Spicedcauliflowerchourfleurmcharmel Recipes

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:

• 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.

Steps:

• Wash, drain, and cut cauliflower into 1 inch flowerets, including stem.
• Combine chili powder, ginger, tomato, green chili, tumeric with the yogurt in A small bowl.
• Spray with pam, use nonstick pan, use a little water, whatever you do to nonstick yourself.
• Put cauliflower into pan then pour spices over the top.
• Cover pan tightly and cook over LOW heat for 10-15 minutes (Cauliflower will steam in the spicy mixture).
• Stir in half the cilantro leaves, increase heat to medium, and cook with lid off, for another 5-6 minutes, to drive off excess moisture.
• Turn off heat and sprinkle with garam masala and remaining cilantro.
• Make sure all liquid is driven off.
• Serve with basmati rice.

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!

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:

• Heat 1 tablespoon of the oil over highheat in a large skillet. Add spices and cookuntil fragrant and golden, 30 seconds to1 minute. Stir in the onion, 3 tablespoonsginger, 3 tablespoons garlic, and 3/4 teaspoonsalt. Cook until onions are tenderand golden at the edges, 4 to 6 minutes.Remove from pan and set aside.
• Wash and dry pan and return to medium-highheat. Add 1 tablespoon oil; heat untilshimmering. Add half the cauliflower andbrown on one side, 3 to 5 minutes. Removefrom pan, and repeat with remaining oil,cauliflower, ginger, and garlic.
• Combine batches of cauliflower in pan.Add water and remaining salt. Bring to asimmer, cover, and cook until tender, 5 to 7minutes. Stir in chickpeas and chiles; cookuncovered until chickpeas are heatedthrough and liquid is gone, about 3 minutes.
• Stir in onions and serve.