Baked Cauliflower With Italian Seasoning Food

ITALIAN ROASTED CAULIFLOWER

Steps:

• Preheat oven to 425°F.
• In a large bowl, whisk together the tomato paste, olive oil, and Dijon mustard. Note that the olive oil will not fully incorporate. That's ok. Add 1/4 cup of the Parmesan cheese, the oregano, garlic powder, salt, and pepper.
• Break the head of cauliflower into florets and add them to the tomato paste mixture. Stir using a spatula to make sure the sauce is getting onto the cauliflower, which should end up stained red. Use the spatula to transfer all the cauliflower and sauce to a large baking sheet.
• Roast until darkened in spots and is tender-crisp when stuck with a fork, 20-25 minutes. Stir gently with a metal spatula and, if desired, sprinkle with more Parmesan cheese to serve.

SEASONED ROASTED CAULIFLOWER

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Place cauliflower florets in a large bowl. Drizzle oil over top and add paprika, garlic powder, onion powder, chili powder, and cumin; toss together with a spoon or your hands. Spread in an even layer on the prepared baking sheet.
• Roast in the preheated oven until the edges are browned and crisp, about 30 minutes, stirring once or twice during the cooking time. Season with salt and pepper.

BAKED CAULIFLOWER WITH ITALIAN SEASONING

Steps:

• Cut the bottom of the stem off of the head of cauliflower. Do not break apart the florets.
• Cut an X in the bottom stem.
• Steam the cauliflower for 10 minutes, turn over and steam for another 5 to 10 minutes, until it is fork tender.
• Place the cauliflower in a baking dish.
• Melt the margarine and mix in the bread crumbs, garlic powder, basil and oregano.
• Spoon the breadcrumb mixture over the top and sides of the cauliflower.
• Bake in a 350 degree oven for 10 - 12 minutes until the breadcrumbs are golden.

ROASTED ITALIAN CAULIFLOWER

Steps:

• Adjust an oven rack to the top position and preheat the oven to 475 degrees F. Toss together the cauliflower, tomatoes, olive oil, capers, 1/2 teaspoon salt, a few grinds of pepper and the garlic on a baking sheet. Roast until the cauliflower browns in some spots and is tender, tossing about halfway through, about 20 minutes. Toss with a squeeze of lemon and the parsley. Serve warm.

CAULIFLOWER ITALIANO

Steps:

• In a skillet cook onion and garlic in salad dressing until tender.
• Add cauliflower and 1/4 cup water and simmer for 10 minutes.
• Add green pepper, cook until cauliflower is tender (about 5 minutes).
• Stir in remaining ingredients and heat through.
• I find it needs more dressing, but cook it first. You can add more at the end.