BROWN CAULIFLOWER RECIPES
SPICED PARSNIP & CAULIFLOWER SOUP RECIPE | BBC GOOD FOOD
Batch cook this healthy vegetable soup then pack into lunchboxes and freeze - it's spiced with coriander, fennel, turmeric and ginger
Provided by Good Food team
Categories Lunch, Soup
Total Time 1 hours 5 minutes
Prep Time 15 minutes
Cook Time 50 minutes
Yield 8
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan and add the vegetables. Cover partially and sweat slowly for 10-15 mins until soft but not brown. In a separate pan, dry-roast the spices with a pinch of salt for a few mins until fragrant. Grind with a pestle and mortar to a fine powder.
- Add the garlic, chilli, ginger and spices to the vegetables, and cook for about 5 mins, stirring regularly. Add the lemon zest and juice. Pour in the stock, topping up if necessary to just cover the veg. Simmer for 25-30 mins until all the vegetables are tender.
- Purée with a blender until smooth. Dilute the consistency with more water if needed, until you get a thick but easily pourable soup. Season generously, stir in the coriander and add more lemon juice to balance the taste. Eat straight away or chill in the fridge to reheat. This also freezes beautifully. Serve with crusty bread, if you like.
Nutrition Facts : Calories 133 calories, FatContent 4 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 18 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 9 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.6 milligram of sodium
LENTIL & CAULIFLOWER CURRY RECIPE | BBC GOOD FOOD
An earthy spice pot that's low in fat and calories. Use your favourite curry paste along with mustard seeds, turmeric and coconut yogurt
Provided by Lucy Netherton
Categories Main course
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 4
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan and cook the onion until soft, about 5 mins. Add the curry paste, spices and lentils, then stir to coat the lentils in the onions and paste. Pour over the stock and simmer for 20 mins, then add the cauliflower, potato and a little extra water if it looks a bit dry.
- Simmer for about 12 mins until the cauliflower and potatoes are tender. Stir in the yogurt, coriander and lemon juice, and serve with the brown rice.
Nutrition Facts : Calories 382 calories, FatContent 11 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 50 grams carbohydrates, SugarContent 12 grams sugar, FiberContent 8 grams fiber, ProteinContent 23 grams protein, SodiumContent 0.7 milligram of sodium
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Cauliflower florets are deep-fried to a crispy golden brown, then coated in a sauce with just the right amount of kick. This is a fun alternative to the classic chicken dish.—Nick Iverson, Milwaukee, Wisconsin
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Total Time 45 minutes
Category Dinner
Calories 584 calories per serving
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Meet the Cook: My mother gets the credit for this delicious dish, which is a mainstay at our house. It can be an appetizer or side dish...and is wonderful served with turkey, roast beef and ham. My husband, our teenage son, Daniel, and I live on a country acreage. I enjoy gardening and collecting cookbooks.
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Reviews 4.6
Total Time 35 minutes
Category Appetizers, Side Dishes
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Total Time 35 minutes
Category Appetizers, Side Dishes
Calories 341 calories per serving
- Place cauliflower and a small amount of water in a skillet. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, about 8 minutes. Drain and set aside. , In a small bowl, whisk egg yolks and seasonings. Place bread crumbs and cheese in a large bowl. Add a few florets at a time to the egg mixture; toss to coat. Using a slotted spoon, transfer cauliflower to crumb mixture; toss to coat. , In a skillet, melt the butter over medium-high heat. Cook cauliflower in batches until golden brown, about 4 minutes. Sprinkle with parsley if desired.
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