Chili Roasted Cauliflower Food

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CAULIFLOWER AND BEAN CHILI



Cauliflower and Bean Chili image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h10m

Yield 6 to 8 servings

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil
1 large onion, chopped
2 large bell peppers (1 green, 1 red), chopped
3 carrots, diced
Kosher salt
6 cloves garlic, finely chopped
3 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon tomato paste
1/3 cup brewed coffee
1 28-ounce can whole peeled tomatoes (preferably fire- roasted), crushed by hand
2 tablespoons unsweetened cocoa powder
2 15-ounce cans pinto beans, undrained
1/2 head cauliflower, trimmed and coarsely grated on a box grater (or 3 cups pre-grated)
Freshly ground pepper
Assorted toppings

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



Roasted Cauliflower with Capers and Chile image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 7

1 head cauliflower
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
2 tablespoons capers
1 Fresno chile, sliced
1/4 cup white wine
2 tablespoons cold butter

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



Pizzeria Lola's Roasted Cauliflower with Calabrian Chile image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 4 to 5 servings

Number Of Ingredients 8

1 medium head cauliflower, cut into 1 1/2-inch florets
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
Salt and freshly ground black pepper
2 teaspoons fresh lemon juice
2 teaspoons diced Calabrian chiles (found in Italian specialty markets)
Fresh flat-leaf parsley, roughly chopped, for garnish
Lemon zest, for garnish

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



Roasted Cauliflower image

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

2 lbs cauliflower
2 tablespoons extra virgin olive oil
1 teaspoon garlic salt
1/2 teaspoon pepper
1/2 teaspoon chili powder (I use Ancho Chile Powder)
1 tablespoon balsamic vinegar

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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