RANCH ROASTED CAULIFLOWER
This ranch roasted cauliflower is an easy low-carb vegetable side dish! It's paleo, whole30, AIP, keto, vegan, and dairy-free.
Provided by Michelle
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 F and line a baking sheet with parchment paper.
- Prepare the ranch blend with parsley, garlic, onion powder, dill, chives, salt and pepper. Set aside
- Add the cauliflower to the baking sheet and top with the avocado oil and ranch blend. Toss to combine.
- Transfer to the oven and bake for 35-40 minutes (or until crisped to your liking), rotating halfway through.
- Serve topped with fresh parsley.
Nutrition Facts : ServingSize 1 serving, Calories 55, Fat 0.5g, Carbohydrate 11.4g, Fiber 3.8g, Protein 3.8g
CRACK CAULIFLOWER {THE BEST RANCH ROASTED CAULIFLOWER}
Perfect oven-roasted cauliflower in 30-minutes! My Crack Cauliflower recipe is the BEST ranch roasted cauliflower served as a healthy dinner side dish in our home. If you're a fan of my Crack Broccoli recipe or even my Oven-Roasted Brussels Sprouts, you'll easily fall in love with this recipe, too.
Provided by Jessica (swankyrecipes.com)
Categories Side Dish
Time 33m
Number Of Ingredients 7
Steps:
- Whisk together oil, ranch seasoning, lemon juice, salt, pepper, and red pepper flakes.
- Add cauliflower florets. Toss well in mixture.
- Spread onto a baking sheet.
- Bake in 375°F oven for 30 minutes.
- Toss almonds in bowl with any remaining oil, only adding a splash if needed.
- Spread onto sheet pan and bake for 1-3 minutes or until lightly golden brown.
- Serve roasted cauliflower with freshly chopped parsley, parmesan cheese, and almonds.
Nutrition Facts : Calories 152 kcal, Carbohydrate 8 g, Protein 3 g, Fat 13 g, SaturatedFat 1 g, TransFat 1 g, Sodium 290 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
ROASTED CAULIFLOWER AND CHICKPEAS
Steps:
- Preheat the oven to 400 degrees F.
- Toast the coriander, turmeric, cumin seeds, fennel seeds and cayenne in a dry skillet over high heat until fragrant, 2 to 3 minutes. Pour the oil into a large mixing bowl, and then add the toasted spices. Add the ginger, cauliflower, chickpeas and onions, and toss to coat everything evenly. Place on a sheet tray and season with salt and pepper. Roast in the oven until browned and the cauliflower is tender, 30 to 35 minutes. Serve with cilantro sprigs and finish with a squeeze of the fresh lime juice.
CHEDDAR BACON RANCH ROASTED CAULIFLOWER
This super easy low-carb side is loaded with all of your favorite flavors! The crispy bits of bacon and cheese pair perfectly with tender, keto-friendly cauliflower!
Provided by Farmlife DIY
Categories Side Dishes
Time 25m
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F.
- Remove the stems from the cauliflower and slice so you have as many flat edges as possible. Add the cauliflower to a mixing bowl and toss with the olive oil and ranch seasoning. Reserve the cheddar and bacon for later.
- Line a baking sheet with parchement paper and place the cauliflower in a single layer, do not over crowd your pan.
- Roast 20 minutes. Remove from the oven and sprinkle with cheddar and bacon.
- Roast an additional 5-10 minutes until it reaches your desired crispness.
Nutrition Facts : Calories 181 calories, Carbohydrate 6.3 grams carbohydrates, Cholesterol 17.4 milligrams cholesterol, Fat 15.6 grams fat, Fiber 2.1 grams fiber, Protein 5.7 grams protein, ServingSize 3/4 cup, Sodium 246 milligrams sodium, Sugar 2.2 grams sugar
CRISPY CAULIFLOWER WITH LEMON AIOLI
This crispy cauliflower is straight from my Italian grandmother's recipe book!
Provided by Antonia Lofaso
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the cauliflower: Preheat a fryer to 350 degrees F, or heat 3 inches oil to 350 degrees F in a Dutch oven or deep skillet. Line a baking sheet with a wire rack.
- Whisk the eggs with the Parmesan in a bowl. Mix the flour and salt in another bowl. Dip the cauliflower in the Parmesan egg mixture, then into the salted flour, then into the fryer. Fry until golden brown, about 5 minutes. Season the cauliflower with salt while still in either the fryer basket or strainer and pour on the prepared wire rack.
- For the lemon aioli: Add the mayonnaise, lemon juice and salt and pepper to taste to a medium bowl and stir to combine. Pour into a serving bowl and garnish with the chives.
- Arrange the crispy cauliflower on a platter. Grate some Parmesan over, then sprinkle with the lemon zest and chives. Serve alongside the lemon aioli.
CRISPY RANCH-ROASTED CAULIFLOWER
Steps:
- Fill a sheet pan with cauliflower florets. Drizzle with a few tablespoons of olive oil and season with a generous shake of Hidden Valley® Original Ranch® Seasoning Shaker. Toss well to coat.
- Roast in a 425-degree oven for about 10 minutes. Sprinkle panko crumbs over the cauliflower and toss lightly. Place back in the oven and continue to cook for about 10-15 minutes more, until the cauliflower is softened and the breadcrumbs are toasted. Finish with a squeeze of lemon juice and serve hot.
Nutrition Facts :
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- Preheat the oven to 400 degrees. Scatter cauliflower florets evenly over a baking sheet. Drizzle with olive oil. Roast for about 25 minutes, flipping once halfway through cooking time, until the florets are browned in spots and cooked through.
- While the cauliflower is cooking, melt the butter in a skillet set over medium heat. When it is just beginning to brown and smell nutty, add the panko crumbs and the Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker. Cook, stirring frequently, until crumbs are golden brown and toasty, 5-7 minutes.
- Remove the cauliflower from the oven and top with the breadcrumbs. Garnish with parsley, if using. Serve for dipping with Hidden Valley® Original Ranch® Dressing or your favorite dip.
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