Lemon Roasted Cauliflower With Dill Food
EASY ROASTED CAULIFLOWER
This quick and healthy recipe for roasted cauliflower with garlic and bay seasoning is perfect for salads and side dishes.
Provided by Maria Elia
Categories Dinner, Side dish
Time 30m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/gas 6. Place the cauliflower, garlic and bay leaves in a large bowl, toss with the oil, zest and juice and season generously. Spread evenly onto a baking sheet (use 2 if you need to). Roast for 20 mins, turning halfway, until al dente and caramelised.
Nutrition Facts : Calories 96 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.03 milligram of sodium
LEMON AND GARLIC ROASTED CAULIFLOWER RECIPE
Steps:
- Gather the ingredients.
- Preheat the oven to 425 F. Line a rimmed baking sheet or roasting pan with foil.
- Cut the cauliflower into florets (you should have about 5 to 6 cups).
- In a medium bowl, whisk the olive oil with the lemon juice, garlic, salt, black pepper, and parsley. Add the cauliflower florets and toss to coat thoroughly.
- Spread the florets in the prepared baking pan.
- Bake for about 15 to 20 minutes, or until tender and browned, turning about halfway through the cooking time.
- Remove from the oven and sprinkle with a few tablespoons of Parmesan cheese, if desired.
Nutrition Facts : Calories 126 kcal, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 3 g, Protein 3 g, SaturatedFat 2 g, Sodium 339 mg, Sugar 3 g, Fat 11 g, ServingSize 4 Servings, UnsaturatedFat 0 g
LEMON ROASTED CAULIFLOWER WITH DILL
This is one of the most wonderful vegetable dishes I've made in quite a while - Sweet and tart and sure to please even those who are ambivalent about cauliflower. Be sure to use fresh dill, not dried!
Provided by Whats Cooking
Categories Cauliflower
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F Place cauliflower florets in a large bowl. In a smaller bowl, combine all other ingredients to make a sauce, whisking until blended. Include generous amounts of fresh ground black pepper.
- Pour marinade over the cauliflower and toss until coated. Spread on baking sheet. Drizzle any remaining marinade over the cauliflower.
- Bake for 30-45 minutes or until tender but not mushy. Toss once, if desired, halfway through cooking. The cauliflower should have some browning around the edges.
ROASTED CAULIFLOWER
Steps:
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Break the cauliflower into bite-sized florets. Toss with olive oil, salt, and pepper and spread evenly onto the baking sheet. Roast for 25 to 35 minutes, or until browned around the edges.
- Season to taste. If desired, toss with the lemon zest, parsley, and/or grated parmesan, and serve.
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- In a large bowl, drizzle 2 Tbsp olive oil over cauliflower florets & sprinkle with salt & pepper. Toss to coat evenly. Lay the seasoned cauliflower out on a parchment lined baking sheet in one layer. Bake for 15-20 minutes or until browned on top & fork tender.
- Remove from oven & put back in a large bowl. While still hot, drizzle with remaining oil, dill, capers, salt & pepper. Toss gently to coat. Serve right away.
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- Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add cauliflower, cover and steam until tender, about 4 minutes.
- Meanwhile, remove skin and white pith from lemons with a sharp knife. Working over a bowl, cut segments from the membranes. Coarsely chop the segments and transfer to a serving bowl. Squeeze juice from the lemon peel and membranes and add 1 tablespoon of the juice to the bowl with the segments.
- Add oil, shallot, water, thyme, salt and pepper to the serving bowl. Stir to combine. Add the cauliflower and toss to coat. Sprinkle with olives. Serve warm or at room temperature.
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- Preheat the oven to 450°F. Cut the cauliflower into florets and toss with the olive oil and salt. Place the florets on a tray and put them in the oven for 15 to 17 minutes, until the cauliflower becomes golden and toasted. Remove from the oven and let it rest while preparing the sauces.
- In a blender, add the cilantro, parsley, garlic and preserved lemon. Blend and slowly add in the oil, a few teaspoons at a time.
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- Fold a 36x18-inch piece of heavy-duty foil in half to make an 18-inch square. Place cauliflower and broccoli in center of the foil square.
- In a small bowl, combine oil, dill, lemon peel, lemon juice, garlic, salt, mustard and pepper; drizzle over vegetables. Bring up two opposite edges of the foil and seal with a double fold. Fold remaining ends to completely enclose the food, allowing space for steam to build.
- For a charcoal grill, place foil packet on the grill rack directly over medium coals. Grill, uncovered, about 20 minutes or until vegetables are tender, turning packet once halfway through cooking and carefully opening packet to check doneness. (For a gas grill, preheat grill. Reduce heat to medium. Place foil packet on grill rack over heat. Cover and grill as above.) Remove from foil packet. If desired, garnish with fresh dill sprigs.
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LEMON ROASTED CAULIFLOWER WITH DILL RECIPE - FOOD.COM ...
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LEMON ROASTED CAULIFLOWER WITH DILL. This is one of the most wonderful vegetable dishes I've made in quite a while - Sweet and tart and sure to please even those who are ambivalent about cauliflower. Be sure to use fresh dill, not dried! Recipe From food.com. Provided by Whats Cooking. Categories Cauliflower. Time 40m. Yield 6 serving(s) Number Of …
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