Curry Marinated Cauliflower Recipes

Steps:

• Heat the canola oil in a heavy skillet over medium heat. Crush the cumin seed with the coriander seed and add to the pan. Add the curry powder, ginger, and garlic to the pan. Cook these spices, stirring until the oil colors and the spices are fragrant. Add the cauliflower florets to the pan and toss to coat.
• In a lidded plastic container, combine the water, rice wine vinegar, cider vinegar, sugar, and pickling salt. Shake to combine.
• Once the cauliflower is slightly tender, add it to a glass jar. Pour the pickling liquid over the cauliflower, filling to the top of the jar. Cool, chill, and store the pickles for 1 week to allow the flavors to develop thoroughly.

Steps:

• Bring a saucepan of water to a boil. Add the cauliflower, and cook until not quite done (the cauliflower will continue to cook a bit as it cools). Drain in a colander.
• Combine the remaining ingredients in a small bowl, then add the hot cauliflower and toss to coat.
• Cool to room temp before sealing in a lunch container. (Hot, moist food in a closed container just invites the bugs that make you sick.).

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.

Steps:

• At least 2 hours ahead of time, mix yogurt, spices, lemon juice in a small bowl, refrigerate until ready to use.
• Preheat oven to 375 degrees F.
• Break cauliflower into small to medium sized florets.
• Toss in a large bowl with salt, pepper and olive oil.
• Spread on a cookie sheet in one layer and bake in pre-heated oven for about 15 minutes until beginning to soften.
• Remove from oven and return to large bowl.
• stir chopped cilantro into yogurt/spice mixture and spoon over califlower.
• toss to coat well (you may not need ALL of the yogurt, depending on how large of a head of cauliflower you have).
• return to baking sheet and continue to bake for about another 5-10 minutes (cook to your liking, some prefer some crunch left in their veggies).
• remove from oven and enjoy!