CAULIFLOWER WITH LEMON-CAPER BUTTER
Steamed until tender but not falling apart, the cauliflower in this dish is an ideal canvas for the warm butter sauce that's drizzled on top, soaking in all its lemony, briny and garlicky goodness.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 head chopped cauliflower in a steamer basket set over simmering water until tender, 15 to 18 minutes. Cook 3 tablespoons butter with 4 teaspoons capers, 2 minced garlic cloves and 1 mashed anchovy fillet in a small saucepan over medium-low heat until the garlic is soft, 6 to 8 minutes. Toss the cauliflower with the butter mixture, some chopped parsley and the zest and juice of 1/2 lemon. Season with salt and pepper.
ROASTED CAULIFLOWER STEAKS WITH RAISIN RELISH
The relish is a bold, savory-sweet combo that works well with mild cauliflower.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Combine the peppers, raisins, parsley, cider vinegar, capers and 1/8 teaspoon each salt and pepper in a bowl.
- Trim the base of the core from the cauliflower, and then cut the head into 1-inch-thick slices. Cut any florets that fall off into 1-inch pieces. Sprinkle 1/4 teaspoon each salt and pepper over both sides of each cauliflower slice. Heat the olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the cauliflower steaks and florets and cook, turning the steaks once, until browned on both sides, about 5 minutes. Transfer the skillet to the oven.
- Roast until a knife easily pierces through the steaks, 15 to 20 minutes. Spoon the relish over the steaks and serve.
Nutrition Facts : Calories 141 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 319 milligrams, Carbohydrate 17 grams, Fiber 5 grams, Protein 5 grams, Sugar 7 grams
ROASTED CAULIFLOWER WITH CAPER BROWN BUTTER
Turn boring cauliflower into a delicious side when you top it with a caper and garlic brown butter. I like to cut my cauliflower into slices instead of florets, so there is more flat surface area for roasting and the topping doesn't slide off.
Provided by France C
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Trim off the bottom of the cauliflower stem to create a flat surface. Place cauliflower head onto a cutting board with the stem side facing down; cut the cauliflower vertically into 1 to 1 1/2-inch thick slices. Remove any tough stem pieces. Cut the slices into smaller pieces, about the size of florets. Place on the baking sheet and drizzle with olive oil.
- Roast in the oven for 10 minutes; flip pieces over and roast for 10 minutes more.
- Meanwhile, cut butter into 4 pieces. Melt in a small saucepan over medium heat, stirring constantly until butter begins to brown, 4 to 5 minutes. Butter will foam up, then subside. The butter should have a nutty aroma. Stir in garlic and continue stirring for 15 to 20 seconds. Add in capers and lemon pepper. Remove from heat.
- Spoon brown butter over the roasted cauliflower and serve.
Nutrition Facts : Calories 221.9 calories, Carbohydrate 6.5 g, Cholesterol 30.5 mg, Fat 21.8 g, Fiber 3 g, Protein 2.5 g, SaturatedFat 8.7 g, Sodium 272.4 mg, Sugar 2.8 g
ROASTED CAULIFLOWER STEAKS
You might've tried boiling, mashing, and even turning cauliflower into 'rice'. For a different take on cauliflower, try these oven-roasted cauliflower steaks seasoned with a simple lemon-garlic sauce. Serve the steaks with chimichurri sauce or topped with roasted cherry tomatoes, sliced green olives and crumbled feta cheese.
Provided by Snacking in the Kitchen
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Place cauliflower steaks on the prepared baking sheet.
- Whisk olive oil, lemon juice, garlic, red pepper flakes, salt, and black pepper together in a bowl. Brush 1/2 of the olive oil mixture over the tops of the cauliflower steaks.
- Roast cauliflower steaks in the preheated oven for 15 minutes. Gently turn over each steak and brush with remaining olive oil mixture. Continue roasting until tender and golden, 15 to 20 minutes more.
Nutrition Facts : Calories 175.8 calories, Carbohydrate 12.1 g, Fat 13.8 g, Fiber 5.4 g, Protein 4.3 g, SaturatedFat 1.9 g, Sodium 63.6 mg, Sugar 5.2 g
ROAST CAULIFLOWER WITH CAPER DRESSING
Cooking cauliflower this way gives it a richness that's balanced by the dressing. A great side dish for a roast dinner and it also works as a vegetarian main
Provided by Tom Kerridge
Categories Dinner, Main course, Side dish, Vegetable
Time 1h
Number Of Ingredients 6
Steps:
- Heat oven to 190C/170C fan/gas 5. Scatter the cauliflower leaves into a small roasting tin, then sit the cauliflower in the middle. Rub over the butter, sprinkle with some salt and roast for 20 mins.
- Reduce the temperature to 160C/140C/gas 3 and cook the cauliflower for 20 mins more, basting with butter. Add the oil, capers, parsley and lemon zest and juice to the hot butter and spoon over the cauliflower a few times before serving - it will soak up the dressing flavour. When you're ready to serve, cut into wedges and serve with the crisp leaves.
Nutrition Facts : Calories 112 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.7 milligram of sodium
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