ROASTED CAULIFLOWER, RAISINS AND ANCHOVY VINAIGRETTE
Roasting toughens cauliflower and dries it out a bit. With many foods, this description may not sound that appealing, but because cauliflower is often mushy and watery, roasting is beneficial. Here, a (rather strong) vinaigrette is tossed with the cauliflower immediately after roasting, along with the raisins, whose sweetness counters the anchovies beautifully.
Provided by Mark Bittman
Categories dinner, easy, lunch, side dish
Time 45m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees. Put cauliflower in roasting pan, drizzle with 3 tablespoons oil and some salt and pepper; toss. Roast, turning once or twice, for 15 minutes or so, until cauliflower just starts to soften.
- Meanwhile, make vinaigrette by combining remaining oil with vinegar, anchovies and a little salt and pepper; taste and adjust seasoning. Remove pan, drizzle cauliflower with 2 tablespoons of vinaigrette, and toss. Roast, turning once, until a thin-bladed knife pierces a piece with little resistance, for 15 minutes. (Recipe may be cooled at this point, covered tightly and refrigerated for 2 days.)
- At the last minute, put cauliflower in a salad bowl and add raisins, parsley and remaining vinaigrette and toss. Taste and sprinkle with salt, if needed, and lots of pepper, then serve.
Nutrition Facts : @context http, Calories 183, UnsaturatedFat 11 grams, Carbohydrate 14 grams, Fat 14 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 320 milligrams, Sugar 8 grams
CAULIFLOWER VINAIGRETTE
Forget memories of mushy cauliflower from school. This punchy salad goes brilliantly with cold meats
Provided by Barney Desmazery
Categories Lunch, Side dish
Time 25m
Number Of Ingredients 8
Steps:
- Make the dressing by whisking all the ingredients together with some seasoning in a large bowl, then set aside.
- Bring a large pan of water to the boil, cook the cauliflower for 5-7 mins until just cooked, then drain well. While the cauliflower is still hot, toss it with the dressing and leave to cool. Just before serving, add the red onion, capers and parsley.
Nutrition Facts : Calories 114 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.28 milligram of sodium
ROASTED GARLIC CAULIFLOWER
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
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
TALEGGIO & TARRAGON CAULIFLOWER CHEESE
Enjoy this extra-indulgent take on cauliflower cheese, with three different cheeses and tarragon. It's the perfect side dish in a Christmas feast
Provided by Good Food team
Categories Side dish
Time 1h
Yield Serves 6-8
Number Of Ingredients 9
Steps:
- Melt the butter in a heavy-based pan until foaming, and stir in the flour to make a thick paste. Cook for a few minutes until it smells nutty. Gradually add the milk, a splash at a time, stirring continuously until you have a smooth, glossy saucy. Season.
- Stir in the bay, cheddar, parmesan, half the taleggio and the whole tarragon leaves. Heat gently, stirring continuously for 6-8 mins until all the cheese has melted and the sauce has thickened. Remove from the heat and leave to infuse until ready to bake. To make ahead, leave to cool completely, cover the surface with a piece of baking parchment, and chill for up to 24 hrs. Reheat before using.
- Cook the cauliflower florets in a steamer for 8-10 mins until just tender when pierced with the tip of a knife. If you don't have a steamer, steam in 3cm water in a tightly covered pan. Tip into a baking dish and pour over the cheese sauce. Heat the oven to 220C/200C fan/gas 7. Stir in the chopped tarragon, then dot with the remaining taleggio. Bake for 20-25 mins until golden.
Nutrition Facts : Calories 538 calories, Fat 38 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 26 grams protein, Sodium 1.7 milligram of sodium
CAULIFLOWER WITH TARRAGON VINAIGRETTE
Make and share this Cauliflower With Tarragon Vinaigrette recipe from Food.com.
Provided by Dancer
Categories Cauliflower
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a pot large enough to hold whole cauliflower head, set steamer basket in about 2 inches of very lightly salted boiling water.
- Set head firmly upright in basket and cover pot.
- (If head protrudes, cover pot with foil instead of lid.)
- On high heat, steam cauliflower for 11 to 15 minutes, until tender, checking water level and adding more if necessary.
- Remove cauliflower from steamer and place in colander to drain.
- In small bowl, combine remaining ingredients.
- Drizzle mixture over cauliflower.
- Serve warm or cold.
Nutrition Facts : Calories 39.1, Fat 2.4, SaturatedFat 0.3, Sodium 34.2, Carbohydrate 4, Fiber 1.7, Sugar 1.6, Protein 1.5
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