INDIAN CAULIFLOWER RECIPE RECIPES

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ROASTED CAULIFLOWER RECIPE | JAMIE OLIVER CAULIFLOWER RECIPES



Roasted cauliflower recipe | Jamie Oliver cauliflower recipes image

This kinda Indian-style roast cauliflower dish has some amazing flavours and textures going on

Total Time 25 minutes

Yield 4

Number Of Ingredients 9

1 head cauliflower outer green leaves removed, broken into florets
sea salt
olive oil
1 knob butter
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1-2 dried red chillies
1 handful blanched almonds smashed
1 lemon zest and juice of

Steps:

    1. Preheat your oven to 200°C/400°F/gas 6. Blanch the cauliflower in salted boiling water for a couple of minutes then drain in a colander, allowing it to steam dry (you don't want any water left in your cauliflower or it won't roast properly). Toss it in a good lug of olive oil and the butter. In a pestle and mortar, bash your spices and chillies with a pinch of salt, then mix them with your almonds and put in a hot, dry ovenproof pan to slowly toast them. After a couple of minutes, add the cauliflower. When it gets a nice bit of colour on it, add the lemon zest and juice and mix around well. Fry for about a minute longer then pop the pan into the preheated oven for about 15 minutes to crisp up.

Nutrition Facts : Calories 173 calories, FatContent 14.4 g fat, SaturatedFatContent 3.8 g saturated fat, ProteinContent 7.1 g protein, CarbohydrateContent 5.1 g carbohydrate, SugarContent 4.2 g sugar, SodiumContent 0.55 g salt, FiberContent 3.2 g fibre

CAULIFLOWER CURRY RECIPE | JAMIE MAGAZINE RECIPES



Cauliflower curry recipe | Jamie magazine recipes image

Simple curries like this are all over India, where they’re a mainstay of roadside snacks for travellers and workers. Adjust the chilli heat as you like, and feel free to add or substitute other vegetables, such as peas, broccoli and spinach.

Total Time 1 hours 10 minutes

Yield 6

Number Of Ingredients 18

3 tablespoons vegetable oil
2 onions sliced
4 cloves of garlic chopped
6cm piece of ginger peeled and chipped
1 teaspoon mustard seeds
1 teaspoon cumin seeds
3 tomatoes grated
6 curry leaves
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground tumeric
½ teaspoon cayenne pepper
1 kg maris piper potatoes or any other floury potatoes thickly diced
1-2 green chillies deseeded and sliced
1 large cauliflower cut into florets just larger than the potato
Greek-style yogurt to serve
300 g chapati flour plus extra for dusting
2 tablespoons butter melted

Steps:

    1. For the paratha dough, combine the chapati flour in a large bowl with ¾ teaspoon salt and about 200ml cold water, then knead for 10–12 minutes. Shape into a ball, cover with a damp tea towel and leave to rest.
    2. Heat most of the vegetable oil in a pan over a medium heat and sauté the onion, garlic and ginger, stirring, for 6–8 minutes, until softening. With a slotted spoon, remove the onion mixture to a bowl and set aside.
    3. Toast the mustard and cumin seeds in a dry pan over a medium heat for 30 seconds, stirring constantly with a wooden spoon, until fragrant. Transfer to a large saucepan with the rest of the vegetable oil, tomatoes, curry leaves and remaining spices. Cook for a further 5 minutes over a medium heat.
    4. Add the reserved onion mixture, potatoes and chillies and season generously with salt and pepper. Pour in about 600ml water, or enough to just cover the mixture. Bring to a simmer over a low heat, cover with a lid and continue to simmer for 8–10 minutes. Add the cauliflower and cook for another 8–10 minutes, or until the sauce has thickened and the potatoes and cauliflower are tender.
    5. Meanwhile, cook the parathas. Place a flat, cast-iron, Indian-style tava over a medium-high heat. If you don’t have one of these, use a frying pan or flat griddle. Divide the dough into 6–8 balls. Lightly flour a flat surface and roll the first ball into a 12cm circle. Lightly brush with the melted butter and place on the hot tava or pan. Cook for a few minutes on each side, or until the bread begins to blacken and blister. Repeat with the remaining dough.
    6. Serve immediately with the curry and a bowl of yoghurt on the side.

Nutrition Facts : Calories 482 calories, FatContent 13.7 g fat, SaturatedFatContent 4.3 g saturated fat, ProteinContent 13 g protein, CarbohydrateContent 70.7 g carbohydrate, SugarContent 8.5 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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BUFFALO CAULIFLOWER RECIPE - NYT COOKING
Cauliflower is a blank canvas that can take on flavors that pack a punch, like Buffalo sauce. It also has lots of craggy edges that the sauce can cling to for maximum flavor. For crisp-edged buffalo cauliflower without a fryer, turn on the broiler. Once the tender florets are roasted, broil them a few minutes so the silky, spicy sauce caramelizes and chars in spots. (A finish under the broiler can also elevate chicken wings coated in Buffalo sauce.) Stir together a quick Ranch-style yogurt sauce for dipping, and get on with the game (or lunch).
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Calories 279 per serving
  • Broil until the cauliflower is singed in spots and cooked throughout, about 5 minutes. (Depending on your broiler, you may need to rotate the pan after 2 or 3 minutes for even cooking.) Serve with yogurt ranch for dipping or drizzling, if desired.
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ROASTED CAULIFLOWER RECIPE | JAMIE OLIVER CAULIFLOWER RECIPES
This kinda Indian-style roast cauliflower dish has some amazing flavours and textures going on
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 173 calories per serving
    1. Preheat your oven to 200°C/400°F/gas 6. Blanch the cauliflower in salted boiling water for a couple of minutes then drain in a colander, allowing it to steam dry (you don't want any water left in your cauliflower or it won't roast properly). Toss it in a good lug of olive oil and the butter. In a pestle and mortar, bash your spices and chillies with a pinch of salt, then mix them with your almonds and put in a hot, dry ovenproof pan to slowly toast them. After a couple of minutes, add the cauliflower. When it gets a nice bit of colour on it, add the lemon zest and juice and mix around well. Fry for about a minute longer then pop the pan into the preheated oven for about 15 minutes to crisp up.
See details


CAULIFLOWER CURRY RECIPE | JAMIE MAGAZINE RECIPES
Simple curries like this are all over India, where they’re a mainstay of roadside snacks for travellers and workers. Adjust the chilli heat as you like, and feel free to add or substitute other vegetables, such as peas, broccoli and spinach.
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 482 calories per serving
    1. For the paratha dough, combine the chapati flour in a large bowl with ¾ teaspoon salt and about 200ml cold water, then knead for 10–12 minutes. Shape into a ball, cover with a damp tea towel and leave to rest.
    2. Heat most of the vegetable oil in a pan over a medium heat and sauté the onion, garlic and ginger, stirring, for 6–8 minutes, until softening. With a slotted spoon, remove the onion mixture to a bowl and set aside.
    3. Toast the mustard and cumin seeds in a dry pan over a medium heat for 30 seconds, stirring constantly with a wooden spoon, until fragrant. Transfer to a large saucepan with the rest of the vegetable oil, tomatoes, curry leaves and remaining spices. Cook for a further 5 minutes over a medium heat.
    4. Add the reserved onion mixture, potatoes and chillies and season generously with salt and pepper. Pour in about 600ml water, or enough to just cover the mixture. Bring to a simmer over a low heat, cover with a lid and continue to simmer for 8–10 minutes. Add the cauliflower and cook for another 8–10 minutes, or until the sauce has thickened and the potatoes and cauliflower are tender.
    5. Meanwhile, cook the parathas. Place a flat, cast-iron, Indian-style tava over a medium-high heat. If you don’t have one of these, use a frying pan or flat griddle. Divide the dough into 6–8 balls. Lightly flour a flat surface and roll the first ball into a 12cm circle. Lightly brush with the melted butter and place on the hot tava or pan. Cook for a few minutes on each side, or until the bread begins to blacken and blister. Repeat with the remaining dough.
    6. Serve immediately with the curry and a bowl of yoghurt on the side.
See details


BUFFALO CAULIFLOWER RECIPE - NYT COOKING
Cauliflower is a blank canvas that can take on flavors that pack a punch, like Buffalo sauce. It also has lots of craggy edges that the sauce can cling to for maximum flavor. For crisp-edged buffalo cauliflower without a fryer, turn on the broiler. Once the tender florets are roasted, broil them a few minutes so the silky, spicy sauce caramelizes and chars in spots. (A finish under the broiler can also elevate chicken wings coated in Buffalo sauce.) Stir together a quick Ranch-style yogurt sauce for dipping, and get on with the game (or lunch).
From cooking.nytimes.com
Reviews 4
Total Time 25 minutes
Cuisine american
Calories 279 per serving
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