OVEN ROASTED CAULIFLOWER WITH TURMERIC AND GINGER
Steps:
- Preheat oven to 425 degrees F.
- Whisk together the oil, mustard seeds, jalapeno, ginger, and turmeric in a small bowl.
- Place cauliflower in a medium baking dish and toss with the flavored oil and season with salt. Roast until lightly golden brown and just tender, 20 to 25 minutes. Serve hot.
GINGER-CURRY CAULIFLOWER
Make and share this Ginger-Curry Cauliflower recipe from Food.com.
Provided by Skeeter
Categories Cauliflower
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil.
- Add the cauliflower and cook until crisp-tender, about 5 minutes.
- Drain.
- Heat the oil and butter in a large skillet over medium heat.
- Add the ginger, curry powder, turmeric, and salt and cook for 1 minute, stirring frequently.
- Add the bread crumbs and cook another minute.
- Add the broth and cauliflower and cook until all the liquid is absorbed, about 3 minutes.
- Remove from heat, add the parsley, and toss well.
Nutrition Facts : Calories 156.5, Fat 10.4, SaturatedFat 3, Cholesterol 7.6, Sodium 251.2, Carbohydrate 13.7, Fiber 4.4, Sugar 4, Protein 4.3
HURRY CURRY CAULIFLOWER
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.
EASY CAULIFLOWER SOUP WITH FRESH GINGER
I never cared for cauliflower or fresh ginger, but I love this simple and tasty recipe. It's even better served with garlic or crusty bread.
Provided by CHRISWELLSW
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 50m
Yield 2
Number Of Ingredients 7
Steps:
- Heat oil in a large pot over medium heat; cook and stir onion until fragrant, 1 minute. Add cauliflower and cover. Cook, stirring occasionally, until slightly tender, 10 minutes. Add chicken stock, ginger, and salt; season with black pepper. Bring to a boil, cover, and simmer until cauliflower is tender, 30 minutes. Cool slightly.
- Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return to pot and warm over low heat. Serve immediately.
Nutrition Facts : Calories 182.5 calories, Carbohydrate 28.4 g, Cholesterol 1.1 mg, Fat 6.2 g, Fiber 11.5 g, Protein 9.8 g, SaturatedFat 1 g, Sodium 2476.7 mg, Sugar 12.6 g
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