Curried Cauliflower Quinoa

When most people in the west think of ways to cook cauliflower they come up with either soup, mashed, boiled or roasted but it also tastes absolutely fantastic in a curry. The big white fluffy looking vegetable is exceptionally healthy and is popularly used in Indian cooking. The cauliflower recipe that I am sharing today tastes great as a side with either Indian or western meals. Served over nutty tri color quinoa and topped with pomegranate jewels, it brings out the best in it. Not only does it make a beautiful presentation but it is also beyond delicious!

 

 

This is one of that recipe which my carb conscious girl friends love it and I make it over and over with minor changes. And, each time it brings out the flavors in a different way. Here I have cooked the cauliflower chunks in a thick yummy sauce made with sour cream, tomatoes and cashew powder and is seasoned with aromatic garam masala. Although these elements can elevate any dish to utmost flavor but the secret of great tasting cauliflower lies in proper cooking. It should not be overcooked or taste raw. For that reason, you need to do the fork test towards the end of cooking to ensure it has the right firmness for you. The dish goes together very quickly and you will have the dinner on the table in less than 30 minutes. If you don’t have cooked quinoa, start it before you cook cauliflower and it should be finished at the same time. You will find this post helpful, if you are just learning how to cook quinoa.

 

 

Curried Cauliflower Quinoa

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 3-4 servings

A delicious filling recipe for lunch or dinner which you will thoroughly enjoy.

Ingredients

  • 1 cup tri color quinoa
  • 1 small head cauliflower, washed, cored and separated into equal size florets (about 425 g)
  • 3 kale leaves, chopped
  • 75 g onion, chopped
  • 1 tbsp ginger and garlic paste
  • 1/3 cup crushed tomatoes
  • 4 tbsp sour cream
  • 1 tbsp cashew powder
  • 1 tsp turmeric powder
  • 1.5 tsp red chilli powder
  • 1 tsp garam masala
  • salt to taste
  • 2 tbsp olive oil
  • 1/3 cup dark raisins
  • 1 cup water
  • fresh pomegranate seeds

Instructions

  1. Cook quinoa with 1 tsp salt, 1 tsp olive oil, 1 tsp black pepper and 1 tbsp lemon juice, following the recipe here.
  2. Heat olive oil in a skillet.
  3. Add chopped onions stirring occasionally, until it's lightly browned.
  4. Add ginger and garlic paste and cook for a couple of minutes.
  5. Meanwhile combine sour cream, crushed tomatoes, turmeric, red chilli, cashew powder and 1/4 cup water in a bowl. Mix.
  6. Dump the mixture into onions. Let cook for 2 minutes, stirring until the masala glistens.
  7. Add kale, cauliflower, raisins, salt and the remaining 3/4 cup water.
  8. Cover the skillet loosely and cook on medium for 6-7 minutes or until cauliflower is tender.
  9. Stir in garam masala and taste. Add more salt and spice as needed.
  10. Transfer in a serving dish. Divide quinoa in 3-4 plates, spoon a ladle full of curried cauliflower and finish with pomegranate seeds.
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Linked at Allergy Free Wednesdays, Gluten free Fridays.

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23 thoughts on “Curried Cauliflower Quinoa

  1. Quinoa? Something I have never ever cooked before. Caulis -yes, like you said, tried in many different dishes including curries. Ok, omitting quino and the pomegranate but the curry will be replicated. Love the flavors inside.

    • Thank you Nava, when pomegranate is not available I have substituted it with grapes or large raisins. They might unusual but I tel you that takes the whole dish to new level. Something sweet, tart and spicy!

  2. Curried Cauliflower is absolutely wonderful. Never tried it with quinoa but I am tempted. The pomegranate I think is the star of the dish..it takes the dish to a different level. Unique recipe!

    • Sonali dear, cauliflower tastes best with quinoa or chapatti. I tried with rice it was no good. You are absolutely right pomegranate in this dish takes it to utmost level. The recipe is unique but beyond words delicious! You have to take my word.

  3. The cauliflower and carrots & peas are among my favorites at Indian buffets (along with the goat, chicken tikka, naan, etc). : ) Your combination looks great – I love quinoa but never tried the tri color.

    • Thank you Monica but you won’t find this version of cauliflower in Indian restaurants. They only make it dry ( as most of us cook at home) or mix with other vegetables for a semi dry dish.

  4. Bal , cashew powder ? Have you tried it in your baking ? Well , I sometimes use cauliflower for my stir fries :D The idea of using it in a very tasty curry sounds wonderful ! I haven’t tried quinoa yet but from the look of your dish , it must be very good !

  5. Wow I’ve never seen cauliflower made this way. Not only is it beautiful but sounds incredibly tasty. I will have to try this.

    By the way the question you asked on my cookie swap post was one I asked as well after the fact. I left you my detailed response, I hope you’ll go back and read it.

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