Cauliflower With Chives And Lemon Food

OVEN-ROASTED CAULIFLOWER WITH GARLIC, OLIVE OIL AND LEMON JUICE

Steps:

• Preheat the oven to 500 degrees F.
• Place the cauliflower florets in a large saute pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the Parmesan. Garnish with chopped chives and serve immediately while still warm.

CRISPY CAULIFLOWER WITH LEMON AIOLI

Steps:

• For the cauliflower: Preheat a fryer to 350 degrees F, or heat 3 inches oil to 350 degrees F in a Dutch oven or deep skillet. Line a baking sheet with a wire rack.
• Whisk the eggs with the Parmesan in a bowl. Mix the flour and salt in another bowl. Dip the cauliflower in the Parmesan egg mixture, then into the salted flour, then into the fryer. Fry until golden brown, about 5 minutes. Season the cauliflower with salt while still in either the fryer basket or strainer and pour on the prepared wire rack.
• For the lemon aioli: Add the mayonnaise, lemon juice and salt and pepper to taste to a medium bowl and stir to combine. Pour into a serving bowl and garnish with the chives.
• Arrange the crispy cauliflower on a platter. Grate some Parmesan over, then sprinkle with the lemon zest and chives. Serve alongside the lemon aioli.

CAULIFLOWER AND BROCCOLI WITH MUSTARD, CHIVE AND LEMON

Steps:

• In a small bowl, combine the butter, mustard and lemon peel.
• Mix in the 1/3 cup chives.
• Season and set aside.
• In a large pot of boiling, salted water, cook cauliflower 2 minutes.
• Add broccoli and cook about 3 minutes longer, until crisp tender.
• Drain.
• Return to the pot and toss with the mustard/butter sauce.
• Season, sprinkle with additional chives and serve.

SOUTH BEACH CAULIFLOWER MASH WITH CHIVES

Steps:

• Combine cauliflower, garlic cloves, and broth in a large saucepan. If cauliflower is not completely covered by the broth, add water until just covered. Bring to a boil, reduce heat to medium-low, and simmer until cauliflower is tender, about 12 minutes.
• Reserve 2 Tbsp of the cooking liquid and drain cauliflower (don't dry it, but allow it to drain fairly thoroughly). Transfer cauliflower and garlic to the bowl of a food processor, and process until smooth, pulsing in one or two tbsp of the reserved broth, if necessary, to moisten mixture. You might want to use fat free cream cheese during this step instead of the broth for extra body and creaminess. Season with salt and pepper to taste. Just before serving, stir in chopped chives. Serve warm.

BROCCOLI AND CAULIFLOWER WITH LEMON, MUSTARD AND CHIVE BUTTER

Steps:

• Using fork, blend butter, mustard and lemon peel in small bowl. Mix in ­ cup chives. Season with salt and pepper.
• Cook cauliflower in large pot of boiling salted water 2 minutes. Add broccoli and cook until vegetables are crisp-tender, about 3 minutes longer. Drain. Transfer vegetables to bowl of ice water. Drain. (Butter mixture and vegetables can be made 1 day ahead. Cover separately and chill.)
• Combine butter mixture and vegetables in large pot. Toss gently over medium heat until vegetables are heated through and coated with butter mixture, about 5 minutes. Transfer to bowl. Sprinkle with remaining 1 tablespoon chives.

OVEN-ROASTED CAULIFLOWER WITH GARLIC, OLIVE OIL AND LEMON

Steps:

• Preheat the oven to 450 degrees F.
• Place the cauliflower florets in a large saute pan or a roasting pan.
• Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper.
• Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting.
• Remove from the oven and sprinkle with the Parmesan.
• Garnish with chopped chives and serve immediately while still warm.

ROASTED POTATOES AND CAULIFLOWER WITH CHIVES

Steps:

• Preheat oven to 450 degrees F.
• Cut potatoes in half, about ½ inch pieces. In a large Ziploc bag, toss potatoes, garlic, a few sprays of cooking spray to coat, and salt and pepper to taste.
• Put potatoes in a glass baking dish and roast, uncovered, for about 15 minutes, turning occasionally.
• While potatoes are roasting, put cauliflower in the same Ziploc bag, toss with more salt and pepper to taste, and a few sprays of cooking spray to coat.
• When 15 minutes are up, stir the cauliflower into the potatoes, mixing well. Roast for 10-15 minutes more, until cauliflower is tender and starting to golden.
• Toss with fresh chives and serve with sour cream if desired!

ROASTED CAULIFLOWER AND POTATOES WITH LEMON AND FETA

Steps:

• Preheat oven to 425 °.
• Place cauliflower and potatoes in a shallow baking dish large enough to accommodate as a single layer. Drizzle about 2 tblsp of olive oil over them. Sprinkle with smoked paprika, cumin, a couple of good pinches of salt and lemon pepper. Toss to coat evenly. Roast for about 20-25 minutes occasionally shaking and stirring to rotate potatoes and cauliflower throughout. When potatoes are fork tender and cauliflower is deep golden brown remove from the oven. While oven is still hot place 2 pita breads on oven rack and let toast until slightly crispy and charred. Meahwhile sprinkle lemon juice and cilantro and feta over the potatoes and cauliflower and toss together.
• Serve with toasted pita and a dollop of hummus on the side.

CAULIFLOWER WITH CHIVES AND LEMON

Steps:

• Place cauliflower in a medium saucepan, and add water to cover.
• Bring to a boil, and cook 5 minutes or until crisp-tender.
• Transfer florets to a bowl; add chives and remaining ingredients.