heat for 1 minute. Add cauliflower to the pot and toss
t looks like cauliflower snow.
Place cauliflower rice/snow in
esired.
Add broccoli or cauliflower and lentils; bring to boil
PREPARE the FRAGRANT EAST INDIAN BASMATI RICE (MADE EASY) recipe
rowned, almost crisp.
Place cauliflower, DCCC, eggs, seasonings, 1/3
ater to a boil. Add cauliflower and boil for 3 mins
put oil in wok and set over medium high heat. when it's hot, add cumin and mustard seeds. as soon as mustard seeds begin to pop, add garlic, ginger, cauliflower, and green chiles all at the same time. stir and fry for 5-7 minutes or until cauliflower has turned somewhat brown.
now add salt, pepper, garam masala, and cayenne and give florets a good toss.
put in 1/4 c water and cover the wok immediately. cook for 2 more minutes.
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.
oiling salted water, blanch the cauliflower and carrots for 2 mins
inutes, until aromatic.
Add cauliflower and cook, stirring frequently, for
nd set aside.
Cook cauliflower in same pan for 7
ring to a boil. Add cauliflower and simmer for 4-5
he following Indian Basmati Rice,Naan,Paratha,Chapati,Tandoori Roti.(Recipes will
rocessor, add (cut in pieces) cauliflower; blend until desired rice consistency
Cut off most of the cauliflower's stem and place the
Steam cauliflower until tender; set aside.
n a separate pan, combine cauliflower and 1/4 cup water
eaves.
Add the potatoes, cauliflower, salt and water. Stir to
br>For the cauliflower / cabbage pickles. Wash the cauliflower and cut into
Heat the oil in a large saucepan, add the onion, ginger and chili and fry for 2-3 mins. Sprinkle with curry powder. Mix the carrot, cauliflower and cabbage into the pan and saute for 1-2 mins.
Pour the stock into the pan and season. Bring to a boil then cover and simmer for 15-20 mins. Divide the soup between 4 bowls and top with a spoonful of yogurt, some chopped chili and cilantro. Serve.