Tag Archives: cauliflower

Cauliflower-Chickpea Curry

Not so much Thanksgiving prep going on in this blog.  I hope that’s okay. We aren’t hosting T-day this year, and the traveling that we’ll be doing hinders us from providing too much for the meal. Looks like we’ll be bringing dinner rolls and a cheeseball. Mmm, gluttony.

In prep for the inevitable overeating that will be done during the latter end of this week, I wanted lighter lunches for the front half of the week.  I also wanted something with flavors and ingredients that I wouldn’t be eating later.  I think it’s safe to say that there won’t be much curry powder involved in our rural Midwestern Thanksgiving day celebration.

I added the carrots because I wanted to use them up, and the peas because I thought it needed some non-orange color.  This would be more authentic without either of them, though.  I also roasted the cauliflower before adding it to the curry, which really brought out its earthy, nutty flavor.

Cauliflower-Chickpea Curry
inspired by Planet Green

1 medium head of cauliflower
2 T. oil
3 large carrots
1/2 small onion, chopped
3 cloves minced garlic
1/2 t. turmeric
1/2 t. cumin
1 t. to 1 T. hot curry powder
2 T. tomato paste
1 to 2 c. veggie or chicken stock
1-14. oz. can chickpeas
1/2 c. frozen or fresh green peas

Clean your head of cauliflower and cut or break into bite-sized florets. Toss with 1 T. oil and roast for 25-30 minutes at 375 F.

Meanwhile, clean and slice carrots.  Heat the remaining 1 T. of oil in a heavy skillet over medium.  Add the chopped onion and cook until translucent, about 5 minutes. Stir in minced garlic, turmeric, cumin, and curry powder; cook for an additional 5 minutes, stirring frequently. Stir in the tomato paste and keep stirring for 2 or 3 more minutes.

Increase heat to medium-high and stir in 1 cup of the stock. Drain and rinse chickpeas, and add to the skillet. Bring up to boiling, and reduce heat to simmer. Once your cauliflower is roasted, stir it and up to a cup of additional stock into the curry. Simmer for 10 minutes, adding additional stock and/or curry powder to taste. In the last few minutes, stir in your fresh or frozen peas. Serve over rice or with naan.

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Filed under Clean Eating, Main dishes, Vegetables, Vegetarian

Creamy braised cauliflower and carrots

Braising. I’ve done it before, but had no clue that it was considered braising. Honestly, I had no clue what braising really was.

But apparently, I do this all the time. All you need is a little dry heat (browning), and then a little moisture (simmering and reducing).  Roast beef, anyone?

I don’t think I had used dairy in braising before this, though. I switched around the spices from the original recipe, incorporating the ever-autumny nutmeg.  Feel free to mix up the combo of veggies and spices– leeks, potatoes, celery, yams, broccoli, and fennel would all work well (not all together, of course).  But don’t skip the cayenne when you’re working with the root veggies!

I can’t wait to try this recipe with turnips and sweet potatoes. Definitely a new favorite (and super easy) comfort food.

Creamy Braised Cauliflower and Carrots
adapted from Everybody Likes Sandwiches

Serves 2-3 as a hearty side

2 T. butter
1/4 large or 1/2 small onion, sliced
3 large carrots, sliced
2 cloves of garlic
1/2 head of cauliflower
1 T. oil
dash of cayenne
1/4 to 1/2 t. nutmeg
salt and pepper
1/4 c. chicken or veggie stock
1/3 c. half and half or milk

Melt butter in a large skillet over medium heat. Add the onions and carrots; don’t stir but shake the pan to cover and let sit without stirring for 5 minutes.

Meanwhile, roughly chop (or mince) the garlic and break up the cauliflower into bite-sized florets. Once carrots are slightly browning, stir in the cauliflower, garlic, cayenne, nutmeg, and S&P. Add 1 T. olive oil and shake pan to disburse.  Let the pan sit for another 5 minutes.

Increase the heat to medium-high and add the stock and dairy. Once bubbling, reduce heat to medium and simmer, stirring occasionally, until veggies are tender and liquid is nearly gone, about 15 minutes. Serve with a light sprinkle of pepper and nutmeg.


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Filed under Fall, Side dishes, Vegetables