Curry Roasted Cauliflower Recipe

Curry powder is a great way to spice up otherwise bland cauliflower. And roasting the cauliflower makes it more tender. So team up curry with roasting and you have a can’t-miss cauliflower dish. Here we’ve provided two recipes: one is non-vegan because it includes a bit of sugar to help cut “hotness” of curry and helps make the dish more child-friendly and the other is strictly vegan. Enjoy!

Curry Roasted Cauliflower Recipe

Recipe 1 (Non-vegan)

Ingredients:

1?4?cup olive oil

2 ?teaspoons curry powder

2 ?teaspoons sugar

1 ?teaspoon lemon juice

1?2?teaspoon salt

1?4?teaspoon black pepper

4 ?cups cauliflower florets

2 ?tablespoons slivered almonds

Directions:

Preheat the oven to 400°F.

Wash the cauliflower florets well to remove any possible pesticides, even if it is organic cauliflower. Set the florets aside on paper towels to drain.

Meanwhile, mix the first six ingredients--olive oil, curry powder, sugar, lemon juice, salt and pepper--in a small mixing bowl. If the florets are still quite wet, pat them dry. Place the cauliflower florets in a 13 x 9 inch glass baking dish, like one you would use to make lasagna. Next, pour the oil mixture over the florets and toss them gently until the cauliflower has turned a nice, light yellow from the curry powder.

Cover the baking pan with aluminum foil and bake for 15 minutes. After 15 minutes, remove the cauliflower from the oven and stir in the almonds. Mix them in lightly.

Return the cauliflower to the oven, uncovered, and bake for another 10 to 15 minutes, just until the cauliflower is browned and the almonds are toasted.

Recipe 2 (Vegan)

Ingredients:

12 cups cauliflower florets (about 1 small head of cauliflower)

1 large onion, yellow or white

1 teaspoon coriander seeds

1 teaspoon cumin seeds

3/4 cup olive oil

1/2 cup red wine vinegar

3 1/2 teaspoons curry powder

1 tablespoon hot paprika

1 3/4 teaspoons sea salt

1/4 cup chopped fresh cilantro (optional)

Directions:

Preheat the oven to 450°F.

Rinse the cauliflower florets well and drain them on paper towels. Pat them dry as necessary. Once the florets are dry, place them in large roasting pan.

Peel and quarter the onion and then pull the quarters apart into separate layers. Add the onion to the roasting pan with the cauliflower. Don’t worry about mixing them up for now.

Place the coriander and cumin seeds in small skillet and cook them over medium heat until they are slightly darkened, which should take about 5 minutes. After they are cooked, crush the seeds coarsely in a mortar with pestle and then place them in a medium-sized bowl. Next, whisk in the oil, vinegar, curry powder, paprika, and salt to create a well-mixed dressing.

Put the dressing over the cauliflower and onions and toss everything, until the cauliflower and onions are evenly coated with dressing. Spread vegetables in the pan evenly and sprinkle them on top with paper.

Roast the vegetables until they are tender, which should take about 35 minutes. Be sure to stir them occasionally to prevent one side from being overcooked. Once done, remove the cauliflower from the oven and place them in a large serving bowl. For an extra zing, sprinkle fresh, chopped cilantro on top of the cauliflower.

This recipe can be made 2 hours prior to serving. You can then either serve the cauliflower at room temperature or rewarm the dish in a 450°F oven for 10 minutes.

Image Credit

 

Creative Cauliflower Recipe

Cauliflower Recipe

Cauliflower is a great vegetable- easy to prepare and a hearty addition to any meal, the the point of taking the place of meat for a meatless meal. Here are two great recipes for cauliflower.

Simply Steamed:

This very simple recipe for cauliflower takes the steamed vegetable and adds a savory element or sweet element to make it more appealing. The key is to steam the cauliflower properly (not too mushy) and choose toppings accordingly.

Steaming:

Place a steamer basket into a pot, fill with water until just below the basket. Cover and bring the water to a boil. Meanwhile, chop down a head of cauliflower into bite-sized florets. Add the florets to the basket and cover, let steam for 8-10 minutes until fork tender. Remove and place in a bowl, sprinkle salt and pepper then mix with one of the suggested toppings below.

Toppings:

Buttered bread crumbs- Melt 3-4 tablespoons butter with 1/2 seasoned bread crumbs in a small pot. You can add more butter or bread crumbs accordingly. The result should look like wet sand. Sprinkle the hot mixture over your freshly steamed cauliflower.

Spicy Kick- Mix 1-2 tablespoons of spicy chili sauce like Sriracha with 1/2 teaspoon of rice vinegar. Drizzle over steamed cauliflower.

Cheesy goodness- a step above the process cheese-topped cauliflower you may have enjoyed during childhood, using fresh cheese to top steamed cauliflower will send it over the edge. Stick to cheeses that complement the rest of your meal- sharp cheddar alongside a beef dish, salty parmesan with a pork topped with a creamy sauce, or asiago alongside a roasted chicken.

Place the steamed cauliflower into an overproof casserole dish, then top with your grated the cheese and additional elements if you like (cooked bacon or Pancetta, chopped parsley, etc). Place under the broiler under the cheese is melted and golden brown, don’t walk away!

Italian style- Drizzle balsamic glaze over the steamed cauliflower. If you don’t have balsamic glaze you can make your own by reducing a bottle of balsamic vinegar in a pot until it’s thickened. Garnish with a few basil leaves.

Roasted Bounty:

Roasting cauliflower will bring out a hearty flavor, enough to replace meat in a meal. Heat your over to 450 degrees. Chop a head of cauliflower into bite sized florets and toss with olive oil, salt, and pepper. Spread the cauliflower in a single layer onto a sheet pan and roast for 25-30 minutes, tossing occasionally, until golden brown. This method can act as a side.

For a fuller meal, roast additional vegetables in the same manner- carrots, onion, zucchini, and bell peppers to name a few. The key is to cut each vegetable into uniform pieces and keep everything on a single layer. If you need to do multiple batches, keep roasted vegetables warm under an aluminum foil tent. Finally, mix all the roasted vegetables together and top with your favorite marinara sauce. You won’t even miss the meat.

[Image]

 

Vegetarian Lasagna

vegetarian lasagna with vegetables and cheese

This vegetarian lasagna is healthy and delicious. The recipe allows you to make ahead an extra one to freeze. Feel free to add any other favorite veggies you like.

Healthy Alfredo Cauliflower Sauce

Ingredients

• 10 large minced garlic cloves
• 2 Tablespoons butter
• 10 cups cauliflower florets
• 13 cups water or vegetable broth
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 cup milk
• Parmesan cheese (to taste)

Directions

Saute garlic and butter on low heat until soft. Boil cauliflower in broth until tender; seven minutes. Do not drain. Using a slotted spoon, remove the cauliflower and place in a blender. Add one cup broth, garlic, butter, salt, pepper, and milk. Blend until smooth.

Make Ahead Veggie Lasagna

Ingredients

• 2 packages frozen spinach, chopped (20 ounces)
• Alfredo cauliflower sauce (recipe above)
• 1 cup skim milk
• 2 packages of lasagna noodles (16 ounces)
• 2 pints cauliflower puree
• 2 eggs
• 16 ounces shredded carrots
• 16 ounces fresh sliced zucchini
• 2 cups shredded mozzarella

Directions

1. Spray two 10 x 15 inch pans with cooking spray. Preheat oven to 350° F.

2. Put spinach in large bowl. Microwave on high for four minutes uncovered. Mix in the cauliflower puree. Beat the eggs with whisk and then add. Stir until well blended.

3. Combine Alfredo Cauliflower Sauce with milk in separate bowl. Mix well.

4. Spread ½ cup of Cauliflower Sauce mixture on the bottom of each pan. Place three uncooked noodles over sauce. Spread ¼ of the spinach mixture over each pan. Sprinkle each with ¼ of the carrots and ¼ of the zucchini. Place three more noodles on top of each. Cover both with more sauce. Divide the remaining spinach mixture between the two pans and spread evenly. Do the same with the remaining carrots and zucchini. Add three more noodles to each. Reserve a small amount of sauce and divide the remaining between the two lasagnas and spread evenly over the top. Sprinkle both dishes with mozzarella cheese. Spray two sheets of aluminum foil with cooking spray. Place one sheet over each pan with the sprayed side down. Tightly cover.

5. Bake for 50 to 60 minutes. Uncover and spread the last of the sauce over exposed top noodles. With the oven off, return the lasagnas to the warm oven uncovered for 15 minutes. Serve one vegetarian lasagna for dinner (allow to set up 30 minutes) and freeze the other for another evening. All left overs can also be frozen for later.