4 tb Ghee
1 ea 1" piece of ginger root
2 ea Green chilies, minced
1/2 ts Black mustard seeds
1 ts Cumin seeds
1 lg Caulflower into florets
1 tb
Cauliflower Tomato Recipes | Tomato Cauliflower Recipe | 番茄炒花椰菜
#cauliflowertomatorecipes #tomatocauliflowerrecipe #番茄炒花椰菜
【BubuMama】 Bubumama's Recipes is refreshing, simple, cooking, recipes and delicious!!
Cauliflower Tomato Recipes, Cauliflower tomato recipes , Tomato Cauliflower Recipe. cauliflower and tomato recipes.tasty cauliflower recipes,Cauliflower With Tomato & Cilantro. In the BubuMama Cooking Channel will show you how to cook Cauliflower Tomato Recipes
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Easy Braised Cauliflower Recipe - Tasty Veggies # 1
Turn any veggies into deliciousness using this simple cooking tip, braising. This recipe uses cauliflower but you can apply this cooking hack to any other veggies such as green beans, broccoli, asparagus, and more :-)
Calorie and macro information:
(assume you use a small head of cauliflower and beef stock)
total: 80 calories, 16g carb, 0g fat, 8g protein
Ingredients:
chopped cauliflower
1 cup stock (paleo: natural meat based; vegan/vegetarian: vegetable stock)
seasonings ( salt, pepper, onion powder, garlic powder, red pepper flakes, anything else you desire)
Equipment:
Frying pan, stove, timer
1. Turn the stove to medium high to high setting, pour the stock into the frying pan, and let it start to boil. (takes about a few minutes)
2. Once the stock is about to boil, pour the cauliflower into the pan and spread it evenly across the pan. Cover the pan with a lid and let it boil at medium high heat for 5 min. (set the timer for 5 min)
3. After 5 min, open the lid and turn the stove down to medium setting. Let the liquid boil off. (takes about 10 min, you can set the timer for 10 min)
4. Once the liquid is boiled off, turn off the stove and season the cauliflower with your favorite spices ( salt, pepper, garlic powder, onion powder, pepper flakes, etc. )
5. Transfer the cauliflower to a plate or bowl and enjoy your delicious and healthy cauliflower
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Whole baked cauliflower with tomatoes/ cauliflower /lowcarb/ healthy
Full Recipe
Tandoori Cauliflower
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#cauliflower#wholebake#tomatoes#healthy#easyrecipe#recipes
Delicious White Bean Cauliflower Curry ???? Natural, Healthy Vegan Curry Recipe!
This white bean and cauliflower curry is a great side dish or main course for your next meal prep session or dinner with loved ones.
➡️ It’s a great source of vitamins, minerals, and fiber, which are great for vegans and non-vegans alike!
Join me in the kitchen for a quick crash course on how to make an impressive curry-based soup!
This recipe does take some time, but its rich and natural flavors make it worth it. So, whether you’re looking to add more nutrients and fiber to your diet or remove meat, this is a great recipe to add to your range!
???? Do you remember the first time you tried curry? Let me know what your reaction was like in the comments below!
▶️ RECIPE INGREDIENTS: (3 - 4 servings)
500g Cauliflower (Cut into large florets)
2 Cups / 1 Can (540ml can) Cooked White Kidney Beans / Cannellini Beans
2 Cups / 300g Fresh Tomatoes
17g / 4 to 5 garlic cloves
7g / 1/2 Inch Ginger
3 Tbsp Olive oil
1+1/2 Cup / 200g Onion - Finely Chopped
1 Teaspoon Turmeric
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1/4 Teaspoon Cayenne Pepper (Optional)
Salt to taste (I have added 1+3/4 Teaspoons of pink Himalayan salt)
3 Cups / 700ml Vegetable Broth (low sodium)
Garnish:
1/2 cup / 20g Cilantro / Coriander leaves - finely chopped
Freshly Ground Black Pepper to taste (I have added 1/2 Teaspoon)
Drizzle of Olive oil (I have added 1 tablespoon of Organic Cold Pressed Olive Oil)
OPTIONAL - You can also add some lemon juice if you like it a bit tangy
▶️ METHOD:
Add the tomatoes, garlic and ginger to a blender and blend it to a fine puree. Set aside.
To a heated pot add the cooking oil, onion, 1/4 teaspoon salt and fry it on medium high heat until the onion caramelized.
[PLEASE NOTE: Reduce the heat to medium or medium-low before adding the spices, this will prevent it from burning]
Now add the turmeric, ground cumin, ground coriander, cayenne and fry it for a few seconds. DO NOT fry it for too long other the spices may burn and burnt spices tastes bitter. Add the puree and cook on medium to medium-high heat until it forms a thick paste and the oil starts to separate.
Add the cooked white beans, salt ,vegetable broth. Mix well and cover and cook for 10 minutes on medium-low to low heat, this will blend/intensify all the flavours.
Uncover and add the cauliflower and cook for 7 minutes or until the cauliflower is cooked but still has a bite to it.
Uncover and turn the heat to medium-high and cook for another 1 to 2 minutes or to your desired gravy consistency. Turn off the heat. Garnish it with cilantro, ground black pepper and a drizzle of olive oil. You can also add some lemon juice if you like it a bit tangy. Mix very gently and serve hot with rice or any flatbread of your choice.
▶️ IMPORTANT TIPS:
- Adding salt to onion will release it's moisture and will help it cook/caramelize faster, so please don’t skip this step
- Fry the onion until it’s nicely caramelized, this will add a lot of flavour to the dish
- Reduce the heat before adding the spices, this will prevent it from burning - burnt spices will make the dish bitter
- The garnish is what completes the dish so please do not skip any of the ingredients
- Every stove is different, so if needed adjust the cooking time and the heat of your stove accordingly
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Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from classic, traditional recipes, and modern dishes around the world and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
➡️ You'll hear every grain of seasoning fall, the crunch of every leaf of fresh veggies, and see every chop, stir, simmering pot, and more in HD and 4k quality.
My hope is that in addition to the health benefits my recipes will have on your body, you will also experience the therapeutic and almost meditational quality of preparing delicious vegan meals for yourself or for friends and family.
So, subscribe to my channel to stay up to date on the latest vegan recipes! Hit the bell to never miss a video!????
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#trends#easyrecipes#cauliflower# BRAISED CAULIFLOWER
BRAISED CAULIFLOWER
Ingredients
1 Cauliflower
2 onions
2 paprikas
2-3 tomatoes
Preparation:
Less than 1 desert spoon salt
First divide the cauliflower in little pieces
Put the cauliflowers in a deep bowl and let them wait in vinegar
water
Apple cider vinegar or grape vinegar
Meanwhile put some olive oil to a pan
Add the moon shape chopped onions and roast a little bit
Add the thinly and long chopped paprika’s to the onion and stir
Drain cauliflowers and add it to the pan
Finally add the grated tomatoes, mix it and let it cook
Add the salt to the cauliflower, stir it for 2-3 minutes and put it ons
a serving plate
Our braised cauliflower is ready to serve
Bon appetit!
Lebanese Cauliflower: Fried or Baked? Which one is better?
This Lebanese Style Cauliflower recipe is simple and delicious. Follow this easy recipe and make it either fried or roasted to serve as a side, appetizer, or as a snack. Get some sauces ready for dipping because these little florets are addictive!
Print this recipe here:
Ingredients
For the Fried Cauliflower:
1 head of cauliflower
salt
sumac
ground cumin
vegetable oil for frying
For the Roasted Cauliflower:
1 head cauliflower
¼ cup olive oil
salt
black pepper
½ teaspoon ground cumin
Garnish:
lemon wedges
fresh mint
sumac
Serve with:
Shawarma sauce
Tahini sauce
Tzatziki
Harissa sauce
Instructions
For the fried cauliflower:
Heat the vegetable oil to 375 °F, 190 °C.
Separate the cauliflower into florets.
Carefully place the florets into the oil and fry them in a few batches until golden and soft. About 5-7 minutes per batch.
Using a slotted spoon, lift the cauliflower florets from the oil and let the excess oil drip back into the frying pan.
Place the fried florets onto a tray that has been lined with paper towels to absorb the excess oil.
Season with salt, cumin powder, and sumac. Toss to coat and top with finely chopped fresh mint. Serve with lemon wedges and your favorite dipping sauces.
For the Roasted Cauliflower:
Preheat the oven to 450 °F, 230 °C.
Separate the florets from the cauliflower and lay them flat on a baking tray.
Drizzle with olive oil.
Season with salt, pepper, and cumin powder.
Toss to coat and make sure that both sides are seasoned well.
Bake on the center rack for 25-30 minutes or until the cauliflower florets are soft and golden. Flip them over halfway through cooking.
Turn the broiler element on for the final 3-4 minutes of cooking if you want them to be more caramelized.
Transfer the florets onto a serving tray and sprinkle them with sumac and finely chopped mint.
Serve with lemon wedges and your favorite sauces. Enjoy!
Notes
Take care not to overcrowed the frying pan when frying the cauliflower. This will cause the oil's temperature to drop and they will end up soggy.
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