ROASTED ITALIAN CAULIFLOWER
We love roasted cauliflower for its nutty flavor and its versatility. While little needs to be added to enhance the flavor, many herb and spice combinations will pair well with this side dish without adding lots of calories. Feel free to leave out the capers if your crew are not fans.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
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.
SICILIAN-STYLE CAULIFLOWER WITH WHOLE WHEAT PASTA
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Bring a large pot of water to a boil over high heat, then salt it generously. Add the penne and cook, stirring occasionally, until al dente--tender but not mushy. Drain the pasta in a colander set in the sink. Transfer to a large bowl.
- Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the cauliflower, shallots, and garlic, and cook, stirring, until the cauliflower is well browned, about 8 minutes. Reduce the heat to medium. Add the remaining 2 tablespoons oil, 2 teaspoons salt, water, vinegar, raisins, honey, capers, thyme, bay leaf, fennel seeds, if using, and season with black pepper. Bring to a simmer, cover, and cook until cauliflower is fork tender, about 7 to 8 minutes. Remove from the heat and add the pine nuts and parsley. Remove and discard the thyme and bay leaf.
- Toss vegetables and pasta together along with the pecorino. Drizzle with additional olive oil, if desired. Serve immediately, passing more cheese at the table.
ITALIAN-STYLE OVEN-ROASTED CAULIFLOWER
This oven-roasted cauliflower is simple enough to make, just give everything a rough chop, toss, roast, and you're eating 30 minutes later.
Provided by gonefishn
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Toss cauliflower, mushrooms, garlic, red onion, red and yellow bell peppers, olive oil, vinegar, salt, and pepper together in a large bowl. Transfer to a 2-quart baking dish.
- Roast in the preheated oven until cauliflower is fork tender, about 30 minutes. Serve immediately.
Nutrition Facts : Calories 152.2 calories, Carbohydrate 12.9 g, Fat 10.4 g, Fiber 4.3 g, Protein 4.2 g, SaturatedFat 1.5 g, Sodium 48.7 mg, Sugar 6.4 g
ITALIAN-STYLE CAULIFLOWER
I expected this to have a much stronger vinegar taste, but I was surprised to find it was really rather subtle, and just enhanced the cauliflower rather than truly flavoring it. I like to taste my veggies, and not cover them up, so you can bet I enjoyed this. From Southern Living.
Provided by Vino Girl
Categories Cauliflower
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 126.6, Fat 10.3, SaturatedFat 1.4, Sodium 188.8, Carbohydrate 7.9, Fiber 3.6, Sugar 3.5, Protein 2.9
ITALIAN-STYLE WHOLE CAULIFLOWER
Make and share this Italian-Style Whole Cauliflower recipe from Food.com.
Provided by Andtototoo
Categories Vegetable
Time 1h
Yield 1 cauliflower, 6 serving(s)
Number Of Ingredients 4
Steps:
- Take one large cauliflower (or 2 small ones) and cut off the bottom a bit so that it will lay flat.
- Remove excess leaves.
- Bring a large pot of salted water to a boil and add the cauliflower. Place a luncheon plate over the top to keep the cauliflower submerged. Reduce heat slightly and boil for about 15 minutes until tender.
- Remove the cauliflower from the water and let it sit out until cool enough to handle.
- If not using at once, pat the cauliflower dry, cover with plastic and refrigerate until it is needed.
- When you are ready to cook the cauliflower, preheat the oven to 350 degrees.
- Put the cauliflower on a greased baking sheet (or you can also use something like a 9 x 13" cake pan).
- Sprinkle a little salt on the cauliflower if desired. Spoon the marinara sauce over the top.
- Bake the cauliflower until hot, about 25-30 minutes. Sprinkle the top with mozzarella (or even Parmesan) cheese. Bake just until the cheese melts.
- To serve, cut into wedges.
- Variations: Almost any sauce would work in place of the marinara sauce. Alfredo sauce would be great! Many children would like a cheese or a nacho sauce. An Indian curry sauce would be very good.
- Note: Instead of boiling the cauliflower, I have also placed it in the slow cooker with about 1/2 cup of water. Cook until tender, but be careful not to over cook.
Nutrition Facts : Calories 117.8, Fat 5.6, SaturatedFat 2.8, Cholesterol 15.6, Sodium 322.1, Carbohydrate 11.2, Fiber 3.1, Sugar 5.8, Protein 6.8
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