Cauliflower With Toasted Walnuts Food

ROASTED CAULIFLOWER WITH WALNUTS AND PARSLEY

Steps:

• Preheat oven to 400 degrees. Toss cauliflower with 1 tablespoon oil on a rimmed baking sheet. Roast until golden brown, 30 to 35 minutes.
• Heat remaining tablespoon oil in a medium skillet over medium heat. Cook anchovies and garlic for 1 minute. Remove from heat, and add wine. Return to heat, and cook until dressing is reduced by half.
• Combine cauliflower, walnuts, and parsley in a bowl. Pour dressing over top, and toss. Season with pepper.

CAULIFLOWER WITH TOASTED WALNUTS

Steps:

• Melt butter in large skillet. Add walnuts, onions and garlic; cook 2 to 3 min. or until walnuts are lightly toasted and onions are tender, stirring occasionally. Set aside.
• Add cauliflower to small amount of boiling water in medium saucepan; cover. Bring to boil. Reduce heat to medium-low; simmer 8 to 10 min. or until cauliflower is crisp-tender. Drain.
• Place cauliflower in serving dish; top with the walnut mixture. Sprinkle with bacon bits.

ROASTED CAULIFLOWER WITH WALNUTS AND RAISINS

Steps:

• Preheat oven to 400°F. Brush a heavy large rimmed baking sheet with olive oil. Stir 3 tablespoons olive oil, coriander, cumin and cayenne to blend in a large bowl. Add the cauliflower and garlic and toss to coat. Spread the cauliflower out into a single layer on the prepared baking sheet. Roast until the cauliflower begins to brown at the edges, about 12 minutes. Stir and continue roasting until browned and tender, about 12 minutes longer. Transfer the cauliflower to a serving dish. Set the baking sheet over medium heat. Combine the raisins, water and vinegar on the baking sheet and boil, stirring up the browned bits from the bottom of the baking sheet until the liquid is reduced to about 2 tablespoons, about 1 minute. Transfer the contents of the baking sheet to the cauliflower. Add the parsley and walnuts and toss to combine.

CAULIFLOWER WITH GORGONZOLA AND WALNUTS

Steps:

• Preheat oven to 375º.
• Clean cauliflower and separate into florets.
• Bring large pot of water to a boil and cook florets for about 10 minutes or until just cooked but not soft. Rinse florets in colander under cold water to stop the cooking process. Pour evenly into shallow into baking dish and set aside.
• Over high heat in medium sauté pan add butter and onions. Cook for about 3-5 minutes to soften and color onions.
• Add milk and flour and whisk to blend. Cook until bubbling nicely, then add gorgonzola and blend in until smooth.
• Pour evenly over cauliflower in baking dish. Sprinkle with chopped walnuts, bread crumbs, salt and pepper.
• Place in oven for 15-20 minutes, or until bubbly and golden brown. Garnish with chopped parsley and serve.

ROASTED CAULIFLOWER WITH WALNUTS AND RAISINS

Steps:

• Preheat oven to 400°F . Brush a heavy large rimmed baking sheet with olive oil. Stir 3 tablespoons olive oil, coriander, cumin and cayenne to blend in a large bowl. Add the cauliflower and garlic and toss to coat.
• Spread the cauliflower out into a single layer on the prepared baking sheet. Roast until the cauliflower begins to brown at the edges, about 12 minutes. Stir and continue roasting until browned and tender, about 12 minutes longer.
• Transfer the cauliflower to a serving dish. Set the baking sheet over medium heat. Combine the raisins, water and vinegar on the baking sheet and boil, stirring up the browned bits from the bottom of the baking sheet until the liquid is reduced to about 2 tablespoons, about 1 minute. Transfer the contents of the baking sheet to the cauliflower. Add the parsley and walnuts and toss to combine.