CAULIFLOWER AND BEAN CHILI
Provided by Food Network Kitchen
Categories main-dish
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion, bell peppers, carrots and 1/2 teaspoon salt. Cook, stirring, until the carrots start softening, about 8 minutes. Add the garlic and cook until fragrant, about 2 minutes. Add the chili powder, cumin and tomato paste and cook, stirring, until deep red, about 2 minutes.
- Add the coffee and simmer until almost completely evaporated, about 30 seconds. Stir in the tomatoes, 2 cups water, the cocoa powder and beans with their liquid. Simmer over medium-low heat, stirring occasionally, until thickened, about 1 hour 15 minutes.
- Stir in the grated cauliflower and cook until tender, about 10 minutes. (Add a splash of water if the chili is too thick.) Season with salt and pepper. Top as desired.
ROASTED CAULIFLOWER
This recipe was originally one of Martha Stewart's but I've adjusted it to make it more to my taste. This has become my DH's favorite vegetable recipe. In fact, we love it so much that the two of us usually pig out on the whole recipe.
Provided by Kendra
Categories Cauliflower
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees.
- Trim head of cauliflower and cut into bite-sized florets.
- Dry cauliflower well.
- Drizzle with olive oil (you may need more than 2 T) then sprinkle with garlic salt, pepper, and chile powder.
- You can adjust seasonings according to your personal preferences.
- Toss cauliflower until seasonings are well distributed.
- Pour into a greased baking pan and bake for 20- 25 minutes, stirring once or twice.
- Cauliflower should be a dark, golden brown when baking is completed.
- Remove from oven and pour into a serving dish.
- Top with balsamic vinegar and toss well.
Nutrition Facts : Calories 124.1, Fat 7.5, SaturatedFat 1.1, Sodium 75.2, Carbohydrate 12.9, Fiber 4.8, Sugar 5, Protein 4.6
CHILI LIME CAULIFLOWER WITH SMOKEY MAYO
Provided by Ree Drummond : Food Network
Categories side-dish
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F.
- Place the cauliflower florets on a sheet pan. Drizzle with the oil and sprinkle with the chile-lime seasoning, cumin, salt and pepper. Toss to coat and bake until the cauliflower is roasted and browned, about 25 minutes.
- For the smokey mayo: Meanwhile, make the sauce by adding the mayonnaise, honey, smoked paprika, salt, garlic, lime juice, chipotle pepper and adobo sauce to a bowl. Whisk together until smooth and incorporated.
- Remove the cauliflower from the oven and transfer to a platter. Drizzle the sauce over the top and garnish with the scallions.
ROASTED CAULIFLOWER
Steps:
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Break the cauliflower into bite-sized florets. Toss with olive oil, salt, and pepper and spread evenly onto the baking sheet. Roast for 25 to 35 minutes, or until browned around the edges.
- Season to taste. If desired, toss with the lemon zest, parsley, and/or grated parmesan, and serve.
LEMON AND GARLIC ROASTED CAULIFLOWER RECIPE
Steps:
- Gather the ingredients.
- Preheat the oven to 425 F. Line a rimmed baking sheet or roasting pan with foil.
- Cut the cauliflower into florets (you should have about 5 to 6 cups).
- In a medium bowl, whisk the olive oil with the lemon juice, garlic, salt, black pepper, and parsley. Add the cauliflower florets and toss to coat thoroughly.
- Spread the florets in the prepared baking pan.
- Bake for about 15 to 20 minutes, or until tender and browned, turning about halfway through the cooking time.
- Remove from the oven and sprinkle with a few tablespoons of Parmesan cheese, if desired.
Nutrition Facts : Calories 126 kcal, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 3 g, Protein 3 g, SaturatedFat 2 g, Sodium 339 mg, Sugar 3 g, Fat 11 g, ServingSize 4 Servings, UnsaturatedFat 0 g
CHILI-LEMON CAULIFLOWER
Steamed cauliflower gets a hit of spice and a dash of freshness thanks to lemon and red-pepper flakes in this side dish that goes well with seared steak, burgers, or lamb chops.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- Place a steamer basket in a saucepan with 2 inches simmering water. Add cauliflower; cover and steam until tender when pierced with a knife, about 8 minutes. Transfer to a bowl and toss with lemon zest, lemon juice, and red-pepper flakes. Season with salt and pepper. Serve warm or at room temperature.
Nutrition Facts : Calories 42 g, Fiber 5 g, Protein 3 g
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