepper flakes, mustard seeds, and peppercorns.
- Bring vinegar, water, sea salt, and sugar to a boil in a small saucepan over medium-high heat. Reduce heat and simmer until salt and sugar have dissolved, about 5 minutes.
- Pour mixture over the cauliflower mixture, seal, and let cool for 1 hour.
- Place jar in the refrigerator for 24 hours, shaking every 8 hours.
Nutrition Facts : Calories 24.7 calories, Carbohydrate 4.9 g, Fat 0.2 g, Fiber 2.1 g, Protein 1.7 g, Sodium 464.1 mg, Sugar 2.2 g
EXTRA CRISPY SPICY FRIED CAULIFLOWER RECIPE BY TASTY
Here's what you need: large cauliflower, celery salt, dried oregano, cumin, onion powder, garlic powder, paprika, cayenne pepper, salt, pepper, all-purpose flour, cornstarch, soy milk, apple cider vinegar, hot sauce, vegetable oil
Provided by Gwenaelle Le Cochennec
Categories Sides
Yield 4 servings
Number Of Ingredients 16
Steps:
- Cut the cauliflower in large florets. Transfer to a large bowl and set aside.
- In a small bowl, combine the celery salt, oregano, cumin, onion powder, garlic powder, paprika, cayenne, salt, and pepper. Mix well.
- In a medium bowl, add half of the spice mix to the flour.
- Add the cornstarch and mix.
- In a separate medium bowl, combine the soy milk, apple cider vinegar, and hot sauce. Whisk.
- Pour the remaining spice mix over the cauliflower florets and mix.
- Pour the milk mixture over the cauliflower and mix well until they are coated.
- Cover with plastic wrap and chill for 1 hour minimum.
- Heat the vegetable oil in a large pan until it reaches 350°F (180°C).
- Toss each cauliflower floret in the flour mixture until well-coated, shaking off any excess. Dip them back in the remaining soy milk mixture in the bowl where they marinated, then again in the flour mixture.
- Fry the cauliflower for 4-5 minutes, until golden brown and crispy.
- Drain the pieces on a wire or paper towels. Let cool 5-10 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 413 calories, Carbohydrate 70 grams, Fat 9 grams, Fiber 6 grams, Protein 12 grams, Sugar 5 grams
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