Cauliflower Recipes

Cauliflower is a versatile vegetable. There is a lot that can be made with it. As with anything, the best recipes come when you grow your own wholesome ingredients, and cauliflower recipes are no exception. You can learn how to grow cauliflower of your own from another section. This section will go over cauliflower recipes for two very delicious meals that you can make. In separate areas, a cauliflower soup recipe will be covered, as well as a cauliflower cheese recipe, so check those out when you get the chance.

Cauliflower Curry Recipe

This is the first of the cauliflower recipes offered here. Not only is this colorful and vibrant, it can be as spicy or mild as you want for it to be. This is just one of many cauliflower recipes involving vegetables and rice, but it does stand out as a tasty and popular choice. The ingredients here are interchangeable with what you might like to add.

Ingredient List
1 cup uncooked white rice
2 serano chille peppers, minced
1 jalapeno chille pepper, minced
4 cups uncooked cauliflower
1 cup fresh frozen peas
2 tablespoons tabasco sauce
1 can garbanzo beans, drained and rinsed
2 garlic cloves, minced
2 teaspoons curry powder
2 teaspoons vegetable oil
1 large carrot, diced
1 medium onion, chopped
1 can diced tomatoes, undrained
2 teaspoons fresh ginger root, minced

Cauliflower Recipe Preparation

Cauliflower Curry Recipe

Cauliflower Curry Recipe

Prepare the rice until you have made it as tender as you prefer it. Package directions are okay, but it is recommended to use your instinct and personal tastes. Get a saucepan on the larger side and put layer of water on the bottom, a bit more than is enough to coat it.

Place your cauliflower inside, and close the lid. Four or so minutes should do the trick, or steam it until it is fork tender. Pour the tabasco over the cauliflower, toss, and set aside.

Get yourself a skillet. Get the oil hot, then put in the onion, garlic, carrots and peppers. After a couple of minutes, put in the ginger and the curry powder. A dash of salt helps here as well to draw out the liquids from the vegetables as they sautee in the oil. Mix thoroughly. Allow them to cook until they are soft. Once complete, add in the garbanzo beans, tomatoes and peas. Cook for roughly six minutes, stirring occasionally. Finally, add in the cauliflower, and let all of the flavors mix together for another three minutes before serving. With this, your curry is complete.

Cauliflower Cheese Pie Recipe

This is the second of the cauliflower recipes offered here. It has quite a different spin on most cauliflower recipes, because it introduces elements that someone normally would not associate with such a vegetable. Nevertheless, it is an excellent recipe in its own right, boasting a subtle flavor that allows the cauliflower not only to stand out, but to be complimented excellently with everything else in the dish. You might be surprised how cauliflower can replace foods.

Ingredient List
2 cups Idaho potatoes, shredded
¼ white onion, grated
1 medium red onion, chopped
1 cauliflower head, chopped coarsely
¼ cup 2% milk
3 eggs, beaten
1 teaspoon paprika
½ teaspoon baking soda
1 teaspoon all-purpose flour
2 garlic cloves, minced
½ teaspoon dried basil, thyme, parsley, salt and pepper
2½ teaspoon extra-virgin olive oil
1 teaspoon vegetable oil
2 cups shredded Cheddar cheese

Cauliflower Recipe Preparation
Heat your oven to about 400° F. Get a baking dish and rub some vegetable oil all across the bottom. Squeeze extra starchy liquids from your potatoes with a tea towel or other thin cloth. Put down a mixing bowl, and throw in the eggs, potato, onion, salt, flour and baking soda. Mix it together, then dump it into the baking dish. Put it in the oven for about 25-30 minutes, depending on your oven model and cooking intensity. Once finished, take it out and brush the crust down with some oil. Put it back in there for 7-10 minutes. Reduce heat to 345° F.

Put down a large pan. Cast iron works nicely. Throw in the olive oil. Wait until it reaches full temperature on high heat, then reduce it down to medium. Throw in both onions, basil, thyme, salt, garlic and pepper. Sautee until all of this is fork tender – about 8 minutes. Once done, put in the cauliflower, then sautee for 12 more minutes.

Put about half of your Cheddar cheese on top of the crust. When your vegetables are finished, dish them out into the pan. Pour what remains of the Cheddar on top of those. Beat your remaining egg with the milk and pour it over everything. Place it back into the oven, and cook for another 35-40 minutes, or until everything is golden brown.

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