Cauliflower With Paprika Food

CAULIFLOWER WITH QUICK CHEESE SAUCE

Steps:

• Cook cauliflower whole in salted water until tender.
• Drain and place in serving dish.
• Melt butter in top of double boiler.
• Add flour and mix well.
• Add remaining ingredients, except paprika.
• Cook and stir until thick.
• Pour sauce over cauliflower.
• Sprinkle with paprika.

ROASTED SPICY CAULIFLOWER WITH PAPRIKA AND TURMERIC

Steps:

• Preheat the oven to 450 degrees F. Place the cauliflower florets on a baking sheet (lined with aluminum foil for easy clean-up).
• Toss the cauliflower with the olive oil and spices (including salt and pepper) until the cauliflower is well coated.
• Roast for 25-30 minutes, flipping the cauliflower halfway, until browned and tender.
• After removing the cauliflower from the oven, top with lemon juice and cilantro. Season with additional salt and pepper if you like. Best served immediately.

WHOLE ROASTED CAULIFLOWER WITH SMOKED PAPRIKA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Trim large leaves off the cauliflower. Trim stalk so cauliflower can sit flat in a Dutch oven.
• Grind fennel seeds with a mortar and pestle. Mix in smoked paprika, salt, pepper, and garlic powder. Whisk in olive oil to form a paste. Rub the paste all over the cauliflower. Drizzle lemon juice all over.
• Bake in the preheated oven, covered, until tender, about 30 minutes. Uncover and baste with any juices that have pooled at the base. Continue baking, uncovered, until top is browned and center feels completely tender when pierced with a paring knife, about 15 minutes.

SMOKY CAULIFLOWER

Steps:

• Place cauliflower in a large bowl. Combine the oil, paprika and salt. Drizzle over cauliflower; toss to coat. Transfer to a 15x10x1-in. baking pan. Bake, uncovered, at 450° for 10 minutes., Stir in garlic. Bake 10-15 minutes longer or until cauliflower is tender and lightly browned, stirring occasionally. Sprinkle with parsley.

ROASTED CAULIFLOWER WITH PAPRIKA

Steps:

• Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. Spread cauliflower on foil. Sprinkle with oil and paprika; toss to coat. Season with salt and pepper. Roast until tender and lightly browned, 20 to 25 minutes, tossing once.

CAULIFLOWER WITH PAPRIKA-GARLIC SAUCE

Steps:

• In a large saucepan with a steamer rack, steam cauliflower over boiling water, covered, about 8 minutes or till crisp-tender.
• Meanwhile, for sauce, in a small saucepan cook garlic in hot oil till lightly browned.
• Remove from heat; stir in apple juice, parsley, vinegar, paprika and salt.
• Heat through.
• Pour the sauce over the hot cauliflower; toss to coat.

SMOKY ROASTED CAULIFLOWER

Steps:

• Place a rack in the center of your oven and preheat to 400 degrees F. Line a baking sheet with aluminum foil for easier cleanup, if desired. Pull the leaves off of the cauliflower base. Cut off the lower part of the stem.
• Cut the head of cauliflower into four quarters.
• Slice each quarter into 6-8 pieces. You want as many flat surfaces as possible on each floret-- the flat surfaces caramelize best. Caramelization is the key to giving the roasted cauliflower flavor.Give all the florets a thorough rinse in a colander. Shake them dry. Spread out the cauliflower on your baking sheet or pan.
• Drizzle the florets evenly with 1 tbsp olive oil. I use a measuring spoon of olive oil, which makes it easier to gauge how much oil I'm using, rather than pouring straight from the bottle. Toss the florets to coat them fully with oil-- I use clean hands for this step.
• Sprinkle the cauliflower evenly with smoked paprika and salt to taste. Be generous with the salt-- smoked paprika really sings when it's combined with salt.
• Place the baking sheet into the preheated oven and let the cauliflower roast for 10 minutes.
• Take the baking sheet out of the oven. Stir the cauliflower on the baking sheet, moving pieces from the outside of the sheet towards the inside, and vice versa.
• Return the baking sheet to the oven. Let the cauliflower roast for 10-20 minutes longer until very tender. When it's ready you will be able to pierce it easily with a fork. Keep a close eye on the cauliflower, it can go from brown to burned fairly quickly if you're not careful. Serve hot.

ROASTED CAULIFLOWER WITH PAPRIKA

Steps:

• Preheat the oven to 400*F.
• Toss cauliflower, vegetable oil, salt and pepper together.
• Spread in a single layer in a baking dish and add water.
• Bake until the stems are tender when pierced with a knife and beginning to brown, about 25 minutes.
• Remove baking dish and toss the cauliflower with butter, salt, paprika and parsley.

GARLIC AND PAPRIKA ROASTED CAULIFLOWER

Steps:

• Preheat the oven to 450 degrees and place a rack in the upper middle section of the oven. Line a baking sheet with a silpat mat or parchment paper and set aside. In a small cup or bowl, combine the oil and the spices and stir to combine. Place the cauliflower in a large bowl and pour the oil and spice mixture over it. Toss with your hands to coat thoroughly. Spread the cauliflower across the lined baking sheet and then place in the oven.
• Roast for 15-20 minutes, until the cauliflower is tender, slightly crisp and browned on the edges. Remove from the oven and squeeze lemon over the top if desired. (We liked it both with and without the lemon.) Serve hot and Enjoy!

GARLIC PARMESAN ROASTED CAULIFLOWER

Steps:

• Preheat oven to 400ºF.
• Line a baking sheet with foil.
• In a large bowl, add cauliflower florets, olive oil, salt, pepper, garlic, and paprika. Mix everything well to combine.
• Transfer everything to the prepared baking sheet. The florets should be in a single layer.
• Bake the cauliflower for 15 minutes.
• Turn the florets to the other side, sprinkle with the Parmesan cheese, and bake 15 more minutes.
• Serve in a casserole and garnish with parsley.

CAULIFLOWER WITH GARLIC AND PAPRIKA

Steps:

• Fill a bowl with water and add the cauliflower florets and lemon juice. Set aside.
• Using a large frying pan over medium heat, warm the olive oil. Add the bread slices and fry, turning once, until golden brown on both sides. Remove from the pan, break into pieces, and place in a blender or food processor.
• Add the paprika to the oil remaining in the pan. Over low heat, cook the paprika for 2 minutes to release the fragrance. Add the 2 cups of water and bring to a boil. Drain the cauliflower and add it to the pan. Season with salt and cook, uncovered, until the cauliflower is tender, 10 - 15 minutes.
• Meanwhile, add the garlic, pine nuts, and parsley to the blender or food processor and pulse until well crushed. When the cauliflower is tender, add about 1/4 cup of the cauliflower cooking water, pulse once, and then transfer the mixture to the frying pan. Stir to mix and cook for 5 minutes over low heat to blend the flavors.
• Season to taste and transfer to a serving bowl. Serve hot.

CAULIFLOWER WITH PAPRIKA

Steps:

• Cook cauliflower and break up into bite-size pieces.
• Heat oil in a non-stick pan and add garlic.
• Fry it a little than add cauliflower, paprika and salt and pepper.
• Stir through gently.
• Fry cauliflower turning occasionally until all ingredients are evenly mixed.
• Serve.

WHOLE BAKED CAULIFLOWER CHEESE

Steps:

• Bring a large pan of salted water to the boil. Pull any large leaves off the cauliflower, but leave any smaller ones attached. Carefully lower the cauliflower into the water and boil for 15 mins, then drain and set aside.
• Heat the oven to 180C/160C fan/gas 4. Melt the butter in a medium pan over a medium heat, then stir in the flour and paprika, and cook for 1-2 mins. Remove from the heat and slowly whisk in the milk until smooth, then mix in the mustard. Return the pan to the heat and bring the mixture to the boil, whisking continuously. Add two-thirds of the cheese and whisk until the cheese has melted. Season to taste.
• Put the cauliflower in the middle of a deep baking dish and pour over the cheese sauce. Sprinkle with the remaining cheese. Bake uncovered for 30-35 mins until golden brown and bubbling. Scatter with the chives before serving.

CAULIFLOWER RICE

Steps:

• Make sure the cauliflower is completely dry, then chop into large pieces; you can include the core, but discard the leaves.
• Put the cauliflower pieces in a food processor with the cumin, paprika and cayenne; pulse everything together until it is the texture of rice. Work in batches if necessary and don't over process or it will get mushy.
• In a large skillet, heat the oil over medium heat. Add the garlic and shallot and cook until softened, 2 to 3 minutes. Add the cauliflower mixture and cook until heated through, 3 to 5 minutes. Transfer to a serving dish and toss in the scallions and cilantro. Season with salt and pepper and add a squeeze of lime juice to help remove any bitterness from the cauliflower. Serve warm.

SPICY ROASTED CAULIFLOWER

Steps:

• Gather ingredients.
• Position a rack in the center of the oven and heat to 450 F. Trim and core the cauliflower, separating the florets into bite-sized pieces and chopping the core into small cubes or batons.
• In a large pot over medium heat, melt the butter .
• Remove the pot from the heat and mix in the sugar, salt, pepper, hot paprika, sweet paprika, cayenne (if using), turmeric, and cinnamon. Stir until the sugar dissolves completely.
• Add the cut-up cauliflower into the pot. Toss to coat with the spicy butter as evenly as possible.
• Lay the cauliflower pieces in a single layer on a roasting pan or baking sheet . Cook in the oven until browned, sizzling, and tender but with crispy bits forming on the edges, approximately 25 minutes. Stir at the halfway point to cook evenly. Serve with your favorite main dishes and enjoy.