CAULIFLOWER IN CURRY CREAM SAUCE
Provided by Sunny Anderson
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the cauliflower: In a large saute pan over medium-high heat, add the olive oil and butter to melt. Once melted, add the cauliflower florets, a nice sprinkle of salt and cook until golden on the bottom, about 3 minutes. Give a good toss and let cook for 3 more minutes. Repeat tosses until most of the cauliflower is coated with the butter and golden on parts, about 4 tosses or so. Cauliflower should still be crunchy at this point, but tender enough to eat a smaller floret. Go ahead, take a bite! Then, pour the rest of the florets into a large bowl and quickly cover tightly with plastic wrap. Cook in batches if the florets won't fit into one pan.
- While the cauliflower continues to steam in the bowl, make the sauce. In the same pan over medium heat, add the butter. Once the butter is melted, add the onions, curry powder, turmeric and season with salt. Cook until tender, about 5 minutes, and then add the garlic and cook a bit more. Once the garlic is fragrant, add the chicken stock and bring to a simmer. Cook until the stock is reduced by half, and then add the heavy cream and raise to a simmer. Cook until the sauce is reduced and thickened. With a slotted spoon, remove the cauliflower from the bowl and add to the pot. Raise the heat and simmer 5 minutes more. Serve warm.
CAULIFLOWER (OR OTHER VEGETABLES) WITH CURRY SAUCE
Moosewood restaurant and adapted just a little. Try the sauce with other vegetables: broccoli, zucchini, asparagus, romanesco, beets, etc. EASY! The sauce was really good spooned over some leftover brown rice, too.
Provided by COOKGIRl
Categories Cauliflower
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Steam the cauliflower for 15 to 20 minutes, or until tender. If you prefer, the cauliflower can be roasted or (pan) grilled. I pan grilled zucchini in place of cauliflower, cutting them up into 5" long by 1" thick pieces and lightly oiling them first.
- While the cauliflower/vegetables cooks, sauté the onions in the oil in a small skillet until golden.
- Add the curry powder and cook, stirring often, for another 2 minutes. Place the onion mixture in a bowl and allow to cool for about 10 minutes.
- Transfer the onions to a food processor, add the yogurt, and puree until smooth. It may be necessary to add a splash of water to help the mixture to blend. Season with salt and pepper to taste.
- When the cauliflower is done cooking, remove it to a serving platter, spoon on the curried yogurt sauce or serve the sauce in a bowl.
- Garnish with fresh cilantro if desired.
Nutrition Facts : Calories 82.5, Fat 4.5, SaturatedFat 2.7, Cholesterol 12.2, Sodium 36.1, Carbohydrate 9, Fiber 2.3, Sugar 4.4, Protein 2.9
CURRIED CAULIFLOWER
This is a good company dish. Even people who don't like curry like this dish!
Provided by SAMDEE
Categories Side Dish Vegetables Cauliflower
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place cauliflower in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Drain, and place in a greased casserole dish.
- In a large bowl, mix together soup, mayonnaise, milk, and curry powder. Pour over cauliflower. Crush crackers, and mix with butter. Sprinkle over cauliflower.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 286.3 calories, Carbohydrate 12.5 g, Cholesterol 26.7 mg, Fat 25.6 g, Fiber 3 g, Protein 3.9 g, SaturatedFat 7.1 g, Sodium 478.4 mg, Sugar 3.9 g
CAULIFLOWER CURRY
This simple vegan curry recipe uses a whole cauliflower, including the stem and leaves, so there's no waste. It's addictive and easy to make
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 1h10m
Number Of Ingredients 16
Steps:
- Heat a wok over a high heat. Add the fenugreek, coriander, cardamom seeds and curry leaves, and toast for 2 mins or until starting to brown and release their aromas. Remove and grind to a powder using a pestle and mortar or spice grinder.
- Return the wok to the high heat and add the oil. Add all the spices (including the ones you just ground) and cook for 1 min, then add the ginger, garlic, chilli, onion and 1 1/2 tsp salt, and stir-fry for 5 mins.
- Add the cauliflower, toss with the other ingredients so it's well coated, then stir-fry for 7-10 mins or until it starts to soften. Add the tomatoes and stir-fry for another 3-5 mins or until they start to break down.
- Pour in the coconut milk and cook over a medium heat, stirring, for 15-20 mins until the cauliflower is tender and the sauce has reduced. Squeeze over the lime juice and check for seasoning. Can be made a day ahead - pour in the coconut milk, reduce by half, then leave to cool and keep in the fridge.
Nutrition Facts : Calories 268 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 6 grams protein, Sodium 1.9 milligram of sodium
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5/5 (11)Total Time 1 hrCategory Dinner, Main CourseCalories 364 per serving
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- Dice the onion into bite-sized pieces. Peel the carrot and thinly slice it. Cut the pepper into large squares. Chop the cauliflower into bite-sized florets. Cut the broccoli into florets.
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