cauliflower side dish

This Vegan Aloo Gobi is my dad's favorite recipe. Easy with Indian spices and a perfect side with any kind of meal. gluten-free soy-free

Vegan Aloo Gobi Mutter( Potatoes Cauliflower Peas With Indian Spices)

Tablespoon organic canola oil

cumin seeds

asafetida (hing optional)

garlic

ginger

green chili

turmeric powder

coriander powder coriander seeds

cumin powder

chili powder

salt

potatoes (medium size cubes)

cauliflower

peas

Vegan Aloo Gobi Mutter( Potatoes Cauliflower peas with Indian spices)

In a large pan, add oil and heat at medium.

When hot add the cumin seeds and mix for half a minute.

Add ginger, garlic, asafetida and chopped chili pepper and mix for a minute or until garlic turns golden.

At this point you can go 2 ways:

1. Add the coriander, cumin and chili/cayenne powder and mix for a few seconds. Add potatoes and cook covered for 2 minutes. Then add turmeric and cauliflower, mix and continue.

2. Mix the coriander, cumin, chili/cayenne and turmeric powders in 2 Tablespoons water and add the mix to the pan. Cook for a 1 minute or so until the spices get fragrant and leave oil on the side. Add potatoes, cover and cook for 2 minutes. Add cauliflower florets and cover.

Cover and cook potatoes and cauliflower on low heat for 10-15 minutes until the veggies are just about getting tender. Stir every 5 minutes.

Add salt and peas and a few drops of oil. Mix gently. Cover and cook on low for another 5 or so minutes until veggies are tender to your preference.

Garnish with fresh Cilantro and serve with any Indian Curry or Daal soup and Roti or Naan flat breads.

The easiest thing for any given dinner or lunch. Grab some spices, your favorite healthy oil and you've got it!

Spiced Roasted Cauliflower

cauliflower head

water

tahini (or extra virgin olive oil

lemon, juiced

garlic powder

thyme (or dry oregano)

paprika powder

½ teaspoon ground pepper

Basmati Rice

Grilled / Marinated Tofu

Preheat the oven to 400ºF or 200ºC.

Mix all the ingredients in a bowl, but the cauliflower, until well combined.

Trim the base of the cauliflower to remove any green leaves and the stem.

Make small cuts in the cauliflower head and then rub the marinade all over the cauliflower, allowing some of it to come inside of it.

Place onto an aluminum foil and bake for 1 hour.

Remove from the oven and open the aluminum foil and place back in the oven uncovered to allow the top side to become golden brown.

like to add the remaining juices in the aluminum foil on top of it once I have cut it in quarters.

This recipe for Crispy Pan Fried Cauliflower Florets is a family favorite, and one of the best ways to eat cauliflower! These bite-sized florets make a great snack or side dish.

Crispy Pan Fried Cauliflower Florets

eggs

milk ((any kind, I used 1%))

all purpose flour

ground pepper

cayenne pepper

olive oil

Par-cook the cauliflower.

Boil or steam the whole cauliflower (do not separate it into florets yet) to your desired doneness - I prefer mine fork-tender and boil it for 7-10 minutes. Rinse in cold water and allow to cool. Separate the cauliflower into florets, cut the larger florets in half.  

Prepare the batter.

Prepare 2 small containers for the batter. In one, whisk together the eggs and milk. In the other, mix together the flour, salt, and black pepper. If you want, add some spice with a pinch of cayenne or chipotle powder. 

Dip and dredge the cauliflower.

Dip each cauliflower floret into the egg mixture (really mix it around in there), and then dip it into the flour mixture, making sure to coat each side in a light layer of flour. Set aside until ready to fry. 

Fry the cauliflower.

Pan fry the battered cauliflower in batches: heat about 2-4 tablespoons of olive oil in a large skillet, and make sure the oil thinly coats the bottom of the skillet. You might need more or less oil, depending on the size of the skillet. Place the cauliflower pieces flat-side down into the hot oil (if there is a flat side), and fry without disturbing them for about 3 minutes, or until the underside is a nice golden brown. I was able to get 8-10 pieces in a large skillet at a time without crowding the cauliflower. 

Flip the cauliflower.

Use tongs to gently flip each cauliflower piece, and cook until the other side is nicely browned. The cauliflower florets are obviously not flat on each side, so try to cook each floret on at least three sides. The heat of the skillet will cook all the delicious batter that is inside the cauliflower floret. 

Serve.

Set the cooked cauliflower florets on a paper towel while you finish cooking. Serve warm, and dip into a Greek Yogurt Sauce (see notes)

https://embed.mediavine.com/videos/wj4xcfzq8dm8f0lzqrib

This Crispy Pan Fried Cauliflower recipe is a family favorite, and one of the best ways to eat cauliflower! These bite-sized florets make a great snack for kids or vegetarian cauliflower side dish.

Crispy Pan Fried Cauliflower

This low carb alternative to rice is quick and easy to prepare. No wonder cauliflower rice has become so popular with those watching their carbs.

Quick Cauliflower Low Carb Rice

cauliflower (grated

Place grated or finely chopped cauliflower in a covered glass microwave dish.

Microwave about 5 minutes or until just tender.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1560561636/djls8yoat4wci3zoth9d.mp4

How to Make Cauliflower Rice

This delicious chili crisp cauliflower is roasted and then drizzled with even more chili crisp, then topped with peanuts and micro cilantro!

Chili Crisp Cauliflower

soy sauce

honey

peanut oil (or neutral oil)

chili crisp,

sesame oil

onion

garlic, pressed through garlic press

(10 ounce) bags cauliflower florets

Salt

peanuts

Micro cilantro, regular cilantro leaves,

Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.

Preheat your oven to 450°, and line a baking sheet with foil.

Prepare your marinade by whisking together in a small bowl the soy sauce, honey, 2 teaspoons of chili crisp, the sesame oil, granulated onion, pressed garlic and grated ginger.

Place the cauliflower florets into a large bowl, drizzle the marinade over them and toss to coat well. Place the florets onto the prepared baking sheet and roast the cauliflower for 18 minutes, turning the florets half-way through roasting.

Then, set your oven's “broil” setting to high, and char the florets for about 3 to 4 minutes, keeping your eye on them. Once roasted, remove the cauliflower florets, and sprinkle with a little bit of salt (they will need some).

Arrange the cauliflower on a large plate or shallow bowl, and drizzle over them 2 to 3 extra teaspoons (or more, if you'd like!) of chili crisp, then sprinkle over the peanuts and the micro greens, or cilantro and sliced green onion, and serve while hot, or even warm or room temp.

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The most viewed cauliflower side dish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Aloo Gobi Mutter( Potatoes Ca...

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Top 5 cauliflower side dish recipes from across the web

The most viewed cauliflower side dish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Aloo Gobi Mutter( Potatoes Ca...

Spiced Roasted Cauliflower

Crispy Pan Fried Cauliflower Floret...

Quick Cauliflower Low Carb Rice

Chili Crisp Cauliflower

The most viewed cauliflower side dish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine