Best 8 Spiced Cauliflower Chourfleur Mcharmel Recipes

SPICED ROASTED CAULIFLOWER WITH FETA AND GARLIC

Steps:

• Heat oven to 450 degrees. Slice cauliflower lengthwise into ½-inch thick slices, including the core and leaves. (Some of the first slices will crumble and fall apart. This is O.K., and will be useful when you want those crispier bits.)
• Place cauliflower (slices and crumbles) and garlic on a rimmed baking sheet and drizzle with olive oil. Sprinkle with fennel seed, turmeric and red-pepper flakes, and season with salt and pepper.
• Roast, without disturbing, until cauliflower has turned a deep golden brown and crisped up in spots, 25 to 30 minutes. Using a spatula, flip the larger steaks and stir the smaller bits around and continue to roast until completely and evenly browned, another 8 to 10 minutes.
• Remove from heat and transfer to a large serving platter. Top with feta, herbs and a drizzle of olive oil.

SPICED CAULIFLOWER (CHOURFLEUR M'CHARMEL)

Steps:

• Put all ingredients, except lemon juice and olive oil in a large sauce pan.
• Cover and cook on low heat for about 30 minutes or until the cauliflower is very soft.
• Remove the cauliflower from the pan, then mash with a fork.
• Add the lemon juice and olive oil.
• Serve at room temperature.

STICKY CRISPY CAULIFLOWER

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Liberally grease 2 parchment-lined baking sheets with olive oil.
• In a medium-large mixing bowl, combine the flour, cornstarch, baking powder, garlic, ginger, and salt. Make a well in the middle and stir in the sparkling water, whisking with a fork to form a smooth batter.
• Add the cauliflower florets and gently toss to coat them evenly in the batter.
• Place the florets onto the baking sheets, allowing a space between each piece to help them crisp up in the oven (if they are too close, they will steam each other). Bake, turning once, until crispy and golden brown, about 10 minutes.
• Meanwhile, make the sauce: Place the brown sugar, ketchup, tamari, vinegar, sesame oil, sriracha and garlic in a small saucepan. Using a wooden spoon, mix well and bring to a gentle, bubbling simmer. Cook, stirring often, until it reduces into a glossy consistency that coats the back of the wooden spoon, about 10 minutes.
• Remove the cauliflower from the oven and tip into a bowl. Drizzle over the sweet and sour sauce, add most of the cilantro and scallions, leaving some behind for garnish, and gently toss to coat each floret.
• Transfer to a serving plate and sprinkle over the remaining cilantro and scallions before serving. Enjoy.

SPICY CAULIFLOWER

Steps:

• Heat the oil in a big pan or wok with a lid, then add the ginger and spices. Swirl everything around for a few secs until the spices are aromatic. Reduce the heat, then stir in the cauliflower and some seasoning. Put the lid on and cook for 10 mins or until softened, stirring occasionally. Sprinkle over the coriander before serving.

SPICED CAULIFLOWER

Steps:

• Soak cauliflower in about 4 cups salted water for ½ hour.
• Drain and put several half cuts on the stem side of the cauliflower.
• Steam it until tender.
• (You may microwave at high, covered, for about 8 minutes.) Heat the oil in a wide skillet on medium to high heat.
• Stir fry garlic and onions until translucent.
• Add crushed ginger, green chilies, coriander, cumin, turmeric, and salt.
• Stir until the onions are golden brown.
• Add the remaining spices (except poppy seeds and cashews).
• Keep on stirring.
• Add tomatoes and ¼ cup water to cook them.
• Blend in the yogurt gradually and keep on stirring until the oil is separated.
• Add crushed cashews and poppy seeds and ¼ cup water.
• Now add the cauliflower, head down, and coat with masala to let everything cook together for 5 to 10 minutes.
• Place the cauliflower, stump down, in a casserole dish.
• Coat with all the masala.
• (Put more cuts in the cauliflower to ensure that all sides are covered with the masala.) Before serving, bake for 15 minutes at 350°F.
• Garnish with green coriander.
• You may also decorate with cooked green peas and pan fried potato slices.

SPICED CAULIFLOWER ROAST

Steps:

• In a small bowl, beat the butter and spices with a wooden spoon, then set aside.
• Heat oven to 220C/200C fan/ gas 7. Trim the outer leaves of the cauliflower and remove the very bottom of the root, being careful to keep some of the root attached so the whole cauliflower remains intact. Bring a large pan (big enough to fit the whole cauliflower) filled with salted water to a rolling boil. Cook for 3-4 mins to partially tenderise, then carefully remove with two slotted spoons.
• Put the cauliflower and chickpeas on a baking tray. Rub the cauliflower with the butter, dot a little over the chickpeas and season everything. Roast in the oven for 35 mins until the chickpeas are crispy, the cauliflower is deep golden-brown, and a cutlery knife can be inserted into the middle easily.
• Meanwhile, make the feta dressing. In a large bowl, whisk the feta and Greek yogurt until the cheese has completely broken up and the mixture is creamy. Add the lemon juice, whisk again, then season to taste. Chill until needed.
• Remove the cauliflower and chickpeas from the oven, transfer the cauliflower to a plate, then mix the remaining ingredients, except the pomegranate molasses, with the warm chickpeas on the tray.
• Arrange the herby chickpeas on a large sharing platter and place the whole cauliflower on top. Spoon over the dressing and drizzle with pomegranate molasses to serve.

CAULIFLOWER SHAWARMA WITH SPICY TAHINI

Steps:

• Arrange racks in the upper and lower thirds of your oven. Heat oven to 425 degrees.
• Prepare the cauliflower: In a large bowl, whisk together olive oil, cumin, paprika, salt, coriander, turmeric, black pepper and cayenne. Add cauliflower and onion, and toss until well coated. Spread mixture in a single layer on a rimmed baking sheet.
• Roast vegetables on the top oven rack until they are golden brown, slightly crisp and tender, 30 to 40 minutes, stirring once or twice. If the vegetables look dry as they roast, drizzle with a little more olive oil.
• As they cook, prepare the tahini sauce: Whisk together lemon juice, 1 teaspoon harissa, garlic and salt in a small bowl, and let sit for a minute or two to mellow the garlic. Whisk in tahini. Whisk in ice water, 1 tablespoon at a time, until the sauce is smooth and thin enough to drizzle. You may not need all of the water or you may need to add a little more: Tahini brands vary a lot. Taste and adjust seasoning, adding more harissa, lemon juice and salt if you like. The sauce should taste zippy and creamy.
• Warm the pitas or flatbread by placing them directly on the bottom oven rack during the last 5 minutes as the vegetables roast. (Or you can warm the bread on another baking pan if that's easier for you.)
• Scatter parsley on top of the roasted vegetables and serve with warm pitas, tahini sauce, chopped tomato, cucumber and olives.

SPICED CAULIFLOWER

Steps:

• Heat oil in a small skillet over medium-high heat; add mustard seeds and cover skillet. Cook until seeds stop popping, 2 to 3 minutes. Add onion to the skillet; cook and stir over low heat until translucent, about 10 minutes.
• Mix garlic, ginger, turmeric, chile powder, and salt into onion mixture; cook and stir for 30 seconds. Add cauliflower; cook and stir for 1 minute. Transfer cauliflower to a microwave-safe bowl and cover bowl.
• Cook cauliflower in microwave until tender, about 3 minutes. Drizzle lemon juice over cauliflower.