Lemon Herb Steamed Cauliflower Food

ROASTED HERB & LEMON CAULIFLOWER

Steps:

• Preheat oven to 425°. Place cauliflower in an ungreased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil and toss to coat. Roast 20-25 minutes or until golden brown and tender, stirring occasionally., In a small bowl, combine remaining ingredients; stir in remaining oil. Transfer cauliflower to a large bowl; drizzle with herb mixture and toss to combine.

LEMON HERB STEAMED CAULIFLOWER

Steps:

• Chop the cauliflower into florets.
• Place 1 1/2 cups water into a saucepan or pot. If using a steamer basket without a handle, add it to the pot now: the water surface should be right under the basket. Bring the water to a boil.
• Once boiling, add the cauliflower (in the steamer basket, if it has a handle). Steam with the lid on 10 to 12 minutes until just tender, testing with a fork to assess whether it's done.
• Carefully remove the cauliflower to a bowl, draining any excess liquid. Toss with the remaining ingredients and serve. (Store leftovers refrigerated.)

PARMESAN-HERB CAULIFLOWER

Steps:

• Slice 1 head cauliflower into florets and halve; spread in a single layer on a baking sheet. Drizzle with 3 tablespoons olive oil. Sprinkle with 1/4 cup grated parmesan, 1 1/2 teaspoons chopped mixed thyme and rosemary, 1 teaspoon kosher salt and a few grinds of pepper. Roast at 425 degrees F, 30 minutes; flip and roast 15 more minutes.

STEAMED CAULIFLOWER

Steps:

• Remove and discard any outer leaves on the cauliflower. Halve through the stem and cut out and remove the inner core. Break the cauliflower into florets.
• Pour about an inch of water into a skillet or wok and bring to a boil over medium-high heat. Put the cauliflower florets in a steamer basket and season with salt. Set the steamer basket over the boiling water and cook until tender, 4 to 8 minutes depending on the size of the florets. Transfer the cauliflower to a plate, sprinkle with black pepper and serve.

ZESTY STEAMED CAULIFLOWER

Steps:

• Steam whole cauliflower for approximately 20 minutes.
• Remove from steamer and place in a casserole dish.
• Blend all other ingredients together and pour over cauliflower.
• Place in oven on broil for approximately 10-15 minutes or until top starts to lightly brown.

LEMONY CAULIFLOWER WITH GARLIC AND HERBS

Steps:

• Finely grate the zest of the lemon into a large heatproof bowl, then halve the lemon and squeeze in juice. Stir in salt to dissolve it. Add cauliflower, jalapeño, scallions, dill and parsley and toss to combine. In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin, and cook until fragrant, about 1 minute. Stir in red-pepper flakes.
• Pour mixture over cauliflower and toss well. Let cool completely, then cover and refrigerate for at least 8 hours and up to 48 hours to let the flavors mingle.
• Toss well before serving, adding more salt or a squeeze of lemon to taste. For the best flavor, serve at room temperature.