Curried Cauliflower
This recipe comes from Abel & Cole
A beautifully aromatic concoction, that also works with Romanesco cauliflower. Serve hot or cold with basmati rice and tofu. Serves 4.
You need:
1 medium head cauliflower, cut into florets
a red onion, chopped
1 tablespoon olive or vegetableoil
1/2 tablespoon curry powder
1/2 tablespoon garam masala
1/2 tablespoon fennel seeds *
1 teaspoon salt
2 large garlic cloves, minced
1 tablespoon grated fresh ginger
1/2 tablespoon grated lemon peel
1 teaspoon ground pepper
2 handfuls frozen peas, thawed**
1 handful chopped fresh coriander
What to do:
1. Preheat your oven to 200˚C (or 400˚F, gas mark 6).
2. Place all the ingredients (except for coriander) in a large bowl.
3. Toss the ingredients together until each piece of cauliflower is coated.
4. Place the mixture in a large baking pan, and roast for 25 to 30 minutes, until the cauliflower is crisp-tender, turning every 10 minutes.
5. Place in a serving bowl and mix in the peas/beans and coriander.
* I ran out so I used panchporan (Indian 5-spice) instead
** I used canned flageolet beans instead
A beautifully aromatic concoction, that also works with Romanesco cauliflower. Serve hot or cold with basmati rice and tofu. Serves 4.
You need:
1 medium head cauliflower, cut into florets
a red onion, chopped
1 tablespoon olive or vegetableoil
1/2 tablespoon curry powder
1/2 tablespoon garam masala
1/2 tablespoon fennel seeds *
1 teaspoon salt
2 large garlic cloves, minced
1 tablespoon grated fresh ginger
1/2 tablespoon grated lemon peel
1 teaspoon ground pepper
2 handfuls frozen peas, thawed**
1 handful chopped fresh coriander
What to do:
1. Preheat your oven to 200˚C (or 400˚F, gas mark 6).
2. Place all the ingredients (except for coriander) in a large bowl.
3. Toss the ingredients together until each piece of cauliflower is coated.
4. Place the mixture in a large baking pan, and roast for 25 to 30 minutes, until the cauliflower is crisp-tender, turning every 10 minutes.
5. Place in a serving bowl and mix in the peas/beans and coriander.
* I ran out so I used panchporan (Indian 5-spice) instead
** I used canned flageolet beans instead
posted by missy at 20:56
6 Comments:
I have e-mailed this delicious
sounding recipe to myself-
your template is fantastic!!
Smiles!
wow! i just saw this site. wonderful. i emailed the recipe too. xx thanks!
Thanks, Madelyn and Chloe! I will try to post some more...
I'm being so lazy!
hey missy we are starving here.
cook something else please. i've eaten all of my cauliflower.
Oh Goodie! Married to an East Indian man and being an American woman, I need all the "curry" help I can find! This sounds yummy, and I love that it is cooked in the oven instead of on a burner with lots of oil. Perfect! Thanks for sharing!
looks delicious! If you'd like a good chard soup recipe, see my blog for March 4 (today). I love curried anything. Have any good chutney recipe?
Got here via...oh, I'm losing track! But glad I stopped by.
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