SPICED NUT RECIPES RECIPES

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SPICED WHOLE ROASTED CAULIFLOWER | SAINSBURY'S RECIP…



Spiced whole roasted cauliflower | Sainsbury's Recip… image

Whole roasted cauliflower makes an impressive vegan centrepiece, spiced with the perfect blend of turmeric, coriander and cumin. Serve on a bed of green lentils for a majestic dinner party showstopper.

Provided by Sainsbury's

Total Time 100 minutes

Prep Time 35 minutes

Cook Time 65 minutes

Yield 4

Number Of Ingredients 17

1 whole cauliflower
5 tbsp olive oil
½ tbsp ground coriander
½ tbsp ground cumin
½ tbsp ground turmeric
1 tsp ground cinnamon
4 banana shallots, peeled and quartered
1 garlic clove, crushed
2 tsp sumac
80g dried apricots, roughly chopped
2 x 250g cooked green lentils
100ml vegetable stock
1 lemon, juice only
25g flaked almonds, toasted
60g pomegranate seeds
14g parsley, roughly chopped
5 sprigs mint, roughly chopped

Steps:

  • Preheat the oven to 220°C/fan 200°C/gas mark 7. Pull the leaves off the cauliflower and cut the core out of the bottom. Bring a large pan of water to the boil and add the cauliflower. Cook for 5 minutes, or until beginning to soften. Drain and leave to steam dry for a further 5 minutes.

    Whisk together 2 tbsp oil, the coriander, cumin, turmeric and cinnamon. Place the cauliflower in a large round oven dish, big enough to later take the lentils. Generously rub the cauliflower all over with the spice and oil mix and season to taste. Place in the preheated oven and roast uncovered for 20 minutes. 

    Meanwhile, add the remaining olive oil and the shallots to a medium frying pan over a medium heat and fry for 7-10 minutes, until the shallots begin to turn golden brown and caramelised. Add the garlic, sumac and apricots and cook for a further 2 minutes. Stir through the lentils and stock and season to taste. 

    Remove the cauliflower from the oven and spoon the lentils and shallots around. Return the cauliflower to the oven for a further 20-30 minutes or until tender. 

    Once the lentils are cooked, squeeze the lemon juice over the top. Scatter the cauliflower and lentils with the toasted almonds, pomegranate seeds, parsley and mint. Serve the cauliflower sliced into chunky wedges. 

Nutrition Facts : Calories 445 calories, FatContent 20.1 grams, SaturatedFatContent 3.3 grams, SugarContent 14.7 grams, SodiumContent 610.0 milligrams salt, CarbohydrateContent 40.5 grams, FiberContent 15.2 grams, ProteinContent 18.4 grams

MEXICAN SPICED TOMATO RICE RECIPE - BBC GOOD FOOD



Mexican spiced tomato rice recipe - BBC Good Food image

Try using this spicy, Mexican-style rice in our Brazil nut burritos for lunch or dinner. With a spike of chilli heat, it's proof that comfort food needn't be bland

Provided by Miriam Nice

Categories     Side dish

Total Time 45 minutes

Prep Time 5 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 11

1 tbsp sunflower oil
1 red onion , finely chopped
1 red chilli , finely chopped
2 garlic cloves , crushed
1 tsp ground cumin
1 tsp coriander
1 tsp smoked paprika
1 small pack coriander , stalks and leaves chopped separately
1 tsp chipotle paste
400g can chopped tomatoes
250g wholegrain rice

Steps:

  • Heat the oil in a large saucepan and add the onion. Fry for 5 mins over a medium heat or until starting to soften, then add the chilli, fry for another 2 mins, then add the garlic, spices, coriander stalks and chipotle paste. Stir well and sizzle for a min or so.
  • Tip in the tomatoes. Fill the can with water, pour that in, refill the can halfway with water, then add that too. Add the rice. Mix well, bring to the boil, then reduce to a simmer for 25-30 mins, covered with a lid, until the rice is tender and the liquid has all been absorbed. Stir through the coriander leaves. Try using the rice in our Brazil nut burritos.

Nutrition Facts : Calories 288 calories, FatContent 4 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 53 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 4 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.1 milligram of sodium

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Reviews 4.6
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Category appetizer
Cuisine american
Calories 225 calorie per serving
  • In a small bowl, stir together the cumin, garlic, cayenne pepper and salt. Heat the oil in the skillet over medium heat. Stir the spices into the oil and cook, stirring until warm, about 30 seconds. Add the almonds and cook, stirring frequently, until the nuts are warm and the spices are evenly distributed. Add the hot pepper sauce and stir to distribute. Remove the almonds from the pan and allow them to cool before serving.
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SPICED WHOLE ROASTED CAULIFLOWER | SAINSBURY'S RECIP…
Whole roasted cauliflower makes an impressive vegan centrepiece, spiced with the perfect blend of turmeric, coriander and cumin. Serve on a bed of green lentils for a majestic dinner party showstopper.
From recipes.sainsburys.co.uk
Total Time 100 minutes
Calories 445 calories per serving
  • Preheat the oven to 220°C/fan 200°C/gas mark 7. Pull the leaves off the cauliflower and cut the core out of the bottom. Bring a large pan of water to the boil and add the cauliflower. Cook for 5 minutes, or until beginning to soften. Drain and leave to steam dry for a further 5 minutes.

    Whisk together 2 tbsp oil, the coriander, cumin, turmeric and cinnamon. Place the cauliflower in a large round oven dish, big enough to later take the lentils. Generously rub the cauliflower all over with the spice and oil mix and season to taste. Place in the preheated oven and roast uncovered for 20 minutes. 

    Meanwhile, add the remaining olive oil and the shallots to a medium frying pan over a medium heat and fry for 7-10 minutes, until the shallots begin to turn golden brown and caramelised. Add the garlic, sumac and apricots and cook for a further 2 minutes. Stir through the lentils and stock and season to taste. 

    Remove the cauliflower from the oven and spoon the lentils and shallots around. Return the cauliflower to the oven for a further 20-30 minutes or until tender. 

    Once the lentils are cooked, squeeze the lemon juice over the top. Scatter the cauliflower and lentils with the toasted almonds, pomegranate seeds, parsley and mint. Serve the cauliflower sliced into chunky wedges. 

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MEXICAN SPICED TOMATO RICE RECIPE - BBC GOOD FOOD
Try using this spicy, Mexican-style rice in our Brazil nut burritos for lunch or dinner. With a spike of chilli heat, it's proof that comfort food needn't be bland
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Total Time 45 minutes
Category Side dish
Cuisine Mexican
Calories 288 calories per serving
  • Tip in the tomatoes. Fill the can with water, pour that in, refill the can halfway with water, then add that too. Add the rice. Mix well, bring to the boil, then reduce to a simmer for 25-30 mins, covered with a lid, until the rice is tender and the liquid has all been absorbed. Stir through the coriander leaves. Try using the rice in our Brazil nut burritos.
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Reviews 4.6
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Calories 225 calorie per serving
  • In a small bowl, stir together the cumin, garlic, cayenne pepper and salt. Heat the oil in the skillet over medium heat. Stir the spices into the oil and cook, stirring until warm, about 30 seconds. Add the almonds and cook, stirring frequently, until the nuts are warm and the spices are evenly distributed. Add the hot pepper sauce and stir to distribute. Remove the almonds from the pan and allow them to cool before serving.
See details


MEXICAN SPICED TOMATO RICE RECIPE - BBC GOOD FOOD
Try using this spicy, Mexican-style rice in our Brazil nut burritos for lunch or dinner. With a spike of chilli heat, it's proof that comfort food needn't be bland
From bbcgoodfood.com
Total Time 45 minutes
Category Side dish
Cuisine Mexican
Calories 288 calories per serving
  • Tip in the tomatoes. Fill the can with water, pour that in, refill the can halfway with water, then add that too. Add the rice. Mix well, bring to the boil, then reduce to a simmer for 25-30 mins, covered with a lid, until the rice is tender and the liquid has all been absorbed. Stir through the coriander leaves. Try using the rice in our Brazil nut burritos.
See details


SPICED ALMONDS RECIPE | ELLIE KRIEGER | FOOD NETWORK
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Reviews 4.6
Total Time 15 minutes
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Calories 225 calorie per serving
  • In a small bowl, stir together the cumin, garlic, cayenne pepper and salt. Heat the oil in the skillet over medium heat. Stir the spices into the oil and cook, stirring until warm, about 30 seconds. Add the almonds and cook, stirring frequently, until the nuts are warm and the spices are evenly distributed. Add the hot pepper sauce and stir to distribute. Remove the almonds from the pan and allow them to cool before serving.
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From tasteofhome.com
Total Time 50 minutes
Category Desserts
Calories 241 calories per serving
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