CAULIFLOWER WITH TOMATOES
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 7 cups small cauliflower florets and 3 chopped plum tomatoes with 1/4 cup olive oil, 2 cloves minced garlic, 1 1/2 teaspoons cumin seeds, 1/4 teaspoon turmeric, a pinch of cayenne, 1/2 teaspoon salt, and pepper to taste on a baking sheet. Roast in a 450 degrees F oven, about 25 minutes. Sprinkle with lemon juice and chopped cilantro.
- Serves: 4 Calories: 179 Total Fat: 14 grams Saturated Fat: 2 grams Protein: 4 grams Total carbohydrates: 13 grams Sugar: 6 grams Fiber: 5 grams Cholesterol: 0 milligrams Sodium: 297 milligrams
Nutrition Facts : Calories 179 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 297 milligrams, Carbohydrate 13 grams, Fiber 5 grams, Protein 4 grams, Sugar 6 grams
CAULIFLOWER WITH GARLIC AND TOMATOES
A tasty way to cook cauliflower. This was adapted from Cook's Illustrated The Best Vegetable Recipes
Provided by Sandyg61
Categories Cauliflower
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut the cauliflower into florets and cut the florets in half or quaters to creat 1-inch pieces.
- Heat 2 tablespoons of the olive oil in a skillet over medium heat.
- Add the cauliflower and cook, stirring occasionally, until the cauliflower begins to brown.
- Add the other half tablespoon of olive oil, tomatoes, garlic, pepper flakes, and basil.
- Cover and simmer until the cauliflower is tender but still has some resistance when sampled, about 6-8 minutes.
- Add salt and pepper to taste.
CAULIFLOWER WITH OLIVES & CHERRY TOMATOES
I love cauliflower, but I know not everyone shares my passion for this nutritious but sometimes bland vegetable. This recipe shows that the right cooking method and complementary ingredients can make a cauliflower dish that can steal the show. As is my way with most vegetables, I skillet-cook the cauliflower-slowly sautéing it with little or no added moisture. That way, more of the essential vegetable flavor is retained and intensified, adding layers of caramelization. Here, too, the companion vegetables enhance the cauliflower, with olives lending earthy complexity, and cherry tomatoes giving acidity and freshness. This can be made in advance and reheated. And if you happen to have some left over, it can be the base for a great risotto, or for dressing a plate of pasta for two.
Yield serves 6
Number Of Ingredients 9
Steps:
- Tear off the tough outer leaves at the base of the cauliflower, and cut out the tough core. Cut the branches into small florets (about 1 inch), and cut any small tender leaves into pieces. Peel the onion and, without trimming away the root end, slice it into eight thin wedges. The onion layers should still be attached at the root end, so each wedge remains intact.
- Pour the olive oil into the skillet, set it over medium heat, and toss in the garlic cloves. When they start to sizzle, strew the cauliflower over the pan bottom, and drop in the onion pieces here and there. Season with the salt and peperoncino, reduce the heat to medium-low, and cover the pan. Let the vegetables cook without stirring for 20 minutes or so, softening in their own juices, until the florets and wedges begin to take on color on the bottom. If the pieces are soft but not caramelizing, uncover the pan, raise the heat a bit, and cook a few minutes longer.
- When the vegetable pieces are caramelized on one side, gently tumble them over. Scatter the cherry tomatoes and olives in the pan, stir gently to distribute them, then cover and cook until the tomatoes release their juices, about 5 minutes.
- Finally, remove the cover, raise the heat, and bring the pan juices to a boil. Cook until the juices are syrupy and the vegetables are caramelized all over, another 5 to 10 minutes. Heap on a platter or in a casserole dish; serve warm or at room temperature.
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