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1. Place the cauliflower on a baking sheet. Drizzle with 1 tablespoon oil. Roast in a 425°F oven for 30 minutes. 2. Heat the remaining oil in a 12-quart saucepot.
1. Place the cauliflower on a baking sheet. Drizzle with 1 tablespoon oil. Roast in a 425°F oven for 30 minutes. 2. Heat the remaining oil in a 12-quart saucepot. Add the leeks and garlic and cook until the leeks are tender. Add the broth, cilantro, curry, ginger, lemon, cumin and cauliflower. Heat to a boil. Reduce the heat to low.
Serves: 4 servings / Prep time: 10 minutes / Total time: 35 minutes 6 cups cauliflower florets. 2 tablespoons olive oil. 2 cloves garlic, minced. ¼ teaspoon salt. 1 teaspoon curry powder. 2 ...
Roasted Cauliflower & Potato Curry Soup. Photographer: Rachel Marek, Food Stylist: Lauren McAnelly, Prop Stylist: Maura Timmerman ... Hearty yet simple to prepare, this stuffed sweet potato with ...
View Recipe. Easy Cauliflower Fried Rice. ... View Recipe. Vegan Coconut Chickpea Curry. To make this 20-minute vegan curry even faster, buy precut veggies from the salad bar at the grocery store ...
View Recipe. These roasted garlic-butter cauliflower steaks are a game-changer, turning a simple vegetable into a mouthwatering main dish. Thick slices of cauliflower are roasted to golden ...
The creamy cauliflower mixture in this vegetarian sandwich was inspired by the flavors of Indian raita. A combination of yogurt, cashews and mustard round out the spices in the curry powder, with ...
A creamy (but dairy free) sauce made with garlic, onion, coconut milk, and red curry paste envelopes hunks of sweet potato, cauliflower, baby spinach, edamame, and zucchini in this colorful vegan ...