Best 7 Bombay Beef Cauliflower Recipes
Bombay beef cauliflower is a mouthwatering Indo-Chinese dish that combines the bold flavors of Indian cuisine with the vibrant spices of China. This unique dish features tender cauliflower florets and succulent beef coated in a rich, aromatic sauce, creating a symphony of flavors that will tantalize your taste buds. Whether you're a seasoned cook looking to expand your culinary horizons or a beginner seeking a flavorful and impressive dish to share with friends and family, this Bombay beef cauliflower recipe is sure to hit the spot.
Check out the recipes below so you can choose the best recipe for yourself!
BOMBAY BEEF & CAULIFLOWER
Make and share this Bombay Beef & Cauliflower recipe from Food.com.
Provided by Dancer
Categories Steak
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 4 ingredients and pepper to taste in a small bowl; stir well with a whisk and set aside.
- Heat a large oiled non-stick skillet over high heat.
- Add meat and saute 3 minutes or until browned.
- Remove from skillet and set aside.
- Add cauliflower and broth; cover, reduce heat and simmer 3 minutes.
- Return meat to skillet; stir in yogurt mixture.
- Add snow peas and bring to a boil; cook 2 minutes, stirring gently.
- Toss with pasta before serving.
- Garnish with toasted almonds, if desired.
- Good served cold as a luncheon salad.
MOROCCAN BEEF & CAULIFLOWER
Since marrying my Moroccan husband I have made it my passion to cook dishes from his country. This is one of his favorites.
Provided by FDADELKARIM
Categories Cauliflower
Time 1h10m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Pull off the green leaves surrounding the cauliflower. Then cut the bottom off & break the cauliflower into large pieces. Rinse & then place in a bowl to be used later.
- Heat the olive oil in either a sauce pan or pressure cooker. Cook the beef in the oil until all the sides are brown.
- Add enough water in the pot to cover the beef. At this point put everything into the pot except the cauliflower and cover with a lid. If using a sauce pan simmer the beef for 40 minutes, stirring occasionally. If you are using a pressure cooker, let the beef cook for 15 minutes (after the cooker begins to hiss).
- Dip the cauliflower into the sauce to cover all the sides. Once that is done leave it in the pot & recover with a lid. Simmer for another 15 minutes or until the cauliflower is done. If using a pressure cooker, cover & cook for additional 5-7 minutes (after the cooker begins to hiss).
Nutrition Facts : Calories 935.6, Fat 67.9, SaturatedFat 24.6, Cholesterol 236.2, Sodium 841.8, Carbohydrate 15.2, Fiber 5.7, Sugar 6.3, Protein 65.2
MOROCCAN BEEF & CAULIFLOWER
Since marrying my Moroccan husband I have made it my passion to cook dishes from his country. This is one of his favorites.
Provided by FDADELKARIM
Categories Cauliflower
Time 1h10m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Pull off the green leaves surrounding the cauliflower. Then cut the bottom off & break the cauliflower into large pieces. Rinse & then place in a bowl to be used later.
- Heat the olive oil in either a sauce pan or pressure cooker. Cook the beef in the oil until all the sides are brown.
- Add enough water in the pot to cover the beef. At this point put everything into the pot except the cauliflower and cover with a lid. If using a sauce pan simmer the beef for 40 minutes, stirring occasionally. If you are using a pressure cooker, let the beef cook for 15 minutes (after the cooker begins to hiss).
- Dip the cauliflower into the sauce to cover all the sides. Once that is done leave it in the pot & recover with a lid. Simmer for another 15 minutes or until the cauliflower is done. If using a pressure cooker, cover & cook for additional 5-7 minutes (after the cooker begins to hiss).
FETTUCCINE BOMBAY
A delicious variation on the usual tomato sauce. Italy meets India. Use a good quality curry powder. I find that 1 tablespoon of regular curry and 1 tablespoon of Malaysian curry powder tastes great. Most Asian markets carry the Malaysian Powder and I like it because it has some heat to it. You could also add chile powder or chiles if you want it 3-alarm spicy.
Provided by Bill Ligertwood
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly-salted water to a rolling boil over high heat; add the fettuccine and return to a boil. Cook uncovered until the pasta has cooked through, but is still firm to the bite, about 8 minutes; drain.
- Heat the olive oil in a large skillet or wok over medium-high heat. Fry the cumin seeds in the hot oil until they begin to pop, 2 to 3 minutes. Cook and stir the onion and garlic in the oil until lightly browned, about 5 minutes. Add the chicken and continue cooking until the chicken is cooked through, 4 to 5 minutes. Season with 1 tablespoon curry powder; cook and stir another 3 to 4 minutes. Pour the diced tomatoes over the mixture and reduce heat to low. Stir in the tomato paste and remaining 1 tablespoon curry powder. Simmer 15 minutes.
- Stir the cooked pasta into the sauce to coat. Simmer 2 to 5 minutes, until pasta is reheated.
Nutrition Facts : Calories 667.7 calories, Carbohydrate 99.1 g, Cholesterol 34.6 mg, Fat 15.2 g, Fiber 8.1 g, Protein 31.4 g, SaturatedFat 2.5 g, Sodium 257.5 mg, Sugar 6.8 g
ASIAN BEEF AND CAULIFLOWER STEW
Next to hamburger, round steak is probably the most frequent dinner "guest" at our place! I'm always experimenting with recipes, changing them to fit our tastes...and this Asian beef stew is easy and good.-Deborah Cole, Wolf Creek, Oregon
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a skillet, heat oil over medium-high. Brown meat on all sides. Add broth; cover and simmer until beef is tender, about 1 hour. Add cauliflower, green pepper, soy sauce, garlic, and ginger root if desired. Cover and simmer until the vegetables are tender, about 5-7 minutes. Combine cornstarch, sugar and water. Stir into meat mixture. Bring to a boil, stirring constantly; cook 2 minutes or until thickened. Stir in green onions. Serve on rice.
Nutrition Facts : Calories 165 calories, Fat 4g fat (0 saturated fat), Cholesterol 82mg cholesterol, Sodium 771mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
INDIAN CAULIFLOWER
A spicy cauliflower served whole on a platter - looks like a red and yellow flower. Garam Masala can be found in Indian grocery stores and some traditional grocery stores. I like to serve peas and carrots lightly cooked in butter on the side of this dish.
Provided by Hetal
Categories World Cuisine Recipes Asian Indian
Time 50m
Yield 5
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Cut off most of the cauliflower's stem and place the whole head in a baking dish.
- Heat two tablespoons of oil and turmeric together in a small frying pan. Brush the cauliflower head with the oil and turmeric mixture.
- Bake the cauliflower for 30 minutes.
- While the cauliflower is cooking heat two tablespoons of oil in a frying pan, mix in the minced onions and saute until the are a medium brown color. Add the pureed tomatoes, garlic powder, garam masala and salt. Let this mixture simmer for 10 minutes.
- Arrange lettuce leaves on a serving plate. Place the cauliflower on top of the lettuce. Pour the tomato curry over the cauliflower. Serve hot.
Nutrition Facts : Calories 167.9 calories, Carbohydrate 15.1 g, Fat 11.6 g, Fiber 6.2 g, Protein 4.6 g, SaturatedFat 1.6 g, Sodium 62.1 mg, Sugar 7.1 g
GOBI ALOO (INDIAN STYLE CAULIFLOWER WITH POTATOES)
This is a basic Indian dish that is very tasty! Adjust the spices to your preferences! To make it even better, you could add a bit of stewed tomatoes.
Provided by SHAHZADI
Categories Side Dish Vegetables Cauliflower
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Heat the oil in a medium skillet over medium heat. Stir in the cumin seeds, garlic, and ginger paste. Cook about 1 minute until garlic is lightly browned. Add the potatoes. Season with turmeric, paprika, cumin, garam masala, and salt. Cover and continue cooking 5 to 7 minutes stirring occasionally.
- Mix the cauliflower and cilantro into the saucepan. Reduce heat to low and cover. Stirring occasionally, continue cooking 10 minutes, or until potatoes and cauliflower are tender.
Nutrition Facts : Calories 135.3 calories, Carbohydrate 23.1 g, Fat 4 g, Fiber 4.4 g, Protein 4 g, SaturatedFat 0.6 g, Sodium 331.5 mg, Sugar 4 g
Tips:
- Choose the right cut of beef: Look for a tender cut, such as flank steak or skirt steak.
- Marinate the beef: Marinating the beef helps to tenderize it and infuse it with flavor. You can use a variety of marinades, but a simple combination of soy sauce, garlic, and ginger works well.
- Cook the beef quickly: Don't overcook the beef, or it will become tough. Cook it over high heat for a few minutes per side, or until it is cooked to your desired doneness.
- Use fresh vegetables: Fresh vegetables will add flavor and color to your dish. Use a variety of vegetables, such as broccoli, carrots, and bell peppers.
- Stir-fry the vegetables: Stir-frying the vegetables helps to retain their crunch and flavor. Cook the vegetables over high heat for a few minutes, or until they are tender-crisp.
- Add the sauce: Once the vegetables are cooked, add the sauce. You can use a variety of sauces, but a simple combination of soy sauce, rice vinegar, and sesame oil works well.
- Serve the dish immediately: Bombay beef is best served immediately, while it is still hot and crispy.
Conclusion:
Bombay beef is a delicious and easy-to-make dish that is perfect for a quick and easy weeknight meal. It is also a great way to use up leftover beef. With its tender beef, crisp vegetables, and flavorful sauce, Bombay beef is sure to be a hit with your family and friends.
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