Charred Cauliflower Food
CHARRED CAULIFLOWER
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
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, LEMON & CAPER ORZO
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
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 WITH CLEMENTINES AND OLIVES
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
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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- Heat oven to 450°F. Cut cauliflower into large florets, reserving 1 cup stems and ½ cup leaves for vinaigrette.
- On a large rimmed baking sheet, toss cauliflower florets and remaining leaves with oil and ¼ teaspoon each salt and pepper and roast until golden brown and just tender, 18 to 22 minutes.
- Meanwhile, prepare bagna cauda: In a medium skillet, heat oil, garlic, and anchovies on medium, breaking up anchovies, until garlic is tender and beginning to turn golden, about 5 minutes.
CHARRED CAULIFLOWER RECIPE | MYRECIPES
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From myrecipes.com
Servings 4Calories 82 per serving
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Servings 4Calories 82 per serving
- Place cauliflower on a broiler pan. Drizzle with 1 tablespoon olive oil and salt; toss well to coat. Spread cauliflower in a single layer on pan. Bake at 500° for 15 minutes or until cauliflower is lightly browned in spots, stirring every 5 minutes.
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