EASY CURRIED CAULIFLOWER SOUP
I found a really good basic cauliflower soup recipe and modified it. This soup is easy, healthy, and so good! It's really good with a little bit of butter or sour cream as a garnish.
Provided by Stacey Dodd
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Heat olive oil in a large pot over medium heat; cook and stir onion, carrots, red bell pepper, and garlic until tender and softened, 5 to 10 minutes. Add cauliflower to vegetable mixture and pour in chicken broth; bring to a boil. Cook soup until cauliflower is tender, about 10 minutes.
- Remove pot from heat and blend soup using a hand blender until smooth.
- Place pot over low heat and add curry powder, butter, hot sauce, salt, and pepper to soup; simmer until flavors have blended, about 15 minutes more.
Nutrition Facts : Calories 75.1 calories, Carbohydrate 9.6 g, Cholesterol 4.2 mg, Fat 3.8 g, Fiber 3.4 g, Protein 2.5 g, SaturatedFat 1.3 g, Sodium 403.3 mg, Sugar 4 g
QUICK CURRIED CAULIFLOWER
Tasty, quick, flavorful, and easy. Use your favorite curry mix.
Provided by Griz
Categories Side Dish Vegetables Cauliflower
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Core cauliflower, leaving enough core that it remains whole.
- Mix mayonnaise, Greek yogurt, and curry powder in a bowl.
- Spread curry mixture over cauliflower head to cover; place in deep microwave-safe bowl and cover the bowl with a plate.
- Cook on High in microwave until cauliflower is tender, 9 to 15 minutes; let stand covered for 2 minutes.
- Cut in quarters and serve.
Nutrition Facts : Calories 111 calories, Carbohydrate 11.2 g, Cholesterol 8.1 mg, Fat 6.8 g, Fiber 4.6 g, Protein 4.1 g, SaturatedFat 1.5 g, Sodium 153.8 mg, Sugar 4.7 g
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
RED CURRY CAULIFLOWER
For those of you who think that cauliflower is bland maybe this will change your mind. Found it in a gem of a little cookbook called "Canadian Garden Cookbook". The recipe calls for homemade red curry paste but commercial works fine.
Provided by waynejohn1234
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in large saucepan over medium heat.
- Add onion and cook, stirring, until light golden.
- Add curry paste and cook, stirring, another couple of minutes.
- Add coconut milk and bring to a boil.
- Add cauliflower and return to a boil.
- Reduce heat to medium low, cover and simmer until cauliflower is tender, about 15 minutes.
- Stir in green onions.
- Transfer to serving dish and sprinkle with cilantro and peanuts.
- Serve with jasmine rice (or whatever rice you choose).
Nutrition Facts : Calories 513.9, Fat 25.4, SaturatedFat 17.1, Sodium 105, Carbohydrate 69.3, Fiber 5.8, Sugar 58.6, Protein 8
RED CURRIED CAULIFLOWER
This recipe is a take on a dish served at a NY restaurant. The dish is seasoned with both Asian chili paste and Chili Sauce (Heinz or similar brand). The red chili paste gives the dish some heat and the chili sauce provides a sharp tomato flavor. The recipe suggests that this dish be served warm, not hot.
Provided by DailyInspiration
Categories Cauliflower
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot of boiling water, cook the cauliflower until crisp-tender, 5 minutes. Drain in a colander, then plunge into a bowl of ice water until cooled. Drain very well. This can be done 1 day ahead.
- In a medium skillet, heat the oil over medium-high heat. Add the onion and saute until golden, 6 minutes. Add the garlic and cook until the onion is lightly browned about 1 minute. Add the coconut milk. When it boils, reduce the heat to medium. Stir in the ginger, chili sauce, fish sauce and the chili paste.
- Add the cauliflower and saute until heated through, 2-3 minutes. Let the cauliflower sit briefly to serve warm, not hot.
Nutrition Facts : Calories 71.4, Fat 2.7, SaturatedFat 0.5, Sodium 276.5, Carbohydrate 10.3, Fiber 3.6, Sugar 4.2, Protein 3.3
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4.8/5 (42)Total Time 1 hrCategory Side, SnackCalories 168 per serving
- Preheat oven to 450 F (232 C) and line a baking sheet with parchment paper (important or the wings will stick).
- Next, prepare batter. Mix dry ingredients together, and then add almond milk and lesser amount of water to start (6 Tbsp as original recipe is written // adjust if altering batch size). Stir with a whisk or fork until well combined. You want the batter thick but pourable so it can adhere to the cauliflower - too runny and it won't stick. Add only enough water until you reach the right consistency. Add more brown rice flour if it becomes too thin.
- Once the oven is preheated, add the cauliflower to the batter to coat. Shake off excess and place on baking sheet. Give each piece 1 inch of room to prevent sogginess. Depending on the size of your cauliflower this may require cooking on two baking sheets or in two batches (or more if increasing batch size).
- Bake for 25 minutes. In the meantime prepare the sauce by whisking together curry paste, coconut oil, and maple syrup. Add just a bit of water to thin so it resembles a glaze consistency.
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Cuisine ThaiTotal Time 22 minsCategory Main DishesCalories 284 per serving
- Bring a large skillet to medium high heat. Add oil and garlic. Cook garlic until lightly browned. Add in cauliflower, bell peppers and beans. Stir and cook until vegetables are tender but still crispy. Set aside.
- In a medium saucepan, add ginger, brown sugar, curry paste and coconut milk. Bring to simmer. Stir and cook a few minutes (2-3 minutes) until red curry paste is completely dissolved in the coconut milk. Taste and adjust as needed.
- Pour curry into skillet with vegetables. Bring to a simmer. Cook vegetables in curry a few minutes (about 3-4 minutes) until they are softened and have absorbed the curry flavor. Stir constantly so that the vegetables are fully coated in the curry. Stir in lime juice and basil/cilantro. Remove from heat and serve with rice or cauliflower rice.
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