ROASTED CAULIFLOWER RECIPE | JAMIE OLIVER CAULIFLOWER RECIPES
This kinda Indian-style roast cauliflower dish has some amazing flavours and textures going on
Total Time 25 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Preheat your oven to 200°C/400°F/gas 6. Blanch the cauliflower in salted boiling water for a couple of minutes then drain in a colander, allowing it to steam dry (you don't want any water left in your cauliflower or it won't roast properly). Toss it in a good lug of olive oil and the butter. In a pestle and mortar, bash your spices and chillies with a pinch of salt, then mix them with your almonds and put in a hot, dry ovenproof pan to slowly toast them. After a couple of minutes, add the cauliflower. When it gets a nice bit of colour on it, add the lemon zest and juice and mix around well. Fry for about a minute longer then pop the pan into the preheated oven for about 15 minutes to crisp up.
Nutrition Facts : Calories 173 calories, FatContent 14.4 g fat, SaturatedFatContent 3.8 g saturated fat, ProteinContent 7.1 g protein, CarbohydrateContent 5.1 g carbohydrate, SugarContent 4.2 g sugar, SodiumContent 0.55 g salt, FiberContent 3.2 g fibre
CAULIFLOWER, PANEER & PEA CURRY RECIPE - BBC GOOD FOOD
Ready in less than an hour, this easy, vegetarian curry recipe made with pan-fried Indian cheese and vegetables is also cheap to prepare
Provided by Emily Kydd
Categories Dinner, Main course, Supper
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 4
Number Of Ingredients 11
Steps:
- Heat 1 tbsp of oil in a large non-stick frying pan, add the paneer and fry gently until crisp. Remove with a slotted spoon and set aside. Add the remaining oil and the cauliflower to the pan, and cook for 10 mins until browned. Add the onions, and a little more oil if needed, and cook for a further 5 mins until softened. Stir in the garlic and curry paste, then pour in the passata and 250ml water, and season. Bring to a simmer, then cover and cook for 18-20 mins or until the cauliflower is just tender.
- Add the frozen peas and crispy paneer to the pan and cook for a further 5 mins. Stir through most of the coriander and garnish with the rest. Serve with basmati rice or naan bread, raita or your favourite chutney.
Nutrition Facts : Calories 321 calories, FatContent 14 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 21 grams carbohydrates, SugarContent 15 grams sugar, FiberContent 9 grams fiber, ProteinContent 23 grams protein, SodiumContent 0.4 milligram of sodium
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