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 CHORIZO CASSEROLE WITH MIXED BEANS
This cheesy Cauliflower Chorizo Casserole with beans is the ultimate hearty and filling comfort food casserole for everyone's taste.
Provided by Kate
Categories Dinner
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 375F.
- Cut the cauliflower into small bite-sized florets and microwave for 8-10 minutes, or until fork tender.
- In a large skillet, heat the olive oil, add the minced garlic and diced onion, and saute for 3 minutes. Add the chorizo sausage and allow to brown on all sides, breaking the chorizo up with a spatula as it cooks. Add the oregano and chili powder and continue to cook for about 5 minutes stirring frequently, or until the chorizo is fully cooked. Stir in the beans, sliced olives, and the cooked cauliflower florets.
- Transfer the mixture to a 2.5-quart casserole dish and top with shredded cheddar cheese. Top with sliced olives, if desired. Bake for 15 minutes. Top with chopped cilantro leaves and scallions if desired. Allow to stand for 5 minutes and serve warm.
Nutrition Facts : Calories 445 kcal, Carbohydrate 6 g, Protein 9 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 29 mg, Sodium 217 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
SPAGHETTI WITH ROASTED CAULIFLOWER, TOMATO SAUCE AND OLIVES
Perhaps because cauliflower is on the bland side and Mediterranean black olives have such a pronounced flavor, the two go beautifully together. In Italy, Greece and in North Africa, you find the triumvirate of cauliflower, tomatoes and olives in all sorts of dishes.
Provided by Martha Rose Shulman
Categories dinner, pastas, main course
Time 1h10m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Bring a large pot of generously salted water to a boil and add the cauliflower. Blanch for two minutes and transfer to a bowl of ice water. Drain and blot dry. Cover the pot; you'll use the water again for the pasta. Quarter the cauliflower florets, toss with 1 tablespoon of olive oil and salt generously. Transfer to a baking sheet, place in the oven and roast 30 minutes, stirring from time to time, until tender and lightly browned. Remove from the oven and set aside.
- Meanwhile, in a wide, nonstick frying pan or a 3-quart saucepan, heat the remaining oil over medium heat and add the garlic and red pepper flakes. Cook, stirring, until fragrant, about one minute. Add the tomatoes, sugar, thyme and salt, and bring to a simmer. Simmer over medium-low heat, stirring often, until thick, 15 to 20 minutes. Stir in the cauliflower and the olives, and simmer a few minutes more. Taste and adjust seasonings.
- Bring the water back to a rolling boil. Add the spaghetti and cook until the pasta is al dente, usually about 10 minutes. Drain and toss with the cauliflower-tomato mixture. Sprinkle the cheese over the top and serve at once.
Nutrition Facts : @context http, Calories 482, UnsaturatedFat 8 grams, Carbohydrate 73 grams, Fat 13 grams, Fiber 7 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 677 milligrams, Sugar 6 grams
COD, CAULIFLOWER & CHORIZO MORNAY
A comforting fish bake with a buttery cheese sauce that will warm you up on the coldest of evenings
Provided by Katy Greenwood
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Bring a large pan of water to the boil and blanch the cauliflower for 3-4 mins until al dente. Drain and set aside.
- Heat a non-stick frying pan and cook the chorizo for a couple of mins to brown, then remove from the pan with a slotted spoon, leaving the oil behind. Melt the butter in the pan, then add the flour to make a roux. Pour in the milk gradually, whisking constantly, until smooth. Add the Gruyère, stir until melted, then season.
- Put the cauliflower in a baking dish (or divide between individual dishes) with the chorizo and cod. Spoon over the cheese sauce and sprinkle with the breadcrumbs and parsley. Bake for 30-40 mins until the top is golden.
Nutrition Facts : Calories 546 calories, Fat 27 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 46 grams protein, Sodium 1.6 milligram of sodium
WHOLE POT-ROASTED CAULIFLOWER WITH TOMATOES AND ANCHOVIES
The English chef April Bloomfield is known for her love of meat, but her vegetable-centric cookbook "A Girl and Her Greens" is stuffed with the produce she discovered while cooking in Mediterranean-influenced kitchens like Chez Panisse and London's River Cafe. Often, she simply treats a vegetable as if it were meat, like this whole head of cauliflower. Braising it in tomato and anchovies, as if making an Italian pot roast, produces a richly satisfying entree. Ms. Bloomfield is unabashedly fussy about every component of her dishes, and inspires us to be equally careful. She gives a $2 can of plum tomatoes the same treatment she'd give an $80 whole lobe of foie gras: Each one must be closely examined, its tough bits trimmed off, and any substandard specimens discarded.
Provided by Julia Moskin
Categories dinner, lunch, roasts, main course, side dish
Time 1h15m
Yield 6 servings as a side dish, 4 as an entree
Number Of Ingredients 9
Steps:
- Position a rack in the center of the oven and heat to 450 degrees.
- Trim any wilted leaves and brown bits off the cauliflower, but leave healthy leaves. Put the cauliflower on its side on a cutting board. As if coring a tomato, core the base of the cauliflower: insert a small sharp knife about 1 inch into the base of the stem, make a circular cut to loosen the cone-shaped core, then pry it out and discard.
- In a deep, heavy ovenproof pot (with a lid), large enough to hold the whole cauliflower, heat the oil over medium-high heat. Add the cauliflower cored side up; it should sizzle. Brown the exterior, turning it occasionally with tongs for even browning. This should take about 5 minutes; reduce the heat as needed to prevent scorching. Carefully turn over and brown the other side lightly, about 2 minutes.
- Remove the cauliflower to a plate and add garlic, anchovies and rosemary to the pot. Stir until garlic is golden, about 30 seconds. Add tomatoes, white wine, chiles and salt. Stir well and bring to a simmer. Return cauliflower to pot, cored side down. Baste with the tomato liquid and pile some of the solids on top. Simmer, uncovered, 5 minutes to thicken the tomatoes.
- Cover the pot, place in the oven and roast until tender, 30 to 45 minutes; a knife will go into the thick stems with almost no resistance. Check on the tomato sauce every 10 minutes or so; it should be punchy and intense but not too thick, so add a glug of wine if it seems to be getting too dry.
- Transfer the cauliflower head to a serving plate or shallow bowl and cut in half, quarters or thick slices. Spoon on all the tasty stuff left in the pot. Add a drizzle of olive oil and a sprinkle of herbs. Serve immediately or at room temperature, passing salt and red pepper flakes at the table.
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 424 milligrams, Sugar 5 grams
ROASTED CAULIFLOWER WITH TOMATO & CASHEW SAUCE
For an easy veggie dinner, try this roasted cauliflower. It has a deliciously nutty flavour that works well with a simple tomato and cashew sauce
Provided by Miriam Nice
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the cauliflower florets with the nigella seeds, 1 tbsp of the oil and 2 tsp of the garam masala. Spread out onto a roasting tray and cook for 35-40 mins until starting to soften and char, tossing halfway through.
- Meanwhile, heat the rest of the oil in a small pan. Add the garlic, ginger, passata and the remaining garam masala and leave to simmer, uncovered, for 10-15 mins. Stir in the cashew nut butter and cream, then season to taste.
- Serve the sauce over the brown rice or naan bread, top with the roasted cauliflower and garnish with the coriander.
Nutrition Facts : Calories 240 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium
ROASTED CAULIFLOWER WITH CHEESE SAUCE
Roasting the cauliflower first with olive oil, salt and pepper, then topping it with a wonderful gruyere cheese sauce gives this side dish wonderful flavor. Delicious!
Provided by Marie
Categories Cheese
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°.
- In a large bowl, toss together cauliflower florets, olive oil and salt and pepper.
- Transfer to large rimmed baking sheet.
- Roast, stirring occasionally for 30 minutes or until tender.
- Near the end of roasting time, in medium saucepan, melt butter over medium heat, whisk in flour until blended and slightly browned.
- Gradually whisk in the milk until smooth.
- Add salt and pepper and simmer for 3 minutes, whisking occasionally.
- Remove pan from heat and whisk in cheese until melted and well blended.
- Place cauliflower on serving platter and spoon sauce on top.
- Sprinkle with parsley for garnish.
CAULIFLOWER WITH ROASTED TOMATO SAUCE AND CHORIZO
It is worth the effort of roasting the tomatoes to make the sauce for this dish as it produces a wonderfully robust flavour. The addition of chorizo makes a tasty dish and is a delicious alternative to the well-known cauliflower cheese, which should appeal to all the family. If you are short of time, you can use a readymade tomato sauce. For a vegetarian alternative, replace the chorizo with 9oz cup mushrooms, sliced and fried.
Provided by English_Rose
Categories Cauliflower
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F Place the tomatoes in a single layer in a roasting tin, with the onion and thyme, season well and drizzle with the oil.
- Roast for 15 minutes until the tomatoes are soft.
- Pour the hot stock over the tomatoes and return to the oven for a further 10 minutes.
- Cook the cauliflower florets in boiling salted water for 6-8 minutes until tender. Drain well, place in an ovenproof dish and keep warm.
- Blend the tomatoes and stock in a liquidiser or food processor until smooth (you may have to do this in 2 batches).
- Add the slices of chorizo to the cauliflower, pour over the tomato sauce and scatter with the Parmesan.
Nutrition Facts : Calories 346.1, Fat 23.2, SaturatedFat 8, Cholesterol 44.8, Sodium 701.5, Carbohydrate 19.5, Fiber 7.1, Sugar 9.2, Protein 17.9
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