Cauliflower With Garlic Sauce Coliflor Al Ajaceite Food

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

Oven-Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice image

Provided by Food Network

Time 20m

Yield 5 to 6 cups roasted cauliflower florets, 6 to 8 servings

Number Of Ingredients 8

Ingredients

5 to 6 cups cauliflower florets, about 1 1/2 inches in diameter (from 1 medium cauliflower)
1/4 cup extra-virgin olive oil
1 tablespoon sliced garlic
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons grated Parmesan
Chopped chives, for garnish

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.

GARLICKY SAUTEED BROCCOLI AND CAULIFLOWER

Garlicky Sauteed Broccoli and Cauliflower image

Provided by Valerie Bertinelli

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 tablespoons unsalted butter
3 tablespoons olive oil
3 cups 1-inch broccoli florets (about 1 medium broccoli crown)
3 cups 1-inch cauliflower florets (about 1/2 medium head)
Kosher salt
4 cloves garlic, finely chopped
1 lemon, optional

Steps:

Heat the butter and 2 tablespoons of the oil in a large skillet over medium-high heat.
Add the broccoli and cauliflower in a single layer, sprinkle with 1/2 teaspoon salt and cook, undisturbed, until the undersides are browned in spots, 3 to 4 minutes. Continue to cook, stirring every 1 to 2 minutes, until browned all over and crispy and tender, about 5 minutes more.
Reduce the heat to medium and push the vegetables to one side of the skillet. Add the garlic and remaining 1 tablespoon oil to the empty side and cook, stirring, about 30 seconds. Mix the garlic into the vegetables and add a large splash (about 3 tablespoons) of water. Squeeze in half a lemon, if using. Cook, stirring, until the juices have evaporated.

GARLIC SAUTEED CAULIFLOWER

Garlic Sauteed Cauliflower image

Although I can't say cauliflower is one of my favorite vegetables, I do love it prepared this way. Recipe is adapted from "A Taste of The Hill from St Louis".

Provided by GaylaJ

Categories Cauliflower

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 head cauliflower, cut into florets
1/4 cup extra virgin olive oil (you can probably use less)
4 garlic cloves, minced
crushed red chili pepper, to taste
salt

Steps:

Cook cauliflower in a large pot of salted, boiling water until barely crisp-tender; drain well.
In a large skillet over medium heat, warm the oil. Saute' the garlic and desired amount of red chile pepper until the garlic just begins to brown (being careful to not let it burn!).
Add the cauliflower and cook a few minutes, stirring, until completely coated in oil.
Sprinkle with kosher salt to taste and serve.

CAULIFLOWER PARMIGIANA WITH GRUYERE SAUCE

Cauliflower Parmigiana with Gruyere Sauce image

I took a favorite recipe from Allrecipes (cauliflower alla parmigiana) and tweaked it to create this recipe.

Provided by thedailygourmet

Categories Side Dish Vegetables Cauliflower

Time 45m

Yield 2

Number Of Ingredients 9

Ingredients

½ pound cauliflower florets
⅛ cup diced red bell pepper
3 tablespoons unsalted butter
1 cup shredded Gruyère cheese, divided
1 tablespoon salted butter
1 tablespoon all-purpose flour
½ cup half-and-half
1 pinch truffle salt
3 tablespoons panko bread crumbs

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x10-inch oval casserole dish.
Bring a large pot of salted water to a boil. Add cauliflower florets and boil for 3 minutes. Drain.
Cut the florets into slices and arrange in the baking dish. Scatter red bell pepper pieces on top.
Melt butter in a large saucepan. Add flour and whisk to create a paste. Pour in half-and-half, stirring to incorporate. Add 3/4 cup Gruyère cheese and truffle salt. Pour cheese sauce over the cauliflower. Sprinkle remaining cheese and panko on top.
Bake in the preheated oven until top is lightly browned, about 25 minutes.

Nutrition Facts : Calories 576.5 calories, Carbohydrate 19.4 g, Cholesterol 142.8 mg, Fat 48 g, Fiber 3.1 g, Protein 21.9 g, SaturatedFat 29.3 g, Sodium 428.5 mg, Sugar 3.4 g

ROASTED GARLIC CAULIFLOWER

Roasted Garlic Cauliflower image

Wonderful roasted cauliflower, my 11 year old son loves this! Add more spices and herbs to suit your taste.

Provided by SHELLERY

Categories Fruits and Vegetables Vegetables Cauliflower Roasted

Time 40m

Yield 6

Number Of Ingredients 6

Ingredients

2 tablespoons minced garlic
3 tablespoons olive oil
1 large head cauliflower, separated into florets
⅓ cup grated Parmesan cheese
salt and black pepper to taste
1 tablespoon chopped fresh parsley

Steps:

Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Nutrition Facts : Calories 118.2 calories, Carbohydrate 8.6 g, Cholesterol 3.9 mg, Fat 8.2 g, Fiber 3.6 g, Protein 4.7 g, SaturatedFat 1.7 g, Sodium 110.9 mg, Sugar 3.4 g

CAULIFLOWER WITH GARLIC SAUCE (COLIFLOR AL AJACEITE)

Cauliflower With Garlic Sauce (Coliflor Al Ajaceite) image

Make and share this Cauliflower With Garlic Sauce (Coliflor Al Ajaceite) recipe from Food.com.

Provided by magpie diner

Categories Cauliflower

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 head cauliflower, cut into florets
1 slice bread, crusts removed
2 tablespoons vinegar
water
2 garlic cloves, roughly chopped
1 sprig parsley
handful celery leaves (optional)
6 tablespoons olive oil
salt
pepper

Steps:

To make the sauce: Drizzle the bread with the vinegar and enough water to just cover. Soak briefly then squeeze out and discard the liquid.
Put the soaked bread in a blender with the garlic, parsley, celery leaves and half the oil. Mix well then add the remaining oil and mix again. Season to taste with salt and pepper, and then thin with a little water until you have the consistency of a pouring sauce.
The cauliflower: Cook the florets in lightly salted boiling water until just tender. Drain well and place into a warmed bowl. Pour the sauce over, stir gently and serve.

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