Best 20 Indian Cauliflower Recipes

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Indian cauliflower is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It is a popular dish in many parts of India and is often served at special occasions. There are many different ways to cook Indian cauliflower, but all of them involve using a variety of spices and herbs to create a flavorful and aromatic dish. The most common spices used in Indian cauliflower dishes include cumin, coriander, turmeric, and garam masala. These spices are often combined with fresh herbs such as cilantro and mint to create a complex and flavorful dish. Indian cauliflower can be cooked in a variety of ways, including roasting, frying, and simmering.

Check out the recipes below so you can choose the best recipe for yourself!

GOBI ALOO (INDIAN STYLE CAULIFLOWER WITH POTATOES)



Gobi Aloo (Indian Style Cauliflower with Potatoes) image

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

1 tablespoon vegetable oil
1 teaspoon cumin seeds
1 teaspoon minced garlic
1 teaspoon ginger paste
2 medium potatoes, peeled and cubed
½ teaspoon ground turmeric
½ teaspoon paprika
1 teaspoon ground cumin
½ teaspoon garam masala
salt to taste
1 pound cauliflower
1 teaspoon chopped fresh cilantro

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

CURRIED CAULIFLOWER (INDIAN STYLE)



Curried Cauliflower (Indian Style) image

Healthy preparation of a favorite Indian dish. It is a beautiful yellow-orange color when finished. Make sure you add the lemon juice just before serving; it really makes the dish.

Provided by Sharon

Categories     World Cuisine Recipes     Asian     Indian

Time 27m

Yield 4

Number Of Ingredients 14

1 tablespoon all-purpose flour
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground chile pepper
1 teaspoon mustard powder
1 teaspoon ground turmeric
1 pinch salt
½ cup water
¾ cup skim milk
2 tablespoons fat-free plain yogurt
1 tablespoon olive oil
1 teaspoon cumin seeds
1 head cauliflower, broken into florets
2 lemons, juiced

Steps:

  • Mix flour, coriander, cumin, chile pepper, mustard powder, turmeric, and salt together in a bowl. Mix in water until a paste forms. Stir in skim milk and yogurt.
  • Heat oil in a nonstick pot over medium heat. Add cumin seeds; heat until fragrant, 1 to 2 minutes. Add spice paste; heat for 1 minute. Add cauliflower to the pot and toss with spice paste until completely coated. Cover and cook cauliflower over medium-low heat, stirring several times to coat and prevent burning, until tender, 10 to 12 minutes.
  • Stir lemon juice into the cauliflower just before serving.

Nutrition Facts : Calories 108.3 calories, Carbohydrate 13.8 g, Cholesterol 1.1 mg, Fat 4.4 g, Fiber 4.7 g, Protein 5.6 g, SaturatedFat 0.5 g, Sodium 108.8 mg, Sugar 6.2 g

INDIAN SHRIMP WITH CAULIFLOWER



Indian Shrimp with Cauliflower image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 pound medium shrimp, peeled and deveined
2 teaspoons garam masala
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 onion, diced
3 cloves garlic, chopped
3 tablespoons tomato paste
1 cup chopped fresh cilantro, plus more for topping
2 small russet potatoes (about 8 ounces each), peeled and diced
1 small head cauliflower, cut into florets (about 4 cups)
2 cups frozen peas, thawed
2 pieces naan or other flatbread, warmed and cut into wedges

Steps:

  • Toss the shrimp with 1/2 teaspoon garam masala in a medium bowl; season with salt and pepper. Heat 1 tablespoon olive oil in a large pot or Dutch oven over high heat. Add the shrimp in a single layer and cook until the edges are golden, about 30 seconds per side. Remove to a plate with a slotted spoon; set aside.
  • Add the remaining 1 tablespoon olive oil to the pot, then add the onion and garlic. Cook, stirring occasionally, until the onion is lightly browned, 3 minutes. Stir in the tomato paste, the remaining 1 1/2 teaspoons garam masala and the cilantro. Cook, stirring to coat, 30 seconds. Stir in 3 1/4 cups water and the potatoes. Cover, bring to a boil and cook 5 minutes, then uncover and add the cauliflower. Cook over medium-high heat, stirring occasionally, until the cauliflower is tender, about 10 minutes.
  • Stir in the shrimp and peas; simmer 3 minutes. Season with salt and pepper. Top each serving with more cilantro. Serve with the naan.

INDIAN CAULIFLOWER & POTATOES



Indian Cauliflower & Potatoes image

Make and share this Indian Cauliflower & Potatoes recipe from Food.com.

Provided by VeggieCook98

Categories     Curries

Time 35m

Yield 5-7 serving(s)

Number Of Ingredients 15

2 teaspoons ground cumin
2 teaspoons ground turmeric
1 teaspoon chili powder
1 teaspoon garam masala
1 teaspoon ground coriander
1/2 large head cauliflower
3 potatoes
3 tablespoons butter or 3 tablespoons ghee
1 inch knob ginger, chopped fine
3 garlic cloves, chopped fine
1 large jalapeno pepper, diced
1 onion, finely chopped
1 (13 1/2 ounce) can unsweetened coconut milk
salt
prepared rice (optional)

Steps:

  • Combine garam masala, Ground coriander, chili powder, ground turmeric, ground cumin, and salt together in a small bowl. Set aside.
  • Cut cauliflower and potato into medium sized cubes and thoroughly wash it. Put in bowl. Set aside.
  • Heat oil in a frying pan / kadai. Add green chilli, ginger garlic and stir for few seconds.
  • Add chopped onions and fry over medium heat until light golden brown.
  • Add coconut milk, spice mixture, and the cauliflower and potato. Stir well. Cook uncovered for five minutes Cover the pan / kadhai and cook over medium heat until tender. Occasionally stir it to prevent sticking to the bottom.
  • ENjoY.

INDIAN POTATOES, PEAS AND CAULIFLOWER



Indian Potatoes, Peas and Cauliflower image

Provided by Prem K. Singh

Categories     Potato     Side     Sauté     Vegetarian     Quick & Easy     Cauliflower     Fall     Healthy     Vegan     Potluck     Bon Appétit     Massachusetts

Yield Makes 4 servings

Number Of Ingredients 10

2 tablespoons vegetable oil
1 pound russet potatoes, peeled, cut into 1/2-inch pieces
1 tablespoon minced fresh ginger
4 cups cauliflower florets, cut into bite-size pieces
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/2 cup water
1/2 cup frozen peas, thawed

Steps:

  • Heat oil in large nonstick skillet over medium heat. Add potatoes and ginger; sauté until potatoes are lightly browned, about 3 minutes. Mix in cauliflower, then salt, turmeric, chili powder and paprika; sauté 5 minutes. Add 1/2 cup water; cover and simmer until vegetables are tender, about 5 minutes. Add peas and simmer 2 minutes. Season with salt and pepper.

CAULIFLOWER AND POTATO STIR-FRY - EAST INDIAN RECIPE



Cauliflower and Potato Stir-Fry - East Indian Recipe image

This is a quick and delicious recipe that goes well with white rice by itself, or with white rice and lentils. Its filling and doesn't require too much salt or oil. A drier version can be eaten with flat bread, naan, or pita. Reduce chili powder for a kid-friendly meal. Fast-cooking vegetables such as beans, peas and corn can be added for extra crunch and color. You can use white onion instead of the more pungent red if you prefer. If you find the vegetables catching bottom without being fully cooked, add half a cup of water and replace lid. Once cooked, remove lid and cook on very low till the water evaporates.

Provided by sugarFiend

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Fried

Time 40m

Yield 4

Number Of Ingredients 11

3 tablespoons canola oil
2 teaspoons cumin seeds
1 teaspoon caraway seeds
½ red onion, chopped
4 cloves garlic, minced
1 head cauliflower, cut into florets with 1-inch stalks
1 large potato, diced
1 teaspoon red chili powder
1 teaspoon ground turmeric
1 teaspoon salt
¼ cup chopped fresh cilantro, or to taste

Steps:

  • Heat oil in a skillet over medium heat; add cumin and caraway seeds until they begin to pop and oil bubbles, 1 to 2 minutes. Cook and stir onion and garlic in the hot oil until onion is soft and translucent, 5 to 10 minutes.
  • Stir cauliflower and potato into onion mixture to coat with oil. Add chili powder, turmeric, and salt; stir to coat vegetables.
  • Cover skillet and cook vegetables over medium-low heat, stirring occasionally, until cauliflower and potatoes are softened, about 20 minutes. Sprinkle with cilantro.

Nutrition Facts : Calories 220.1 calories, Carbohydrate 27.6 g, Fat 11.2 g, Fiber 6.7 g, Protein 5.5 g, SaturatedFat 0.9 g, Sodium 641.2 mg, Sugar 4.9 g

INDIAN CAULIFLOWER



Indian Cauliflower image

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

1 large head cauliflower
4 tablespoons vegetable oil
½ teaspoon ground turmeric
1 small onion, minced
2 tomatoes, pureed
1 teaspoon garlic powder
3 teaspoons garam masala
salt to taste
½ head lettuce

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

VEGETARIAN INDIAN CAULIFLOWER AND PEA CURRY



Vegetarian Indian Cauliflower and Pea Curry image

This is a favorite Indian-style vegetarian curry that is easy to make and tastes great, thanks to the plethora of spices and a variety of vegetables.

Provided by Ali

Categories     World Cuisine Recipes     Asian     Indian

Time 40m

Yield 4

Number Of Ingredients 16

¼ cup canola oil
½ teaspoon cumin seeds
½ teaspoon mustard seeds
1 large onion, chopped
3 cloves garlic, minced
2 tablespoons grated fresh ginger root
1 (16 ounce) can diced tomatoes
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon cayenne pepper, or to taste
1 teaspoon salt, or to taste
1 teaspoon ground turmeric
½ teaspoon ground cardamom
1 head cauliflower, cut into 2-inch florets
16 ounces frozen peas, defrosted
2 cups hot cooked rice

Steps:

  • Heat oil in a large skillet or Dutch oven over medium-high heat. Add cumin seeds and mustard seeds and stir for 15 to 30 seconds. Add onion, garlic, and ginger and cook until soft and lightly colored, about 5 minutes. Add diced tomatoes with juice and cook for about 5 minutes more.
  • Blend coriander, cumin, cayenne pepper, salt, turmeric, and cardamom into the sauce in the skillet. Add cauliflower and stir until coated with sauce. Cover and cook for 4 minutes. Stir and cover; continue cooking about 4 minutes more. Add green peas and stir. Reduce heat to low and cook until heated through, 3 to 5 minutes more.
  • Garnish with cilantro and serve with steamed rice.

Nutrition Facts : Calories 408.4 calories, Carbohydrate 55.8 g, Fat 15.6 g, Fiber 11.3 g, Protein 13 g, SaturatedFat 1.3 g, Sodium 934.2 mg, Sugar 14.1 g

INDIAN VEGETARIAN CURRIED CAULIFLOWER



Indian Vegetarian Curried Cauliflower image

Delicious, easy, and beautifully presented, this vegetarian dish inspired by Indian cuisine is perfect for potlucks, especially if you love cauliflower and curry.

Provided by joycecook

Categories     Side Dish     Vegetables     Tomatoes

Time 45m

Yield 4

Number Of Ingredients 14

3 tablespoons vegetable oil
1 onion, diced
1 head cauliflower, broken into small florets
2 cloves garlic, minced
1 (15 ounce) can crushed tomatoes
½ (14.5 ounce) can tomato sauce
2 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon cayenne pepper
½ (8 ounce) package cream cheese
salt to taste
3 tablespoons chopped fresh cilantro

Steps:

  • Heat oil in a large skillet over medium heat. Add onion to the hot oil and cook until golden brown, about 5 minutes. Add cauliflower and mix into the onion. Continue cooking, stirring every 2 to 3 minutes, for 10 to 15 minutes more. Add garlic and cook 2 more minutes.
  • Stir in crushed tomatoes, tomato sauce, curry powder, coriander, turmeric, cumin, and cayenne pepper. Cook and stir for 5 more minutes.
  • Mix cream cheese into the skillet with the vegetables. Continue cooking until cauliflower is tender but still a little crunchy, 5 to 10 minutes more. Season with salt and mix in 2 tablespoons cilantro. Garnish with remaining cilantro before serving.

Nutrition Facts : Calories 282.8 calories, Carbohydrate 21 g, Cholesterol 30.8 mg, Fat 20.9 g, Fiber 7.1 g, Protein 7.5 g, SaturatedFat 7.9 g, Sodium 319.7 mg, Sugar 4.9 g

AIR-FRYER GOBI MANCHURIAN (INDIAN CHINESE CAULIFLOWER)



Air-Fryer Gobi Manchurian (Indian Chinese Cauliflower) image

Welcome to Chinese food that the Chinese have not even heard of! When the Hakka people migrated to India, they adapted their recipes to work with locally available ingredients. Thus was born Indian Chinese cooking. In the traditional recipe, the cauliflower is battered and deep-fried. But really, most of the taste is in the sauce, not the batter. This version is as tasty, but a lot less greasy than a typical Gobi Manchurian.

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

4 cups chopped cauliflower
1 cup chopped yellow onion
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 orange bell pepper, chopped
2 tablespoons vegetable oil
2 teaspoons kosher salt
1 teaspoon ground turmeric
3 tablespoons ketchup
2 tablespoons soy sauce
1 teaspoon rice vinegar
1 teaspoon minced garlic
1 teaspoon minced fresh ginger

Steps:

  • For the cauliflower: In a large bowl, combine the cauliflower, onion and bell pepper. Drizzle with the vegetable oil and sprinkle with the salt and turmeric. Stir until the cauliflower is well coated.
  • Place the cauliflower in the air-fryer basket. Set the air fryer to 400 degrees F for 20 minutes, stirring the cauliflower halfway through the cooking time.
  • Meanwhile, for the sauce: In a small bowl, combine the ketchup, soy sauce, vinegar, garlic and ginger.
  • Transfer the cauliflower to a large bowl. Pour the sauce over and toss well to combine. Serve immediately.

CURRIED CAULIFLOWER OVER FRAGRANT EAST INDIAN BASMATI RICE



Curried Cauliflower over Fragrant East Indian Basmati Rice image

Make and share this Curried Cauliflower over Fragrant East Indian Basmati Rice recipe from Food.com.

Provided by The Spice Guru

Categories     Curries

Time 1h

Yield 6 serving(s)

Number Of Ingredients 27

2 tablespoons coconut oil or 2 tablespoons light olive oil
1 white onion, chopped
2 chopped tomatoes
1 chopped seeded fresh jalapeno pepper
2 tablespoons ginger-garlic paste (or one tablespoon of each)
1/3 cup cashew pieces
2 teaspoons curry powder
1 1/2 teaspoons garam masala
1 teaspoon chili paste (Sambal)
1 teaspoon unseasoned chili powder
1 1/4 teaspoons sea salt
1 teaspoon sugar
1 whole cauliflower (trim from stalks, cut florets into 1-inch pieces)
3 tablespoons chopped cilantro
3 tablespoons flour
1 (13 1/2 ounce) can coconut milk
1 cup milk
1 1/2 tablespoons plain yogurt
2 cups water
1/2 teaspoon salt
1 teaspoon ghee or 1 teaspoon olive oil
1 -2 pinch ground cardamom
1 -2 pinch ground cinnamon
1 -2 pinch ground coriander
1 -2 pinch ground cumin (or whole cumin seed)
1 cup basmati rice
1/8 cup frozen peas

Steps:

  • PREPARE the FRAGRANT EAST INDIAN BASMATI RICE (MADE EASY) recipe here, while following the preparation instructions on Recipe #408115 (You may prepare the recipe on that page if desired, but follow only the BASIC RECIPE version): 2 cups water, 1/2 teaspoon salt, 1 teaspoon coconut oil or ghee or olive oil, 1-2 pinch ground cardamom, 1-2 pinch ground cinnamon, 1-2 pinch ground coriander, 1-2 pinch ground cumin, 1 cup basmati rice); KEEP prepared rice warmed on low heat.
  • SLOWLY heat 2 tablespoons coconut oil or light olive oil in a 3 quart saucepan over medium-low heat.
  • CHOP one medium onion, two medium tomatoes, and one seeded fresh jalapeno pepper; ADD to heated saucepan and stir as needed.
  • MEANWHILE, trim the cauliflower florets into 1-inch pieces and add to saute mixture.
  • STIR in 1/3 cup cashew pieces, 3 tablespoons chopped cilantro, 2 tablespoons ginger garlic paste, 2 teaspoons curry powder, 1 1/2 teaspoons garam masala, 1 teaspoon chili paste, 1 teaspoon unseasoned chili powder, 1 1/4 teaspoons sea salt, and 1 teaspoon sugar.
  • COVER saucepan and cook mixture over medium low heat, stirring occasionally, until cauliflower is tender yet firm.
  • SPRINKLE 3 tablespoons flour evenly over saute mixture; STIR until well blended.
  • POUR in 1 (13.5 oz) can coconut milk and 1 cup milk.
  • RAISE heat to medium and cook, stirring often, until thickened; STIR in 1 1/2 tablespoons plain yogurt; SEASON to taste with sea salt if needed.
  • SERVE over steamed basmati rice; GARNISH very lightly with chopped fresh cilantro or flaked coconut if desired; ENJOY!

Nutrition Facts : Calories 532.1, Fat 22.8, SaturatedFat 16.9, Cholesterol 6.2, Sodium 773, Carbohydrate 76.9, Fiber 4.9, Sugar 39.9, Protein 9

INDIAN SPICY-SOUR CHICKPEAS WITH CAULIFLOWER



Indian Spicy-Sour Chickpeas With Cauliflower image

I prepared this wonderfully fragrant dish as a meal (vs. side dish) and served it with some Naan bread. My husband rated this dish a "9" on a scale of 1 to 10.

Provided by DailyInspiration

Categories     Low Protein

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 tablespoon fresh ginger, finely grated
3 tablespoons lemon juice, freshly squeezed
2 tablespoons vegetable oil
2 cups onions, diced
1 jalapeno pepper, seeded and minced
1 (14 1/2 ounce) can tomatoes, diced and drained
1 tablespoon cumin
1 tablespoon coriander
1/2 teaspoon turmeric
1/4 teaspoon cardamom
1/4 teaspoon clove, ground
1 teaspoon salt
2 (15 ounce) cans chickpeas, rinsed and drained
1 lb cauliflower floret (1 medium head, cored and trimmed)
1/4 cup cilantro, chopped
3/4 cup water, divided

Steps:

  • Combine lemon juice and grated ginger in a small cup and set aside.
  • Heat a large saucepan over medium-high heat and add oil. Saute onion and cook until onion begins to brown (approx. 4 minutes). Add jalapeno and continue cooking until onion is brown all over (4-5 minutes). Add tomatoes, cumin, coriander, tumeric, cardamon, cloves and salt. Stir and cook one minute. Add drained chickpeas and 1/2 cup water. Cover and cook over medium heat for approximately 10 minutes, stirring occasionally and adding additional water if mixture becomes dry.
  • In a separate pan, combine cauliflower and 1/4 cup water. Cover and cook over medium-high heat, stirring carefully every minute or so until cauliflower is tender (approx. 7 min.). Uncover cauliflower and boil off any excess liquid. Remove from heat and stir in lemon juice mixture. Combine cauliflower with chickpea mixture and add in chopped cilantro.
  • Serve with a green salad and naan bread or as a side dish.

INDIAN-STYLE CURRY WITH POTATOES, CAULIFLOWER, PEAS AND CHICKPEAS



INDIAN-STYLE CURRY WITH POTATOES, CAULIFLOWER, PEAS AND CHICKPEAS image

Categories     Apple

Number Of Ingredients 16

2 tablespoons curry powder (sweet or mild)
1 ½ teaspoons garam masala (see note above)
¼ cup vegetable oil
2 medium onions , chopped fine (about 2 cups)
12 ounces Red Bliss potatoes , scrubbed and cut into 1/2-inch pieces (about 2 cups)
3 medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon)
1 tablespoon finely grated fresh ginger
1 - 1 ½ serrano chiles , ribs, seeds, and flesh minced
1 tablespoon tomato paste
½ medium head cauliflower , trimmed, cored, and cut into 1-inch florets (about 4 cups)
1 (14.5-ounce) can diced tomatoes , pulsed in food processor until nearly smooth with 1/4-inch pieces visible
1 ¼ cups water
1(15 ounce) can chickpeas , drained and rinsed
Salt
8 ounces frozen peas (about 1 1/2 cups)
¼ cup heavy cream or coconut milk

Steps:

  • Toast curry powder and garam masala in small skillet over medium-high heat, stirring constantly, until spices darken slightly and become fragrant, about 1 minute. Remove spices from skillet and set aside. Heat 3 tablespoons oil in large Dutch oven over medium-high heat until shimmering. Add onions and potatoes and cook, stirring occasionally, until onions are caramelized and potatoes are golden brown on edges, about 10 minutes. (Reduce heat to medium if onions darken too quickly.) Reduce heat to medium. Clear center of pan and add remaining tablespoon oil, garlic, ginger, chile, and tomato paste; cook, stirring constantly, until fragrant, about 30 seconds. Add toasted spices and cook, stirring constantly, about 1 minute longer. Add cauliflower and cook, stirring constantly, until spices coat florets, about 2 minutes longer. Add tomatoes, water, chickpeas, and 1 teaspoon salt; increase heat to medium-high and bring mixture to boil, scraping bottom of pan with wooden spoon to loosen browned bits. Cover and reduce heat to medium. Simmer briskly, stirring occasionally, until vegetables are tender, 10 to 15 minutes. Stir in peas and cream or coconut milk; continue to cook until heated through, about 2 minutes longer. Adjust seasoning with salt and serve immediately, passing condiments separately.

INDIAN-SPICED EGGPLANT & CAULIFLOWER STEW



Indian-Spiced Eggplant & Cauliflower Stew image

Eggplant and cauliflower are two of my favorites - so I had to post it. EatingWell Newsletter, 10/31/07. Exchanges: 1 starch, 2 vegetable, 1 very lean meat, 1 fat.

Provided by Manami

Categories     Cauliflower

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons curry powder, preferably hot Madras
1 teaspoon garam masala
1 teaspoon mustard seeds
2 tablespoons canola oil
1 large onion, sliced
2 garlic cloves, minced
1 teaspoon finely grated fresh ginger
3/4 teaspoon salt
1 lb eggplant, cut into 1-inch chunks
3 cups cauliflower florets
15 ounces can diced tomatoes
15 ounces can chickpeas, rinsed
1/2 cup water
1/2 cup nonfat plain yogurt (optional)

Steps:

  • Heat a Dutch oven over medium heat.
  • Add curry powder, garam masala and mustard seeds and toast, stirring, until the spices begin to darken, about 1 minute.
  • Transfer to a small bowl.
  • Add oil, onion, garlic, ginger and salt to the pot and cook, stirring, until softened, 3 to 4 minutes.
  • Stir in eggplant, cauliflower, tomatoes, chickpeas, water and the spices.
  • Bring to a simmer.
  • Cover, reduce heat and cook, stirring occasionally, until the vegetables are tender, 15 to 20 minutes.
  • Top each serving with optional dollop of yogurt; serve with basmatti rice & a loaf of 7 grain bread.
  • **Garam masala is a flavorful, fragrant blend of dry-roasted ground spices. It's in the spice section of most supermarkets and specialty stores.

Nutrition Facts : Calories 196.3, Fat 6.3, SaturatedFat 0.5, Sodium 675.4, Carbohydrate 31.8, Fiber 9.1, Sugar 6.8, Protein 6.5

INDIAN PEAS AND CAULIFLOWER



Indian Peas And Cauliflower image

This is one of the first Indian dishes I made. It is easy and quick. Fresh or frozen peas may be used.

Provided by MELLY343

Categories     Side Dish     Vegetables     Cauliflower

Time 30m

Yield 4

Number Of Ingredients 6

3 tablespoons vegetable oil
4 teaspoons cumin seed
1 teaspoon mustard seed
2 cups green peas
2 cups cauliflower florets
1 teaspoon salt

Steps:

  • Heat the oil in a skillet over medium heat. Place the cumin seeds and mustard seeds in the hot oil. Cook and stir until the seeds begin to pop. Mix in the peas and cauliflower. Season with salt. Reduce heat to low, cover, and continue cooking 15 minutes, until the vegetables are tender.

Nutrition Facts : Calories 173.8 calories, Carbohydrate 14.4 g, Fat 11.3 g, Fiber 5.3 g, Protein 5.5 g, SaturatedFat 1.7 g, Sodium 603.6 mg, Sugar 1.3 g

INDIAN SPICED CAULIFLOWER SOUP



Indian Spiced Cauliflower Soup image

Make and share this Indian Spiced Cauliflower Soup recipe from Food.com.

Provided by Terese

Categories     Cauliflower

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

20 g butter
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, sliced
2 tablespoons indian curry paste
1 small cauliflower, broken into florettes (1kg)
1 liter chicken stock or 1 liter vegetable stock
1/4 cup natural yoghurt
cream (to garnish)
pappadams, to serve

Steps:

  • Heat butter and oil in a large saucepan.
  • Add onion and cook over low heat until soft.
  • Add garlic and cook for a further 30 seconds.
  • Add curry paste cook for 30 seconds.
  • Add cauliflower and stir to coat with the curry paste.
  • Add stock (If the stock doesn't cover the cauliflower add more water).
  • Simmer for 15 minutes.
  • Cool slightly before pureeing.
  • (Use a hand held blender, or you can use a food processor).
  • Return to the heat and stir in the yoghurt.
  • Serve drizzled with cream and with pappadums.

INDIAN CAULIFLOWER WITH POTATOES



Indian Cauliflower With Potatoes image

Make and share this Indian Cauliflower With Potatoes recipe from Food.com.

Provided by MummaKat

Categories     Potato

Time 21m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 medium potatoes
1 small head cauliflower
5 tablespoons ghee
1 teaspoon cumin seed
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1/2 fresh hot green chili pepper, very finely chopped
1/2 teaspoon cumin seed, ground and roasted
1 teaspoon salt
fresh ground black pepper

Steps:

  • Boil the potatoes in their jackets and allow them to cook completely. Day-old potatoes that have been refrigerated work very well for this dish. Peel the potatoes and cut them into 3/4 inch dice. I actually used mini red potatoes, and left their skins on.
  • Break up the cauliflower into chunky florets that are about 1.5 inches across at the head and about 1.5 inches long. Soak the florets in a bowl of water for 30 minutes. Drain.
  • Put the oil in a large, perferably nonstick, frying pan and set over medium heat. When hot, put in the cumin seeds. Let the seeds sizzle for 3-4 seconds. Now put in the cauliflower and stir it for 2 minutes. Let the cauliflower brown in spots. Cover, turn heat to low, and simmer for about 4-6 minutes or until the cauliflower is almost done but still has a hint of crispness left. Put in the diced potatoes, ground cumin, coriander, turmeric, cayenne, green chili, ground roasted cumin seeds, salt, and some black pepper. Stir gently to mix. Continue to cook uncovered on low heat for another 3 minutes or until the potatoes are heated through.

Nutrition Facts : Calories 247.4, Fat 16.6, SaturatedFat 10, Cholesterol 41, Sodium 610.7, Carbohydrate 23.3, Fiber 4, Sugar 2.4, Protein 3.9

30 MINUTE INDIAN CAULIFLOWER-CARROT-POTATO-PEA VEGETARIAN RICE PILAF



30 MINUTE INDIAN CAULIFLOWER-CARROT-POTATO-PEA VEGETARIAN RICE PILAF image

Categories     Broil     Vegetarian     Quick & Easy

Yield 4 people

Number Of Ingredients 12

1 small onion, chopped
2 Tbsp pickled mango (regular or Indian grocery store, choose Mild)
Two cups Basmati (or long-grained white rice)
1 cup cauliflower (fresh)
1 microwaved cooked potato, peel and cubed.
1/2 cup baby or diced carrots (fresh or frozen).
1 tomato, diced
1 cup fresh or frozen green peas.
1 Tbsp turmeric powder.
2 Tbsp garam masala powder
2 Tbsp fresh finely-chopped ginger.
Buy Turmeric, garam masala and pickled mango at your local Indian grocery store.

Steps:

  • Part I - 5 minutes 1. In a deep pot, heat 3 Tbsp of butter, margarine or olive oil on high heat. 2. Add in chopped onions, 1 Tbsp turmeric, and 2 Tbsp pickled mango and fry until onions are light brown -- mash the pickled mango while frying. Part II 3. As the above mixture is frying, wash 2 cups of rice 5-times in cold water. 4. Add uncooked but washed rice into the the spicy mixture and stir. 5. Add 6 cups water, and keep on high heat. 6. Add in cauliflower, cubed cooked potato, tomato, carrots and frozen peas. If the final mixture is not completely covered in water, add more water. 7. Add 3 Tbsp salt, cover and bring to a boil. 8. As the mixture begins to boil, remove cover slightly to help steam escape, and reduce heat to low. 9. Let simmer for 15minutes or longer if needed (periodically taste to see if rice is cooked). Part III. 10. Once the mixture is cooked, stir in 2 Tbsp garam masala powder + 2 Tbsp fresh ginger and stir thoroughly. 11. Add salt to taste, and serve.

INDIAN CAULIFLOWER AND KIDNEY BEAN STEW WITH COCONUT MILK



Indian Cauliflower and Kidney Bean Stew With Coconut Milk image

The cauliflower and potatoes readily absorb the flavors of the spices and other seasonings in this Indian slow cooker dish. Pureeing the onion and spices together before cooking helps to bring out their flavors in the stew. Recipe is from my Fresh From the Vegetarian Slow Cooker cookbook.

Provided by DailyInspiration

Time 6h20m

Yield 4-6 serving(s)

Number Of Ingredients 19

1 large yellow onion, cut into pieces
2 garlic cloves, sliced
1 teaspoon fresh ginger, peeled and minced
1 jalapeno chile, seeded (optional)
2 tablespoons olive oil
1/2 teaspoon dry mustard
1/2 teaspoon ground fennel
1/2 teaspoon ground cardamom
1/2 teaspoon ground allspice
1/4 teaspoon ground cumin
1/4 teaspoon turmeric
1/4 teaspoon cayenne pepper
2 large yukon gold potatoes, peeled and diced
1/2 head cauliflower, cut into small florets
1 (15 1/2 ounce) can dark red kidney beans, drained and rinsed
1 (14 1/2 ounce) can diced tomatoes, drained
2 cups vegetable stock
salt & freshly ground black pepper
1 cup unsweetened coconut milk

Steps:

  • In a food processor, place the onion, garlic, ginger and jalapeno, if using, and process until smooth.
  • Place the oil in a 4-6 quart slow cooker turned on HIGH. Add the onion puree and stir in the mustard, fennel, cardamom, allspice, cumin, turmeric, and cayenne. Cover and let it cook on HIGH for 5 minutes.
  • Stir in the potatoes, cauliflower, kidney beans, tomatoes and stock into the cooker. Season with salt and pepper; cover and cook on LOW for 6 hours.
  • When the vegetables are tender, add the coconut milk and cook, uncovered, to incorporate the flavors, 10 to 15 minutes.

INDIAN CAULIFLOWER RICE RAW FOODS SUSHI



Indian Cauliflower Rice Raw Foods Sushi image

After attending a Raw Foods Workshop, I wanted to see what I could create and whether eating raw foods could be simple, easy and great! This is what I discovered! :) I was NEVER a fan of cauliflower, TRUE! This recipe will convert people...substitute for rice; A LOT healthier for you! NOTE: Used Himalayan pink salt, Xylitol (sugarless sugar) and red chilli If you have any questions, PM me! :) ORIGINAL SOURCE: http://whatsonthelist.net/2013/04/09/raw-foods-workshop-with-tansy-follow-up/

Provided by mickeydownunder

Categories     Lunch/Snacks

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 23

2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon cumin
1 teaspoon cinnamon
3 tablespoons sunflower seeds
3 tablespoons Italian parsley
1/2 teaspoon salt
1 teaspoon turmeric
1 teaspoon fennel seed
1 head cauliflower
nori
1/4 cup sesame oil
2 tablespoons tamari
2 tablespoons sugar
2 tablespoons lime juice
2 tablespoons alfalfa
2 tablespoons carrots, grated
2 tablespoons radishes, grated
2 tablespoons spinach, finely chopped
2 tablespoons beetroots, grated
2 garlic, minced
1 chili
water

Steps:

  • In a food processor, add (cut in pieces) cauliflower; blend until desired rice consistency; add first 9 ingredients until well combined; set aside.
  • In a blender combine sesame oil, tamari, sugar, lime juice; blend until well combined; set aside.
  • On a flat surface, place one nori roll and fill entire surface with Indian Wild Rice; repeat process for more nori sheets;
  • At the edge closest to you, place a "small" line of carrot, then "small" line of radish, "small" line of alfalfa, "small" line of spinach, and "small" line of beetroot.
  • Roll the nori sheet "tightly but gently" away from you.
  • With your finger, moistened the edge so that it seals properly.
  • With a "sharp" knife, cut sushi into desired size; drizzle with sauce and ENJOY!
  • NOTE.
  • I did three batches of these; one small, one medium and one larger (with more filling). I personally enjoyed the smaller "tighter" rolled ones.
  • Hint and Tip.
  • Do not over stuff or the nori sheet will break; best to use the "less is more principle" .
  • Always work with a clean surface in between rolling each nori sheet.
  • Keep your hands "clean" and "dry" between each ingredient used.
  • Clean knife in between each cut.
  • Your ingredients choices are only limited by your imagination!

Nutrition Facts : Calories 229.8, Fat 16.4, SaturatedFat 2.2, Sodium 568.5, Carbohydrate 19.2, Fiber 3.5, Sugar 7, Protein 5

Tips for Perfect Indian Cauliflower Recipes:

- Choose the right cauliflower: Look for a cauliflower head that is compact, heavy, and has no blemishes. - Cut the cauliflower into even-sized florets: This will help them cook evenly. - Don't overcrowd the pan: When cooking cauliflower, make sure to give it enough space so that it can cook evenly. - Use a variety of spices: Indian cuisine is known for its use of spices. Experiment with different spices to create unique and flavorful dishes. - Don't be afraid to adjust the heat level: Indian dishes can be mild, medium, or hot. Adjust the amount of chili peppers or other spices you use to suit your taste. - Serve with rice or bread: Cauliflower dishes are often served with rice or bread. This helps to soak up the delicious sauce.

Conclusion:

Indian cauliflower recipes are a delicious and healthy way to enjoy this versatile vegetable. With its mild flavor and ability to absorb other flavors, cauliflower is the perfect canvas for a variety of spices and seasonings. Whether you're looking for a quick and easy weeknight meal or a special occasion dish, there's an Indian cauliflower recipe out there for you. So next time you're looking for a new way to cook cauliflower, give one of these recipes a try. You won't be disappointed!

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