Italian Cauliflower Food

ITALIAN ROASTED CAULIFLOWER

Steps:

• Combine the cauliflower, bell pepper, onion, dill, balsamic vinegar, white wine vinegar, and olive oil in a large resalable bag; shake bag to evenly coat. Allow to marinate in refrigerator 1 to 2 hours, turning bag occasionally.
• Preheat oven to 450 degrees F (230 degrees C).
• Open the bag and season with salt and pepper; reseal the bag and shake again to coat. Pour into a 9x13 glass baking dish.
• Bake in the preheated oven until tender, about 30 minutes, stirring occasionally.

ITALIAN ROASTED CAULIFLOWER

Steps:

• Preheat the oven to 400 degrees F.
• Set the cauliflower pieces in a 13 by 9-inch baking dish. Make sure it is in one single layer, stems side down.
• Pour the wine over top of cauliflower.
• Drizzle top of cauliflower with 2 tablespoon of olive oil.
• Top with oregano and basil, garlic, salt and pepper.
• Cover the pan with aluminum foil.
• Bake for 30 minutes.
• Meanwhile, in a small bowl combine breadcrumbs, parsley, parmesan, pecorino and 2 tablespoons of olive oil. Mix well until mixture is mealy and well combined.
• After 30 minutes of baking, remove pan from oven. Sprinkle the bread crumb mixture over the cauliflower.
• Return to oven, uncovered, and bake another 15 minutes.
• Serve.

ITALIAN-STYLE CAULIFLOWER

Steps:

• Remove outer leaves and break cauliflower into flowerets.
• Arrange cauliflower in a steaming rack; place over boiling water.
• Cover and steam for 5-8 minutes or until it reaches the tenderness that you like.
• Transfer to a serving dish and keep warm.
• Combine the remaining ingredients in a saucepan and cook over medium heat until hot.
• Pour this mixture over cauliflower and toss.

ROASTED ITALIAN CAULIFLOWER

Steps:

• Adjust an oven rack to the top position and preheat the oven to 475 degrees F. Toss together the cauliflower, tomatoes, olive oil, capers, 1/2 teaspoon salt, a few grinds of pepper and the garlic on a baking sheet. Roast until the cauliflower browns in some spots and is tender, tossing about halfway through, about 20 minutes. Toss with a squeeze of lemon and the parsley. Serve warm.

HEALTHY SICILIAN CAULIFLOWER RICE

Steps:

• Soak the raisins in warm water until plump, about 15 minutes. Drain and set aside.
• Meanwhile, trim the cauliflower florets, cutting away as much stem as possible. In three batches, break up the florets into a food processor and pulse until the texture resembles that of couscous.
• Heat the oil in a large skillet over medium-high heat. At the first wisp of smoke from the oil, add the onions, and stir to coat. Continue cooking the onions, stirring frequently, until the edges are golden brown and the onions have softened, about 6 minutes. Add the almonds, raisins, capers, garlic, lemon zest and red pepper flakes, and cook, stirring, until the almonds are golden, about 3 minutes.
• Add the cauliflower to the skillet, and stir to combine. Add 1 teaspoon salt, and continue to cook, stirring frequently, until the cauliflower has softened, 3 to 5 minutes.
• Spoon the cauliflower into a large serving bowl, garnish with parsley and season to taste with salt. Serve warm.

ITALIAN CAULIFLOWER SALAD

Steps:

• Put cauliflower in lightly salted boiling water for 3 minutes, remove and put in cold water for 30 minutes or more, Drain well before mixing with dressing.
• In a bowl combine oil, lemon juice, capers, olives, onion, celery parsley, Salt& Pepper, mix well.
• Add well drained cold cauliflower, Toss.
• Place in serving dish& serve.

ITALIAN BREADED CAULIFLOWER

Steps:

• Steam cauliflower in microwave or on stovetop until just barely crisp-tender. Set aside.
• In large skillet, saute green onions and garlic in oil for 2 minutes.
• Add cauliflower, basil and salt and pepper to pan and mix well. Cover and cook on medium-low heat for 15 minutes or until cauliflower is at desired doneness.
• Mix together bread crumbs and parmesan cheese. Add to pan and stir to mix.
• Serve immediately.

ITALIAN ROASTED CAULIFLOWER

Steps:

• Preheat oven to 350.
• Layer cauliflower in a single layer, stems down in a 19x9 baking dish.
• Pour wine over cauliflower.
• Brush olive oil over cauliflower.
• Sprinkle garlic over cauliflower.
• Sprinkle oregano over cauliflower.
• Sprinkle salt and pepper over cauliflower.
• Cover dish with aluminum foil.
• Bake for 45 minutes.
• In a separate bowl combine breadcrumbs, romano, parmesan, and 2 tbsp olive oil. Mix until combined and mealy.
• At the end of the 45 minutes, sprinkle the crumb mixture over the cauliflower and garnish with the 4 sprigs rosemary.
• Return to the oven uncovered for another 15 minutes.
• Serve.