Cauliflower Curry Recipe (2024)

FAQs

What is the secret to a great curry? ›

Cauliflower curry can last 4-5 days in the fridge if stored properly. Store any leftovers in an airtight container to retain as much of the taste and texture as possible.

Cooked cauliflower florets keep their shape best when steamed (5-10 mins) – remember to place them upright in the steamer. It can also be boiled (takes 5-10 mins for florets; around 10 mins for a whole cauliflower).

There are 147 calories in 1 serving of Curry Roasted Cauliflower. Calorie split: 59% fat, 30% carbs, 11% protein.

The actual sweetness and creaminess of such curries meanwhile, usually comes from fried onions and either cashews and/or dairy products. Instead of (or in addition to) onion, ground coconut may be used. White poppy seeds and/or watermelon seeds are also used in some creamy sauces.

Fenugreek (Methi)

This Indian spice is what people say "smells like curry." Of all Indian spices, this spice may be the most essential. You may use up to a few tablespoons in a family size dish near the end of the cooking process, but start with a teaspoon. Fenugreek seeds also have many health benefits.

Cornstarch slurry:

To create a slurry, mix a tablespoon of cornstarch with an equal amount of cold water. Add the slurry to your curry and bring it to a simmer. Keep in mind that cornstarch should be added towards the end of cooking, as overcooking can cause the sauce to thin again.

Overcooked cauliflower has a strong odor and yellowish color due to sulfur compounds that are released. Cook cauliflower rapidly to preserve color and flavor. When shopping for cauliflower, select firm, unblemished heads that are heavy for their size.

If you're planning to roast the cauliflower whole or slice it into steaks, slice off the thick stem at the base. Drop the whole cauliflower head upside-down into cool, salted water. Let it soak for 10 to 15 minutes to remove dirt, residue and bugs.

Why do you add milk to boiled cauliflower? ›

If you want it to remain as white as possible boil it in milk, not water. Yes, all milk. The milk acts as a way to preserve the natural white coloring. If you are okay with it not being super brilliant white, you can do half milk/half water.

Add the cauliflower to the boiling water, cover with a lid and boil for 4 minutes. Reduce the time if you're going to cook the cauliflower with heat later. Once the 4 minutes are up, drain the water away and let it cool on a cutting board. Use your hands to break apart the florets.

That said, cauliflower rice contains fewer calories (20 calories) than white rice (210 calories). As such, cauliflower rice may be a better option for those watching their calories.

Nutrition summary:

There are 50 calories in 2 cups of Cauliflower.

Calories. At 27 calories per cup, you'd have to eat a lot of cauliflower before it had a big impact on your total calorie intake. A total of 65% of the calories in cauliflower come from carbs, 26% protein, and 10% fat.

Whether you may be familiar with the differences between curries from various countries, such as Indian versus Japanese curry, and perhaps even know how to make them at home, there's a special flavor enhancer that you may not have thought to add: honey.

Garlic and ginger are maybe the most-loved ingredients in Indian cuisine. The combination of these two fragrant elements produce an aroma that is an integral part of the many Indian curry sauces, and adds a gorgeous depth and complexity to most of Indian cooking.

The easiest way to fix a bland and tasteless curry is by adding spices like red chili powder, cumin, coriander, garam masala, curry leaves and turmeric. Just make a quick tempering and pour over the curry to give it a nice punch of spices and herbs.

Garnish: Transform your curry with a simple topping! Toasted sesame seeds, desiccated coconut or a sprinkle of fresh pomegranate adds another layer of depth to your creation.