CAULIFLOWER RICE

Ingredients

Cauliflower 1/2

Jeera 1 spoon

Cloves 2 Slt 

Corainder 1/2 bunch

Green chillies 2

Tomato ketchup 2 spoons

Basmati rice 1 1/4 cup

Method of Preparation

• Fry cloves,jeera ,green chillies in oil.
• Add cauliflower and fry till it turns brown.
• Add salt and tomato ketchup.add coriander leaves.
• Cook basmathi rice separately and mix the rice with the cauliflower

CAULIFLOWER AND BROCCOLI SOUP RECIPE

Ingredients

Broccoli chopped into florets 500 gms

Cauliflower chopped into florets 250 gms

Onion chopped 1

Potato peeled chopped 1

Dried crushed herbs 1/4 tbsp

Celery chopped 2 small sticks

Garlic chopped 1 clove

Water 2 cups

Skim milk 1 cup

Mint leaves finely chopped 4-5

Butter 1 tbsp

Salt to taste

Fresh ground pepper to taste

Method of preparation

• Heat butter in a large saucepan.
• Add garlic and onion, stir fry till soft.
• Add 1-1/2 cups water, potato, celery, broccoli and cauliflower.
• Bring to a boil. Reduce heat and simmer till potato is tender.
• Add herbs.Blend mixture till smooth. Add cornflour paste.
• Return to pan.
• Stir on high heat till it comes back to boil. Allow to boil till thickened.
• Add salt to taste, fresh ground pepper, milk and parsley.
• Reheat before serving. Serve hot with soup sticks and butter. 

CAULIFLOWER PAKODA

Ingredients

Cauliflower cut into small florets 1

Besan 2 cups

Ginger 1/2 tbsp

Dhania 1 tbsp

Salt to taste 

Onion chopped 1

Chillies cut finely 3

Red chilli powder 1/2 tbsp

Garam masala 1/2 tbsp

Cumin seeds 1/2 tbsp

Chopped corainder leaves few

Oil for frying

 Method for preparation

• Mix everything in a bowl and add little water and beat the mixture to form a thin and smooth batter.
• Heat oil in a deep frying pan.
• Dip the cauliflower pieces into the batter and deep fry on medium heat until golden brown.
• Serve hot with Green (Spicy) chutney or Ketchup.
  

FRIED CAULIFLOWER

Ingredients

Cracker crumbs 1 cup

Egg 1

Head cauliflower broken into small florets 1

Milk 2 tbsp

Oil for deep frying 4 cup

Method

• Place cauliflower into a pan of lightly salted boiling water. Cook for 5 to 8 minutes or until tender. Remove from heat, drain and cool.
• Heat oil in a deer fryer to 365 degrees F(180 degrees C). In a small bowl, whisk together the egg and milk with a fork. Place cracker crumbs in a shallow dish.
• Dip cauliflower in the egg mixture then roll in cracker crumbs.
• Fry coated cauliflower in the hot oil until golden brown.
• Drain on paper towels.

GOBI MANCHURIAN

 Ingredients

Cauliflower florets	3 cups
All purpose flour	1 cups
Ginger garlic paste	1 tbsp
Green chilli paste	1 tbsp
Chopped spring onions	1/2 cup
Chopped capsicum	1/4 cup
Chopped garlic	2 tbsp
Soya sauce	2 tbsp
Tomato ketchup	2 tbsp
Chilli sauce	1 tbsp
Salt to taste
Oil for deep frying

Method of PREPARATION

• Cook cauliflower florets in salted water for 5 minutes. Remove the water and keep aside.
• Add ginger garlic paste, green chilli paste, salt and water to all-purpose flour to make a batter of medium consistency.
• Dip the florets in the batter and deep fry in hot oil until golden brown. Remove and drain.
• Heat 2 tsp of oil in a skillet and saut� spring onions, garlic and capsicum for 5 minutes. Add soya sauce, chilli sauce, tomato ketchup and cook for 2 minutes.
• Add the florets, mix well and cook for 5 minutes.
• If gravy is required, add 1 tsp of corn flour mixed in water (1 cup) with out any lumps before adding the florets. Cook for 5 minutes and then add the florets.

CAULIFLOWER CURRY

Ingredients: 

• 2 onions , finely chopped
• oil
• 1cm ginger , grated
• 2 tbsp curry paste (use more if you like it hot)
• 400g tin coconut milk
• 400g tin chopped tomatoes
• 1 head cauliflower , broken into pieces
• 2 potatoes , peeled and cut into chunks
• 1 lemon , juiced
• 
  
• How to make  CAULIFLOWER  WITH GINGER 

1. Fry the onions in a little oil until they start to soften, add the ginger and curry paste and fry until fragrant. Add the coconut milk, tomatoes, cauliflower and potatoes and bring to a simmer.
2. Cook for 20-30 minutes or until the potato is cooked, then season with salt. Stir in the lemon juice and spinach and leave for 2 minutes with a lid on, but off the heat. Season and serve with naan bread and basmati rice.

Cauliflower & potato curry

Ingredients: 

2 tbsp vegetable oil

1 large onion , chopped

large piece ginger , grated

3 garlic cloves , finely chopped

½ tsp turmeric

1 tsp ground cumin

1 tsp curry powder , or to taste

227g can chopped tomatoes

½ tsp sugar

1 cauliflower , cut into florets

2 potatoes , cut into chunks

1 small green chilli , halved lengthways

squeeze lemon juice

handful coriander , roughly chopped, to serve

naan bread and natural yogurt, to serve

How to make Cauliflower and potato curry 

1.Heat the oil in a saucepan. Cook the onion for 10 mins until soft, then add the ginger, garlic, turmeric, cumin and curry powder. Cook for 1 min more. Stir in the tomatoes and sugar. Add the cauliflower, potatoes and split chilli, seasoning to taste. Cover with a lid and gently cook for a good 30 mins, stirring occasionally, until the vegetables are tender - add a drop of water if you need to, but it is meant to be a dry curry.

2.When the vegetables are cooked, remove the chilli, if you like, stir in a squeeze of lemon juice and scatter with coriander. Serve with your choice of Indian bread and a dollop of yogurt.