Hot Cooking Mamas Skillet Cauliflower Food
SKILLET-ROASTED CAULIFLOWER
Fresh herbs, garlic, and Parmesan cheese skillet-roasted with cauliflower.
Provided by Tamara Honeycutt
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 1h5m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Heat olive oil in a skillet over medium heat. Add onion and salt. Cook for 15 minutes; add garlic, basil, thyme, and parsley. Add cauliflower and toss together.
- Place skillet in preheated oven and roast for 35 minutes, stirring halfway through roasting time.
- Sprinkle cauliflower with Parmesan cheese and serve.
Nutrition Facts : Calories 181.1 calories, Carbohydrate 10.9 g, Cholesterol 8.8 mg, Fat 13.2 g, Fiber 4.1 g, Protein 7.1 g, SaturatedFat 3.2 g, Sodium 236.6 mg, Sugar 4.3 g
RICK'S HOT CAULIFLOWER AND CARROTS
This was based originally on a refrigerator pickle recipe for the pickling liquid. The acid content is high enough for canning. I give these to my DW's office staff as presents for Christmas along with my pickles. They are much requested.
Provided by rickscott
Categories Canning
Time 1h15m
Yield 3 Quarts
Number Of Ingredients 8
Steps:
- Blanch cauliflower for one minute. Drain and shock in cold water.
- Pack quart canning jars with cauliflower, carrots, garlic, and peppers.
- In the saucepan combine remaining ingredients.
- Bring to a boil and simmer until the sugar desolves.
- Ladle the pickling liquid into the jars. If necessary add more vinegar to cover the vegetables.
- Cover with a lid and refrigerate at least ten days. Will keep in the refrigerator about three months.
- This can be processed in a boiling water bath for 15 minutes to can. If.
- using this method make plenty to make it worth the effort.
- Store in a dark cool place.
Nutrition Facts : Calories 323, Fat 1.1, SaturatedFat 0.2, Sodium 9717.2, Carbohydrate 63, Fiber 14.2, Sugar 37.1, Protein 7.5
HOT MAMAS
My friend brought these to work one morning around the holidays and I think I ate a whole pan by myself. These are so good and so easy to make...great to take to work or for a party. If you love cheese, you will love these! I guessed on the serving size, as it depends on how big you cut the squares.
Provided by Troop Angel
Categories Lunch/Snacks
Time 55m
Yield 25-35 serving(s)
Number Of Ingredients 7
Steps:
- Spray a 9x13 pan with cooking spray.
- Layer cheese and jalapenos in pan.
- Mix well the eggs, evaporated milk, and flour in a small bowl.
- Pour liquid mixture evenly over the top of cheese/jalapeno layer.
- Bake at 350 degrees Fahrenheit for 45 minutes.
- Cool.
- Cut into squares.
- Serve and enjoy!
PAN-ROASTED CAULIFLOWER WITH GARLIC, PARSLEY AND ROSEMARY
Nearly any vegetable tastes good browned in olive oil and showered with garlic, parsley and rosemary, but cauliflower is an especially good candidate for this technique. The inherent sweetness of cauliflower begs for a hit of lemon and hot pepper too. Serve hot or at room temperature.
Provided by David Tanis
Categories easy, quick, vegetables, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Cut each cauliflower in quarters and remove the core. Cut quarters into 1/2-inch-thick slices. Chop down wider slices so all are approximately the same jagged size.
- Heat olive oil in a heavy wide skillet over medium-high heat. When oil is hot, add cauliflower and toss to coat using a metal spatula or flat wooden spoon. Season generously with salt and pepper.
- Keeping heat brisk, repeatedly turn the cauliflower, letting the slices brown as they cook. Adjust heat as necessary to keep them sizzling nicely but not scorching. Continue to stir and flip the cauliflower until it is tender when pierced with a fork, 10 to 12 minutes.
- Add crushed red pepper, garlic, rosemary, parsley and lemon zest. Stir well to coat and cook 1 minute more. Check seasoning, then transfer to a serving platter. Sprinkle with almonds and fresno chile, if using, and serve with lemon wedges.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 396 milligrams, Sugar 3 grams, TransFat 0 grams
HOT FRIED CAULIFLOWER
Make and share this Hot Fried Cauliflower recipe from Food.com.
Provided by Food.com
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat 1-inch vegetable oil to 350 degrees F.
- Whisk together the eggs, buttermilk, and hot sauce in one dish. Whisk together the flour and seasoned salt.
- Dredge the cauliflower in flour, then buttermilk, and then again in flour.
- Fry in batches for 2-3 minutes per side, flipping halfway through cook, until golden brown. Remove to a paper towel-lined plate to blot oil.
- Sprinkle immediately with salt and serve with hot sauce and dill pickle coins.
Nutrition Facts : Calories 331.1, Fat 3.9, SaturatedFat 1.2, Cholesterol 94.2, Sodium 553.6, Carbohydrate 60.4, Fiber 6.1, Sugar 6.1, Protein 14.8
HOT COOKING MAMAS SKILLET CAULIFLOWER
Make and share this Hot Cooking Mamas Skillet Cauliflower recipe from Food.com.
Provided by Hot Cooking Mama
Categories Cauliflower
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 3
Steps:
- Bring a large pot of water to a boil over high heat. Add cauliflower and cook until tender, 15 minutes. Drain well.
- Heat a large skillet over medium-high heat. Add butter. When sizzling, add drained cauliflower. Sauté until slightly golden, about 5-10 minutes.
- Sprinkle coarse salt on cauliflower when serving.
Nutrition Facts : Calories 226.2, Fat 18.1, SaturatedFat 11.1, Cholesterol 45.8, Sodium 821.6, Carbohydrate 14.6, Fiber 5.9, Sugar 5.6, Protein 5.8
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