SIMPLE STEAMED CAULIFLOWER WITH HERBS
Making this recipe for simple steamed cauliflower with herbs is so easy. All you have to do is chop the cauliflower and steam it. Then drizzle it with a bit of olive oil, herbs and salt and pepper. It's a naturally low-calorie, low-carb side dish to round out your dinner.
Provided by Katie Webster
Categories side dish
Time 15m
Yield 7
Number Of Ingredients 5
Steps:
- Bring one to two inches of water to a boil in a large saucepan fitted with a steamer basket over high heat. Add cauliflower to the steamer basket, cover the saucepan, and steam until the cauliflower is tender, 4 to 5 minutes.
- Remove the steamer basket from the saucepan, and pour out the water. Empty the cauliflower out of the steamer basket back into the pot. Drizzle on oil, and sprinkle with salt and pepper. Toss to coat. Add herbs and toss to coat. Serve immediately.
Nutrition Facts : ServingSize 1 cup, Calories 45 calories, Carbohydrate 4, Fiber 2, Protein 2
GARLIC HERB CAULIFLOWER RICE
Cauliflower rice is a versatile and healthy side dish. For the best tasting riced cauliflower, it needs help from other flavors. In this herby version, we kick up the flavor with butter, lots of fresh herbs, fresh lemon juice, and garlic. For some extra crunch and texture, I love stirring in some roasted sliced almonds. You can leave these out or substitute other nuts.
Provided by Adam and Joanne Gallagher
Categories Side Dish
Time 20m
Yield Makes 8 (1/2 cup) servings
Number Of Ingredients 8
Steps:
- To turn a head of cauliflower into rice, there are two options. Use a food processor or use a box grater.
- If using a food processor, cut the head of cauliflower into medium chunks and remove the core. Working in batches, add the cauliflower to the bowl of a food processor and pulse until the cauliflower is broken down into very small bits that resemble rice (see photo above).
- If using a box grater, cut the head of cauliflower into quarters and remove the core. Use the medium-sized holes to grate each quarter into small bits resembling rice.
- Optional step, for the best cauliflower rice, before cooking, transfer the riced cauliflower to a clean dish towel and press to remove excess moisture.
- Add the almonds to a large skillet over medium heat. Stir the almonds around the pan until they are fragrant and lightly toasted, about 3 minutes. Keep a close eye on the nuts since they do toast quickly. Transfer the toasted almonds to a bowl and save for later.
- Return the skillet to the heat and add the butter. When the butter is melted and bubbling, stir in the garlic. Cook the garlic, stirring it around the pan, until fragrant, about 30 seconds.
- Add the cauliflower rice, salt, and a few grinds of black pepper. Cook, stirring every once and a while, until the cauliflower rice is crisp-tender and starts to turn light brown in places, 7 to 10 minutes.
- Take the skillet off of the heat, and then stir in the fresh herbs, lemon juice, and toasted almonds. Taste then adjust with additional salt, pepper or lemon juice.
Nutrition Facts : ServingSize 1/2 cup, Calories 94, Fat 6.5g, SaturatedFat 2.3g, Cholesterol 8.3g, Sodium 222.7mg, Carbohydrate 8g, Fiber 2.9g, Sugar 1.8g, Protein 3.4g
BARLEY, CAULIFLOWER, AND HERBS WITH BURRATA
A virtuous, herby grain salad with a heart of indulgent butterfat. We love the white-on-white effect of using barley, but it's delicious with basically any whole grain; try wheat berries or spelt.
Provided by Ignacio Mattos
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Cook barley in a large pot of boiling salted water until tender, 15-20 minutes for pearl, 35-40 for hulled or hull-less. Drain and spread out on a rimmed baking sheet; let cool.
- Meanwhile, toss breadcrumbs with 1 tablespoon oil on another rimmed baking sheet; season with salt. Bake, tossing once, until golden brown, 10-12 minutes; let cool.
- Bring milk to a simmer in a medium saucepan over medium-high heat; season with salt. Add cauliflower and cook until just softened, about 3 minutes; drain well. Discard milk.
- Toss cauliflower, barley, breadcrumbs, shallot, celery hearts, celery leaves, parsley, parsley stems, lemon zest, lemon juice, and vinegar in a bowl; season salad with salt.
- Mix burrata and crème fraîche in a medium bowl; season with salt. Divide burrata mixture among plates, drizzle with oil, and top with barley salad; season with pepper.
- DO AHEAD: Barley can be cooked 1 day ahead; cover and chill. Breadcrumbs can be toasted 1 day ahead; store airtight at room temperature.
LEMON HERB CAULIFLOWER RICE STIR FRY
Light, fluffy lemon herb cauliflower rice stir fry is a winning side dish that I use in place of regular rice. Half the calories and carbs. And half the cooking time. Throw in some butternut squash and it's really pretty too.
Provided by Cheryl
Categories Side Dish
Time 15m
Number Of Ingredients 7
Steps:
- RICE CAULIFLOWER (and BUTTERNUT SQUASH if using): Wash cauliflower and pat dry well. Cut into 2 inch chunks. You will need to process cauliflower (and squash) in 2-3 batches. Place chunks in bowl with regular chopping blade. Pulse until cauliflower is small rice size. Repeat until all cauliflower (and butternut squash) is riced. Note 3. If riced cauliflower feels moist, pat dry with paper towels to remove as much moisture as possible. I almost never have to do this.
- COOK CAULIFLOWER/SQUASH RICE: Heat butter or oil in large skillet to Medium. Add cauliflower (and squash) 'rice'. Stir for 1 minute. Cover and cook for 4 minutes, stirring occasionally, or until veggies are tender but not mushy.
- FINISH 'RICE': Add herbs, lemon zest, lemon juice, salt, pepper and butter (if using). Stir to combine well for 1 minute. Taste and adjust seasonings to your liking. Serve immediately. Drizzle a topping of your choice if desired. Note 4.
Nutrition Facts : Calories 132 kcal, Carbohydrate 15 g, Protein 5 g, Fat 8 g, SaturatedFat 1 g, Sodium 659 mg, Fiber 6 g, Sugar 5 g, ServingSize 1 serving
SPICED CAULIFLOWER WITH CHICKPEAS, HERBS & PINE NUTS
Roast cauliflower with cumin and caraway then serve with healthy chickpeas and herbs in this Middle Eastern-style salad
Provided by Good Food team
Categories Lunch, Main course
Time 50m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the cauliflower, garlic, spices, 2 tbsp oil and some seasoning in a roasting tin, then roast for 30 mins.
- Add the chickpeas, pine nuts and remaining oil to the tin, then cook for 10 mins more. To serve, stir in the herbs with your chosen dressing.
Nutrition Facts : Calories 407 calories, Fat 29 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 7 grams sugar, Fiber 10 grams fiber, Protein 17 grams protein, Sodium 0.5 milligram of sodium
CAULIFLOWER STEAMED WITH HERBS AND SPICES
Make and share this Cauliflower Steamed With Herbs and Spices recipe from Food.com.
Provided by dicentra
Categories Cauliflower
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash, drain, and cut cauliflower into 1 inch flowerets, including stem.
- Combine chili powder, ginger, tomato, green chili, tumeric with the yogurt in A small bowl.
- Spray with pam, use nonstick pan, use a little water, whatever you do to nonstick yourself.
- Put cauliflower into pan then pour spices over the top.
- Cover pan tightly and cook over LOW heat for 10-15 minutes (Cauliflower will steam in the spicy mixture).
- Stir in half the cilantro leaves, increase heat to medium, and cook with lid off, for another 5-6 minutes, to drive off excess moisture.
- Turn off heat and sprinkle with garam masala and remaining cilantro.
- Make sure all liquid is driven off.
- Serve with basmati rice.
Nutrition Facts : Calories 40.2, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.1, Sodium 42.2, Carbohydrate 8.4, Fiber 3.4, Sugar 4, Protein 2.9
CAULIFLOWER WITH HERBS
Provided by Pierre Franey
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Remove and discard any green leaves that remain on cauliflower. Cut cauliflower into flowerets, each about 3 inches in diameter. Put pieces in a saucepan and add cold water to cover. Add milk and salt. Bring to boil and cook until tender, about 8 minutes. Drain thoroughly.
- Heat butter in a heavy skillet and add cauliflower pieces. Cook without stirring until cauliflower is browned on one side. Sprinkle with coriander and parsley and serve.
Nutrition Facts : @context http, Calories 107, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 436 milligrams, Sugar 4 grams, TransFat 0 grams
PARMESAN-HERB CAULIFLOWER
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Slice 1 head cauliflower into florets and halve; spread in a single layer on a baking sheet. Drizzle with 3 tablespoons olive oil. Sprinkle with 1/4 cup grated parmesan, 1 1/2 teaspoons chopped mixed thyme and rosemary, 1 teaspoon kosher salt and a few grinds of pepper. Roast at 425 degrees F, 30 minutes; flip and roast 15 more minutes.
Nutrition Facts : Calories 153, Fat 12 grams, SaturatedFat 3 grams, Cholesterol 6 milligrams, Sodium 419 milligrams, Carbohydrate 8 grams, Fiber 3 grams, Protein 5 grams, Sugar 3 grams
WHOLE ROASTED CAULIFLOWER WITH HERB-MUSTARD GLAZE
Rich Landau's earliest holiday memories revolve around turkey. "My Thanksgiving was straight out of a Norman Rockwell painting," he says. Things have changed since then: Rich and his wife Kate Jacoby own two vegan restaurants, Vedge in Philadelphia and Fancy Radish in Washington, DC. Vegetables now have the starring role at their holiday meals-in this case, a whole cauliflower roasted with traditional Thanksgiving herbs. "The holiday is about flavors, not turkey," he says. If you want to make this cauliflower feel like a classic feast, set up a carving station!
Provided by Food Network
Categories main-dish
Time 2h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Make the roasted garlic: Preheat the oven to 400˚ F. Cut the top 1 inch off the garlic heads and place on a large sheet of foil, cut-sides up. Drizzle with the olive oil and season lightly with salt and pepper. Wrap the foil around the garlic heads and bake until the garlic is browned and soft, about 1 hour. Remove from the oven and unwrap. When cool enough to handle, squeeze the garlic cloves out of their skins. You should have about 1 cup roasted garlic.
- Bring a large pot of salted water to a boil. Meanwhile, make the glaze: Combine the roasted garlic, olive oil, Dijon mustard, shallot, vegan mayonnaise, 1 teaspoon salt, 2 teaspoons pepper, the sage and rosemary in a blender and puree until smooth. Transfer the glaze to a bowl and stir in the grainy mustard.
- Working in batches if needed, add the cauliflower to the boiling water and cook until slightly puffed and yellowed, 8 to 10 minutes. Drain and let cool.
- Preheat the oven to 400˚ F (use the convection setting, if available). Transfer the cauliflower to a rimmed baking sheet. Brush with the sunflower oil and sprinkle with 2 teaspoons each salt and pepper. Bake 10 minutes.
- Remove the cauliflower from the oven and pour the mustard glaze evenly over each head. Return to the oven and bake until the glaze turns golden brown, 8 to 12 minutes.
HERBY CAULIFLOWER SALAD WITH CHICKPEAS
Thanks to a light lemony dressing and lots of fresh herbs, this simple raw cauliflower salad recipe tastes surprisingly delicious and lasts in the fridge for days. The pickled onions are an optional ingredient, but they do take the salad to the next level. Here's our recipe for pickled onions, so you can see how simple they are to make. We break the cauliflower down into tiny florets, but another option is to use a food processor and make a chunky cauliflower rice. Take a look at our cauliflower rice recipe to see how we do it.
Provided by Adam and Joanne Gallagher
Categories Side Dish
Time 45m
Yield Makes about 10 cups
Number Of Ingredients 10
Steps:
- Cut away leaves and the core from the cauliflower. Then cut or pull the cauliflower apart into little florets and add to a large bowl. Chop longer stems into small pieces, and then add to the bowl with florets.
- Season with 1/2 teaspoon of fine sea salt and 1/2 teaspoon ground black pepper, and then toss the cauliflower around the bowl until all the florets have had a chance to be seasoned.
- To make the dressing, whisk the lemon zest, lemon juice, olive oil, red pepper flakes, and a pinch of salt together until creamy and emulsified.
- Add the chickpeas, herbs, pickled onions, and the dressing to the cauliflower. Toss until everything is evenly coated. Taste, and then season with additional salt, pepper or lemon juice.
- The cauliflower salad does taste best when given some time to marinate. When possible, let the salad marinate, stirring from time to time, for at least 30 minutes before serving. The salad will keep, covered in the refrigerator, up to one week.
Nutrition Facts : ServingSize 1 cup, Calories 140, Fat 7.2g, SaturatedFat 1g, Cholesterol 0mg, Sodium 237.7mg, Carbohydrate 15.8g, Fiber 4.9g, Sugar 2.7g, Protein 5.3g
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- Preheat the oven to 425 degrees Fahrenheit. Spray a baking sheet with olive oil or non-stick cooking spray.
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- Mix all remaining ingredients in a large bowl. Dip each floret into the mix and coat well. Shake off the excess and place onto a baking tray. Repeat, taking care not to overcrowd the cauliflower on the baking tray and don’t pour any excess batter over the ‘wings’.
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