This winter, discover the fantastic, limitless possibilities of delicious cauliflower recipes and enjoy the famous, versatile vegetable to the fullest. Winters and cauliflowers are an age-old, inextricably linked pairing that has left an indelible mark on our psyche. Almost every household consumes this vegetable during the winter and prepares delectable recipes. Cauliflowers are a terrific addition to the menu since they can take on a variety of flavors. Then mix well with other vegetables and organize a wide range of cuisines. In addition, it is substantial in fiber, a good source of antioxidants, and high in vitamins and minerals, making it a fantastic complement to your diet plan.
Always choose cauliflower with white florets that show no signs of yellowing while shopping. Ensure the vegetable is completely fresh, from the florets to the leaves. You may also cook the stem and leaves of the plant. To speed up the cooking process, cut it into tiny pieces.
This season, savor the incredibly versatile vegetable by trying out some of these simple yet tasty cauliflower recipes:
Cauliflower Roasted With Tomato And Cashew Sauce
- One head of cauliflower, florets
- nigella seeds, 2 tsp
- 2 tbsp oil (vegetable)
- Three tablespoons garam masala
- Two smashed garlic cloves
- 2cm ginger root, grated
- 500 g tomato passata
- Two tablespoons cashew butter
- Double cream, 50ml
- Preheat oven at 200 degrees Celsius/180 degrees Celsius fan/gas 6. Combine the cauliflower florets, nigella seeds, one tablespoon oil, and two teaspoons of spice in a mixing bowl. Spread out on a roasting sheet and cook for 35-40 minutes, stirring halfway through, until softening and charring.
- Heat the oil in a small saucepan. Cook, uncovered, for 10-15 minutes with the garlic, ginger, passata, and the remaining garam masala. Season with salt and pepper to taste after adding the cashew nut butter and cream.
- Serve the sauce over brown rice or naan bread with roasted cauliflower on top and coriander on the side.
Curry With Cauliflower, Paneer, And Peas
- sunflower oil, 2 tbsp
- cut into cubes 225g pack paneer
- One cauliflower head (broken into tiny florets)
- Two thickly sliced onions
- Two smashed garlic cloves
- Two tablespoons tikka masala paste
- 500g passata carton
- 200g peas, frozen
- coriander, coarsely cut from a small bag
- Heat 1 tablespoon of oil in a big nonstick frying pan, then add the paneer and cook gently till crisp. With the remaining oil, cook for 10 minutes or until the cauliflower is browned. Cook for some minutes more, or until the onions are softened, adding a little additional oil if required. Season with salt and pepper, soon after adding the garlic and curry paste and the passata and 250ml water.
- The majority of the coriander should be mixed in, and the remainder should be garnished. Serve with raita or your favorite chutney with basmati rice or naan bread.
Lentil Bowl With Sweet Potato And Cauliflower
- One big sweet potato, skinned but not peeled, washed, and cut into medium chunks
- One cauliflower, chopped into big florets, with the stem sliced
- 1 tbsp garam masala
- Three tablespoons of groundnut oil
- Two cloves garlic
- Puy lentils (200g)
- ginger, chopped to the size of a thumb
- One teaspoon Mustard Dijon
- 112 limes, freshly squeezed
- Carrots, 2
- 14 head of red cabbage
- 12 oz. coriander (small pack)
- Set the oven to 250 c Fahrenheit/180 degrees Fahrenheit fan/gas 6. Combine the sweet potato and cauliflower with the garam masala, half the oil, and a pinch of salt and pepper. Using a large roasting tray, spread out the ingredients. Roast the garlic for some more minutes till it becomes soft.
- Meanwhile, combine the lentils and 400ml cold water in a saucepan. Maintain to low heat after bringing to a boil. Heat and continue cooking for 20-25 minutes, or until the lentils are mushy but still have a bite to them have a snap to them. Drain.
- Squish the garlic cloves on your knife after removing them from the tray. Combine the garlic, remaining oil, ginger, mustard, a sprinkle of sugar, and one-third of the lime juice in a large mixing bowl. Whisk in the heated lentils, then season to taste with salt and pepper. Grate the carrots coarsely, shred the cabbage, and cut the coriander coarsely—season with the remaining lime juice and salt & pepper to taste.
- Pour the lentil mixture into four separate dishes (or four containers if saving and chilling). Add a quarter of the carrot slaw and a quarter of the sweet potato and cauliflower mix to each plate.