French Onion Roasted Cauliflower Food

ROASTED CURRIED CAULIFLOWER AND ONION

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place cauliflower florets in a large roasting pan. Pull apart onion quarters into separate layers and set aside.
• Heat a small skillet over medium heat. Cook and stir coriander seeds and cumin seeds in the hot pan until slightly darkened, about 5 minutes. Remove from heat, crush coarsely with a mortar and pestle, and transfer to a medium bowl.
• Add oil, vinegar, curry powder, garlic, paprika, chili powder, cumin, and salt to the crushed seeds; whisk to combine. Pour dressing over cauliflower; toss to coat. Spread in a single layer in the pan and sprinkle with pepper.
• Roast in the preheated oven, stirring occasionally, about 20 minutes. Add onions and stir thoroughly. Continue to roast, stirring occasionally, until vegetables are tender, about 15 minutes more. Garnish with cilantro.

FRENCH ROASTED CAULIFLOWER WITH THYME

Steps:

• Preheat an oven to 400°F.
• Mix cauliflower, onions, and garlic together in a large roasting pan.
• Drizzle the vegetables with the oil, season them with the pepper and thyme, and toss gently to coat.
• Roast the vegetables uncovered for 20-35 minutes, stirring occasionally, until they turn golden brown. If you like, squeeze a little lemon juice over when serving. The smaller you chop the cauliflower, the less time it takes to bake. I love the crunchy brown bits, that's why I chop it all up so small! Enjoy!

FRENCH ONION CORN CHOWDER WITH CAULIFLOWER

Steps:

• Remove stalk of cauliflower to leave the head intact.
• Steam cauliflower whole in big sauce pot using the cup of water, placing lid to cover on medium heat for 7-10 minutes or until just soft but crisp on the inside (check with knife).
• Remove cauliflower from pot and cut up in bit size chunks.
• In second medium sauce pot, combine cauliflower pieces, french onion soup, corn chowder, black pepper, hot sauce and salt.
• Bring to a boil and let the soup cook for another 5-7 minutes.

ROASTED CAULIFLOWER & ONIONS

Steps:

• Heat oven to 475 degrees F.
• Put cauliflower and onions, then oil, salt and pepper in a heavy-bottomed roasting pan; toss to mix and coat.
• Roast 40-45 minutes, tossing vegetables every 15 minutes, until lightly charred and tender.
• Add olives, cheese and parsley; toss to combine.
• Transfer to a large serving bowl.
• Serve hot, warm or at room temperature.

WAY TOO EASY FRENCH ONION CAULIFLOWER

Steps:

• Pre heat oven to 375f (about 200c).
• Discard outer leaves and cut out the core, leaving cauliflower whole.
• Wash under running water.
• Combine soup mix, sour cream and nutmeg, set aside.
• Steam cauliflower (bottom down) for about 10-12 minutes until tender-crisp.
• With tongs or two forks transfer hot cauliflower to a buttered deep casserole dish (souffle dish is perfect).
• Pour sour cream mixture over cauliflower.
• Bake for about 15 minutes.

FRENCH ONION CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 2 quart casserole dish, combine the ground beef, rice, French onion soup, cream of mushroom soup, celery, green onions and green bell pepper. Mix all together well.
• Cover and bake at 350 degrees F (175 degrees C) for 1 hour.