Vegan & Gluten Free Tomato Cauliflower Rice#Improv

What is Cauliflower Rice? It’s simply cauliflower pulsed in a food processor until it forms into granules that looks like rice grains. Does this taste as good as rice? Not,on its own, but it’s a great food from the point of diet, health and texture. It's  a delicious food for vegans and those with gluten allergy's. 

This has to be seasoned and cooked well a then only it will taste good when blended flavors and textures, it's delicious then eaten on it's own as you would enjoy a Rice Pulao/Pilaf.
This recipe is done from start to finish under 30 minutes.

You would also like to see this recipe make from cauliflower rice -  Baked Cauliflower Breadsticks.

Serves 3 - 4
Ingredients
2 Tablespoons Olive Oil
2 Medium Ripe Tomatoes  
1 Medium Onion - finely chopped
1 Green Chilly - finely chopped
½ Teaspoon Paprika powder to your taste
1 Tablespoons Parsley or Coriander Leaves - finely chopped
6 Cloves Garlic - finely chopped
1 Cup Water
2 Cups Riced Cauliflower
½ Teaspoon Sea Salt or to taste

Method
To Make the Cauliflower Rice 
Wash the cauliflower florets well. Dry them in a colander. Place the cauliflower florets in a food processor and pulse it until it resembles rice grains.

In a large pot bring water to rolling boil, add in the tomato and keep it for a minute. Remove and place them in cold water. Peel of the skin and de seed them. Chopperize the tomatoes along with the green chillies.

In large pan heat the oil add in the onions, sauté for a few minutes until translucent. Add the garlic and sauté until fragrant then add in the chopperized tomato mixture and paprika powder stir until mixed well. Sauté until all the tomato moisture evaporates and oil starts to leave the sides of the pan.

Add the cauliflower rice sauté it for 2 minutes, now add the water, salt, little of the coriander leaves give it a good mix. Increase the flame to medium high for 2 minutes or until the water comes to a boil, cover with a lid. Reduce the flame to medium low flame, cook for about 15 minutes stirring after every 2 minutes. After 12 to 15 minutes, remove the pan from heat and check the moisture/water content in the pan, if it all evaporated, switch off the flame. Let the cauliflower rice absorb moisture as it sits for about 7 - 10 minutes or until ready to serve.

Garnish with coriander leaves. Place the salad of tomato, onion and cucumber around the sides of the serving plate.
Enjoy this healthy, diet cauliflower rice hot.

Labels : Tomato, Cauliflower, Cauliflower Rice, Paprika, Main course, Vegan, Gluten free, Healthy, Improv Cooking Challenge

November Improv Cooking Challenge

Cauliflower & Paprika 

• Bacon Garlic Parmesan Cauliflower Casserole by Making Miracles
• Spanish Cauliflower Tapas by Pandemonium Noshery
• Creamy Cauliflower Soup with Paprika Oil by A Day in the Life on the Farm
• Cauliflower Pakoras by Magical Ingredients
• Roasted Cauliflower Paprikash by Palatable Pastime
  Vegan an Gluten Free Tomato Cauliflower Rice by Snehas Recipe 

Baked Cauliflower Breadsticks #BREADBAKERS

Breadsticks  with cauliflower is unbelievable, that's what I thought, till I could bake them.   Seen this recipe on  a cooking channel, ,many  years back, even before I started blogging.  When cauliflower are in season I, make these breadsticks,  we enjoy these .. they are just delicious and have it with a bowl of soup.  This  is  made at least twice every winter for our dinner.  These are cheesy and yum... have it with a bowl of soup and you are sated.     

When the theme- baking bread with fall fruits and vegetables, for example, apples, grapes, pears, persimmon, quince, sweet potatoes, potatoes, figs, fennel, cauliflower, broccoli, acorn squash, butternut squash, cranberries, swiss chard etc. was announced by Pavani our host of this month for bread bakers event.  First decided to make a Persimmon Bread, but, when I was going through my drafts,  seen this  and decided to post it.   Thanks Pavani for hosting this event. 


Ingredients
1  Large Cauliflower - chopped into florets
2 Large Eggs  -  lightly beaten
5 Cloves Garlic -  minced
1 Cup Cheeza Cheese -   grated
½ Teaspoon Basil
½ Teaspoon Rosemary
½ Teaspoon Salt
½ Teaspoon  Black pepper powder
1/2 Teaspoon Chilly flakes

Method

Preheat the oven to 180 degrees. Line a 2 shallow baking trays  with parchment paper and let the paper be extra, so that you can lift them when cooled.  Here I have used the aluminium oil ice tray to make these.

Place the cauliflower  heads in food processor until very finely chopped, like rice . Take the cauliflower rice into a microwave safe bowl and microwave on high for 6 minutes. Allow to cool a little, then place the cauliflower rice in a cheese cloth and squeeze to remove as much water as possible. Return  the cauliflower to bowl.

Combine cauliflower with the egg, garlic, 1/2 the cheese,  basil, rosemary, salt, chilly flakes and pepper powder, mix well.  Spread the mixture on the prepared trays  ¼-inch thick ,  do not increase the height of the mixture or else they will not be crisp or baked properly.  Top them with the  remaining  cheese, sprinkle pepper powder. 

Bake for 20  to 25 minutes, or until the edges are golden and cheese is browned and bubbly. Allow to cool for 10 minutes before slicing into  pieces. Serve warm.

My Notes

Here I have used cheeza which is mix of cheddar and mozzarella. You can use half and half Parmesan or cheddar but shredded mozzarella cheese is a must.  You can also increase the quantity of cheese according to your taste

Prefect with a bowl of soup....enjoy

Labels : Cauliflower, Cheese, Breads, Bread Bakers, Baked

This month's for BreadBakers', we are baking bread with fall fruits and vegetables, for example, apples, grapes, pears, sweet potatoes, cauliflower, broccoli, acorn squash, butternut squash etc. Our host of the month is Pavani at Cook's Hideout. Check out what the Bread Bakers have come up with Fall Fruits & Vegetables.
Apple & Olive Oil Boulé from Food Above Gold
Apple Cider Muffins from A Baker's House
Apple, Pear and Persimmon Stuffed Brioche from A Shaggy Dough Story
Baked Cauliflower Breadsticks from Sneha's Recipe
Broccoli Burger Buns from Herbivore Cucina
Brown Sugar Pumpkin Apple Bread from A Day in the Life on the Farm
Chilli and Cheddar Potato Rolls from Mayuri's Jikoni
Easy Apple Banana Bread from Food Lust People Love
Figs Quick Bread from Basic N Delicious
Harvest Bread with Sweet Potato from Cook's Hideout
Kartofel Khleb - Russian Potato Bread from Ruchik Randhap
Potato Bread Rolls from Gayathri's Cook Spot
Pumpkin Challah from Passion Kneaded
Sauerkraut-Nut Bread from Palatable Pastime
Savoury Potato Rose Rolls from Sara's Tasty Buds
Spiced Apple Star Bread from Hostess At Heart

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Baked Tandoori Cauliflower /Tandoori Gobhi

Tandoori Gobhi is a very flavourful and healthy Cauliflower snack/ appetizer. It can very well be served as a side dish too. As you can see from my various post, am crazy about baking veggies because I am very health conscious.  Not that I am slim and trim just to keep good health and eat healthy.

Ingredients
1 Medium size Cauliflower - cut into florets
2 Tablespoon Besan / Chickpea flour
3/4 Cup Yogurt
1 Tablespoon Ginger-garlic paste
1/2 Teaspoon Salt
1/2 Teaspoon Turmeric
1/2 Teaspoons Roasted Cumin powder
1 Teaspoon Red chilli powder
1 Teaspoon Tandoori Masala
1/2 Teaspoon Dried fenugreek leaves / Kasuri Methi
1 Tablespoon Oil

Method
Cut cauliflower into small bite size florets.

Make a marinade with other ingredients and make a smooth paste. 

Add all cauliflower pieces drizzle oil on the florets.

Coat the florets well with the marinade .. Let stand for 15-20 mins at least.

Arrange them in an oven proof dish .

Then preheat oven to 180 degrees and bake for 20 -25 mins until cauliflower is done ( turns slightly brown).

Serve and Enjoy!

Labels : Cauliflower, Healthy, Vegetarian, Baked

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

An InLinkz Link-up

Pasta in Cauliflower Cream Sauce

This was my daughter's New year resolution: eating healthy! After a few days she just comes to me and says that she wants to eat pasta but a healthy one?  Now what's healthy in pasta I wondered.  Anyway since she wanted I, made this recipe and served her without any cheese. She looked at it and said Maa you forgot to grate cheese, I smiled,  took the bowl from her, grated  cheese and gave her. Healthy New year resolutions are made to be broken isn't it!!!

This is a creative way to use cauliflower and give proteins, fiber and other nutrients to your kids without them noticing it.   Try this and your kids or even adults will happily relish this and give thumps up for the recipe.

Ingredients:

1 Medium size Cauliflower - cut into florets
1 Onion - chopped finely
4 cloves garlic - minced
1.1/2 Cups Vegetable broth
1 Tablespoon Butter
1 Cup Elbow Pasta
1 Teaspoon Mixed herbs
Cheese to grate over top
Salt and Pepper to taste
1 Tablespoon Olive oil

For the topping
1 cup Fresh Bread crumbs

1/2 Cup Cheese  grated ( I used Gouda)

Method:
Place the cauliflower in a steamer and cook until tender.

While that's cooking, heat butter in a frying pan, add the onion and sauté till soft.  Add the garlic and cook another 2 minutes till it emits an aroma. Set aside to cool.

Once cauliflower is done, drain the water and let it cool for 5 minutes.

Place the following in your blender, cauliflower, onion/garlic mixture, salt and pepper and enough broth to make a smooth sauce. Add a little at a time and then blend.

Cook the pasta. Time it so that everything is done at the same time, at this stage I am multitasking.

Heat the frying pan you used for the onions, add the butter and pasta, toss it for a few minutes, add mixed herbs salt and pepper to taste and stir fry for 2  minutes.  Take off flame and keep aside.

In another pan heat the olive oil, add the bread crumbs, 1/2 teaspoon of mixed herbs and stir fry till well coated, take of flame and add the cheese and give it a quick stir.  Keep aside the topping is ready.

Now to put it all together, pasta and add the sauce to the it and stir to combine. 

To serve, plate the pasta in a dish.

Top with the seasoned cheese bread crumbs.

Then grate cheese over the top and serve.My daughter enjoyed this for lunch. After she finished her lunch, casually asked her how was it, replied yummy. Revealed that this sauce was made with cauliflower, no flour and milk is added. She was suprised, said that this was yummy, next time prepare the sauce for the pasta from cauliflower only Maa.

This is my entry for the BM #50, theme Pasta with different sauces.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#50.

Labels: Pasta, Cauliflower, Blogging Marathon.

Mughlai Cauliflower

In this recipe the cauliflower is fried and then used, but wanted to reduce the quantity of oil and keep this as light as possible.  Let me tell you still this gravy tasted yummy and light on the on tummy.  My family enjoyed this Mughlai Cauliflower  for lunch.  So here is the recipe.

Ingredients 

2 small sized Cauliflower (whole) - cut into florets
6 Cups Water
1 Teaspoon Turmeric
1 Teaspoon Garam masala
1 Teaspoon Red chilli powder
2 Green chillies - slit
1 Tablespoon Ginger - Garlic paste
1 Teaspoon  Cumin seeds
2 Teaspoon Coriander seeds
1 inch piece Cinnamon
4  Green Cardamoms
8 - 10 Cashew nuts
2 Large Onions -  finely sliced
4  Tablespoon Milk
1 Cup Tomato puree

2 Tablespoon Paneer - grated
1 Cup water

2 Tablespoon Fresh Cream

1/3 Cup Oil

Method

Cut the cauliflower in small florets, wash and blanche it in 6 cups water. Drain and cool.

Fry the onions till golden  brown.

In a hot tawa dry roast the coriander, cinnamon , cardamons, cashewnuts, cumin seeds  lighlty .

Then powder them in blender,  add the fried onions and grind to paste.

In a pan heat oil add the ground paste, ginger-  garlic paste, red chilly powder, turmeric powder, salt and little water, fry then add the tomato puree, fry well till oil leaves the sides. Add the slit green chillies and fry well.  Add the  paneer, milk and stir till the all is blended, then add the cauliflower give a quick stir,  cover and cook for 3 minutes.  Add a cup of water or more to adjust the gravy consistency and  let it boil till the cauliflower is cooked.  Add the garam masala and give a quick stir then add fresh cream and switch off the flame.

Sprinkle chopped coriander leaves and serve hot with phulkas or nan. 

Lables : Cauliflower, Vegetarian, Main course, Gluten free

Gobhi Kolhapuri Masala / Cauliflower Kolhapuri Masala

Sometimes these ready made masalas are a real blessing. I say this  not because, am marketing their products.  But the other day, had some guest suddenly for dinner and in  the vegetable tray there was only cauliflower.  With  the ready masala mix,  ta.. da.. this sabji was ready in 15 minutes.

Ingredients
One Medium size Cauliflower  -  cut into small florets
4 medium size tomatoes
A Packet of Rasoi Magic Veg Kolhapuri Mix

2 + 2 Tablespoons of Oil

1/2 Cup Milk

A tablespoon of butter

A tablespoon of Coriander - finely chopped

Method
Mix entire pack of spice mix to ½ cup of milk.

Heat 2 tbsp. oil in a pan, fry Cauliflower florets to golden brown in color. Remove and keep aside.

In the same pan add a another 2 tablespoons of oil and the  tomato puree or finely chopped tomatoes,  cook for 5 minutes till they are soft and mushy. 

Add spice paste & cook for 2-3 min, add a cup of water & cook for 2 to 3 min. Garnish with a tablespoon of butter and chopped coriander.

Serve hot with phulkas or nan.  It was very delicious and my guest enjoyed their meal.

Labels:  Blogging Marathon, Cauliflower, Vegetarian, Main course   

Stuffed Gobhi (Cauliflower) Parathas

Gobhi paratha is a type of paratha that is stuffed with flavored cauliflower. It is a bread with North Indian origin, and is predominantly popular in the Indian Subcontinent. It is made especially by Punjabi's in Delhi. Crisp and tasty parathas that none can refuse. This is a one dish meal, it is very filling. This can be had for breakfast or dinner or packed as tiffin.

Ingredients

For The Dough
1 Cup Wheat flour
1 Tablespoon Oil
Salt to taste
Water for kneading

For the stuffing

1 Cup  Cauliflower - grated
1 Medium Onion  - finely chopped

1 Teaspoon Ginger-Garlic paste
1 Tablespoon Oil
Salt to taste
1 Teaspoon Kacha masala
1/4 Teaspoon Garam masala
2 Tablespoon  Coriander leaves- finely chopped
2 Tablespoon Mint leaves - finely chopped
1/2 Teaspoon  Green Chilly - finely chopped

Other Ingredients

Whole wheat flour for rolling
Oil/ ghee for greasing and cooking

For Serving

Fresh curd / chutney / tomato sauce/pickle

Method
For the dough

Combine the wheat flour, oil and salt in a bowl, mix well and knead into a stiff dough using enough water. Cover with a lid and keep aside for 15 minutes.

For the stuffing

Heat the oil in a broad non-stick pan, add the onions,green chilly and cook till onions are light brown add the  ginger-garlic paste and fry well. Then add cauliflower, salt, kacha masala powder and mix well cover and cook on a medium flame for 2 to 3 minutes. Open and dry the water if any add the garam masala powder,the coriander, mint leaves, mix well and cook on a medium flame for another minute.
Divide the stuffing into equal portions and keep aside.

Method
Divide the dough into equal portions as the cauliflower mixture.

Roll a portion of the dough into a circle using a little wheat flour and place a portion of the stuffing on the roti, close the edges and roll it into a paratha lightly so that the stuffing does not spill out.

Cook the paratha, using a little ghee till it turns golden brown in color from both the sides. Repeat the same method and make the remaining parathas.

Serve hot with fresh curds, chutney, sauce or pickle. H and I had with curds and sauce for dinner. 

Check out the Blogging Marathon page for the other Blogging Marathoners doingBM#49.

Labels: Parathas, Cauliflower, Blogging Marathon, Rotis, Indian Breads, Gobhi

Cauliflower Rassa

Ingredients
2 - 3 Cups Cauliflower Cut into florets
2 Medium size Potatoes cut into cubes
3 Medium size Tomatoes chopped finely
1 Teaspoon ginger grated
1/2 Cup coriander leaves
1/2  Cup grated coconut
3 Green Chillies Chopped
1/2 Teaspoon Turmeric powder
1 Teaspoon Sugar
Salt to taste

For the tempering
3 Tablespoon oil
1 Teaspoon Mustard seeds
1/2 Teaspoon Cumin seeds
1 Spring Curry leaves
A pinch of Asafoetida

Method
Grind to a fine paste coconut, ginger , green chilies and coriander leaves ( reserve a tablespoon of coriander leaves for garnishing).

Heat oil in a pan add mustard, cumin seeds and when they crackel add the asafoetida and curry leaves.  then add the potatoes and cauliflower and fry well, add the turmeric powder, salt, tomatoes, cover and let it cook in its steam for 3 -4 minutes, then add a cup fo water.  Cover and cook tilll done, then add the ground paste and sugar  add a more water to adjust the consistency of the gravy, make it medium thick gravy.   Boil for 3 -4 minutes till oil floats on top.  Switch off  flame and serve hot.  Garnish with chopped coriander leaves.  This gravy taste very nice with plain white rice.  We had it with rice and salad.   This a very tasty gravy and I am sure you will enjoy it.

Ribbon Cucumber Stuff Salad
Ingredients
1 Large Cucumber - peeled
1 Large Tomatoe - firm and ripe
Few Pitted Green Olives
Tooth pick

For the Dressing
Ingredients
1 Teaspoon Olive oil
A pinch of chat masala
A pinch of pepper powder
A pinch of salt
1/4 Teaspoon Lemon Juice / Vinegar

Method

Slice the cucumber in thin ribbons ( I sliced them in the V Slicer).  Cut the tomatoe too in fine roundales.  Take a ribbon of cucumber, place a slice of tomatoe and a olive in the middle and roll it  into a ring.  Secure this ends with a toothpick and keep aside.  In this manner make all the rings and arrange them in  a serving plate, keep this in refrigerator till ready to serve.

In a small bottle add the ingredients for the dressing and shake well .  Just before serving pour the dressing.  The look of this salad invites you to devour it.  So go a head and enjoy it.  Happy eating!

Labels: Main course, Vegetables, Salads, Cauliflower

Cauliflower / Gobhi Sabzi

Its indeed simple, easy and tasty too. 

Ingredients

Cauliflower                            500 grams
Onion                                      1 large (finely chopped)
Tomato                                   1 large   
Green Chilly                          1 no.
Ginger & Garlic paste          1 teaspoon.
Kacha Masala                        1.1/2  teaspoon
Goda Masala                          1/2  teaspoon
Turmeric powder                  1/2 teaspoon
Fresh Coriander                    1 + 1  Tablespoon  (chopped)
Salt                                            1/2 +1/2 teaspoon 

Tempering

Oil                                2 tablespoons
Mustard seeds          1/2  teaspoon
Asafoetida/Hinge    1/4 teaspoon
Curry leaves              1 sprig

Method

Cut the cauliflower into small florets. Put the florets in warm water, add a teaspoon of salt. Keep these florets immersed in this solution for 10 minutes. After 10 minutes drain the water and  wash the cauliflower in fresh water. Drain it.

Place the florets in a microwave proof oven bag. Add 1/2 teaspoon turmeric powder, 1/2 teaspoon salt. Shake the bag well so that all the florets are coated with the turmeric powder. Fold this bag loosely, place it in the microwave and steam it on high for 2 mins. Keep this aside.

Chop the tomato  and green chilly. Grind to a fine paste.

In a pressure pan heat the oil, add mustard seeds, when it splutters add the asafoetida/hinge.  Immediately add the curry leaves, onion and ginger-garlic paste saute till light brown. Now add the tomato chilly paste, kacha masala, goda masala and saute till oil leaves the sides of the pan. Add the cauliflower and 1 tablespoon coriander powder, 1/2 teaspoon salt and saute on high flame for 4 - 5 mins.   Add  2 tablespoons  water. Cover with the lid and take one whistle on high flame. After a whistle switch off the flame and let cooker cool. Garnish it coriander and serve hot.

This sabzi does not have gravy.  It taste delicious.  Do give it a try and post your comments.

The Kacha Masala recipe here.

My Note:  

The spices and salt can be adjusted according to your taste.

Labels: Cauliflower, Healthy, Vegetarian, Vegan, Gluten free, Main course,Kacha Masala , Gobhi