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.
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.
Time 55m Yield 4 Number Of Ingredients 9 Steps:
Melt the butter in a large wide pot or medium Dutch oven over medium heat. Add the ginger, garlic, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onion is tender, about 8 minutes. Add the cauliflower and curry powder and continue to cook, stirring occasionally until the cauliflower is well coated in spice and slightly softened, about 5 minutes more. Add the broth and 2 1/2 cups water; bring to a boil. Reduce the heat to maintain a simmer and cook until the cauliflower is very tender, about 20 minutes. Remove from the heat and cool slightly. Puree the soup in the pot with an immersion blender or, working in batches, transfer the soup to a blender and puree until smooth, being careful not to fill the carafe more than half full per batch (keep the lid cracked to allow steam to escape). Rewarm the soup over medium heat and adjust the seasoning with additional salt and pepper. Ladle into 4 bowls and sprinkle with some cilantro and chopped cashews.
Yield Makes 6 side-dish servings Number Of Ingredients 10 Steps:
Preheat oven to 450°F. Place cauliflower florets in large roasting pan. Pull apart onion quarters into separate layers; add to cauliflower. Stir coriander seeds and cumin seeds in small skillet over medium heat until slightly darkened, about 5 minutes. Crush coarsely in mortar with pestle. Place seeds in medium bowl. Whisk in oil, vinegar, curry powder, paprika, and salt. Pour dressing over vegetables; toss to coat. Spread vegetables in single layer. Sprinkle with pepper. Roast vegetables until tender, stirring occasionally, about 35 minutes. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 450°F oven 10 minutes, if desired.) Mound vegetables in large bowl. Sprinkle with fresh cilantro. Serve warm or at room temperature.
More about “easy curried cauliflower recipes”
Time 30m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Boil cauliflower and onion in enough salted water to cover, until they are just tender. (10 - 15 minutes) Be careful not to overcook. Drain well. Arrange the cauliflower and onion in a shallow ovenproof dish, and scatter over the chopped egg. Put the flour, curry powder and butter/margarine in a saucepan, and cook gently, stirring constantly, to a smooth paste. Add the milk gradually, stirring all the time, gradually bring to the boil, stirring well, until thickened and smooth. Stir in the thyme and seasoning and allow the sauce to simmer for a minute or two. Remove from the heat, and stir in about 3/4 of the cheese. Pour the sauce over the cauliflower, scatter over the croutons, and sprinkle with the remaining cheese. Brown under a hot grill until golden and serve. Delicious with thick crusty bread.
