Best 20 Indian Cauliflower Recipes

GOBI ALOO (INDIAN STYLE CAULIFLOWER WITH POTATOES)

Steps:

• Heat the oil in a medium skillet over medium heat. Stir in the cumin seeds, garlic, and ginger paste. Cook about 1 minute until garlic is lightly browned. Add the potatoes. Season with turmeric, paprika, cumin, garam masala, and salt. Cover and continue cooking 5 to 7 minutes stirring occasionally.
• Mix the cauliflower and cilantro into the saucepan. Reduce heat to low and cover. Stirring occasionally, continue cooking 10 minutes, or until potatoes and cauliflower are tender.

CURRIED CAULIFLOWER (INDIAN STYLE)

Steps:

• Mix flour, coriander, cumin, chile pepper, mustard powder, turmeric, and salt together in a bowl. Mix in water until a paste forms. Stir in skim milk and yogurt.
• Heat oil in a nonstick pot over medium heat. Add cumin seeds; heat until fragrant, 1 to 2 minutes. Add spice paste; heat for 1 minute. Add cauliflower to the pot and toss with spice paste until completely coated. Cover and cook cauliflower over medium-low heat, stirring several times to coat and prevent burning, until tender, 10 to 12 minutes.
• Stir lemon juice into the cauliflower just before serving.

INDIAN CAULIFLOWER & POTATOES

Steps:

• Combine garam masala, Ground coriander, chili powder, ground turmeric, ground cumin, and salt together in a small bowl. Set aside.
• Cut cauliflower and potato into medium sized cubes and thoroughly wash it. Put in bowl. Set aside.
• Heat oil in a frying pan / kadai. Add green chilli, ginger garlic and stir for few seconds.
• Add chopped onions and fry over medium heat until light golden brown.
• Add coconut milk, spice mixture, and the cauliflower and potato. Stir well. Cook uncovered for five minutes Cover the pan / kadhai and cook over medium heat until tender. Occasionally stir it to prevent sticking to the bottom.
• ENjoY.

INDIAN POTATOES, PEAS AND CAULIFLOWER

Steps:

• Heat oil in large nonstick skillet over medium heat. Add potatoes and ginger; sauté until potatoes are lightly browned, about 3 minutes. Mix in cauliflower, then salt, turmeric, chili powder and paprika; sauté 5 minutes. Add 1/2 cup water; cover and simmer until vegetables are tender, about 5 minutes. Add peas and simmer 2 minutes. Season with salt and pepper.

INDIAN CAULIFLOWER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Cut off most of the cauliflower's stem and place the whole head in a baking dish.
• Heat two tablespoons of oil and turmeric together in a small frying pan. Brush the cauliflower head with the oil and turmeric mixture.
• Bake the cauliflower for 30 minutes.
• While the cauliflower is cooking heat two tablespoons of oil in a frying pan, mix in the minced onions and saute until the are a medium brown color. Add the pureed tomatoes, garlic powder, garam masala and salt. Let this mixture simmer for 10 minutes.
• Arrange lettuce leaves on a serving plate. Place the cauliflower on top of the lettuce. Pour the tomato curry over the cauliflower. Serve hot.

CAULIFLOWER AND POTATO STIR-FRY - EAST INDIAN RECIPE

Steps:

• Heat oil in a skillet over medium heat; add cumin and caraway seeds until they begin to pop and oil bubbles, 1 to 2 minutes. Cook and stir onion and garlic in the hot oil until onion is soft and translucent, 5 to 10 minutes.
• Stir cauliflower and potato into onion mixture to coat with oil. Add chili powder, turmeric, and salt; stir to coat vegetables.
• Cover skillet and cook vegetables over medium-low heat, stirring occasionally, until cauliflower and potatoes are softened, about 20 minutes. Sprinkle with cilantro.

VEGETARIAN INDIAN CAULIFLOWER AND PEA CURRY

Steps:

• Heat oil in a large skillet or Dutch oven over medium-high heat. Add cumin seeds and mustard seeds and stir for 15 to 30 seconds. Add onion, garlic, and ginger and cook until soft and lightly colored, about 5 minutes. Add diced tomatoes with juice and cook for about 5 minutes more.
• Blend coriander, cumin, cayenne pepper, salt, turmeric, and cardamom into the sauce in the skillet. Add cauliflower and stir until coated with sauce. Cover and cook for 4 minutes. Stir and cover; continue cooking about 4 minutes more. Add green peas and stir. Reduce heat to low and cook until heated through, 3 to 5 minutes more.
• Garnish with cilantro and serve with steamed rice.

AIR-FRYER GOBI MANCHURIAN (INDIAN CHINESE CAULIFLOWER)

Steps:

• For the cauliflower: In a large bowl, combine the cauliflower, onion and bell pepper. Drizzle with the vegetable oil and sprinkle with the salt and turmeric. Stir until the cauliflower is well coated.
• Place the cauliflower in the air-fryer basket. Set the air fryer to 400 degrees F for 20 minutes, stirring the cauliflower halfway through the cooking time.
• Meanwhile, for the sauce: In a small bowl, combine the ketchup, soy sauce, vinegar, garlic and ginger.
• Transfer the cauliflower to a large bowl. Pour the sauce over and toss well to combine. Serve immediately.

INDIAN SHRIMP WITH CAULIFLOWER

Steps:

• Toss the shrimp with 1/2 teaspoon garam masala in a medium bowl; season with salt and pepper. Heat 1 tablespoon olive oil in a large pot or Dutch oven over high heat. Add the shrimp in a single layer and cook until the edges are golden, about 30 seconds per side. Remove to a plate with a slotted spoon; set aside.
• Add the remaining 1 tablespoon olive oil to the pot, then add the onion and garlic. Cook, stirring occasionally, until the onion is lightly browned, 3 minutes. Stir in the tomato paste, the remaining 1 1/2 teaspoons garam masala and the cilantro. Cook, stirring to coat, 30 seconds. Stir in 3 1/4 cups water and the potatoes. Cover, bring to a boil and cook 5 minutes, then uncover and add the cauliflower. Cook over medium-high heat, stirring occasionally, until the cauliflower is tender, about 10 minutes.
• Stir in the shrimp and peas; simmer 3 minutes. Season with salt and pepper. Top each serving with more cilantro. Serve with the naan.

INDIAN VEGETARIAN CURRIED CAULIFLOWER

Steps:

• Heat oil in a large skillet over medium heat. Add onion to the hot oil and cook until golden brown, about 5 minutes. Add cauliflower and mix into the onion. Continue cooking, stirring every 2 to 3 minutes, for 10 to 15 minutes more. Add garlic and cook 2 more minutes.
• Stir in crushed tomatoes, tomato sauce, curry powder, coriander, turmeric, cumin, and cayenne pepper. Cook and stir for 5 more minutes.
• Mix cream cheese into the skillet with the vegetables. Continue cooking until cauliflower is tender but still a little crunchy, 5 to 10 minutes more. Season with salt and mix in 2 tablespoons cilantro. Garnish with remaining cilantro before serving.

CURRIED CAULIFLOWER OVER FRAGRANT EAST INDIAN BASMATI RICE

Steps:

• PREPARE the FRAGRANT EAST INDIAN BASMATI RICE (MADE EASY) recipe here, while following the preparation instructions on Recipe #408115 (You may prepare the recipe on that page if desired, but follow only the BASIC RECIPE version): 2 cups water, 1/2 teaspoon salt, 1 teaspoon coconut oil or ghee or olive oil, 1-2 pinch ground cardamom, 1-2 pinch ground cinnamon, 1-2 pinch ground coriander, 1-2 pinch ground cumin, 1 cup basmati rice); KEEP prepared rice warmed on low heat.
• SLOWLY heat 2 tablespoons coconut oil or light olive oil in a 3 quart saucepan over medium-low heat.
• CHOP one medium onion, two medium tomatoes, and one seeded fresh jalapeno pepper; ADD to heated saucepan and stir as needed.
• MEANWHILE, trim the cauliflower florets into 1-inch pieces and add to saute mixture.
• STIR in 1/3 cup cashew pieces, 3 tablespoons chopped cilantro, 2 tablespoons ginger garlic paste, 2 teaspoons curry powder, 1 1/2 teaspoons garam masala, 1 teaspoon chili paste, 1 teaspoon unseasoned chili powder, 1 1/4 teaspoons sea salt, and 1 teaspoon sugar.
• COVER saucepan and cook mixture over medium low heat, stirring occasionally, until cauliflower is tender yet firm.
• SPRINKLE 3 tablespoons flour evenly over saute mixture; STIR until well blended.
• POUR in 1 (13.5 oz) can coconut milk and 1 cup milk.
• RAISE heat to medium and cook, stirring often, until thickened; STIR in 1 1/2 tablespoons plain yogurt; SEASON to taste with sea salt if needed.
• SERVE over steamed basmati rice; GARNISH very lightly with chopped fresh cilantro or flaked coconut if desired; ENJOY!

INDIAN SPICY-SOUR CHICKPEAS WITH CAULIFLOWER

Steps:

• Combine lemon juice and grated ginger in a small cup and set aside.
• Heat a large saucepan over medium-high heat and add oil. Saute onion and cook until onion begins to brown (approx. 4 minutes). Add jalapeno and continue cooking until onion is brown all over (4-5 minutes). Add tomatoes, cumin, coriander, tumeric, cardamon, cloves and salt. Stir and cook one minute. Add drained chickpeas and 1/2 cup water. Cover and cook over medium heat for approximately 10 minutes, stirring occasionally and adding additional water if mixture becomes dry.
• In a separate pan, combine cauliflower and 1/4 cup water. Cover and cook over medium-high heat, stirring carefully every minute or so until cauliflower is tender (approx. 7 min.). Uncover cauliflower and boil off any excess liquid. Remove from heat and stir in lemon juice mixture. Combine cauliflower with chickpea mixture and add in chopped cilantro.
• Serve with a green salad and naan bread or as a side dish.

INDIAN-STYLE CURRY WITH POTATOES, CAULIFLOWER, PEAS AND CHICKPEAS

Steps:

• Toast curry powder and garam masala in small skillet over medium-high heat, stirring constantly, until spices darken slightly and become fragrant, about 1 minute. Remove spices from skillet and set aside. Heat 3 tablespoons oil in large Dutch oven over medium-high heat until shimmering. Add onions and potatoes and cook, stirring occasionally, until onions are caramelized and potatoes are golden brown on edges, about 10 minutes. (Reduce heat to medium if onions darken too quickly.) Reduce heat to medium. Clear center of pan and add remaining tablespoon oil, garlic, ginger, chile, and tomato paste; cook, stirring constantly, until fragrant, about 30 seconds. Add toasted spices and cook, stirring constantly, about 1 minute longer. Add cauliflower and cook, stirring constantly, until spices coat florets, about 2 minutes longer. Add tomatoes, water, chickpeas, and 1 teaspoon salt; increase heat to medium-high and bring mixture to boil, scraping bottom of pan with wooden spoon to loosen browned bits. Cover and reduce heat to medium. Simmer briskly, stirring occasionally, until vegetables are tender, 10 to 15 minutes. Stir in peas and cream or coconut milk; continue to cook until heated through, about 2 minutes longer. Adjust seasoning with salt and serve immediately, passing condiments separately.

INDIAN-SPICED EGGPLANT & CAULIFLOWER STEW

Steps:

• Heat a Dutch oven over medium heat.
• Add curry powder, garam masala and mustard seeds and toast, stirring, until the spices begin to darken, about 1 minute.
• Transfer to a small bowl.
• Add oil, onion, garlic, ginger and salt to the pot and cook, stirring, until softened, 3 to 4 minutes.
• Stir in eggplant, cauliflower, tomatoes, chickpeas, water and the spices.
• Bring to a simmer.
• Cover, reduce heat and cook, stirring occasionally, until the vegetables are tender, 15 to 20 minutes.
• Top each serving with optional dollop of yogurt; serve with basmatti rice & a loaf of 7 grain bread.
• **Garam masala is a flavorful, fragrant blend of dry-roasted ground spices. It's in the spice section of most supermarkets and specialty stores.

INDIAN PEAS AND CAULIFLOWER

Steps:

• Heat the oil in a skillet over medium heat. Place the cumin seeds and mustard seeds in the hot oil. Cook and stir until the seeds begin to pop. Mix in the peas and cauliflower. Season with salt. Reduce heat to low, cover, and continue cooking 15 minutes, until the vegetables are tender.

INDIAN SPICED CAULIFLOWER SOUP

Steps:

• 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.

INDIAN CAULIFLOWER WITH POTATOES

Steps:

• Boil the potatoes in their jackets and allow them to cook completely. Day-old potatoes that have been refrigerated work very well for this dish. Peel the potatoes and cut them into 3/4 inch dice. I actually used mini red potatoes, and left their skins on.
• Break up the cauliflower into chunky florets that are about 1.5 inches across at the head and about 1.5 inches long. Soak the florets in a bowl of water for 30 minutes. Drain.
• Put the oil in a large, perferably nonstick, frying pan and set over medium heat. When hot, put in the cumin seeds. Let the seeds sizzle for 3-4 seconds. Now put in the cauliflower and stir it for 2 minutes. Let the cauliflower brown in spots. Cover, turn heat to low, and simmer for about 4-6 minutes or until the cauliflower is almost done but still has a hint of crispness left. Put in the diced potatoes, ground cumin, coriander, turmeric, cayenne, green chili, ground roasted cumin seeds, salt, and some black pepper. Stir gently to mix. Continue to cook uncovered on low heat for another 3 minutes or until the potatoes are heated through.

30 MINUTE INDIAN CAULIFLOWER-CARROT-POTATO-PEA VEGETARIAN RICE PILAF

Steps:

• Part I - 5 minutes 1. In a deep pot, heat 3 Tbsp of butter, margarine or olive oil on high heat. 2. Add in chopped onions, 1 Tbsp turmeric, and 2 Tbsp pickled mango and fry until onions are light brown -- mash the pickled mango while frying. Part II 3. As the above mixture is frying, wash 2 cups of rice 5-times in cold water. 4. Add uncooked but washed rice into the the spicy mixture and stir. 5. Add 6 cups water, and keep on high heat. 6. Add in cauliflower, cubed cooked potato, tomato, carrots and frozen peas. If the final mixture is not completely covered in water, add more water. 7. Add 3 Tbsp salt, cover and bring to a boil. 8. As the mixture begins to boil, remove cover slightly to help steam escape, and reduce heat to low. 9. Let simmer for 15minutes or longer if needed (periodically taste to see if rice is cooked). Part III. 10. Once the mixture is cooked, stir in 2 Tbsp garam masala powder + 2 Tbsp fresh ginger and stir thoroughly. 11. Add salt to taste, and serve.

INDIAN CAULIFLOWER AND KIDNEY BEAN STEW WITH COCONUT MILK

Steps:

• In a food processor, place the onion, garlic, ginger and jalapeno, if using, and process until smooth.
• Place the oil in a 4-6 quart slow cooker turned on HIGH. Add the onion puree and stir in the mustard, fennel, cardamom, allspice, cumin, turmeric, and cayenne. Cover and let it cook on HIGH for 5 minutes.
• Stir in the potatoes, cauliflower, kidney beans, tomatoes and stock into the cooker. Season with salt and pepper; cover and cook on LOW for 6 hours.
• When the vegetables are tender, add the coconut milk and cook, uncovered, to incorporate the flavors, 10 to 15 minutes.

INDIAN CAULIFLOWER RICE RAW FOODS SUSHI

Steps:

• In a food processor, add (cut in pieces) cauliflower; blend until desired rice consistency; add first 9 ingredients until well combined; set aside.
• In a blender combine sesame oil, tamari, sugar, lime juice; blend until well combined; set aside.
• On a flat surface, place one nori roll and fill entire surface with Indian Wild Rice; repeat process for more nori sheets;
• At the edge closest to you, place a "small" line of carrot, then "small" line of radish, "small" line of alfalfa, "small" line of spinach, and "small" line of beetroot.
• Roll the nori sheet "tightly but gently" away from you.
• With your finger, moistened the edge so that it seals properly.
• With a "sharp" knife, cut sushi into desired size; drizzle with sauce and ENJOY!
• NOTE.
• I did three batches of these; one small, one medium and one larger (with more filling). I personally enjoyed the smaller "tighter" rolled ones.
• Hint and Tip.
• Do not over stuff or the nori sheet will break; best to use the "less is more principle" .
• Always work with a clean surface in between rolling each nori sheet.
• Keep your hands "clean" and "dry" between each ingredient used.
• Clean knife in between each cut.
• Your ingredients choices are only limited by your imagination!