Charred Cauliflower Food

CHARRED CAULIFLOWER, LEMON & CAPER ORZO

Charred cauliflower, lemon & caper orzo image

Make this easy orzo and cauliflower dish in just 25 minutes. It serves one for a main meal, plus there's leftovers to enjoy for lunch the next day

Provided by Anna Glover

Categories Dinner, Supper

Time 25m

Yield Serves 1, plus 1 lunchbox for leftovers

Number Of Ingredients 8

Ingredients

½ cauliflower , broken into florets, stalk chopped into cubes
2 tsp olive oil
100g orzo
2 tsp capers , drained and rinsed
1 small garlic clove , sliced
½ lemon , zested and juiced
100ml low-salt vegetable stock (check it's vegan, if required)
handful of rocket leaves , to serve

Steps:

Heat the grill to high. Toss the cauliflower with half the oil and some seasoning. Tip onto a baking tray and grill for 15-20 mins until golden, charred, and tender all the way through.
Meanwhile, cook the orzo in a pan of boiling salted water for 8 mins, or until al dente. Drain.
Heat the remaining oil in a frying pan and sizzle the capers and garlic until golden. Stir in the orzo, cauliflower, lemon zest and juice and the stock. Bubble for 1 min, then spoon half into a bowl and top with the rocket. Leave the leftovers to cool for the lunchbox, see tip below.

Nutrition Facts : Calories 236 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.3 milligram of sodium

CHARRED CAULIFLOWER

Charred Cauliflower image

This is a basic grilled recipe for cauliflower. Its nicely charred and has a bite. If using fresh herbs use 1 tablespoon to 1 teaspoon dried.

Provided by Rita1652

Categories Cauliflower

Time 25m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1 head cauliflower (cut into quarters keeping the main stem attached)
1/3 cup olive oil
1 teaspoon jalapeno, diced
2 garlic cloves, minced
1 teaspoon dried rosemary or 1 teaspoon dried cilantro
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Mix all ingredients but cauliflower together.
Brush the mixture onto the cauliflower being careful not to break the flowerettes. Let marinade for 20 minutes.
Place the quartered sections on medium high heat on an outdoor grill.
Cook till grill marks are present about 5 minutes. Flip and grill 5 more minutes.
At this point you can remove and enjoy crisp.
Or.
You can place the cauliflower in heavy foil on grill and continue to cook till tender and soft to your liking.
Or
Place the cauliflower on indirect heat and continue till tender.
You may need to add more oil to baste. Season with salt and pepper.

Nutrition Facts : Calories 99.6, Fat 9.1, SaturatedFat 1.3, Sodium 167.4, Carbohydrate 4.3, Fiber 1.9, Sugar 1.8, Protein 1.5

CHARRED CAULIFLOWER WITH CLEMENTINES AND OLIVES

Charred Cauliflower with Clementines and Olives image

Caramelizing cauliflower takes it to a whole new level. Olives and clementines lend salty, citrusy swagger.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Number Of Ingredients 7

Ingredients

1 head cauliflower, trimmed and cut crosswise into 1/2-inch slabs
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
2 clementines, zested and segmented
1/4 cup Kalamata olives
1 teaspoon white-wine vinegar
2 tablespoons chopped fresh flat-leaf parsley

Steps:

Preheat oven to 450 degrees. Arrange cauliflower in a single layer on a rimmed baking sheet and brush both sides with 2 tablespoons oil. season with salt and pepper. Roast, flipping one, until tender and golden, about 25 minutes. Transfer to a serving platter with clementine segments and olives.
Meanwhile, make vinaigrette: Whisk remaining oil with vinegar and clementine zest and season with salt. Drizzle over cauliflower, clementines, and olives and sprinkle with parsley.

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