Best 6 Cauliflower With Cumin Seed Recipes

CUMIN SEED ROASTED CAULIFLOWER WITH SALTED YOGURT, MINT, AND POMEGRANATE SEEDS

Steps:

• 1. Preheat the oven to 425°F. Toss the cauliflower with the oil, cumin seed, salt, and pepper. Spread the mixture in an even layer on a large baking sheet. Roast, tossing occasionally, until the cauliflower is tender and its edges are toasty, 20 to 30 minutes.
• 2. Whisk a pinch of salt into the yogurt. Dollop the yogurt on top of the cauliflower and strew the mint and pomegranate seeds over the yogurt.

SPICY CAULIFLOWER WITH GINGER, CUMIN AND TOMATOES

Steps:

• Place the cauliflower in a steaming basket above 1 inch boiling water. Cover and steam for 1 minute. Lift the lid and allow steam to escape for 15 seconds, then cover again and steam for 5 minutes, or until the cauliflower is just tender. Remove from the heat and refresh with cold water. Quarter the larger florets and set the cauliflower aside.
• Heat the oil in a large, heavy nonstick skillet or wok above medium heat. Add the ginger, cumin seeds and chiles and stir-fry for 1 minute. Add the cauliflower and stir-fry for 2 to 3 minutes. Stir in the tomatoes, ground coriander, cayenne, turmeric, and 1/2 teaspoon salt. Cook, stirring, for 5 minutes, until the tomatoes have cooked down and the mixture is fragrant. Taste and adjust salt. Stir in the cilantro, stir for another 30 seconds, and serve, passing lime wedges for squeezing.

ROASTED CAULIFLOWER WITH CORIANDER AND CUMIN SEEDS

Steps:

• Preheat oven to 450° F.
• Cut cauliflower into 1-inch flowerets and in a roasting pan or ovenproof skillet toss with remaining ingredients. Roast mixture in oven 25 minutes, or until cauliflower is just tender.

ROASTED CAULIFLOWER

Steps:

• Set up your grill for direct heat by building the coals evenly on the bottom. Place a large cast-iron pan on the grill to preheat.
• Place the cauliflower in a large mixing bowl. Drizzle with the olive oil and season with salt and pepper. Toss to coat, then transfer to the cast-iron pan in an even layer. Close the lid of the grill and cook, giving it a toss halfway through, until charred and tender, 7 to 10 minutes. In the meantime, mix together the cilantro, cumin seeds, scallions, lime juice and zest and 1/4 cup olive oil. Mix well to combine and season with salt and pepper. Remove the cauliflower from the grill and toss in the dressing. Serve.

CAULIFLOWER WITH CUMIN SEED

Steps:

• Heat a skillet over medium heat until hot but not smoking.
• Add the cumin seeds and cook until the seeds begin to brown and pop, about 1 minute.
• Remove from skillet and reserve.
• Heat the oil in the same skillet, add the garlic, and sauté for 30 seconds.
• Add the cauliflower and sauté, stirring occasionally, about 5 minutes, until the cauliflower begins to brown.
• Add the toasted cumin seed, salt and pepper, toss well and serve.

ROASTED CAULIFLOWER WITH PANCETTA, OLIVES AND CRISP PARMESAN

Steps:

• Heat oven to 425 degrees. Place cauliflower on a rimmed baking sheet and toss with 1/4 cup olive oil and 1/2 teaspoon salt until well coated. Roast for 15 minutes.
• In a small bowl, whisk together olives, garlic, lemon juice, 1/8 teaspoon red-pepper flakes and a large pinch of salt. Drizzle in the remaining 1/4 cup olive oil, whisking well.
• After the cauliflower has roasted for 15 minutes, add pancetta and cumin seeds to pan and gently mix to combine. Sprinkle Parmesan on top and roast for another 15 to 20 minutes, until cauliflower is tender, the pancetta rendered, and cheese is golden brown and crunchy.
• Spoon olive dressing all over roasted cauliflower while still hot and toss to combine. Taste, and add more salt, red-pepper flakes or lemon juice, if needed. Scatter parsley over the top before serving.