Healthy Cauliflower & Cabbage Pulao: A Nutritious Vegetable Delight
With this vivid and healthy vegetable pulao, which is filled with organic vegetables and fragrant spices, you can take your mealtime to the next level with this Healthy Cauliflower and Cabbage Pulao. The flavours of fresh veggies, firm tofu, and a combination of spices come together in this recipe to produce a dinner that is both healthful and enjoyable. This delicious pulao is an excellent way to enjoy a wide range of veggies in a one dish, making it an ideal choice for a nutritious lunch or supper.
Ingredients
Vegetables and Protein:
- 1 medium organic yellow onion, finely chopped
- 1 cup organic cauliflower, chopped (or as desired)
- Organic cabbage, chopped
- Organic brussels sprouts, halved
- Organic mushrooms, sliced
- Cherry tomatoes, halved
- 1 whole garlic, minced
- 2 green chilies, sliced
- 1 whole bunch organic green onion, chopped
- 1 block organic firm tofu, cubed
Spices, Seeds & Oils:
- 4 tablespoons organic coconut oil
- 4 tablespoons organic mustard oil
- 2 tablespoons Thai red curry paste
- 1 teaspoon paprika or Deegi Mirch (adjust to taste)
- 2 teaspoons black pepper
- 1.5 teaspoons organic Indian black salt (or to taste)
- 1 teaspoon organic cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 tablespoon soy aminos
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2/3 teaspoon thyme
Toppings:
- Nutritional yeast
- Organic olive oil
METHOD:
Put the vegetables and the tofu in the oven:
The mushrooms, cauliflower, cabbage, and brussels sprouts should be chopped together with the yellow onion. To cut the cherry tomatoes in half. To prepare the green chillies, mince the garlic and slice them. Create cubes out of the tofu and chop the green onions.
Preheating the Oils:
The organic coconut oil and the mustard oil should be heated together in a large pan or wok over medium heat.
In order to sauté the aromatics,:
add the yellow onion that has been finely diced to the pan and sauté it until it becomes translucent. Continue to sauté for an additional one to two minutes after adding the minced garlic and sliced green chillies until the aroma is released.
To prepare the vegetables,
put the chopped cauliflower, cabbage, brussels sprouts, mushrooms, and cherry tomatoes into the pan. Cook until the vegetables are heated through. The veggies should be cooked for five to seven minutes, during which time they should begin to become more tender.
Add the Tofu and Spices:
The cubed tofu should be stirred in after the spices have been added. The Thai red curry paste, paprika or Deegi Mirch, black pepper, organic Indian black salt, cumin powder, coriander powder, garam masala, soy aminos, dried basil, dried oregano, and thyme should be added to the mixture. Thoroughly combine the spices with the veggies and tofu in order to coat them.
In order to cook and combine the ingredients:
continue to simmer the mixture while stirring it periodically until the veggies are cooked through and the tofu is completely heated. If necessary, add a splash of water to the mixture in order to prevent it from sticking and to assist in taste blending.
Place the green onions on top:
After stirring in the chopped green onions, continue to simmer for an additional one to two minutes.
Provide:
Place the Cauliflower and Cabbage Pulao in a plate that is suitable for servings. Additional flavour and nutrition may be achieved by topping the dish with nutritional yeast and a drizzle of organic olive oil.
Final Thoughts
In order to create a meal that is both flavourful and healthy, this Healthy Cauliflower and Cabbage Pulao combines together a wide selection of fresh vegetables and spices that have a fragrant scent. Not only is this pulao tasty, but it is also loaded with a variety of health benefits, making it an ideal choice for a well-rounded dinner. In order to have a dinner that is both full and gratifying, you may enjoy this healthful dish on its own or with a side of your preferred protein.