Tag Archives: cauliflower

Kashmiri Phool Yakhni – Cauliflower in Yogurt sauce

Kashmiri Phool Yakhni is a vegetarian version of the sublime yogurt based Yakhni that is traditionally mutton based in Kashmir. Cauliflower is the shining star in this recipe

The Cauliflower florets are par-boiled in turmeric, fried and then simmered in yogurt infused with spices like cardamom, fennel, ginger and cinnamon. These are the quintessential spices used in Kashmiri cuisine which date back to centuries.

Modern Kashmiri cuisine  tracks its history to 15th century when Timur ( a Turco-Mongol conqueror)  invaded India which led to the migration of 1700 skilled woodcarvers, weavers, architects, calligraphers and cooks from Samarkand to the valley of Kashmir.

Ok so here is the diversion from the traditional in my American kitchen….This is my recipe and I have used a coconut based yogurt to experiment with a vegan version. It was beyond my expectations, and dancing taste buds kind of delicious. I used the So  Delicious unsweetened coconut yogurt. Please free to use your choice of unsweetened yogurt.

Continuing to break the tradition, I decided not to fry the cauliflower after boiling but it can be done just to get a crisp browning. Not necessary in my opinion.

This recipe also uses lots of turmeric simply because I love it! 

Before the recipe begins, I am leaving you with verse of Habba Khatoon and 16th century Kashmiri poetess and peasant queen. These verses remind me of the beauty and uniqueness of Kashmir that translates to its cuisine.

The distant meadows are in bloom.

Have you not heard my call?

Flowers bloom on mountain lakes

Come, let us ascend these meadows now

The lilac blooms in distant woods

Have you not heard my call?

Phool Yakhni - Cauliflower in Yogurt sauce

  • Difficulty: moderate
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"Phool Yakhni - Cauliflower in Yogurt sauce"


Credit: foodforthesoul00.com

Ingredients

• Cauliflower – 1 broken into large florets

• Onion – 1 medium

• Ginger powder – 1 tsp

• Turmeric Powder – 2 tsp

• Fennel powder – 1.5 tsp

• Garlic – 1 tbsp minced

• Green cardamom – 5

• Black Cardamom – 2

• Cinnamon sticks – about 3 -4 inches

• Crushed Dry mint – 1 tbsp

• Rice flour – 1 tbsp

• Salt to taste

• Mustard or oil of choice ( 2 tbsp and additional for frying the onions)

• Organic Yoghurt ( Regular or plant based) 3 cups or 1 24 oz container


Directions

• Add 1 tsp of turmeric to boiling water. Add a sprinkle or salt and boil the florets for about 2-2 minutes. Drain and set aside.

• Chop and fry onions until golden brown. Remove onions from oil, crush in a mortar pestle and set aside

• Heat the leftover oil from the onions and add more if needed in a heavy bottomed pan. Add the yogurt and start whipping. You have to continue whipping the yogurt until it is boiling. Your hand cannot leave the stirring/whipping or the yogurt will curdle. This is a critical step in making a smooth sauce. It will take about 10 minutes.

• Add the rest of the spice ingredients ( except for mint and onions)

• Keep the stirring going for 5 mins or so.

• Add the cauliflower. If the suace is thick, add some water. Bring to a boil and simmer, covered until the cauliflower is tender.

• Add the Fried onions and Mint for a beautiful flavor.

• Serve with white or brown rice or bread.


Harissa crusted Cauliflower salad

It’s a vegetable overload weekend in our household. We had pea protein packed smoothie this morning and then ran a 5k in freezing temperatures. But the sun was out which gave energy to the mind and body. Riding the veggie theme for lunch I wanted to make something that continues to feed the body with energy.

So what I have here is a simple harissa roasted and charred cauliflower that is a sensory gift to the taste buds. The fact that it is plant based and has plenty of protein is something wonderful. The cauliflower is crusted with a mix of harissa paste, Labneh and Tahini dressing that amplifies the taste. The Avocados add the much needed fat and the citrus from the grapefruit balances it all.

Harissa roasted cauliflower

Cauliflower

  • 1 head of cauliflower cut into thick steaks.
  • Olive oil
  • Salt
  • 1 tablespoon harissa paste
  • 1 tablespoon labneh ( or greek yoghurt)
  • 1 tsp of the tahini dressing

Tahini Dressing

  • 2 tablespoon tahini
  • 4 cloves of garlic
  • 2 tablespoon pomegranate vinegar
  • 1 tablespoon olive oil
  • 1 handful of cilantro
  • Pink or Sea Salt – to taste

Salad greens and Topping

  • Arugula and Baby spinach
  • Toasted walnuts
  • Grapefruit slices
  • Sliced Avocados

Putting it together:

  • Blend all the ingredients for the tahini dressing adjust for consistency and salt.
  • Mix the harissa with labneh and a teaspoon of the tahini dressing.
  • Smother the cauliflower steaks with olive oil and sprinkle with salt.
  • Roast in a 450 degree oven for about 20 mins until slightly charred.
  • Dress the flowerets with the harissa dressing and put back in the oven for 5 mins. Remove and cool
  • Remove the grapefruit meat in slices being careful to remove the skin.
  • Slice the avocados
  • In a large bowl add the arugula and spinach and dress lightly with the tahini dressing
  • Plate the green, adding the grapefruit, avocado. Top with cauliflower and walnuts.
  • Drizzle some more dressing
    • Enjoy!

Sharing on Fiesta Friday where the cohost this week is Julianna @ Foodie on Board 

Cauliflower and Summer Pumpkin Curry

A fragrant summer curry with garden vegetables and coconut milk is perfect for this long weekend. Harvesting my tomatoes, peppers and these pretty heirloom summer pumpkins have helped me rejuvenate after long days of work.

IMG_1009The recipe for this glorious curry is fairly simple, just use fresh organic ingredients and they will transform the taste.

IMG_1006A little tip for the pumpkins: Use a fork to poke holes all around and put in the microwave for 3 minutes. Use a towel to hold and slice off the peels. Cut in half and scoop the seeds out. If your pumpkins have a soft cover then just peel them without the use of a microwave.

 

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Cauliflower and summer pumpkin curry

  • Servings: 4
  • Difficulty: easy
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a savory tomato coconut curry with cauliflower and pumpkin

Ingredients

  • 1 head of Cauliflower – cut in florets
  • 2 small pumpkins
  • 3 fresh tomatoes
  • 2 cloves
  • 1 inch fresh ginger – grated
  • 1tsp turmeric powder
  • 1 tsp chili powder
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 2-3 green chilies – chopped
  • A handful of curry leaves
  • 1 cup of organic coconut milk
  • 1/4 tsp Asafetida or hing(optional)
  • Salt to taste
  • Juice of half lemon
  • Chopped cilantro
  • Mustard oil ( or oil of your choice)

Directions

  1. Puree the tomatoes in a blender
  2. You can cut the cauliflower in florets
  3. Use a fork to poke holes all around and put in the microwave for 3 minutes. Use a towel to hold and slice off the peels. Cut in half and scoop the seeds out. Slice the pumpkin halves. If your pumpkins have a soft cover then just peel them without the use of a microwave.
  4. In a pan warm up another 3 tbsp of oil, add cumin, mustard and let then pop for a few seconds, add green chilies, curry leaves cloves, grated ginger, and asafetida, and
  5. Add pureed tomatoes and let the mixture cook for a few minutes.
  6. Add  turmeric, chilies powder  and let the mixture cook until the oil starts to separate from the tomatoes
  7. Add the coconut milk and mix well
  8. Add the vegetables and let them cook until the desired softness
  9. Top with lemon juice and fresh cilantro.

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Sharing at Fiesta Friday where co-hosts this week areAntonia @ Zoale.com and Lathi @ From Lathi’s Kitchen

 

Charred Cauliflower and Broccolini with avocado walnut sauce

Summer brings inspiration and love, it brings the abundance of fresh vegetables in your garden or the farmers market. Veggies like broccolini and cauliflower are so rich for your mind and soul that they need the simplest of preparation.

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So what I have here is a simple roasted and charred presentation that is a sensory gift to the taste buds. The fact that it is plant based and has plenty of protein is something wonderful. I have roasted the beets separately wrapped in a foil for 30 mins in a 375-degree oven. These stay in the fridge for multiple uses throughout the week.

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The sauce is a kicker…soaked walnuts, wasabi powder, garlic and garden herbs. This can showcase just about anything you put on a plate.

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So here goes

  • Slice I head of organic cauliflower in steaks.
  • Take a bunch of broccolini
  • Sprinkle with salt, pepper, cayenne pepper, oregano and some olive oil
  • Mix well with your hands and lay it out on a baking tray

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Roast at 425 degrees for 20 mins. The idea is to char it and still keep it somewhat crunchy

For the sauce

  • 1 cup soaked walnuts ( 1 hr)
  • 2 cloves garlic
  • 1 avocado
  • 1 tsp wasabi powder
  • 1 bunch parsley
  • 2 sprigs of basil
  • 1/2 cup rice wine vinegar
  • 1/4 cup olive oil
  • Salt

Blend together and adjust the oil and salt to taste.

Plate with roasted beets and fresh radishes.

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Linking to Fiesta Friday and to  Liz @ Spades, Spatulas & Spoons.

Za’atar Roasted Chicken and Cauliflower

We are waiting for spring on the east coast so patiently but it keeps testing our patience. The first day of spring has come and gone bringing beautiful snow with it…..cold days, blossoms annoyed to be out in this cold and leaves struggling to show their faces.. I am trying to brighten up the “almost spring” spirit with some amazing fresh ingredients and flavorful spices like Za’atar.

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Za’atar is a blend of herbs and seeds often used in the Middle Eastern cooking. I bought my Za’atar mix from a local middle eastern store but you can always make it at home and use your variations of this herb and spice blend. Typically, za’atar is a blend of dried thyme, oregano, marjoram, sumac, toasted sesame seeds, and salt. Mine also included roasted flour.IMG_8849-1

The lemon zest is a key ingredient enhancing the flavors so beautifully so don’t skip that.

The chicken comes out tender and juicy, and you can prep this recipe a day or 2 ahead on time, keeping it in the fridge until you are ready to roast

 

IMG_8845-1The cauliflower steak is also as simple as it can be, sliced, sprinkled with the spice blend and roasted until brown. It is a delicious, healthy and gluten-free side for any occasion.

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I do tend to make and store a lot of fermented foods so served it with a side of grated Daikon radish pickle.  You can find some of my pickle recipes on my blog

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Za’atar Roasted Chicken and Cauliflower

  • Servings: 4-6
  • Difficulty: easy
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A spice and lemon roasted chicken, tender and juicy accompanied by roasted cauliflower .

Ingredients

Chicken:

  • I whole chicken skin on cut up in pieces
  • 2 tablespoon Za’atar spice blend
  • 1 1/2 tablespoon crushed garlic
  • 1 tablespoon crushed fresh ginger
  • 1 tsp cayenne pepper
  • 1 tsp cumin powder
  • Pink Himalayan salt – to taste
  • Zest of 2 lemons
  • Juice of 1 lemon
  • 1/2 cup grapeseed oil

Cauliflower:

  • 1 head of organic cauliflower
  • 1 tablespoon Za’atar
  • 2 tablespoons of grapeseed oil
  • Pink salt to taste

Directions

  • Make some knife incisions or cuts in the chicken pieces for the marinade to get in. Pat dry.
  • Mix all the ingredient together for the chicken and rub it in the chicken pieces thoroughly.
  • Store overnight or longer
  • Roast at 400 degrees for 45 -55 minutes until golden brown
  • Slice the cauliflower like large steak pieces
  • Sprinkle with the Zataar spice and some grapeseed oil on both sides.
  • Roast at 400 degrees for 30 mins or until browned  slightly
  • Serve beautifully

You can serve this with a salad or pickles. I have here some Diakon Pickle with fresh radishes and an arugula walnut pesto ( will post the recipe soon).

This is a fun week for another reason. There is a fab party at Angie’s Fiesta Friday and I am co-hosting with Petra. Petra’s blog has one of the most creative recipes with fresh ingredients that I have seen and so do check it out!

Cauliflower Pizza with Asparagus, Kale and Mushrooms

Ok…. so this is not much of a recipe but more of the art of putting it all together…but I just had to post. Such an amazing crunch and taste that it leaves you craving for more. And it is healthy, nutritious and scrumptious. If Gluten bothers you, this is GF.

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My cauliflower pizza base is Cauliflower and Corn flour from Trader Joes or Moms Organic market. On my trip to MOMs, I brought back beautiful garlic, asparagus, fresh Kale, Jalapeño, and mushrooms.  I had some Parmesan and Halloumi in the fridge so putting this together was a breeze.

Note this is not a typical pizza smothering in tomato sauce and cheese. This one showcases the beautiful vegetables so adjust if you need more of the cheeses or add some tomato sauce.

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The Kale and chopped mushrooms need to be sautéed in chopped garlic with a pinch of salt and set aside.

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Slice or chop some Asparagus, Jalapeño, Roma tomato and set aside

Slice the cheeses.

Cook the crust according to instruction until it is firm and slightly crisp. The TJ version had me cook at 450 degrees and flip the crust to cook 12 mins on each side. That was perfect

Top the crust with veggies and cheese and put under a broiler for 3-4 mins.

Douse with some good avocado or olive oil and red chili flakes.

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Enjoy

Sharing at Fiesta Friday featuring Laurena @ Life Diet Health and Alex @ Turks Who Eat as co-hosts this week.

 

Cauliflower and Peas Curry – Matar Gobi

Cauliflower has become a staple in the house and is an ingredient in a variety of dishes spanning cuisines. I used riced cauliflower as a substitute for rice which has been a phenomenal adjustment of carbs in our diet.

When you combine cauliflower with a nice tomato curry you just can’t go wrong. My local Traders Joes store has made it even easier for me by selling already riced cauliflower which saves me a ton of time and the mess on my counter with grains of the vegetable flying around 🙂

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This is really easy to make and just perfect for a cold winter day. Serve with some flatbread or rice with a side of pickles.

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If you love cauliflower do check out my other recipes:

 

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Riced Cauliflower and Peas Curry - Matar Gobi

  • Servings: 2
  • Difficulty: easy
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a savory tomato curry with peas and riced cauliflower

Ingredients

  • 1 head of Cauliflower – grated
  • 1 cup of frozen organic peas
  • 1 cup of peeled tomatoes
  • 2 cloves
  • 1 inch fresh ginger – grated
  • 1tsp turmeric powder
  • 1 tsp chili powder
  • 1 tsp cumin seeds
  • 2-3 green chilies – chopped
  • 1 tsp kasoori methi
  • 2 tbsp yoghurt
  • 1/4 tsp Asafetida or hing(optional)
  • Salt to taste
  • Juice of half lemon
  • Chopped cilantro
  • Mustard oil ( or oil of your choice)

Directions

  1. Puree the tomatoes in a blender
  2. You can cut the cauliflower in florets and grate them or buy a riced cauliflower bag
  3. In a large pan add 2 tbsp oil and cumin seeds, once crackling add cauliflower and cook for 3-4 mins until slightly brown. Set aside.
  4. In a pan warm up another 3 tbsp of oil, add green chilies, cloves, grated ginger, and asafoetida, and .
  5. Add pureed tomatoes and let the mixture cook for a few minutes.
  6. Add  turmeric, chilies powder and kasoori methi and let the mixture cook until the oil starts to separate from the tomatoes
  7. Add the yoghurt and mix well
  8. Add frozen peas, cook for a minute and add the cauliflower.
  9. Do not cover the pan and use a dash of water as needed. This will only take a couple of minutes
  10. Top with lemon juice and fresh cilantro.

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Taking this to Fiesta Friday with the fab  cohosts  Judi @ cookingwithauntjuju.com and Laurena @ Life Diet Health