Ranch Roasted Cauliflower Food

RANCH ROASTED CAULIFLOWER

Steps:

• Preheat the oven to 400 F and line a baking sheet with parchment paper.
• Prepare the ranch blend with parsley, garlic, onion powder, dill, chives, salt and pepper. Set aside
• Add the cauliflower to the baking sheet and top with the avocado oil and ranch blend. Toss to combine.
• Transfer to the oven and bake for 35-40 minutes (or until crisped to your liking), rotating halfway through.
• Serve topped with fresh parsley.

CRACK CAULIFLOWER {THE BEST RANCH ROASTED CAULIFLOWER}

Steps:

• Whisk together oil, ranch seasoning, lemon juice, salt, pepper, and red pepper flakes.
• Add cauliflower florets. Toss well in mixture.
• Spread onto a baking sheet.
• Bake in 375°F oven for 30 minutes.
• Toss almonds in bowl with any remaining oil, only adding a splash if needed.
• Spread onto sheet pan and bake for 1-3 minutes or until lightly golden brown.
• Serve roasted cauliflower with freshly chopped parsley, parmesan cheese, and almonds.

FIRE-ROASTED CAULIFLOWER WITH WHIPPED CHICKPEAS AND CILANTRO PISTOU

Steps:

• Preheat the oven to 475 degrees F. Put a 14-inch cast-iron pan in the oven while it preheats.
• For the cilantro pistou: Combine the cilantro, parsley, lemon juice, 1 to 2 cloves garlic (depending on how spicy you like it), 1 teaspoon kosher salt and 1 teaspoon black pepper in a blender. Turn on medium speed and drizzle in the olive oil to combine. Blend until it has a smooth consistency. Adjust with olive oil for desired thickness, or flavor with more salt and lemon as needed. Add the chile flakes, if using.
• Add the cauliflower and blended oil to a large bowl. Generously season with salt and toss to combine. Carefully pour into the preheated cast-iron pan and put back in the oven. Roast on the middle rack until brown and tender, 10 to 15 minutes. Crank the heat to broil for last 2 minutes for added color, if desired. (It should have color and be tender but retain a bit of crunch.)
• For the whipped chickpeas: Meanwhile, strain the chickpeas, reserving the liquid in a separate bowl. In a food processor, combine the chickpeas, olive oil, tahini, garlic, lemon juice, 1 teaspoon salt and 1/4 cup reserved chickpea liquid (aquafaba) and blend on high for about 2 minutes, scraping down the sides as needed. Add a bit more aquafaba (approximately 2 tablespoons) if the machine is struggling, then add 1 tablespoon at a time of water (up to 1/4 cup) until smooth and light. Season with salt and pepper.
• For the dukkah spice: Preheat the oven to 350 degrees F.
• Add the hazelnuts, pumpkin seeds, sesame seeds, coriander seeds, cumin seeds, sunflower seeds and fennel seeds to a small food processor and pulse until just combined. (Do not overprocess.) Add to a cast-iron skillet and toast in the oven for 5 minutes. Transfer to a bowl and season with the olive oil, salt and pepper.
• Generously spread the pillowy chickpea mixture on a platter. Top with the roasted cauliflower, then drizzle over the cilantro pistou and sprinkle generously with the dukkah.

CRISPY RANCH-ROASTED CAULIFLOWER

Steps:

• Fill a sheet pan with cauliflower florets. Drizzle with a few tablespoons of olive oil and season with a generous shake of Hidden Valley® Original Ranch® Seasoning Shaker. Toss well to coat.
• Roast in a 425-degree oven for about 10 minutes. Sprinkle panko crumbs over the cauliflower and toss lightly. Place back in the oven and continue to cook for about 10-15 minutes more, until the cauliflower is softened and the breadcrumbs are toasted. Finish with a squeeze of lemon juice and serve hot.

BACON-RANCH ROASTED CAULIFLOWER

Steps:

• Heat oven to 450ºF.
• Toss cauliflower with dressing; spread onto foil-covered rimmed baking sheet.
• Bake 20 min. or until tender.
• Place cauliflower in medium bowl. Add bacon and onions; mix lightly.