Baked Cauliflower In Garlic Butter Food

ROASTED CAULIFLOWER

Steps:

• Preheat oven to 450 degrees.
• Trim head of cauliflower and cut into bite-sized florets.
• Dry cauliflower well.
• Drizzle with olive oil (you may need more than 2 T) then sprinkle with garlic salt, pepper, and chile powder.
• You can adjust seasonings according to your personal preferences.
• Toss cauliflower until seasonings are well distributed.
• Pour into a greased baking pan and bake for 20- 25 minutes, stirring once or twice.
• Cauliflower should be a dark, golden brown when baking is completed.
• Remove from oven and pour into a serving dish.
• Top with balsamic vinegar and toss well.

BAKED CAULIFLOWER WITH GARLIC BUTTER

Steps:

• Preheat the oven to 425 F. Cut the cauliflower into half-inch slices, trimming and discarding the core.
• Rub the bottom of a large casserole or gratin dish with 2 tablespoons butter and season with salt and pepper. Layer the cauliflower slices in the bottom of the dish.
• Cut the bread into large chunks, then roughly chop until you have coarse crumbs (about 2 cups). Smash the garlic cloves and remove the papery peel. Melt the remaining butter in a large skillet over medium heat; add the garlic and the breadcrumbs and toast until slightly golden. Season with salt and pepper. Add ½ cup water and the oil to the cauliflower, top with the toasted breadcrumbs, and sprinkle with the Parmesan. Season with salt and pepper. Bake until the cauliflower is tender and the breadcrumbs and cheese are golden brown, 30-35 minutes.
• Tip: To reheat, sprinkle with fresh Parmesan and bake in the oven for 5 minutes.

GARLIC BUTTER CAULIFLOWER PASTA WITH PANGRITATA

Steps:

• Dice the bread into small pieces - you want (at least!) 1/2 cup. Spray generously with oil.
• Heat a large skillet over medium high heat. Add the bread crumbs and saute for about 2 minutes until golden brown. Remove from the skillet into a bowl and sprinkle with salt.
• Return the skillet to the stove. Melt the butter then add the oil. When hot, add the smashed garlic cloves and cook for 1 minute until fragrant.
• Add the cauliflower. Cook, stirring occasionally, for around 3 minutes, then add the red onion and sprinkle with salt and pepper. Continue cooking for another 5 minutes, until the cauliflower is beautiful golden brown but still a bit firm.
• Remove the smashed garlic cloves.
• Meanwhile, cook the pasta in salted boiling water - 1 minute less than the recommended cooking time on the packet!
• RESERVE 1/2 cup of the pasta cooking water. Then drain the pasta or use tongs to transfer it directly to the skillet.
• Pour the reserved pasta cooking water into the skillet along with the red chili flakes, a good pinch of salt and pepper. Gently toss the pasta for 1 to 2 minutes, until the water evaporates - you will be left with a luscious coating of sauce on each strand of pasta (this is called emulsification) and the cauliflower will finish cooking.
• Remove from the stove. Grate over zest of 1/2 the lemon and drizzle over about 2 tbsp of lemon juice. Toss quickly.
• Serve, sprinkled with Pangrattato with freshly grated parmesan and parsley, if using.

GARLIC BUTTER MASHED CAULIFLOWER

Steps:

• Add the cauliflower and garlic cloves to a medium saucepan and cover with cold water. Bring to a boil, and then turn the heat down a bit so it doesn't boil over. Continue cooking (covered) until the cauliflower is easily mashable, about 8 minutes. Drain well.
• Add the cauliflower and garlic cloves, butter, salt, and black pepper to a food processor and process until smooth.
• Transfer to a serving dish and top with thyme if desired.
• Serve warm.

BUTTER-ROASTED CAULIFLOWER

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone baking mat.
• Spread cauliflower onto prepared baking sheet. Brush each piece of cauliflower with melted butter. Season with salt and black pepper.
• Roast in the preheated oven for 30 minutes. Flip cauliflower and continue roasting until tender and golden, about 10 minutes more.

ROASTED GARLIC CAULIFLOWER

Steps:

• Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
• Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
• Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

BAKED CAULIFLOWER IN GARLIC BUTTER

Steps:

• Heat oven to 180C/160C fan/gas 4. Beat the softened butter with the grated garlic, chopped thyme and rosemary in a bowl.
• Lay a large sheet of foil on a baking tray and put the cauliflower in the middle. Spread the butter all over it. Draw up the sides of the foil to make a parcel . Put in the oven for 1 hr 20 mins-1 hr 30 mins. When cooked, carve wedges of garlicky roasted cauliflower - it's great as a side with a Sunday roast.

ROASTED CAULIFLOWER WITH BROWN BUTTER

Steps:

• Preheat your oven to 425 degrees.
• Cut the stem off the cauliflower as close to the base as possible and remove any leaves. Rub oil all over the cauliflower.
• Place the cauliflower in an oven-proof skillet (cast iron works great). Slide the skillet into the preheated oven and roast the cauliflower for 45 minutes. Remove it from the oven and smear the soft butter over the surface.
• Season with a salt and pepper. Continue to roast the cauliflower for another 30 - 45 minutes, basting it several times with the butter, which will have browned. It's done when you can insert a paring knife into it and feel no resistence and should be completely tender.

BAKED BREADED CAULIFLOWER

Steps:

• Pre-heat the oven to 180C.
• Then melt the butter in the microwave for 30 seconds. Add the minced garlic to the butter and mix with a teaspoon.
• Measure out the panko breadcrumbs and parmesan into separate bowls.
• Cut the cauliflower into small florets. Then, holding the stalk f the floret, dip the head of the floret into the butter/garlic mix and then dip into the parmesan and then the breadcrumbs (the butter is very important for the taste and also acts as the glue to stick the cheese and breadcrumbs).
• Then put the florets onto a sheet pan with the head facing upwards. Freshly grind some of the dried garlic on top from your garlic mill.
• Then place in the oven at 180C for about 40-45 minutes or until the florets have started to brown lightly. (The time may vary depending on your oven, so keep an eye on them the first time you make them).

GARLIC CAULIFLOWER

Steps:

• Seperate cauliflower into flowerets, rinse and place in steamer basket and place over boiling water.
• Cover and steam for 10 minutes or until crisp tender.
• While the cauliflower is steaming, saute the garlic in butter until lightly browned.
• Add broth, salt and pepper.
• Add cooked cauliflower and toss to coat.
• Serve at once.

GARLIC BUTTER MASHED CAULIFLOWER

Steps:

• Place the cauliflower florets in a large pot and cover with broth and water.
• Add in half of the garlic and a good pinch of salt and pepper. Bring to a boil, then reduce the heat and simmer for 15-18 minutes, or until cauliflower is fork-tender.
• Using a colander, strain the cooked cauliflower and place it into a food processor. Add in the remaining garlic and butter; process until smoothly pureed.
• Taste and adjust the seasoning if needed then arrange it into a serving bowl/platter and sprinkle with fresh chopped herbs. Enjoy!

ROASTED GARLIC & CAULIFLOWER SOUP

Steps:

• Preheat oven to 400 degrees F.
• Cut cauliflower into individual florets. Toss with 1 tablespoon olive oil. Transfer to a foil lined baking sheet. Sprinkle lightly with salt and pepper.
• Cut the top off of the head of garlic. Drizzle with olive oil and wrap with foil. Place wrapped garlic on the baking sheet. Roast the cauliflower and garlic at 400 degrees F for 15-20 minutes. When the cauliflower is tender and golden remove from the oven.
• The garlic will need to roast for a total of about 25-30 minutes. You can remove it to check it's progress as needed - it should smell fragrant but not raw, be golden and tender.
• Meanwhile, heat the butter in a cast iron dutch oven or medium-large stock pot. Add the onion, celery, and carrot. Saute over medium heat for about 10 minutes. Whisk in the salt, pepper, paprika, thyme, and flour and continue to cook for 2 more minutes.
• Add the wine and water, whisking to combine with the flour mixture. Then, slowly add in the 2 cups broth. Add the bay leave and roasted garlic cloves. Bring mixture to a boil, then reduce heat to medium-low and simmer for 10 minutes. Add the cauliflower and simmer an additional 5 minutes.
• Remove the bay leaf. Working in batches, add the soup to a blender or food processor and blend until pureed and smooth. Add additional broth during or after blending to achieve desired consistency. After all the batches have been completed, return to the pot. Stir in the half and half and parsley. Cook until just heated through. Adjust salt and pepper for tastes.
• Serve immediately, topped with bacon and a drizzle of olive or truffle oil and a side of bread for dipping.

GARLIC WHOLE ROASTED CAULIFLOWER

Steps:

• Preheat the oven to 450 degrees F. Trim the cauliflower: Cut the stem flush with the bottom. Cut a few slits into the core extending into the thick branches of the cauliflower (keep the florets intact). Put 3 thyme sprigs, the smashed garlic, bay leaves, coriander seeds and peppercorns on a square of cheesecloth and tie into a bundle. Combine 12 cups water, the celery, shallot, lemon zest, wine, sugar, 1/3 cup salt and the cheesecloth bundle in a pot large enough to submerge the cauliflower. Bring to a boil, whisking to dissolve the salt and sugar. Carefully add the cauliflower core-side down and cook until there is a slight resistance when pierced with a knife, about 15 minutes. (It's OK if the top of the cauliflower pops up during cooking.) Remove the cauliflower to a baking sheet.
• Meanwhile, make the garlic oil: Combine the remaining 3 thyme sprigs, the sliced garlic, olive oil, 1/2 teaspoon salt and a few grinds of pepper in a small saucepan. Cook over medium heat until the garlic starts browning, 3 to 5 minutes. Discard the thyme. Brush the cauliflower with half of the oil, leaving the sliced garlic behind.
• Roast the cauliflower until browned and tender, 30 to 40 minutes, brushing halfway through with the remaining garlic oil; reserve 1 teaspoon garlic oil and the sliced garlic.
• Transfer the cauliflower to a cutting board or platter using a spatula. Add the parsley to the reserved garlic oil and spoon over the cauliflower. Cut into wedges.

MASHED CAULIFLOWER WITH GARLIC AND CHIVES

Steps:

• Place the cauliflower and garlic in the microwave steamer and cook on high for 8 minutes, or until cauliflower is fork tender. Drain the water from the steamer and let cauliflower cool for 10 minutes before proceeding.
• Transfer the cooked cauliflower and garlic to a food processor bowl. Add the butter, 2 tbsp chopped chives, salt, and pepper to the steamed cauliflower and process for 30 seconds.
• Gradually pour the heavy cream into the food processor while continuing to process for 1 minute, until the cauliflower puree is smooth and creamy.
• Transfer the mashed cauliflower to a large bowl for serving. Top with the remaining butter and sprinkle with the remaining chives.

GARLIC BUTTER WHOLE ROASTED CAULIFLOWER

Steps:

• 1. Preheat oven 400 degrees. In a small bowl mix olive oil with salt, garlic and spices. Peel the green bottoms off the cauliflower but leave the core intact. Wash the cauliflower and place in a dutch oven suited for the oven.
• 2. Brush the olive oil mixture all over the cauliflower. Place in pan and pour the chicken stock around the cauliflower. Place a lid on the pan and roast for 30 minutes. Remove the lid and roast another 15 minutes.
• 3. Remove the cauliflower from the pan and brush the butter over the cauliflower letting it melt over the hot veg. Cut into pieces and serve with some of the chicken stock drizzled over top.

PASTA WITH CAULIFLOWER-PARMESAN BUTTER

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to the package directions for al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside. Reserve the pot.
• Meanwhile, pulse the cauliflower, Parmesan, garlic, shallot, 1 tablespoon salt and a few grinds of pepper in a food processor, stopping and scraping down the sides of the bowl as needed, until finely chopped. Add the butter and continue to process, stopping and scraping down the sides of the bowl as needed, until well combined.
• Melt 4 tablespoons of the cauliflower-Parmesan butter in the reserved pasta pot over medium heat. Add the pasta and stir until combined, thinning it out with the reserved pasta water 1 tablespoon at a time if needed. Divide among plates and season with salt and pepper, if desired.
• Tightly wrap the remaining cauliflower-Parmesan butter in plastic wrap or transfer to an airtight container and freeze for up to 2 months.

CAULIFLOWER FRIED IN BUTTER

Steps:

• Separate the cauliflower into flowerets. Break them up into little pieces.
• Place the cauliflower in boiling salted water and cook until just barely tender.
• Drain and rinse with cold water.
• Drain again and dredge with the flour seasoned with salt and pepper.
• Panfry in the butter until lightly browned. Serve with melted butter and parsley.