Browned And Braised Cauliflower With Indian Spices Recipes

Steps:

• Heat large skillet over medium-high heat until pan is very hot, 3 to 4 minutes.
• Add canola oil, swirling pan to coat evenly.
• Add florets; saute, stirring occasionally, until they just begin to soften, 2 to 3 minutes.
• Add onions; continue sauteing until florets begin to brown and onions soften, about 4 minutes longer.
• Stir in cumin, coriander, turmeric, and pepper flakes; saute until spices begin to toast and are fragrant, 1 to 2 minutes.
• Reduce heat to low and add lime juice, yogurt, and 1/4 cup water.
• Cover and cook until flavors meld, about 4 minutes.
• Add cilantro and peas (if using), toss to distribute, cover and saute until florets are fully tender but still offer some resistance to the tooth when sampled, about 2 minutes more.
• Season to taste with salt and pepper and serve immediately.

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:

• Preheat oven to 400°. Cut stem ends off unpeeled garlic cloves. Wrap cloves in a piece of foil. Bake 25-30 minutes or until cloves are soft. Unwrap and cool to room temperature. Squeeze garlic from skins. Mash with a fork., Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Remove from heat., Place cauliflower in a greased 15x10x1-in. baking pan. Drizzle with browned butter; sprinkle with salt and pepper. Toss to coat. Roast 15-20 minutes or until cauliflower is golden brown and tender., Transfer to a bowl. Add remaining ingredients and roasted garlic; toss to combine.

Steps:

• Preheat your oven to 425 degrees.
• Cut the stem off the cauliflower as close to the base as possible and remove any leaves. Rub oil all over the cauliflower.
• Place the cauliflower in an oven-proof skillet (cast iron works great). Slide the skillet into the preheated oven and roast the cauliflower for 45 minutes. Remove it from the oven and smear the soft butter over the surface.
• Season with a salt and pepper. Continue to roast the cauliflower for another 30 - 45 minutes, basting it several times with the butter, which will have browned. It's done when you can insert a paring knife into it and feel no resistence and should be completely tender.