CAULIFLOWER AND POTATO RECIPES RECIPES

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POTATO & CAULIFLOWER BAKE RECIPE | HIDDEN VALLEY® RANCH



Potato & Cauliflower Bake Recipe | Hidden Valley® Ranch image

Potato & Cauliflower Bake

Provided by Hidden Valley

Total Time 75 minutes

Prep Time 15 minutes

Cook Time 60 minutes

Yield 10

Number Of Ingredients 8

½ cup bread crumbs
½ cup sour cream
¼ cup red bell pepper
1 cauliflower
1¾ cups Hidden Valley® Original Ranch® Dressing
2 cups onion
2 cups cheddar cheese
4 cups hash browns

Steps:

  • Mix together hash browns, cauliflower, 1 cup cheese, onion and bell pepper in a large mixing bowl. In a separate bowl whisk together 1½ cups dressing and sour cream. Pour over potato mixture; mix well. Transfer potato mixture to a 2-quart baking dish.
  • Mix together remaining 1 cup cheese, ¼ cup dressing and bread crumbs. Sprinkle on top of casserole. Bake at 350°F for 60 minutes, until browned, bubbly and cauliflower is tender. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 0

CURRIED CAULIFLOWER AND POTATOES RECIPE - FOOD.COM



Curried Cauliflower and Potatoes Recipe - Food.com image

This is a simple vegetarian curry dish that you can make as spicy or as mild as you like. Please feel free to experiment with the spices, or try different types curry powders to suit your taste.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 serving(s)

Number Of Ingredients 16

1 1/2 lbs red potatoes, peeled and cubed
2 teaspoons brown mustard seeds
2 tablespoons canola oil or 2 tablespoons vegetable oil
1 medium yellow onion, sliced
2 cloves garlic, minced
2 teaspoons fresh ginger, minced (I usually take a 2 inch piece of ginger and run it over my microplane grater)
1 teaspoon cumin
1/2 teaspoon curry powder
2 cups cauliflower florets (about 1 head)
1 cup water
salt
fresh black pepper
1 cup fresh peas (can use frozen)
1/4 cup fresh cilantro, chopped
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper (or to taste)

Steps:

  • Peel potatoes and cut into cubes, about 1 inch.
  • Place potatoes in bowl of water until ready to use.
  • Place mustard seeds in a saucepan over medium heat, and cook until they begin to pop (1-2 minutes) Add the oil, onion, garlic and ginger and cook until onions begin to soften.
  • Next add the spices cook until their fragrance intensifies.
  • Keep stirring.
  • Drain potatoes and add to pan along with the cauliflower florets.
  • Stir well to coat everything with the spices.
  • Add the cup of water and cook covered until the potatoes are just about tender, about 15 minutes.
  • Season with salt and pepper.
  • Next add the peas and cook uncovered until tender, and until most of the liquid is absorbed.
  • (3-5 more minutes) Add chopped cilantro and serve.

Nutrition Facts : Calories 164.8, FatContent 5.4, SaturatedFatContent 0.5, CholesterolContent 0, SodiumContent 35.7, CarbohydrateContent 26.1, FiberContent 4.5, SugarContent 4.4, ProteinContent 4.7

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