STICKY LEMON CAULIFLOWER
This Sticky Lemon Cauliflower is tangy, crispy and delicious!
Provided by She Likes Food
Categories Dinner
Time 45m
Number Of Ingredients 18
Steps:
- Pre-heat oven to 450 degrees F. Cut the cauliflower into small to medium sized florets. The smaller they are, the crispier they will get.
- In a large bowl, whisk together the flour, onion powder, garlic powder, salt and almond milk. Add all the cauliflower to the bowl and mix until each floret is coated in batter.
- Next, pour one cup of the panko over the cauliflower, mix and then pour the remaining up in. Mix until cauliflower is all coated with batter and panko.
- Line a large baking sheet with parchment paper or a non-stick mat and lay cauliflower out. You want to make sure that it's touching as little as possible and not piled on top of eachother. Bake cauliflower until crispy and starting to brown, 20 minutes, and then remove from oven.
- While cauliflower is baking, add all lemon sauce ingredients to a medium sized bowl and whisk. Pour into a saucepan and cook until thickened, 7-10 minutes.
- Pour about 3/4 of the sauce over the baked cauliflower and mix until combined. Place back into the oven for about 10 minutes, until crispy.
- Serve over rice, if desired, and spoon remaining lemon sauce over caulliflower just before serving. Garnish with sesame seeds, green onion and lemon wedges.
Nutrition Facts : ServingSize 1 bowl, Calories 423 calories, Sugar 15.8 g, Sodium 893.7 mg, Fat 15.1 g, SaturatedFat 2.3 g, TransFat 0 g, Carbohydrate 63.2 g, Fiber 4.4 g, Protein 10.3 g, Cholesterol 0 mg
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
LEMONY CAULIFLOWER WITH GARLIC AND HERBS
There aren't many cauliflower salads as vivacious as this one, which is zipped up with plenty of lemon, herbs, garlic and one minced jalapeño. It is best made a day or two ahead, which gives all the ingredients a chance to mingle, and the raw cauliflower time to soften and absorb all of the dressing's bright, complex flavors. Although this salad needs no other seasonings, you can add capers, sliced olives or crumbled feta here for even saltier tang. The pinch of red-pepper flakes here is optional, but especially good.
Provided by Melissa Clark
Categories vegetables, side dish
Time 15m
Yield 8 to 10 servings
Number Of Ingredients 11
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.
LIGHT LEMON CAULIFLOWER
Make and share this Light Lemon Cauliflower recipe from Food.com.
Provided by teresas
Categories Cauliflower
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place 1 tlbs parsley, lemon peel and about 1 inch of water in a large saucepan.
- Place cauliflower in steamer basket and place in saucepan.
- Bring water to a boil over medium heat.
- Cover and steam 14 to 16 minutes or until cauliflower is crisp-tender.
- Remove to large bowl; keep warm.
- Reserve 1/2 cup hot liquid.
- Heat margarine (or butter) in small saucepan over medium heat.
- Add garlic; cook and stir 2 to 4 minutes or until soft.
- Stir in lemon juice and reserved liquid.
- Spoon lemon sauce over cauliflower.
- Sprinkle with remaining 3 tbls parsley and cheese before serving .
- Garnish with lemon slices, if desired.
Nutrition Facts : Calories 65.9, Fat 3.4, SaturatedFat 1.2, Cholesterol 3.7, Sodium 119.7, Carbohydrate 6.5, Fiber 2.3, Sugar 2.2, Protein 3.9
LIGHT CREAMY CAULIFLOWER
Make and share this Light Creamy Cauliflower recipe from Food.com.
Provided by Sageca
Categories Cauliflower
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat cauliflower in microwave for 5 minutes.
- Set aside.
- In a microwave safe container combine mayonnaise, sour cream, Dijon and parmesan cheese; heat in microwave for 1 1/2 minutes.
- Spoon over cauliflower.
- Sprinkle with toasted pine nuts.
- Serve.
- Tip: Toasted almonds are also very good.
Nutrition Facts : Calories 98, Fat 5.7, SaturatedFat 1.8, Cholesterol 8.1, Sodium 129.6, Carbohydrate 9.2, Fiber 3.9, Sugar 3.8, Protein 5
LEMONY CAULIFLOWER WITH HAZELNUTS AND BROWN BUTTER
Steamed cauliflower has a bad reputation, but doused in enough fresh lemon juice, warm browned butter and crunchy hazelnuts, it's impossible not to appreciate its soft, creamy texture and delicate flavor. Steam larger florets so the cauliflower doesn't become waterlogged, then coarsely crush it after cooking for easier eating.
Provided by Alison Roman
Categories vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place cauliflower in a steamer basket set over a large, lidded pot (preferably wider than taller) of boiling water. Season with salt and pepper. Cover the pot and steam until cauliflower is totally tender, 8 to 10 minutes. (You can check the doneness by piercing it with a paring knife or fork.)
- Meanwhile, heat butter and hazelnuts in a small pot over medium heat. Cook, swirling the pot occasionally, until the butter has melted and begins to brown, 4 to 6 minutes. Using a wooden spoon or small whisk, stir the butter, making sure all the milk solids and hazelnuts are browning evenly. Add olive oil and continue to cook until both the butter and hazelnuts are deeply golden brown, 1 to 2 minutes more.
- Once the cauliflower is done, use a potato masher or large fork to gently crush it into bite-size pieces. Transfer cauliflower to a large serving platter or plate, and drizzle with 2 tablespoons lemon juice. Spoon hazelnut mixture over the cauliflower, and top with chives and flaky salt. Serve alongside lemon halves for squeezing.
Nutrition Facts : @context http, Calories 225, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 23 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 9 grams, Sodium 227 milligrams, Sugar 2 grams, TransFat 0 grams
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