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This recipe is by Amanda Hesser and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This dish is inspired by a trip to Curry Hill, a neighborhood in New York dotted with stores selling saris, Indian restaurants, Pakistani cafes and hole-in-the-wall spice shops When I got home from my shopping spree, a cauliflower was screaming for Indian spices, garlic and ginger Better still, I knew I could knock together a pan-roasted meal in about 20 minutes.
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This stovetop macaroni and "cheese" recipe is an easy, tasty vegan version packed with onions, broccoli, and cauliflower.
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A simple curry soup that will not disappoint neither with its flavor, nor with its simplicity of preparation. Broccoli and cauliflower serve as the main components of this one-pot wonder. Serve with crusty bread and butter.
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For a deliciously festive salad toss cooked pasta with bite-sized bits of broccoli and cauliflower, chopped tomatoes, chives and crabmeat. Then pour your favorite Italian dressing over the whole thing and chill, baby!
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If you are looking for a low-carb zuppa toscana, try this delicious Italian vegetable soup where cauliflower is used instead of potatoes.
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Say buh bye to carbs.
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cooking.nytimes.com
In addition to the protein and other nutrients present in quinoa, red quinoa also has antioxidant-rich phytonutrients called anthocyanins present in the red pigment If you want a prettier, more intensely flavored cauliflower, take the extra step of roasting it (see variation below).
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A delicious and colorful side dish, especially good served with lamb or other grilled meats.
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Traditional Indian dish made of spiced cauliflower and potatoes. This dish is steamed and then fried in oil making it intentionally dry and somewhat crispy.