Best 6 Cauliflower With Cumin Seed Recipes
**Tantalize your taste buds with a culinary journey to the vibrant flavors of India, where aromatic cumin seeds dance with tender cauliflower florets in a symphony of spices.**
Discover a treasure trove of delectable recipes that showcase the versatility of this humble vegetable, transformed into a culinary masterpiece. Embark on a delightful adventure as we explore various cooking techniques, each promising a unique flavor profile that will leave you craving for more. From the classic stir-fry to the innovative fritters, each recipe is a testament to the boundless creativity of Indian cuisine.
Indulge in the simplicity of **Cauliflower with Cumin Seeds**, a classic dish that captures the essence of Indian flavors with minimal ingredients. Experience the harmonious blend of cumin's nutty warmth and cauliflower's delicate sweetness, all coming together in a symphony of flavors.
For a tantalizing twist, try the **Cauliflower Fritters**, where crispy exteriors give way to tender, succulent interiors. These bite-sized delights are perfect for any occasion, whether as an appetizer or a main course.
If you seek a more robust flavor profile, venture into the realm of **Cauliflower Curry**, a rich and aromatic dish where succulent cauliflower florets bask in a creamy, flavorful sauce. Each bite is a celebration of Indian spices, leaving a lingering warmth on your palate.
And for a refreshing change, dive into the vibrant world of **Cauliflower Salad**, where crisp cauliflower florets are tossed in a tangy, flavorful dressing. This salad is a symphony of textures and flavors, perfect for a light and healthy meal.
No matter your culinary preferences, this collection of cauliflower recipes promises an unforgettable journey through the vibrant flavors of India. Prepare to be captivated by the magic of cumin seeds as they awaken your senses and create a culinary experience like no other.
CUMIN SEED ROASTED CAULIFLOWER WITH SALTED YOGURT, MINT, AND POMEGRANATE SEEDS
Provided by Melissa Clark
Categories Side Roast Vegetarian Dinner Lunch Cauliflower Fall Winter Healthy Pomegranate Cumin Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 8
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
Cauliflower lends itself well to curries, and the combination of cauliflower and turmeric, an essential spice in curries, has an added health benefit for men. Studies sited on the World's Healthiest Foods website (whfoods.com), have shown that the main phytonutrient in turmeric (curcumin) and a phytonutrient that is abundant in cruciferous vegetables (phenethyl isothiocyanates), when taken together can be effective in preventing prostate cancer and also in inhibiting the spread of established prostate cancer cells. Serve this chile-laced stir-fry with rice or other grains, and with flat Indian bread.
Provided by Martha Rose Shulman
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 73, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 464 milligrams, Sugar 2 grams, TransFat 0 grams
ROASTED CAULIFLOWER WITH CORIANDER AND CUMIN SEEDS
Categories Herb Vegetable Side Roast Vegetarian Quick & Easy Low/No Sugar Wheat/Gluten-Free Fall Gourmet Vegan Pescatarian Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2 as a side dish
Number Of Ingredients 4
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
Provided by Michael Symon : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
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
Make and share this Cauliflower with Cumin Seed recipe from Food.com.
Provided by Dancer
Categories Cauliflower
Time 18m
Yield 2 serving(s)
Number Of Ingredients 5
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
Studded with salty olives, pancetta and Parmesan that gets golden and crisp at the edges, this is roasted cauliflower at its brightest and most full-flavored. You can serve the caramelized florets either as a vegetable-based main dish or a hearty side to roasted meats or fish, or big bowls of pasta. The recipe calls for using a package of finely diced pancetta that practically melts into the sauce. But if you prefer a chunkier texture, you can dice it yourself into 1/2-inch cubes, and add them with the cauliflower. Or, to make this vegetarian, just leave the pancetta out.
Provided by Melissa Clark
Categories vegetables, side dish
Time 45m
Yield 2 main-dish servings or 4 side-dish servings
Number Of Ingredients 11
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.
Tips:
- To achieve the perfect roasted cauliflower, choose a head that is compact and heavy for its size. This indicates a fresh and flavorful cauliflower.
- Cutting the cauliflower into florets of uniform size ensures even cooking. Aim for florets that are about 1-2 inches in size.
- Toss the cauliflower florets in a mixture of olive oil, salt, and pepper before roasting. This helps to enhance their flavor and create a crispy exterior.
- Spread the cauliflower florets in a single layer on a baking sheet. Overcrowding the pan will prevent them from roasting evenly.
- Roast the cauliflower florets at a high temperature (425°F) for 20-25 minutes, or until they are tender and slightly charred.
- For a more flavorful dish, try roasting the cauliflower with other vegetables, such as broccoli, carrots, or Brussels sprouts.
- To add a spicy kick, sprinkle some cayenne pepper or chili powder over the cauliflower florets before roasting.
- For a smoky flavor, roast the cauliflower florets on a grill or over an open fire.
- Roasted cauliflower can be enjoyed as a side dish, added to salads, or used as a topping for tacos, burritos, or pizzas.
Conclusion:
Roasted cauliflower with cumin seed is a versatile and flavorful dish that can be enjoyed in various ways. Experiment with different roasting techniques and seasonings to create a dish that suits your taste preferences. Whether you serve it as a side dish, add it to salads, or use it as a topping, roasted cauliflower is a delicious and healthy addition to any meal. Its versatility makes it a perfect choice for busy home cooks who want to create a quick and easy yet impressive dish.
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