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 WITH CAPERS AND CHILE
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- 1. Preheat the oven to 400 degrees F. Core the cauliflower and cut into florets. Toss the florets, 3 tablespoons olive oil, salt, and pepper on a baking sheet. Roast until tender, about 30 minutes.
- 2. Cook the capers and chile in the remaining 2 tablespoons olive oil in a hot skillet for 1 minute. Add the wine and cook until reduced by half, about 1 minute. Stir in the butter and season with salt and pepper. Add the cauliflower and toss to coat.
- Per serving: Calories 249; Total Fat 24 grams; Saturated Fat: 6 grams; Protein: 3 grams; Total Carbohydrates: 8 grams; Sugar: 3 grams; Fiber: 3 grams; Cholesterol 15 milligrams; Sodium 293 milligrams
Nutrition Facts : Calories 249 calorie, Fat 24 grams, SaturatedFat 6 grams, Cholesterol 15 milligrams, Sodium 293 milligrams, Carbohydrate 8 grams, Fiber 3 grams, Protein 3 grams, Sugar 3 grams
PIZZERIA LOLA'S ROASTED CAULIFLOWER WITH CALABRIAN CHILE
Provided by Food Network
Categories side-dish
Time 35m
Yield 4 to 5 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 500 degrees F.
- In a large mixing bowl, toss the cauliflower florets with the olive oil and some salt and pepper. Place the cauliflower in a large roasting pan (a baking sheet works, too). Place the pan in the oven and roast until the florets are lightly charred and cooked through, 15 to 20 minutes. Check on the cauliflower occasionally to ensure an even roast. Remove from the oven, place on a serving plate and toss with the lemon juice and chiles. Garnish with lemon zest and parsley. Serve immediately.
Nutrition Facts : Calories 164 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 190 milligrams, Carbohydrate 8 grams, Fiber 3 grams, Protein 3 grams, Sugar 3 grams
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
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- Preheat your oven to 450˚F, line a baking sheet with parchment paper or a silicone baking mat, and heat a large nonstick skillet on medium heat.
- Mix the chili garlic sauce, soy sauce, maple syrup, and lime juice all together in a large mixing bowl. Add your cauliflower and toss until it is evenly and well coated.
- Once the skillet is hot, and be sure it is hot, add the cauliflower with a slotted spoon but be sure and save the marinade. Cook the cauliflower, stirring frequently, in the skillet until browns up nicely and most of the liquid has dissolved. About 10 minutes or so.
- Remove the cauliflower from the nonstick pan, layout evenly on your parchment lined baking sheet, and use a spoon or ladel to pour some of the leftover marinade over the cauliflower. Place the cauliflower in the oven and roast for 20 minutes.
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- Heat the oil in large pot over medium high heat until it shimmers. Then add onions and cook until translucent.
- Add garlic and meats (sausage meat removed from casing) and cook until lightly browned. You can use a potato masher to break up the meat while it cooks.
- Add all spices and herbs and cook for an additional 10 minutes. Add tomatoes with their juice, water, cocoa powder, and tomato paste and cook over medium heat for 30 minutes. Add cauliflower and beans and cook 10 minutes to heat through.
- Taste for salt and pepper and adjust as needed. If you want more heat, add red pepper flakes or hot sauce to taste. For best flavor, refrigerate overnight and then reheat slowly over low heat on stovetop or in a slow cooker on low.
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