CAULIFLOWER WITH TOMATOES
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 7 cups small cauliflower florets and 3 chopped plum tomatoes with 1/4 cup olive oil, 2 cloves minced garlic, 1 1/2 teaspoons cumin seeds, 1/4 teaspoon turmeric, a pinch of cayenne, 1/2 teaspoon salt, and pepper to taste on a baking sheet. Roast in a 450 degrees F oven, about 25 minutes. Sprinkle with lemon juice and chopped cilantro.
- Serves: 4 Calories: 179 Total Fat: 14 grams Saturated Fat: 2 grams Protein: 4 grams Total carbohydrates: 13 grams Sugar: 6 grams Fiber: 5 grams Cholesterol: 0 milligrams Sodium: 297 milligrams
Nutrition Facts : Calories 179 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 297 milligrams, Carbohydrate 13 grams, Fiber 5 grams, Protein 4 grams, Sugar 6 grams
BRAISED CAULIFLOWER WITH TOMATOES
Heat things up a bit with beautiful braised cauliflower, flavored with salt, pepper, oregano, garlic, fresh basil and crushed tomatoes. It's an unexpected dish that's low-fat, low-cal and high in flavor.
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Heat 3 tablespoons of oil in large skillet over medium-high heat. When the oil is hot, add the garlic and cook for 2 minutes. Toss the cauliflower and leaves in the oil to coat. Sprinkle in the olives, oregano, salt and black pepper, stir to combine. Pour in the crushed tomatoes and capers, bring to a boil and reduce heat to simmer. Cover and cook for 10 minutes. Uncover and simmer until cauliflower is tender and the sauce has thickened, about 10 minutes. Drizzle with the remaining 2 tablespoons olive oil, tear the basil leaves into the skillet and stir to combine. Serve immediately.
Nutrition Facts : Calories 190, Fat 14.0
WHOLE CAULIFLOWER BRAISED IN TOMATO SAUCE
Cauliflower often gets a bad reputation as a "boring" vegetable, but don't be fooled: It can make a showstopping entree when it's cooked the right way.
Provided by Jess
Yield 1
Number Of Ingredients 12
Steps:
- Place whole head of cauliflower in a large pot. It should fit comfortably, with 1 to 2 inches of room left on all sides.Pour in tomato sauce, then add parsley stalks, chili powder, smoked paprika, onion powder, and freshly ground pepper. Bring to sauce to a simmer over medium heat.Stir in anchovies, olives, and red-wine vinegar, then bring to a low boil.Gently push whole head of cauliflower down into the sauce. (Sauce should come halfway up the sides of the cauliflower). Drizzle with olive oil and cover.Let cook over low heat for 45 minutes. To serve, garnish with chopped parsley.
BRAISED CAULIFLOWER AND TOMATOES
An Indian dish that is not only tasty but colorful. Turmeric gives it a bright yellow color. Goes well with fried meat, green salad and bread.
Provided by Inge 1505
Categories Cauliflower
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 13
Steps:
- NOTE: I use one 2 inch long medium hot jalapeno, but I am not very daring when it comes to chilis.
- Wash and cut cauliflower into small flowerets, about 1x2 inches. Peel ginger, cut into thin matchsticks. Cut jalapenos into thin strips. Wash and cut tomatoes into eight wedges each.
- Heat oil in a large non-stick skillet over medium to medium high heat.
- When hot add ginger, jalapenos, cumin and mustard, cook until mustard pops and cumin has darkened a few shades, about 1-2 minutes.
- Add coriander, salt and turmeric, stir once, add cauliflower and stir-fry until cauliflower is slightly browned, about 5 minutes.
- Reduce heat to low, add tomatoes and water, stir once and cover. Cook covered for 15-20 minutes until cauliflower is just tender. Shake pan occasionally to avoid sticking, don't stir.
- When done, uncover and evaporate excess liquid on high heat, stirring carefully.
- Serve sprinkled with herbs and garam masala.
Nutrition Facts : Calories 195.1, Fat 11.3, SaturatedFat 1.7, Sodium 675.1, Carbohydrate 21.8, Fiber 9.4, Sugar 10.4, Protein 7.2
WHOLE POT-ROASTED CAULIFLOWER WITH TOMATOES AND ANCHOVIES
The English chef April Bloomfield is known for her love of meat, but her vegetable-centric cookbook "A Girl and Her Greens" is stuffed with the produce she discovered while cooking in Mediterranean-influenced kitchens like Chez Panisse and London's River Cafe. Often, she simply treats a vegetable as if it were meat, like this whole head of cauliflower. Braising it in tomato and anchovies, as if making an Italian pot roast, produces a richly satisfying entree. Ms. Bloomfield is unabashedly fussy about every component of her dishes, and inspires us to be equally careful. She gives a $2 can of plum tomatoes the same treatment she'd give an $80 whole lobe of foie gras: Each one must be closely examined, its tough bits trimmed off, and any substandard specimens discarded.
Provided by Julia Moskin
Categories dinner, lunch, roasts, main course, side dish
Time 1h15m
Yield 6 servings as a side dish, 4 as an entree
Number Of Ingredients 9
Steps:
- Position a rack in the center of the oven and heat to 450 degrees.
- Trim any wilted leaves and brown bits off the cauliflower, but leave healthy leaves. Put the cauliflower on its side on a cutting board. As if coring a tomato, core the base of the cauliflower: insert a small sharp knife about 1 inch into the base of the stem, make a circular cut to loosen the cone-shaped core, then pry it out and discard.
- In a deep, heavy ovenproof pot (with a lid), large enough to hold the whole cauliflower, heat the oil over medium-high heat. Add the cauliflower cored side up; it should sizzle. Brown the exterior, turning it occasionally with tongs for even browning. This should take about 5 minutes; reduce the heat as needed to prevent scorching. Carefully turn over and brown the other side lightly, about 2 minutes.
- Remove the cauliflower to a plate and add garlic, anchovies and rosemary to the pot. Stir until garlic is golden, about 30 seconds. Add tomatoes, white wine, chiles and salt. Stir well and bring to a simmer. Return cauliflower to pot, cored side down. Baste with the tomato liquid and pile some of the solids on top. Simmer, uncovered, 5 minutes to thicken the tomatoes.
- Cover the pot, place in the oven and roast until tender, 30 to 45 minutes; a knife will go into the thick stems with almost no resistance. Check on the tomato sauce every 10 minutes or so; it should be punchy and intense but not too thick, so add a glug of wine if it seems to be getting too dry.
- Transfer the cauliflower head to a serving plate or shallow bowl and cut in half, quarters or thick slices. Spoon on all the tasty stuff left in the pot. Add a drizzle of olive oil and a sprinkle of herbs. Serve immediately or at room temperature, passing salt and red pepper flakes at the table.
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 424 milligrams, Sugar 5 grams
BRAISED CAULIFLOWER WITH BACON
We saw Lidia Bastianich cook this on CreateTV this morning and had to try it! I had to guess-timate some of the times/amounts, but as she said, "You want to adjust the amounts based on the size of your cauliflower!" Easy and so tasty -- could be either a side dish or an entree.
Provided by lecole54
Categories Pork
Time 1h25m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Remove stem from cauliflower (but you can keep the leaves, if any -- they're delicious!).
- Sauté garlic and bacon in olive oil in a large heavy pot until lightly browned. Add onions and continue to sauté until onions are softened.
- Add cauliflower stem-side down. Pour tomatoes over and season with salt, pepper, and red pepper flakes. Bring to a boil, cover, and simmer on low for about an hour or until done (will depend on size of cauliflower -- mine took about 70 minutes).
- Remove cauliflower, bring sauce to simmer and let reduce for a little while, then pour over cauliflower and serve.
Nutrition Facts : Calories 567, Fat 40.8, SaturatedFat 10.7, Cholesterol 38.6, Sodium 586.1, Carbohydrate 40.3, Fiber 12.4, Sugar 20.2, Protein 17.1
WHOLE CAULIFLOWER BRAISED IN TOMATO SAUCE
We're always on the lookout for good recipes that use cauliflower and this one really packs a lot of flavor! You can use regular smoked paprika or -- if you'd like a little heat like we do -- the hot smoked variety. A little sprinkling of Parmesan at table wouldn't hurt anything either! From paleogrubs.com.
Provided by lecole54
Categories Cauliflower
Time 55m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Place whole head of cauliflower in a large pot. It should fit comfortably, with 1 to 2 inches of room left on all sides.
- Pour in tomato sauce, then add parsley stalks, chili powder, smoked paprika, onion powder, and freshly ground pepper. Bring sauce to a simmer over medium heat.
- Stir in anchovies, olives, and red-wine vinegar, then bring to a low boil.
- Gently push whole head of cauliflower down into the sauce. (Sauce should come halfway up the sides of the cauliflower). Drizzle with olive oil and cover.
- Let cook over low heat for 45 minutes. To serve, garnish with chopped parsley.
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