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.
rocessor, add (cut in pieces) cauliflower; blend until desired rice consistency
Cut off most of the cauliflower's stem and place the
n.
Break up the cauliflower into chunky florets that are
owl. Set aside.
Cut cauliflower and potato into medium sized
nd mix well.
Combine cauliflower, potatoes and tomatoes in a
br>Stir in the potatoes, cauliflower, kidney beans, tomatoes and stock
Put the potato, cauliflower, and onion in a large sauce pot with the oil and 3 tablespoons of water.
Heat until hot and bubbling, then cover and turn the heat down. Cook for about ten minutes.
Add the garlic, ginger, and spices. Stir well and cook for another two minutes, stirring occasionally. Pour in the vegetable stock and season well.
Bring to a boil then cover and simmer for about 20 minutes.
Stir in the yogurt, adjust seasonings again if needed. Serve with cilantro.
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
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
Steam cauliflower until tender; set aside.