ROASTED CAULIFLOWER
This recipe was originally one of Martha Stewart's but I've adjusted it to make it more to my taste. This has become my DH's favorite vegetable recipe. In fact, we love it so much that the two of us usually pig out on the whole recipe.
Provided by Kendra
Categories Cauliflower
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 124.1, Fat 7.5, SaturatedFat 1.1, Sodium 75.2, Carbohydrate 12.9, Fiber 4.8, Sugar 5, Protein 4.6
OVEN-ROASTED CAULIFLOWER
This delicious side dish roasts fresh cauliflower with garlic and lemon juice before a finish of Parmesan cheese delivers tasty vegetables to your table.
Provided by Cherry Baumgartner
Categories Side Dish
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Mix cauliflower florets and garlic in a large bowl. Drizzle olive oil and lemon juice over the cauliflower mixture; season with salt and pepper. Toss cauliflower mixture to coat and spread into an even layer onto a jelly roll pan.
- Roast in preheated oven for about 15 minutes, turn the cauliflower, and continue roasting until soft, about 10 minute more. Sprinkle Parmesan cheese over the cauliflower to serve.
Nutrition Facts : Calories 115.9 calories, Carbohydrate 6.5 g, Cholesterol 1.5 mg, Fat 9.6 g, Fiber 2.5 g, Protein 2.7 g, SaturatedFat 1.5 g, Sodium 248.7 mg, Sugar 2.5 g
THE BEST CRISPY ROASTED CAULIFLOWER
Oven-roasted cauliflower turns out crispy & caramelized every time! With just 4 simple ingredients, this healthy side dish can be enjoyed all year long.
Provided by Holly Nilsson
Categories Side Dish
Time 20m
Number Of Ingredients 4
Steps:
- Preheat oven to 425°F. Place a baking sheet in the oven to preheat while you prepare the cauliflower.
- Break off large florets of cauliflower and use a knife to cut a flat edge.
- Place the cauliflower in a large bowl or container with a lid. Add oil and seasonings and shake very well to coat. If the head of cauliflower is extra-large, it may need extra oil.
- Remove the hot baking sheet from the oven and place the cauliflower, flat side down, on the heated baking sheet.
- Place in the oven and roast 15-20 minutes without turning the cauliflower.
- Serve warm.
Nutrition Facts : Calories 99 kcal, Carbohydrate 7 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Sodium 43 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 6 g, ServingSize 1 serving
THE BEST CAULIFLOWER EVER
Steps:
- Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Add the cauliflower florets and season with salt and pepper. Cook until the cauliflower begins to brown and soften, about 12 minutes, stirring every few minutes.
- While the cauliflower is cooking, heat the remaining 1 tablespoon olive oil in a medium skillet over medium-low heat. Add the garlic and saute until softened, 1 minute. Add the roasted red pepper and saute for another few minutes, until heated through. Transfer to a blender or mini-chopper and blend. Add the tofu and some salt and pepper and puree until smooth.
- Add the puree and the red pepper flakes to the cauliflower and cook for 1 minute. Stir in the breadcrumbs and sesame seeds and cook another minute. Transfer the cauliflower to a serving dish and serve.
ROASTED CAULIFLOWER
Cauliflower is an excellent blank canvas. You can steam or blanch it to keep its essential flavors intact, but by roasting or sautéing it, you can bring out its sweetness. Cauliflower will absorb the oil and seasoning, soaking up flavors much the way eggplant does. But it remains firmer. Roasted cauliflower can be served warm or at room temperature. It can be part of an antipasto of roasted vegetables. Or an accompaniment to a roast chicken or lamb. And though they aren't obvious choices, scallops and lobster, both naturally sweet themselves, are delicious with roasted cauliflower.
Provided by Amanda Hesser
Categories easy, quick, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees. Place cauliflower in a large mixing bowl. Pour on enough olive oil to coat (a few tablespoons). Season generously with salt and pepper and toss gently until evenly coated.
- Lay cauliflower pieces out on a baking sheet. Drizzle any remaining oil from the bowl on top. Bake, turning once, until caramelized on edges and tender, 25 to 30 minutes. Serve warm or at room temperature, as a side dish. You can also sprinkle it with a very good aged vinegar. Or, cut florets into smaller pieces and add to salads.
Nutrition Facts : @context http, Calories 43, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 2 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 268 milligrams, Sugar 2 grams
THE BEST CAULIFLOWER SOUP EVER
I never ate Cauliflower, it was one of those veg that your mum had bribe you into eating as a child! So last week I went out for a pre-theatre meal and guess what the first set menu had on it Cauliflower soup! so ordered it and was shocked to discover this soup was delicious and tasty, so decided to try it out at home with my own touches thrown in! Tip - if you want a bit more spice leave out nutmeg and add 1 Tbsp of curry power after cooking the onion for 1 min! enjoy!
Provided by sonyamoran101
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Using a deep saucepan, heat 2 tablespoons of olive oil, add chopped onion cook until soft,but not brown about 5mins.
- Add chopped garlic cloves.
- Place the cauliflower and chopped potato into the saucepan, followed by chicken stock and milk and bring to the boil.
- Cover the soup and simmer for 15-20 minutes, or until the cauliflower is soft.
- Puree the mixture, add the nutmeg,.
- Season to taste with salt & pepper and add a sprinkling of chopped parsley and grated cheese. Serve it warm with crusty bread.
Nutrition Facts : Calories 245.1, Fat 11, SaturatedFat 3, Cholesterol 12.5, Sodium 213.3, Carbohydrate 29.9, Fiber 6.1, Sugar 7.2, Protein 10
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