CAULIFLOWER WITH CAPERS, BLACK OLIVES AND CHILES
This bold-flavored cauliflower dish is a perfect riposte to winter blues. It combines three sunny Mediterranean flavors with white and wintry cauliflower, which is brightened hardily. It all takes under half an hour, because the only real cooking is boiling the cauliflower, and the rest is just letting the olives, capers, chiles and some garlic and lemon get acquainted.
Provided by Tamar Adler
Time 25m
Yield Serves 4-6
Number Of Ingredients 9
Steps:
- Trim the cauliflower, and break the head apart into florets.
- On a chopping board, combine the olives, capers, parsley and lemon zest, and chop together to mix well.
- Bring a pot of water large enough to hold the cauliflower to a rolling boil. Add a big pinch of salt, and when it returns to a boil, add the florets. Cook until the florets are just barely tender, about 6 minutes.
- Meanwhile, in a skillet large enough to hold all the ingredients, warm the chile flakes and the garlic in the oil over medium-low heat until hot, about 3 or 4 minutes. The chile and garlic should be starting to melt in the oil, rather than sizzling and browning. Stir in the lemon juice, and cook for another 2 minutes, then add the olive-caper mix, give it a stir, take it off the heat and set aside.
- Drain the cauliflower well, shaking the colander. Combine the cauliflower with the olive-caper dressing in the skillet, and set the skillet back on medium heat. Warm it up to serving temperature, taste to make sure the seasoning is right and serve.
Nutrition Facts : @context http, Calories 143, UnsaturatedFat 12 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 258 milligrams, Sugar 2 grams, TransFat 0 grams
ROASTED CAULIFLOWER WITH CAPERS AND CHILE
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- 1. Preheat the oven to 400 degrees F. Core the cauliflower and cut into florets. Toss the florets, 3 tablespoons olive oil, salt, and pepper on a baking sheet. Roast until tender, about 30 minutes.
- 2. Cook the capers and chile in the remaining 2 tablespoons olive oil in a hot skillet for 1 minute. Add the wine and cook until reduced by half, about 1 minute. Stir in the butter and season with salt and pepper. Add the cauliflower and toss to coat.
- Per serving: Calories 249; Total Fat 24 grams; Saturated Fat: 6 grams; Protein: 3 grams; Total Carbohydrates: 8 grams; Sugar: 3 grams; Fiber: 3 grams; Cholesterol 15 milligrams; Sodium 293 milligrams
Nutrition Facts : Calories 249 calorie, Fat 24 grams, SaturatedFat 6 grams, Cholesterol 15 milligrams, Sodium 293 milligrams, Carbohydrate 8 grams, Fiber 3 grams, Protein 3 grams, Sugar 3 grams
BROCCOLI WITH LEMON, KALAMATA OLIVES AND CAPERS
From a local source. I tested this recipe by substituting a variety of colors of cauliflower (purple, white, golden) for the broccoli. Other cruciferous vegetables such as broccolini, broccoflower, brussels sprouts, romanesco, etc. will work, too. Easy!
Provided by COOKGIRl
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan fitted with a steamer basket, bring a 1 inch of water to a bowl. Steam the broccoli until tender-crisp, 4 to 5 minutes.
- Transfer the broccoli to a serving bowl, cover and set aside.
- While the vegetables are steaming, in a small saucepan over medium heat, melt the butter.
- Add the oil and garlic and cook, stirring, for 1 minute just until the garlic begins to become fragrant.
- Stir in the olives, lemon juice and capers and cook until heated through, approximately 1 minute.
- Pour the sauce over the steamed broccoli and season with black pepper.
- Toss well to coat.
- Garnish with a sprig or two of fresh parsley, if desired.
CAULIFLOWER STEAKS WITH KALAMATA OLIVE AND RED PEPPER TAPENADE
Steps:
- Preheat the oven to 400 degrees F.
- For the tapenade: In a food processor, combine the olives, red peppers, raisins, capers, parsley, orange zest, tarragon and black pepper. Pulse six or seven times, just until roughly chopped. Pour in the olive oil and pulse 2 or 3 times to incorporate; the mixture should have the consistency of a coarse puree. Cover and refrigerate until ready to use.
- For the cauliflower steaks: Preheat a grill or grill pan to medium heat.
- Remove the green outer leaves from the cauliflower heads, leaving the cores intact. Set the cauliflowers on their base and halve them vertically (a serrated knife works well for this). Then slice each half, vertically again, into 1-inch steaks; the core will hold them together. You should end up with four nice steaks; reserve the ends for another use.
- Generously coat the steaks on both sides with the olive oil and season with salt and pepper. Grill the steaks for 5 minutes per side, or until golden brown and well-marked. Remove to a foil-lined baking sheet.
- In a small bowl, mix together the Parmesan, panko, parsley, garlic and pepper flakes. Season with salt and pepper. Sprinkle the breading on top of the cauliflower steaks and drizzle with some olive oil. Transfer to the oven for 10 to 12 minutes, or until golden brown. Serve the steaks topped with spoonfuls of the tapenade.
ROMANESCO CAULIFLOWER PASTA WITH OLIVES, CAPERS, AND PARSLEY
A simple and flavorful romanesco cauliflower pasta with parsley, red pepper flakes, garlic, and bursts of saltiness from sliced kalamata olives and briny capers. Feel free to substitute seasonal romanesco with regular cauliflower to make this dish year round. Serve as a vegetarian-friendly main course or side dish!
Provided by Laura / A Beautiful Plate
Categories Pastas, Risottos, and Grains
Time 35m
Number Of Ingredients 11
Steps:
- Preheat the oven to 450°F (230°C) with a rack in the center position.
- Trim and discard the base of the romanesco and cut it in half, then quarters. Standing each quarter upright and holding your knife at an angle, trim the florets from the core. Most of the florets will fall off or can be separated easily with your fingers (you want the florets to be no larger than an inch in diameter); cut any larger florets in half with a knife to match the size of the other florets.
- Place the florets on a half sheet pan and toss with 1 heaping tablespoon olive oil, kosher salt, and freshly ground pepper. Distribute the florets cut-side down into an even layer, making sure that the florets aren't touching one another if possible. Roast for 15 to 20 minutes, tossing halfway, or until caramelized and tender.
- Meanwhile, bring a large pot of salted water to a boil for the pasta. Heat the remaining olive oil in a medium skillet over medium-low heat. Add the garlic and sauté for 1 to 2 minutes, stirring continuously, or until fragrant. Do not allow it to gain color. Add the kalamata olives, capers, and red pepper flakes to the pan, and sauté for an additional minute or until warm. Taste for salt and pepper. Add half of the parsley to the skillet and keep the mixture warm - off the heat - as you cook the pasta.
- Boil the pasta until it is al dente, reserving 1 cup of the starchy cooking water. Return the pasta to the pot and add the kalamata olive and caper mixture and roasted cauliflower. Toss the mixture together gently, adding the remaining chopped parsley, and a touch of extra virgin olive oil and some reserved pasta water. Season to taste with salt and pepper.
- Serve immediately and garnish with chopped parsley and grated parmigiano-reggiano cheese as desired.
Nutrition Facts : ServingSize 1 serving, Calories 428 kcal, Carbohydrate 66 g, Protein 15 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 411 mg, Fiber 8 g, Sugar 5 g, UnsaturatedFat 10 g
CAULIFLOWER WITH CAPERS AND LEMON
This cauliflower dish with capers is great to serve with fish.
Provided by Exploratory Chef
Categories Side Dish Vegetables Cauliflower
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Place cauliflower into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 7 minutes. Drain.
- Mix olive oil, lemon juice, 1 teaspoon lemon zest, capers, anchovy paste, salt, and pepper together in a bowl. Reserve remaining lemon zest for another use.
- Place cauliflower in a bowl and pour dressing over top. Add Parmesan cheese and thyme; mix until completely coated.
Nutrition Facts : Calories 228.2 calories, Carbohydrate 19 g, Cholesterol 6.3 mg, Fat 16.1 g, Fiber 8.6 g, Protein 7.9 g, SaturatedFat 2.9 g, Sodium 712 mg, Sugar 5.1 g
CAULIFLOWER WITH OLIVES, CAPERS AND PARSLEY
Make and share this Cauliflower With Olives, Capers and Parsley recipe from Food.com.
Provided by dicentra
Categories Cauliflower
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine first 3 ingredients and 1/4 cup plus 2 tablespoons oil in a bowl.
- Heat remaining oil in a heavy nonstick skillet over medium high heat. Cook cauliflower 10 minutes, covered, stirring occasionally.
- Uncover skillet and sauté cauliflower another 5-10 minutes, until tender and browned.
- Transfer cauliflower to a bowl and toss with olive mixture and parsley.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 344.1, Fat 29, SaturatedFat 4.1, Sodium 239.1, Carbohydrate 19.2, Fiber 7.8, Sugar 7.1, Protein 7.3
CAULIFLOWER SALAD WITH OLIVES AND CAPERS
Steps:
- Trim the leaves and core from: 1 medium cauliflower.
- Break apart or cut into small florets. Cook until just done in salted boiling water. Drain and let cool.
- Stir together in a large bowl: Juice of 1 lemon, Salt, Fresh-ground black pepper.
- Whisk in: 3 tablespoons extra-virgin olive oil.
- Add the cauliflower and toss with the dressing. Taste and add salt and lemon as needed. Add: 1/4 cup olives, pitted and coarsely chopped, 2 tablespoons chopped parsley, 1 tablespoon capers, rinsed and chopped.
- Toss gently.
- Variations
- Leave out the capers and add 1/4 cup sliced radishes.
- Instead of-or in addition to-parsley, try marjoram, basil, or mint.
CRISPY CAULIFLOWER WITH OLIVES, CAPERS, AND PARSLEY
Categories Olive Side Sauté Quick & Easy Vinegar Cauliflower Fall Parsley Capers Gourmet Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 6
Steps:
- In a small bowl stir together olives, capers, vinegar, and 2 tablespoons oil.
- In a large non-stick skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and cook cauliflower, covered, stirring occasionally, 10 minutes. Uncover skillet and sauté cauliflower until tender and browned, 5 to 10 minutes more. Transfer cauliflower to a bowl and toss with olive mixture and parsley. Season cauliflower with salt and pepper.
More about "cauliflower with capers black olives and chiles food"
CAULIFLOWER SALAD WITH OLIVES AND CAPERS - CREMICA
From cremica.com
Cuisine ContinentalCategory Main Course, SaladsServings 4
BROWNED CAULIFLOWER WITH ANCHOVIES, OLIVES & CAPERS ...
From finecooking.com
5/5 (6)Category Side DishesCuisine ItalianCalories 340 per serving
20 CAPER RECIPES TO ADD TO YOUR COLLECTION - PALEO GRUBS
From paleogrubs.com
ROASTED CAULIFLOWER WITH OLIVES AND HERBS | GOURMANDE IN ...
From gourmandeinthekitchen.com
Reviews 107Category SideServings 6Total Time 50 mins
- In large bowl, toss cauliflower with oil, season with salt and pepper. Spread in single layer on large baking sheet (or two, if one looks crowded).
- Add the marinated olives and roast for an additional 8 to 10 minutes or until the cauliflower is lightly browned in spots and just tender.
PASTA WITH ROASTED CAULIFLOWER AND CRISPY CAPERS - FOOD & WINE
From foodandwine.com
5/5 (3)Category Pasta + Noodles
- Preheat oven to 450°F. Bring a large pot of salted water to a boil. Cook pasta until package directions for al dente, about 10 minutes; drain and reserve about 1 cup cooking water.
- Toss cauliflower with salt, black pepper, and half of oil on a large rimmed baking sheet. Arrange cauliflower in a single layer; roast in preheated oven until deeply golden brown, about 25 minutes, tossing halfway through to ensure even browning.
- When cauliflower is about 5 minutes from being done, heat remaining olive oil in a deep 12-inch skillet over medium-high. Add capers, and cook, spooning hot oil over capers, until crispy, about 3 minutes. Remove capers with a slotted spoon, and set aside on a plate lined with paper towels. Reduce heat to medium; add garlic, anchovies, and red pepper. Cook until garlic is pale golden and anchovies have melted into oil, 1 to 2 minutes.
- Add pasta, roasted cauliflower, lemon zest, 1/4 cup parsley, and 1/2 cup cooking water to skillet; toss to coat until glossy. Remove from heat, and add 2 tablespoons cheese. Tossing pasta constantly, add additional cooking water as needed for sauce to reach desired consistency.
ANCHOVY AND CAULIFLOWER SALAD - SO DELICIOUS
From sodelicious.recipes
5/5 (1)Total Time 15 minsCuisine FusionCalories 85 per serving
- Fill a medium cooking pot halfway with water and bring it to a boil. Add salt and the cauliflower florets and cook until fork-tender.
- Transfer the cooked cauliflower to a bowl. Add the black olives, fresh parsley, red bell pepper, capers, green olives, anchovies, marinated artichoke, and fresh basil.
PASTA WITH OVEN-ROASTED ROMANESCO CAULIFLOWER RECIPE BY ...
From thedailymeal.com
4.5/5 (2)Estimated Reading Time 2 minsServings 4Calories 1024 per serving
- Break the Romanesco into small florets, each about 1 inch long. If they’re very fat, cut them in half. Toss the florets in a bowl with 6 tablespoons of the oil and plenty of salt and pepper. Distribute the florets in an even layer over the parchment-lined baking sheet. Transfer to the hot oven and roast, stirring and turning every 10 to 15 minutes, until the florets are tender but crisp and brown around the edges, 30 to 45 minutes. Remove from the oven and set aside.
- In a heavy, deep pan large enough to hold the romanesco and the cooked pasta, heat the remaining 2 tablespoons oil with the butter over low heat until the butter has melted and foamed slightly. Add the garlic and cook very gently until the garlic is softened. Do not let the garlic brown. Add the anchovy fillets and continue cooking, crushing the anchovies into the oil with a fork. Break up the chili pepper, discarding some of the seeds (to reduce the heat), and add the chile pieces along with the olives and capers. Cook a little bit more, just to meld the flavors. Now stir in the roasted Romanesco and toss to mix well. Keep warm until the pasta is ready.
CAULIFLOWER SALAD WITH OLIVES AND CAPERS RECIPE BY CHEZ ...
From tableagent.com
Cuisine CaliforniaCategory Recipemealtype Object (5)Servings 4
SPAGHETTI WITH CAPERS AND OLIVES - MEAT FREE MONDAY S
From meatfreemondays.com
Estimated Reading Time 40 secs
PENNE PASTA WITH ROASTED CAULIFLOWER, CAPERS, AND OLIVES ...
From tastingtable.com
5/5 (37)Category Main CourseServings 6-8
PENNE PASTA WITH ROASTED CAULIFLOWER, CAPERS, AND OLIVES ...
From tastingtable.com
Estimated Reading Time 3 mins
CAULIFLOWER AND ZITI WITH ANCHOVIES - NEW ENGLAND TODAY
From newengland.com
Servings 4Estimated Reading Time 50 secs
RECIPES: IS THIS THE YEAR YOU DITCH THE THANKSGIVING ...
From bostonglobe.com
Author Christopher Kimball
CAULIFLOWER SALAD WITH RED PEPPER, OLIVES AND ANCHOVIES
From oneperfectbite.blogspot.com
Estimated Reading Time 6 mins
ROASTED CAULIFLOWER WITH LEMON AND OLIVES - WILLIAMS SONOMA
From williams-sonoma.com
5/5 (2)Total Time 40 minsServings 4
ROASTED CAULIFLOWER WITH TOMATO SAUCE AND BLACK OLIVES ...
From atkins.com
Servings 4Calories 225 per servingTotal Time 1 hr
GRILLED CAULIFLOWER STEAKS WITH OLIVE CAPER TAPENADE ...
From elissagoodman.com
Estimated Reading Time 2 mins
ORGANIC CASTEL VETRANO OLIVE SALAD JAR (190 GRAMS) BY ...
From italianfoodonlinestore.com
5/5 (8)Price $9.48Brand AsaroAvailability Out of stock
ROASTED CAULIFLOWER W/SPINACH OLIVES CAPERS & ANCHOVIES ...
From eatwellenjoylife.com
Cuisine PaleoTotal Time 40 minsCategory VegetablesCalories 241 per serving
ROASTED CAULIFLOWER WITH GREEN OLIVES AND ... - FOOD & WINE
From foodandwine.com
5/5 Category CauliflowerServings 4Total Time 40 mins
PASTA SAUCE WITH CAPERS - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
RED CHILE PEPPER RECIPES - NYT COOKING
From cooking.nytimes.com
CAULIFLOWER WITH OLIVES, CAPERS AND PARSLEY - THAT'S MY HOME
From thatsmyhome.recipesfoodandcooking.com
MILK.ORG | CAULIFLOWER PUTTANESCA PASTA WITH CANADIAN ASIAGO
From new.milk.org
CAULIFLOWER AND GRILLED BELL PEPPER SALAD - RECIPE | SPICE ...
From spicetrekkers.com
CAULIFLOWER WITH CAPERS, BLACK OLIVES AND CHILES RECIPE ...
From pinterest.com
CAULIFLOWER WITH CAPERS, BLACK OLIVES AND CHILES ...
From pinterest.co.uk
ROASTED CAULIFLOWER WITH CAPERS AND CHILE RECIPE
From crecipe.com
CHARRED CAULIFLOWER WITH ANCHOVIES, CAPERS AND OLIVES ...
From pedroncelli.com
CAULIFLOWER WITH OLIVES CAPERS AND PARSLEY RECIPES WITH ...
From tfrecipes.com
PASTA WITH CAULIFLOWER AND OLIVES RECIPE - FOOD NEWS
From foodnewsnews.com
ROASTED CAULIFLOWER WITH TOMATO SAUCE AND BLACK OLIVES ...
From foodnewsnews.com
CAULIFLOWER WITH CAPERS BLACK OLIVES AND CHILES RECIPES
From tfrecipes.com
CAULIFLOWER CONFETTI SALAD - WHITE RIVER KITCHEN
From whiteriverkitchen.com
CAULIFLOWER WITH WATER CHESTNUTS AND BLACK OLIVES
From dinfa.rest
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love