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Fat Tommy’s Curried Cauliflower Recipe

Fat Tommy’s Curried Cauliflower Recipe



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Ingredients

  • 1 large head of cauliflower, stems removed and florets broken into bite-sized pieces
  • 3 tablespoons coconut oil
  • 2 teaspoons kosher salt
  • 1 cup chopped sweet onion
  • 3 cloves of garlic, minced
  • 2 tablespoons fresh ginger, minced
  • 2 tablespoons fresh lemongrass, minced
  • 2 ½ cups organic vegetable broth
  • 1 ½ cups light coconut milk
  • 1 rounded teaspoon curry powder (I used hot)
  • ¼ teaspoon ground cinnamon
  • ½ cup golden raisins
  • ¼ cup cider vinegar
  • Black pepper and/or cayenne and salt, to taste
  • 1 cup fresh cilantro, finely chopped, for garnish (optional)

Directions

Preheat oven to 450 degrees.

Put the cauliflower pieces with 2 tablespoons of the coconut oil and 1 teaspoon salt into a roasting pan and cook for 10-15 minutes or until florets start to brown. Stir florets and roast for about 10 minutes more or until just tender. Remove from oven.

While cauliflower is roasting, sauté onions in a large skillet with the other tablespoon of coconut oil for about 2 minutes over medium heat. Add garlic, ginger, lemongrass, and the other teaspoon of salt. Cook until onions are soft but not burned.

Add the vegetable broth and reduce by about 1/3. Then add coconut milk, curry powder, cinnamon, and raisins and simmer for about 5 minutes stirring frequently so that spices are thoroughly mixed. After 5 minutes, carefully add the roasted cauliflower florets and simmer for 5-10 minutes more until the sauce is the consistency of a thickish soup. Correct for seasonings then add the cider vinegar and simmer 1 minute more, stirring constantly.

Spoon curry over hot brown rice and sprinkle fresh, chopped cilantro on top unless you are from that half of humankind that hates it.


Curried Cauliflower

You’ll make the cooling sauce that tops roasted poblano and vadouvan-spiced cauliflower simply by combining creamy yogurt with our flavor-packed cilantro sauce. Along with a bed of fluffy jasmine rice, it’s perfect for adding cooling balance to this dynamic, Indian-inspired dish.

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

Title

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Cut out and discard the core of the cauliflower cut into small florets. Cut off and discard the stem of the pepper remove the core, then medium dice. Place in a large bowl. Add 1 teaspoon of olive oil and season with salt and pepper stir to coat. Thoroughly wash your hands immediately after handling the pepper. In a bowl, combine the yogurt and half the cilantro sauce (you will have extra) season with salt and pepper.

Line a sheet pan with foil. Place the cauliflower florets on the foil. Drizzle with 1 teaspoon of olive oil and season with salt, pepper, and the curry powder toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 14 minutes. Leaving the oven on, remove from the oven. Reserving the bowl, carefully add the diced pepper in an even layer to the other side of the sheet pan. Roast 10 to 12 minutes, or until the vegetables are lightly browned and tender when pierced with a fork. Remove from the oven.

While the vegetables roast, in a small pot, combine the rice, chopped garlic, a big pinch of salt, and 1 cup of water heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Transfer the roasted vegetables to the reserved bowl. Add the sweet chili sauce stir to coat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished vegetables and sauce. Enjoy!

Tips from Home Chefs

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Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Cut out and discard the core of the cauliflower cut into small florets. Cut off and discard the stem of the pepper remove the core, then medium dice. Place in a large bowl. Add 1 teaspoon of olive oil and season with salt and pepper stir to coat. Thoroughly wash your hands immediately after handling the pepper. In a bowl, combine the yogurt and half the cilantro sauce (you will have extra) season with salt and pepper.

Line a sheet pan with foil. Place the cauliflower florets on the foil. Drizzle with 1 teaspoon of olive oil and season with salt, pepper, and the curry powder toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 14 minutes. Leaving the oven on, remove from the oven. Reserving the bowl, carefully add the diced pepper in an even layer to the other side of the sheet pan. Roast 10 to 12 minutes, or until the vegetables are lightly browned and tender when pierced with a fork. Remove from the oven.

While the vegetables roast, in a small pot, combine the rice, chopped garlic, a big pinch of salt, and 1 cup of water heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Transfer the roasted vegetables to the reserved bowl. Add the sweet chili sauce stir to coat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished vegetables and sauce. Enjoy!


Roasted Curried Cauliflower

Special Equipment: Mortar and pestle or spice grinder

Ingredients US Metric

  • 1/4 teaspoon whole coriander seeds
  • 1/4 teaspoon whole cumin seeds
  • 1 teaspoon curry powder
  • 1 1/2 teaspoons paprika*
  • 1 teaspoon kosher salt and freshly ground black pepper, or more to taste
  • 1 medium to largish head cauliflower, cored and cut into florets (ideally about 8 cups of 1- to 2-inch [25 to 50 mm] florets)
  • 1 medium yellow onion, peeled, cored, and cut into sixths
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons (1 oz) unsalted butter, melted
  • 1 1/2 tablespoons red wine vinegar
  • 1 tablespoon chopped cilantro

Directions

Preheat the oven to 450°F (230°C). Line a rimmed baking sheet with parchment paper or aluminum foil.

Toast the coriander and cumin seeds in a small skillet over medium-low heat just until the seeds release their aroma and are lightly browned, no more than a minute or two. Keep a careful watch on them so they don’t scorch. Transfer the seeds to a small plate and let cool.

Using a mortar and pestle, pound the cooled coriander and cumin seeds until they’re coarsely ground.

Combine the ground coriander and cumin with the curry, paprika, salt, and a few grindings of black pepper in a small bowl.

Place the cauliflower florets and onion in a large bowl and pour the olive oil and melted butter over the top. Sprinkle the spice mixture over the cauliflower and toss to coat. Add the vinegar and toss again.

Place the cauliflower mixture in a single layer on a rimmed baking sheet. Roast the cauliflower, stirring every 8 minutes or so, until it’s tender and nicely caramelized, 25 to 45 minutes total, depending on the size of your florets.

Scatter the cilantro over the cauliflower, toss with a large spoon, and season with salt and pepper to taste. Serve hot or at room temperature.

*What Kind Of Paprika Should I Use?

The original recipe calls for “bittersweet paprika,” although to be honest, we’ve not seen that anywhere. Despite the fact that at least some our staff consider ourselves experts on the topic of paprika!). Hungarian paprika works swell in its place. Or for more depth of flavor, try a mix of Hungarian and smoked paprika.

Recipe Testers' Reviews

First off, I'm a HUGE fan of Suzanne Goin. While I've never had the pleasure of eating at A.O.C., I've been to Lucques a few times to enjoy her famous Sunday night suppers. If you get a chance to visit, do it! But back to the cauliflower. I love this recipe so much. It's amazingly simple yet deliciously flavorful and satisfying.

The ingredients were pretty easy to find, yet I had never seen bittersweet paprika before. So in place of that I used Hungarian half sharp paprika. While I'm not sure of the difference, I will say that the half sharp has a very strong smell, like paprika amplified, if that makes sense. I used what I felt was a medium cauliflower. I love onion and these thick wedges turned out so sweet and caramelized.

We tried eating these hot, room temperature, and cold. My favorite was at room temperature, as the flavors seemed to open up at around room temperature. The cauliflower had an amazing flavor, texture, and fragrance. Next time, I won't forget the wine!

This roasted curried cauliflower uses a fabulous little flavor combination perfectly suited for cauliflower. I loved the addition of red wine vinegar. I roast vegetables at least weekly, but have never though to use vinegar in my seasoning.

I simply used my generic paprika, which worked beautifully, though a smokier flavor would have been nice, too. I toasted the cumin and coriander seeds in my little cast iron pan. Such a nice aroma wafted from that pan—I wish there was a cumin and coriander incense on the shelves at Williams-Sonoma.

After 35 minutes, everything was nicely roasted with crisp edges. We ate the cauliflower hot, right out of the oven, and the 2 of us could have finished the whole batch right there. Instead, we exercised restraint and used the leftovers to make cauliflower tacos. We found that a dollop of plain Greek yogurt to be a perfect garnish for this dish. It probably yielded about 4 hearty side-dish portions.

This curried cauliflower is fantastic! That said, if you start taste-testing this once it comes out of the oven to see if it tastes best hot, warm, or room temperature, then the yield drops to 2. (This was my issue. My wife wondered what happened to all the cauliflower. Whoops.)

I left the florets fairly large (2 inches or so in diameter) so they wouldn't completely shrink in the oven. I toasted the spices for about 90 seconds. I was probably on the low side of medium-low, just so I wouldn't scorch them. I also swirled and shook the pan the entire time to keep the seeds moving over the heat. I have a sweet paprika from Hungary that I used for the seasoning.

There's a lot of browning and caramelization of the cauliflower that takes place during the last 10 minutes of roasting, so don't be discouraged when it looks like nothing is happening at first. I absolutely loved the cauliflower hot from the oven. I tried one of each size, from the small nuggets up to the larger florets, to see if there was any difference in the taste. Nope, no difference, but see my earlier warning about serving size. So I let the cauliflower cool a bit and tried it again when warm. Same thing. Still had that nice smoky flavor from the paprika and curry and a nice sweetness from the caramelized onions. Cook extra, you'll probably need it.

It paired well with Pinot Noir.

How can I express how good this roasted cauliflower is? I can tell you that I almost ate the entire bowl of cauliflower before the rest of the dinner was ready. And I can tell you that before the night was over, I'd singlehandedly eaten an entire head of cauliflower. And that this recipe is going to make me go back to the grocery store to buy another head of cauliflower. And, finally, that this recipe will forever change how I view the potential of this often overlooked vegetable. Yes, it was that good!

This recipe is good hot out the oven, at room temperature, even almost cold. I'm sure it would also be good added to a salad the next day. I'm not sure what that "thing" is that makes this so good. I think maybe it's the combination of flavors and that subtle hit of vinegar that helps everything come together so perfectly. What I can tell you is that I'm sure that I'll eat another head of cauliflower tomorrow. and enjoy it just as much!

I used a combination of smoked paprika and regular paprika. It's important to really mix the cauliflower well before cooking. It took 25 minutes to cook the cauliflower to a nice, caramelized color.

I am moonstruck over this roasted curried cauliflower, seeing as I made it three times during two weeks. Twice I served it with big honkin' pork chops and the third time with lovely pieces of cod. I just love how complex and gentle the curry becomes when roasted.

I used a simple grocery store brand Madras curry powder and sweet paprika. The last time I served the cauliflower, I cut the butter and olive oil in half to 1 tablespoon each, just to see if it was still amazing. It turned out just as good, so no one will fault you if wanted to bank some calories for dessert or another glass of wine.

My baking sheet was covered with parchment paper and the total roasting time was a tad over 20 minutes at 450°F (230°C). You can lower the heat to 400°F to buy yourself an extra 10 minutes to get the rest of the meal together if you like. Friends, please note that my 1-pound head of cauliflower (weighed after I cored it) was the perfect yield for 2 people. If you've got a family of more, plan on doubling the recipe. Enjoy!

After making the Buffalo Cauliflower recipe from the site a few weeks ago, I've been hooked on cauliflower. I even love just plainly roasting it—the whole head or florets with a little olive oil, salt, and pepper—but decided I needed to expand my cruciferous vegetable repertoire.

I'd never used this combination of coriander, cumin, and curry, so I decided to give it a try. I toasted the coriander and cumin seeds for 7 minutes. I don't own a mortar and pestle, so I crushed the seeds using my cast iron skillet. Rather than dirtying a bowl, I put all the ingredients (my paprika was Hungarian, not bittersweet) in a resealable bag to coat them before putting them on a baking sheet, which was covered with aluminum foil and left almost no residue to clean up. My florets ranged in size—some were smaller than I intended, so I was concerned about the roasting time at such a high temperature. There was no need to worry as the cauliflower came out perfect after 30 minutes.

I skipped the cilantro out of personal preference. I didn't think this would be so good that it would become my new favorite cauliflower dish, but it is that good! It's so good, I made it again the next night, but that time I took the shortcut of using ground coriander and cumin and still toasting them in a skillet. The final product tasted exactly the same to me—an amazing combination of flavors. I think this recipe would work well adding a variety of other vegetables if you like—sweet potato comes to mind first, but carrots, peppers, anything with this seasoning is going to be good.

It's just one of those recipes that you want to keep making. Whether it's exactly as-is or with some twist, it's sure to be a hit.

Roasted cauliflower is one of my favorite things. This roasted curried cauliflower recipe resulted in a very flavorful dish. The spices provided a nice complex flavor.

I'm not sure that I tasted the vinegar, but none of the individual flavorings were really dominant. I used smoked paprika as that's all I had. It took me about 40 minutes to roast the cauliflower. I also didn't have the oven quite up to 450°F because my smoke alarm goes off when the oven is that temperature or higher. I enjoyed the cauliflower just out of the oven and also when it was just slightly warm.

I had to put the leftovers away quickly because I found myself eating more each time I walked by. The finished dish would probably generously serve 6 as a side dish or 2 to 3 as a main dish.

Roasting is a great way to get a deep flavor from your vegetables, and the hands-off preparation frees you up to work on other components of your dinner—if your dinner has other components. I can be pretty happy with just roasted vegetables for dinner.

This roasted curried cauliflower recipe preparation seasoned with curry powder, cumin, coriander, and paprika will put a lot of flavor on your table with very little effort. It's worth taking the trouble to toast and grind your cumin and coriander. It only takes a couple minutes, and the spices will have a lot more oomph. The paprika I used was Hungarian "half-sharp," which has a bit of kick to it.

The roasting time yielded tender vegetables. I think I would have preferred to go just a bit longer to get a bit of char on the edges.

There are many recipes for roasted and seasoned cauliflower, but this one has several elements that really make it stand out. First, the combination of spices gives the roasted cauliflower a nice, complex, slightly smoky flavor. I used a smoked Spanish paprika, which is pretty much my “go-to” paprika most of the time.

The vinegar is, in my opinion, a novel addition and adds a nice, tangy flavor in the background.

Don’t skip the final step to season with salt and pepper. This clearly makes a difference in achieving the right balance of flavors in the dish. The cauliflower and onions were perfectly roasted in 30 minutes. I tasted the cauliflower when it was hot right out of the oven, after 5 minutes when they were still warm, and then later when they were at room temperature. I have to admit that I loved it at all temperatures, but hot and slightly warm were slightly preferred by my tasters.

This curried cauliflower was one of the best dishes I've had in recent months. It's out of this world! And so easy! Just mix the spices, toss with the cauliflower, oil, and butter, and then bake for 30 minutes. That's all.

I served the cauliflower on toasted garlic-rubbed bread and topped it with a pan-fried egg with a runny yolk. I used Hungarian paprika, which worked just fine, a medium hot curry powder, and a bit more cumin and coriander (1/2 teaspoon versus the 1/4 teaspoon the author suggests, just because I love those spices). The baking time was 35 minutes, and the cauliflower retained a slight and nice crunch.

I love roasting cauliflower, but I'd never done it with these spices and vinegar. This is an amazing recipe, and it's so easy and elegant looking. Can't wait to make it again! The dish tastes great at room temperature, too. (I just nibbled on a few leftover pieces.)

This cauliflower recipe is an extremely easy way of making a flavorful dish as roasting intensifies the flavors of the vegetable.

I would, however, like to suggest a couple of tweaks to the recipe. I noticed that the spices tended to burn in the hot oven. I suggest that we instead make a paste with the spices and the oil and the vinegar and smear it over the cauliflower florets. This would minimize the risk of the spices burning. I also think we can lower the oven temperature to 400°F to minimize the edges of the onions and cauliflower burning prematurely. The total time in my oven for 1-inch florets was under 20 minutes. The cauliflower had browned and softened well. I served it at room temperature.

This roasted cauliflower is flavorful, delicious, and balanced. We loved toasting the spices and pounding them in the mortar and pestle before mixing with all the rest of the ingredients. We served this with chicken and a simple salad and everyone was "yummm-ing" throughout the meal. We will absolutely make this again.

A simply prepared dish with many layers of wonderful flavors—a winner! The curry is fantastic with cauliflower, a touch of vinegar brightens it, and the butter makes it just rich enough. It was delicious at any temperature, but the butter flavor and the smoky aroma of the paprika were more pronounced at room temperature.

The baking time was spot on for the cauliflower, which was tender yet still crisp and nicely browned in some spots. The onion layers that got separated during tossing were beautifully caramelized and sweet while the wedges that stayed together were a little crunchy.

I don't normally cook cauliflower, as I find it rather bland and uninteresting, but with this recipe the folks at A.O.C. deliver a vegetable side dish that's rich in aromatics, perfectly textured, and so easy to prepare that after experiencing it just once, the recipe has vaulted to the top of my weeknight meal repertoire.

I used 1 teaspoon sweet paprika and 1/2 teaspoon smoked (pimenton), because quite honestly I don't even know what bittersweet paprika is, let alone have any in my pantry. It was a good call. The smokiness of the pimenton nicely amplified the char on the cauliflower florets after their time in the blisteringly hot oven. The cauliflower soaked up all the warm spiced goodness of the cumin, coriander, and curry, the caramelized onion adds a seductive sweetness, and the fat of the oil and butter gave the vegetables a rich mouthfeel. Finally, the freshness of the cilantro and the acidity of the vinegar brighten the mix and bring all the other elements into perfect balance.

Bold and delicious straight from the oven the night I first made it, the dish was equally tasty served up at room temperature as a side later in the week and even cold from the fridge the next day as a quick snack. It's rare for me, when I'm contemplating making a recipe a second time, to not change anything. But with this recipe, the only thing I would consider changing is to double the batch.

This recipe is a gem. Dang, I should have made more. It's inspired. Go make it now!

I actually made this roasted curried cauliflower recipe twice. The first time exactly as the recipe instructs, which was exceptional (though the serving size was a small amount per person, and since we love veggies, this was far from enough for each of us). The second time I tripled the recipe and decided to add carrots as well as broccoli. Both versions of the recipe were huge hits.

I was unsure of what bittersweet paprika was, therefore I decided to use Portuguese sweet paprika, which has a nice, smoky flavor. The timing was perfect, although I didn't end up with caramelized vegetables. The result was a perfect addition to our simple dinner of white rice and pork ribs, though I must say that if you double or triple the recipe, this could easily be eaten as a main vegetarian course as its flavors are nice and strong with an "Indianesque" hint. Absolutely loved it.

This is a rock star recipe, even for those who are mildly finicky about cauliflower. I made this for a large family gathering with children ages 5 to 17, and they gobbled it down amid protests that they didn't like cauliflower.

I recently purchased the KitchenAid spice grinder and it works like a charm on pulverizing seeds. I used smoked Spanish paprika in my mixture and after I tossed it all together, I couldn't stop eating it raw. Certainly line your baking sheet with parchment for easy clean up. I found the roasting time to be about 20 minutes. Delicious hot, warm, or cold!

A nicely balanced dish and very versatile dish. I used Pimenton de la Vera (smoked paprika).

This recipe is a wonderful base for a host of flavors. This was super easy and delicious either room temperature or warm. This would make great a great addition to a picnic or tailgate party and I look forward to trying it again with different spices to match whatever main course I'm serving.

The curry was lovely but I would have liked more coriander. I used two different paprikas--1 tablespoon smoked hot paprika and 1/2 tablespoon sweet paprika. The smoked paprika ended up being too dominant.

#LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


Healthy Cauliflower Recipes

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Tara Donne ©2012, Television Food Network, G.P. All Rights Reserved.

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Cauliflower Gnocchi

We subbed in cauliflower for all-purpose flour to make a soft and fluffy gnocchi. Toss it in nutty brown butter-caper sauce for an indulgent gluten-free dinner.

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Move over cauliflower pizza crust, cheesy gluten-free and low-carb breadsticks are here. One small head of cauliflower is magically transformed into satisfying breadsticks.

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Shrimp Fried Cauliflower Rice

Sara Lynn's healthy version of a takeout favorite is made with succulent shrimp, cauliflower rice, loads of veggies, egg and sesame oil.

Cauliflower Cornbread Muffins

Whipped egg whites make this gluten-free cornbread rise just like the real deal, and the consistency is right on, thanks to cauliflower rice. We spiced it up further with Cheddar and jalapenos.

Creamy Cauliflower Alfredo

The key to a tasty fettuccine alfredo is a creamy sauce. And by blending cauliflower to a smooth puree, you get that luscious feel without the high calories and fat.

Shrimp and Cauliflower Grits

This healthy twist on a Southern classic is a great addition to a weeknight line-up. Packed with protein and fiber &mdash and creamy faux grits made from cauliflower &mdash it's satisfying and delicious.

Roasted Cauliflower Taco

Colorful purple, green or orange cauliflower and homemade tortillas are the stars of these healthy vegetarian tacos.

Lentil and Orzo Salad with Roasted Cauliflower, Chard and Herbs

Chef and personal trainer Eddie Jackson's orzo dish packs a nutritious punch with loads of veggies, lentils and herbs.

Parmesan-Herb Cauliflower

Parmesan cheese, fresh thyme and rosemary are all you need to dress up cauliflower florets.

Buffalo Cauliflower with Blue Cheese Sauce

Healthy Sicilian Cauliflower Rice

Studded with raisins, lemon zest and pine nuts, this fluffy pilaf makes a flavorful, high-fiber side for chicken, salmon and pork.

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Vitamin-rich cauliflower is the star of this easy and healthful side dish. No need to turn on the oven or stovetop because everything for this recipe is done in the microwave, including toasting the coconut.

Spicy Cauliflower Stir-Fry

Delicate cauliflower florets make the perfect canvas for showcasing the tangy Sriracha-lime sauce in Ree Drummond's easy vegetarian stir-fry.

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Lightened-Up Shepherd's Pie

Lean ground beef keeps the fat and calories low here. Cauliflower is mashed with the potatoes to keep carbs down, but still results in a creamy mash.

Roasted Cauliflower Steaks

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Sicilian-Style Cauliflower with Whole-Wheat Pasta

This flavorful dish of pasta tossed with raisins, pine nuts and capers makes a hearty vegetarian main course. Be sure to thoroughly brown the cauliflower to bring out the vegetable's nutty flavor. Substituting whole-wheat pasta for regular white pasta will boost the fiber content.

Cauliflower Mash

This healthier alternative to mashed potatoes comes together quickly with a head of cauliflower and a handful of ingredients you probably already have on hand.


How to turbo boost the flavor in this soup

I purposefully created a minimalist, 5-ingredient recipe, but if you&rsquore feeling extra fancy, you can certainly add more ingredients to make the soup more flavorful! Here are my suggestions:

  • Add more aromatics, such as minced garlic and minced fresh ginger, to the onions when they are sautéing.
  • For a richer texture and taste, try substituting a can of full-fat coconut milk for 1 cup of the vegetable broth. Alternatively, you can use 1/2 cup of heavy cream.
  • Add toppings, such as Greek yogurt, homemade mint chutney, toasted pine nuts or sunflower seeds, or chopped bacon. I topped mine with some fresh cilantro, extra veggies, and a squeeze of fresh lime juice.


Cooks Joy

I glanced upon this recipe while looking for mushroom recipes. The combination looked different and the curry was easy to make. It uses just chilly powder and no fancy masala. The original recipe suggested to grind the masala ingredients as is without sauteing, but since raw onion has always tasted bitter when blended, I sauteed it slightly before blending.

This is supposed to be a dry curry that can be used as a sandwich or pizza topping. You can also use it as a stuffing for dosa. If you like it to be on the wet side, add a little water while blending and turn off the stove when you get the desired consistency. You can taste the tanginess of the tomatoes and the hint of ginger and garlic. We had the curry with rotis. Off to the recipe. Recipe adapted from Mallika Badrinath Vegetarian Curries book.

Cauliflower Mushroom Curry

Tasty curry with cauliflower and mushrooms.

  • Total Time: 45 minutes
  • Prep Time: 10 minutes
  • Cook time: 35 minutes
  • Yield: 2 - 3 servings

Ingredients:

  • For Masala - 1 tsp - 1/2 cup - chopped - 1 1/4 cup - chopped - a small piece - 5 cloves - 1/2 tsp - to taste - 1/2 tsp
  • For Curry - 2 tsp - 3/4 cup - sliced - 2.5 cups - sliced - 1.5 cups - roughly (cut into florets) - to garnish

Instructions:

For Masala
Heat oil and saute onions, tomatoes, ginger and garlic for 5 minutes. Allow to cool and blend with salt, sugar and chilly powder.

For Curry
Heat oil and saute onions until they are cooked. Next add the mushrooms and cauliflower and saute for 10 minutes. Add the masala and simmer for 10 - 15 minutes until the curry reaches the desired consistency. Serve with rotis.

My Notes
1. Add more or less water to the curry depending on how thick you want it to be.

1 year ago: Buttermilk Biscuits
2 years ago: Palak Paneer

Pictorial
1. For masala : Heat oil and saute onions, tomatoes, ginger and garlic for about 5 minutes.2. Allow to cool.3. Take in a blender and add salt, sugar and chilly powder.4. Blend to a paste. Keep aside.5. Heat 2 tsp of oil and add sliced onions.6. Saute until onions are cooked.7. Add the mushrooms and cauliflower and saute for 10 minutes.8. Add the masala.9. Simmer for 10 - 15 minutes until the curry is to the desired thickness. Garnish with spring onions. Serve wit rotis.
Tasty curry ready.
Enjoy!


Syn Free Curried Cauliflower Soup Maker Recipe - Serves 4

You know, I just can't stop myself when it comes to some cheaply found veggies and my good old soup maker. Life is easy. And in just over 20 minutes, I have four lunch portions for the week. But instead of making my usual Cauliflower Cheese Soup (which by the way is DELICIOUS), I thought I'd put an Indian spin on it instead.

Soup in the Summer? Are you mad?

Ok, so today has been especially rainy, but even on a hot day, there's a soup out there just for the occasion and I eat it all year long. I like how this is a little bit lighter with a sweet potato but if you want a thicker and creamier texture, just swap for a regular tattie instead.

Recipe
(Syn Free & Serves 4)

  • Low calorie cooking oil spray
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 2cm freshly grated ginger
  • 1 large cauliflower (florets only), chopped in to manageble small bite size pieces for the soup maker.
  • 1 medium sweet potato (approx 200g unprepared weight), peeled & diced
  • 1 tsp turmeric
  • ½ tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • Seasoning
  • 1.150 litres of water
  • 2 chicken stock cubes
  • Fat free natural yogurt or similar

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  1. Spray a large frying pan with oil spray and saute the onions and garlic until tender.
  2. Now add the sweet potato and spices and fry for another 2 minutes, ensuring everything is coated in the spices.
  3. Transfer the sauted veg to the soup maker or a large pan if cooking the traditional way.
  4. Add the remain ingredients except the creme fraiche and set the soup maker to smooth. Or if using a pan, simmer for 20-25 minutes until everything is tender and blend.
  5. Serve in to bowls, add a swirl of creme fraiche and a little more freshly ground pepper and garnish with fresh herbs if you wish.
  6. It would be tremendous if you tagged me in a shared a pic of your soup on Instagram (#TastefullyVikkie) so I know you made it!

If you have a soup maker, then don't forget there are more than 50 dedicated recipes on right here and I have 20 additional ones available in my eBook, 65 Low Fat Bowls of Health.

Here's a handy Pinterest thumbnail if you want to Pin and save for later!

Love,
Tastefully Vikkie x


  • 1 cup quinoa (rinsed)
  • 1 cup frozen peas
  • 2 garlic cloves (chopped)
  • 2 tablespoons olive oil
  • 1/2 teaspoon cumin
  • 4 teaspoons curry powder
  • 1 cup vegetable broth
  • 1 head of cauliflower (about 1 1/2 pounds, trimmed and cut into small florets)
  • 1/3 cup plain yogurt, low-fat (about 5 1/2 tablespoons)
  • 1/2 cup cashews, roasted without salt
  • 1/4 cup cilantro, fresh, chopped
  • 2 tablespoons lime juice
  • 2 tablespoons green onion (scallion), chopped
  • salt (pinch, optional)

1. Cook quinoa until just tender, according to package directions.

2. Heat oil in saucepan over medium-high heat. Add curry powder and cumin, and cook, about 30 seconds, or until fragrant.

3. Stir in broth and chopped garlic. Bring to a boil.

4. Add cauliflower, cover, and return to a boil. Reduce heat to medium and simmer 3 minutes.

5. Add frozen peas and cook until cauliflower is just tender, stirring occasionally. Remove from heat.

6. Stir in 2 tablespoons broth from cauliflower fixture into yogurt in small bowl.

7. Add yogurt mixture to cauliflower. Fold in quinoa, cashews and cilantro.


Notes about this recipe

+ View Larger photo: Romas Foord for the Observer

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