Tag: cauliflower
Turkey Keema with Cauliflower and Dill (Ground Turkey)
This is one of our favorite things to eat – ground meat and cauliflower.. I made this one with lots of dill. It gives the dish an amazing earthy flavor…
- 3 tablespoons ghee or butter
- 1 pound dark meat ground turkey
- 1 medium yellow onion, chopped
- 2 inch piece ginger, grated
- 3 garlic cloves, grated
- 1 cup full fat yogurt
- 1 cauliflower head, cut into florets
- 2 teaspoons ground coriander
- 1 teaspoon turmeric
- ½ teaspoon cayenne pepper
- 2 teaspoons salt
- 1 cup fresh dill, chopped
- 1 cup fresh cilantro, chopped
Heat a heavy saucepan with the ghee/butter. Add the ground turkey and sauté on medium high heat while separating the meat with the back of a wooden spoon. Saute for 4 to 5 minutes till the meat is golden brown. Add the onion, ginger and garlic. Saute on medium heat for 2 to 3 minutes. Add the yogurt and sauté for another 2 to 3 minutes. Add the cauliflower, coriander, turmeric, cayenne pepper and salt. Mix well and add ½ cup each of the dill and cilantro. Mix well and lower heat to medium, cover with lid and cook for 20 minutes or till meat is cooked through and cauliflower is tender. Take the lid off and increase heat to medium high and sauté for 4 to 5 minutes. Check for seasonings and garnish with the remaining dill and cilantro.
Quinoa with Cauliflower
Going vegetarian for the day is not a bad idea after a few days of overeating…
- 1 cauliflower head, cut into small florets
- Drizzle of olive oil
- Salt
- Pepper
Preheat oven to 400 degrees F.
Place the florets onto a lined cookie sheet. Drizzle the olive oil and sprinkle salt and pepper. Roast for about 35 to 40 minutes until golden brown. Take out and let cool.
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, grated
- 1 cup pumpkin puree
- 1 cup tomato puree
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 2 teaspoons salt
Heat a saucepan with the olive oil. Add the onion and garlic. Saute on medium heat for 2 to 3 minutes. Add the pumpkin and tomato puree. Saute on medium heat for 3 to 4 minutes. Add the quinoa, broth and salt. Add the cauliflower florets. Bring to a boil and lower to a simmer with lid on for about 20 minutes or till cooked. Check for seasonings and serve.
Cauliflower & Chickpea Stew with Olive, Raisin and Cilantro Gremolata
This is a fabulous dish to impress your vegetarian friends. I made this Moroccan style stew with delicious quinoa. I also topped the goodness with a mixture of green olives, raisins and cilantro.
- 1 cauliflower head, cut into florets
- 1 tablespoon extra virgin olive oil
- 2 teaspoons salt
- 2 teaspoons roasted cumin seeds, crushed
- 1 cookie sheet, lined with aluminum foil
Preheat oven to broil.
Place the cauliflower florets onto the cookie sheet. Add the oil, salt and cumin. Mix well and roast for 30 minutes till the florets are golden brown. Keep aside.
- 2 tablespoons olive oil
- 1 large yellow onions, chopped
- 3 garlic cloves, chopped
- 1 tablespoon tomato paste
- 1 cup tomato sauce
- 2 tablespoons flour
- 1 cup chicken broth
- Salt
- 2 cans chickpeas, washed and drained
Heat a large saucepan with olive oil. Add the onion and garlic. Saute on medium heat for 2 to 3 minutes. Add the tomato paste and sauté for a minute. Add the tomato sauce and bring to a boil. Add the flour and sauté for a minute. Add the chicken broth and chickpeas. Bring to a boil. Add the cauliflower and bring to a boil. Lower the heat to a simmer and cook for 20 minutes. Check for seasonings and add salt as necessary. Garnish with gremolata and serve with quinoa.
Olive Gremolata
- ½ cup green olive (I used the ones that are stuffed with garlic), chopped
- ¼ cup golden raisin, chopped
- ½ cup cilantro, chopped
Mix the olives, raisins and cilantro in a small bowl. Sprinkle on the stew and serve.
Herbed Cauliflower
Here is another take on cauliflower.. this will join a long list of recipes I have on here.. I am always trying to come up with new versions of this delicious vegetable..I have used a combination of cilantro, dill and mint. This would be a great side dish or even a main dish with some delicious couscous…
- 3 tablespoons extra light olive oil
- 4 green onions, chopped
- 2 tablespoons ginger, grated
- 1 cauliflower head, cut into florets
- 2 teaspoons salt
- 1 teaspoon cayenne pepper
- 2 teaspoons ground coriander
- ½ cup cilantro, chopped
- ¼ cup dill, chopped
- ¼ cup mint, chopped
Heat a large frying pan with the olive oil. Add the green onions and ginger. Saute on medium heat for 2 to 3 minutes. Add the cauliflower florets, salt, cayenne pepper and ground coriander. Mix well and cook with the lid on for 5 to 7 minutes, stirring every minute or so. Take the lid off once the florets are cooked through. Turn the heat up and stir constantly and sauté for another 2 to 3 minutes. Check for seasonings. Garnish with cilantro, dill and mint. Serve warm.
Cauliflower and Sausage Pasta
This is one great, yummy way to use the pesto from yesterday. The dish is easy to make and was done in no time…
- 2 tablespoons extra virgin olive oil
- 2 to 3 sausage links, whichever ones you like, casings taken off and crumbled
- 2 medium shallots, chopped
- 2 cups cauliflower florets
- ½ pound cooked pasta, with pasta water to spare (about ½ cup)
- ½ to ¾ cup broccoli rabe and parsley pesto
- Salt
Heat a frying pan with the olive oil. Add the sausage and cook on a medium high heat, breaking the meat with the back of a wooden spatula for 2 to 3 minutes or till the meat is golden brown. Add the shallots and cauliflower. Saute on medium heat for 4 to 5 minutes till the cauliflower is golden brown. Turn heat to low and cover with lid for 5 minutes or till the cauliflower is cooked through. Remove lid and add the cooked pasta. Mix well. Turn heat off and add the pesto and ½ cup pasta water. Mix well and check for seasonings. Add salt and serve.
Cauliflower with Cilantro and Mint
- 1 head of cauliflower, florets taken out and washed
- 2 tablespoons extra light olive oil
- 2 teaspoons salt
- One lined cookie sheet
Preheat oven to medium broil
Transfer the cauliflower onto the lined cookie sheet. Drizzle the olive oil and sprinkle the salt. Broil for until the florets are golden brown.
Green Sauce
- 1 medium yellow onion, chopped
- 3 garlic cloves, smashed
- ½ cup cilantro, chopped
- 2 tablespoons dried mint (1/2 cup fresh)
- 2 tablespoons dried fenugreek leaves
- ¼ cup water
Transfer the onion, garlic, cilantro, mint, fenugreek and water into a blender. Blend till smooth.
- 2 tablespoons extra light olive oil
- Salt
- 2 teaspoons coriander powder
Heat a heavy saucepan with the olive oil. Add the green sauce and sauté over medium heat for about 10 minutes, stirring constantly. Add the cauliflower and mix well. Lower the heat and cover with lid and cook for about 5 to 7 minutes or till the florets are tender but not very soft. Add the coriander powder and salt. Mix well and taste for seasonings. Serve warm.
Couscous with Roasted Cauliflower
I made this couscous dish with grilled chicken. I added some roasted cauliflower and tomatoes to the quick cooking starch. I drizzled some olive oil on the cauliflower and tomatoes and I cooked them in oven until the florets were golden brown and the tomatoes soft.
Making the couscous is super simple. I make mine with chicken broth and buy the whole wheat variety from Trader Joes.
The rest was simple, I added the veggies to the cooked couscous. I made extra for the next day… I served the delicious side dish with the fish with romesco sauce. It was a delicious combination…
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