OVEN-ROASTED SALMON WITH CAULIFLOWER AND MUSHROOMS
Steps:
- Preheat the oven to 450 degrees F. Make the vinaigrette: In a small heavy saucepan, bring the wine, currants, shallots, vinegar and brown sugar to a simmer over medium heat. Reduce the heat to low and simmer gently until the currants are plump and the liquid is reduced to 1/4 cup, about 5 minutes. Remove the pan from the heat and whisk in the olive oil. Season to taste with salt and pepper. Transfer to a small bowl.
- Prepare the vegetables: In a large bowl, toss the cauliflower with 2 tablespoons of the olive oil to coat. Season to taste with salt. Spread on a large rimmed baking sheet. Roast, stirring occasionally, until the cauliflower is tender and lightly browned, about 30 minutes. Remove from the oven. Reduce the oven temperature to 400 degrees F.
- Meanwhile, heat a large ovenproof nonstick skillet over high heat. Add the remaining 2 tablespoons olive oil, then add the mushrooms and cook, without stirring, until golden on the bottom, about 4 minutes. Stir the mushrooms and cook until tender and well browned, about 4 minutes more.
- Stir the roasted cauliflower, shallots and garlic into the mushrooms and cook until the shallots soften, about 1 minute. Stir in the sage. Season to taste with salt and pepper. Return the cauliflower mixture to the baking sheet and cover to keep warm. Wipe out the skillet.
- Cook the salmon: Using a sharp knife, score the skin side of the salmon a few times. Season with salt and pepper. Heat the same skillet over medium-high heat. Add the olive oil, then place the salmon skin-side down in the skillet and cook 3 to 5 minutes, or until the skin is golden brown. Turn the salmon over; transfer the skillet to the oven and roast 3 to 5 minutes, or until the salmon is mostly opaque with a rosy center when flaked in the thickest part with the tip of a knife. Meanwhile, uncover the cauliflower mixture and rewarm in the oven if necessary.
- Transfer the salmon to a platter or four dinner plates. Spoon the cauliflower mixture around the salmon and drizzle with some of the vinaigrette. Sprinkle with the pumpkin seeds, if using. Serve the remaining vinaigrette on the side.
ROASTED CAULIFLOWER WITH GREEN BEANS AND MUSHROOMS
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Put a baking sheet on the bottom oven rack and preheat to 450 degrees F. Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 4 minutes. Drain and rinse under cold water. Pat dry and transfer to a large bowl.
- Meanwhile, toss the cauliflower with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Transfer to the hot baking sheet and roast, tossing once, until tender and golden brown in spots, about 20 minutes.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 3 minutes. Remove with a slotted spoon to a paper towel?lined plate to drain. Increase the heat to medium high and add the oyster and shiitake mushrooms and the shallots to the skillet; season with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender and golden, 5 to 6 minutes. Stir in the vinegar, parsley and tarragon.
- Transfer the mushroom mixture to the bowl with the green beans. Add the cauliflower and bacon; drizzle with the remaining 3 tablespoons olive oil, season with salt and pepper and toss. Serve warm or at room temperature.
CAULIFLOWER WITH MUSHROOMS AND ONIONS
Make and share this Cauliflower With Mushrooms and Onions recipe from Food.com.
Provided by Barb G.
Categories Cauliflower
Time 55m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees; Coat a 11 X 13 inch roasting pan with nonstick cooking spray.
- Place califlower, onion rings, and mushrooms in the pan, sprinkle the vegetables with salt and pepper and drizzle with olive oil, toss to mix well.
- Cover the pan with aluninum foil (Release foil works BEST), Bake for 10 minutes; remove foil and bake another 15 to 20 minutes stirring every 5 minutes, or until vegetables are tender and lightly browned, serve hot.
Nutrition Facts : Calories 64.4, Fat 2.9, SaturatedFat 0.4, Sodium 148.4, Carbohydrate 8.5, Fiber 3.1, Sugar 3.8, Protein 3
OVEN ROASTED CAULIFLOWER AND BROCCOLI WITH BACON
Fresh Cauliflower and Broccoli from our garden - several recipes found, but all too fattening. Putting together a recipe of my own. This recipe can be cooked on the grill. We did not add the panko and cheese, but they would be a great addition. Which I will do today when I am reheating the leftovers.
Provided by lesliecoy
Categories Cauliflower
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Slice cauliflower and broccoli into florets and put in a single layer in an oven-proof baking dish.
- Drizzle with olive oil and toss with the precooked bacon and spices.
- Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the vegetables are lightly brown. Test to see if done. Fork tines should be able to easily pierce the cauliflower and broccoli.
- Remove from oven and if desired sprinkle generously with Parmesan cheese and panko bread crumbs.
- Serve immediately.
ROASTED CAULIFLOWER AND MUSHROOMS
Make and share this Roasted Cauliflower and Mushrooms recipe from Food.com.
Provided by Parsley
Categories Cauliflower
Time 55m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preeat oven to 350.
- Spray a casserole dish with cooking spray.
- Place cauliflower and mushrooms in a large bowl; add all remaining ingredients and toss together well.
- Pour into prepared casserole dish.
- Bake, uncovered, 40-45 minutes (stir occasionally) or until vegetables are tender and golden.
Nutrition Facts : Calories 62.3, Fat 3.7, SaturatedFat 0.5, Sodium 169.7, Carbohydrate 6.4, Fiber 2, Sugar 2.7, Protein 2.5
CAULIFLOWER WITH MUSHROOM CHEESE SAUCE
I love this with mashed potatoes. Its comfort for for me. Its great with all different kinds of cheeses.
Provided by Dancer
Categories Cheese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Rinse and remove leaves from cauliflower. Place whole head in a small amount of boiling salted water. Cover and cook for 20 minutes or until just tender. Drain thoroughly. Keep warm.
- Meanwhile, cook fresh mushrooms in butter until tender. Blend in flower, salt and pepper. Add evaporated milk all at once. Cook, stirring constantly until thickened and bubble. Stir in cheese and mustard. Heat until cheese melts. Place warm cauliflower on platter. Spoon some of sauce over it. Sprinkle with parsley. Pass remaining sauce.
Nutrition Facts : Calories 218.2, Fat 13.7, SaturatedFat 7.4, Cholesterol 34.4, Sodium 858.5, Carbohydrate 15.4, Fiber 3.6, Sugar 2.6, Protein 11.1
CREAMY CAULIFLOWER CASSEROLE WITH BACON AND CHEDDAR
Even the kids like this one. "Wow" We made only half of this one. There was plenty for everyone and even some left over.
Provided by The MysticWood
Categories Cheese
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Mix bacon, 1/2 cup cheese, and parsley in small bowl. Set aside for topping.
- Heat oven to 350 degrees. Bring 4 quarts water to boil in large pot. Add 1 tbsp salt and cauliflower, cook until tender. Drain and rinse with cold water. Transfer half to cutting board and roughly chop.
- Melt cream cheese on low heat. Stir in heavy cream and remaining 2 1/2 cups of cheddar, cook until starts to melt.
- Off heat stir in sour cream, cauliflower, 1/2 tsp salt and pepper. Transfer to a 2 quart baking dish, sprinkle with topping, and bake until brown and bubbly, about 15 minutes.
SAUTEED BROCCOLI, CAULIFLOWER AND MUSHROOMS
I have always prepared broccoli this way. Even my kids loved it when they were small. The flavors are just magnificent together! The key is to keep heat high so the vegetables brown while remaining somewhat crisp.
Provided by davianng
Categories Cauliflower
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix cut-up broccoli and cauliflower, sliced mushrooms and minced garlic. Season with salt and pepper to taste. Cover and let stand an hour, if possible.
- Heat oil in a large saute or fry pan until very hot.
- Add vegetables all at once, spreading in an even layer. Do not stir until bottom of layer begins to brown.
- Flip and stir to get unbrowned pieces to bottom. Let cook until beginning to brown.
- The trick here is to keep heat high and brown pieces without overcooking or burning them. If pieces are browned, but not soft enough for your taste, turn off heat and cover pan for a few minutes.
CHEESY CAULIFLOWER, POTATO AND BACON CASSEROLE
A nice twist to a classic. Layered and baked until golden brown. A great side dish for any meal. I prefer a grilled steak or some roasted chicken, but this is so good and creamy. Originated as a recipe I developed for a restaurant I worked for, this has been a long standing favorite of friends and family. Give it a try and I am sure you will enjoy.
Provided by SarasotaCook
Categories < 60 Mins
Time 50m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Potato and Cauliflower Layer -- In a large pot of boiling salted water on medium high heat, cook the potatoes for about 10 minutes and then add the cauliflower and cook another 5 minutes under tender. Remove from the heat and drain. Using a potato masher or even just a fork, slightly mash. I like to do a rough mash for this dish. Add, salt, pepper, milk and butter and set to the side.
- Bacon, Pepper and Onion Layer -- In a medium saute pan, add the bacon and saute until crisp. Remove and let it drain on a paper plate lined with a paper towel. In the same pan, use the bacon drippings (no more than 1 teaspoon, you don't want too much oil) to cook the onion and red pepper red pepper until tender. Once the onion and pepper are done add the scallions, salt and pepper to taste and remove from the heat, drain if necessary (you don't want this oily) and set to the side.
- Cheese and Crumb Mixture -- In a small bowl, add the melted butter, bread crumbs and cheese and mix well to combine.
- Casserole -- In a casserole dish, spray with non stick spray and heat the oven to 375. Add a layer on the potato cauliflower mix; then a layer of the bacon, pepper and onions; then a layer of the cheese and bread crumb mix. Next, again, the potato cauliflower; bacon, pepper and onions; and then the cheese and bread crumbs.
- Bake -- Thirty (30) minutes until golden brown and bubbly. This is a great side dish and makes a great presentation when you cut into it and serve.
BAKED CAULIFLOWER & CHEESE WITH BACON
From an old Woolworths mag..this is such a great side, the bacon really adds a lovely depth of flavour.
Provided by Mandy
Categories Cauliflower
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 180.C.
- Grease a 6 cup baking dish.
- Cook Cauliflower in boiling salted water for 5 mins or until just tender, drain well & arrange in baking dish.
- Heat butter in a saucepan over medium heat and cook onion and half the bacon for 4 mins or until softened. Remove pan from heat, add flour and stir with a wooden spoon until combined. Return to heat & cook gently for 2 minutes.
- Gradually add milk, stirring continuously and bring to a boil. Add mustard, nutmeg, 1 cup cheese and season with salt & pepper. Stir until cheese has melted.
- Pour sauce over cauliflower & sprinkle with breadcrumbs and remaining cheese. Bake for 15 mins or until golden.
Nutrition Facts : Calories 443.7, Fat 29.3, SaturatedFat 17.1, Cholesterol 80.6, Sodium 624.7, Carbohydrate 25.2, Fiber 4, Sugar 4.8, Protein 21.8
CAULIFLOWER WITH BACON & MUSHROOMS RECIPE - (5/5)
Provided by sdubbs
Number Of Ingredients 7
Steps:
- 1. Add the bacon to a skillet set over medium-low heat. Cook until bacon is crisp, about 10 minutes or so. Remove the bacon and drain on some paper towels. Leave the glorious grease in the skillet. 2. Add the butter to skillet, and let it melt. Then crank the heat to high and add the cauliflower and mushrooms. Cook for 5 minutes. Then add the shallots and cook for another 2 minutes. 3. Return the bacon strips to the pan along with the parsley, reduce the heat to medium-low and cook for 2 minutes, stirring occasionally. Pour in 1/4 cup of water, and scrap the bottom of the pan to dislodge any browned bits. Cook until the water has evaporated. Season with salt and pepper to taste.
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