ROASTED CAULIFLOWER, HAZELNUT AND POMEGRANATE SEED SALAD
In this memorable salad from "Jerusalem," the beloved Middle Eastern cookbook from Yotam Ottolenghi, roasted cauliflower, celery and hazelnuts are combined with pomegranate seeds, fresh parsley, cinnamon and allspice. A sweet-tart vinaigrette finishes it off.
Provided by Tara Parker-Pope
Categories salads and dressings, side dish
Time 50m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees.
- Mix the cauliflower with 3 tablespoons of the olive oil, 1/2 teaspoon salt and some black pepper. Spread out in a roasting pan and roast on the top oven rack for 25 to 35 minutes, until the cauliflower is crisp and parts of it have turned golden brown. Transfer to a large mixing bowl and set aside to cool.
- Decrease the oven temperature to 325 degrees. Spread the hazelnuts on a baking sheet lined with parchment paper and roast for 17 minutes.
- Allow the nuts to cool a little, then coarsely chop them and add to the cauliflower, along with the remaining oil and the rest of the ingredients. Stir, taste and season with salt and pepper accordingly. Serve at room temperature.
Nutrition Facts : @context http, Calories 262, UnsaturatedFat 19 grams, Carbohydrate 13 grams, Fat 23 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 467 milligrams, Sugar 6 grams
ROASTED CAULIFLOWER HAZELNUT SALAD
Provided by Jeanine Donofrio
Yield 2-4 as a side
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 F.
- Place the cauliflower on a parchment-lined baking sheet, drizzle with 1-3 tablespoons of olive oil, and toss with some salt and pepper. Roast in the oven for 25-35 minutes until parts of it are turning golden brown. Transfer to a large mixing bowl and set aside to cool down.
- Decrease the oven temperature to 325 F. Spread the hazelnuts on a baking sheet lined with parchment paper (I used the same one as the cauliflower, just switched the paper) and roast for 17 minutes (although depending on your oven, I suggest watching these closely, mine were burnt at 17 minutes, and I took my second try out around 10 minutes).
- In a small bowl, whisk together the remaining 2 tablespoons olive oil, the sherry vinegar, maple syrup, cinnamon, and allspice. Set aside.
- Allow the nuts to cool a little, then coarsely chop them and add to the cauliflower, along with the pomegranate seeds, celery, parsley, and the dressing. Stir, taste, and season with salt and pepper accordingly.
ROASTED CAULIFLOWER WITH CHEDDAR
This side goes well with grilled steak, meatloaf, lamb chops, or roasted lamb.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees. On a rimmed bakingsheet, toss cauliflower with oil and season with salt and pepper. Cook until tender, about 20minutes, tossing halfway through. Pushcauliflower to center of sheet and top with grated cheddar. Return to oven and cook until cheese melts, about 2 minutes. Toss again before serving.
Nutrition Facts : Calories 182 g, Fat 13 g, Fiber 3 g, Protein 9 g
ROASTED CAULIFLOWER SALAD
Provided by Ree Drummond Bio & Top Recipes
Categories side-dish
Time 35m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F.
- Toss together the cauliflower florets, olive oil, salt and pepper and divide between 2 baking sheets. Roast until the cauliflower is deep golden, 18 to 20 minutes. Allow to cool.
- Meanwhile, in a dry saute pan over medium heat, toast the pine nuts until lightly toasted, 4 to 5 minutes. Transfer to the baking sheets with the cauliflower.
- Next, place the pesto and champagne vinegar in a small mason jar. Screw on the lid and shake until well combined.
- Place the baby greens onto a large platter, top with the cooled cauliflower and pine nuts and then scatter the olives and parsley over the top. Just before serving, drizzle over the dressing and toss.
TANGY CAULIFLOWER SALAD
Grapes are the surprising ingredient in this crunchy vegetable salad sent in by Sharon Skildum of Maple Grove, Minnesota. Sweet honey and prepared mustard give the dressing just the right amount of flavor.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine cauliflower, grapes and walnuts. In a large bowl,combine the mayonnaise, honey and mustard. Pour over cauliflower mixture; toss to coat. Serve immediately.
Nutrition Facts : Calories 304 calories, Fat 25g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 163mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 3g fiber), Protein 5g protein.
ROASTED CAULIFLOWER, CHEDDAR, AND GRAPE SALAD
Make and share this Roasted Cauliflower, Cheddar, and Grape Salad recipe from Food.com.
Provided by h.orlando
Categories Cheese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oven to 200C/390F/gas mark 6. Toss the cauliflower with half the oil, a quarter-teaspoon of salt and some black pepper. Spread on an oven tray and roast for 20 to 25 minutes, stirring once or twice, until nicely browned. Set aside to cool.
- In a bowl whisk the remaining oil with the vinegar, mustard, honey and a quarter-teaspoon of salt. Add the raisins and leave to soak for at least 10 minutes. Just before serving, transfer the cauliflower to a bowl with all the other ingredients. Pour over the dressing, toss gently, adjust the seasoning to taste and serve.
Nutrition Facts : Calories 241, Fat 13.5, SaturatedFat 4.8, Cholesterol 21, Sodium 205.8, Carbohydrate 23.9, Fiber 5.9, Sugar 13.6, Protein 11.1
ROAST CHICKEN WITH PRESERVED LEMON
Yield 4
Number Of Ingredients 14
Steps:
- Heat the oven to 400°F. Put the butter, thyme, garlic, preserved lemon, lemon zest, half a teaspoon of salt and a good grind of pepper in a food processor. Blitz, then set aside while you tackle the bird.
- With the chicken's legs pointing towards you, use your hands to loosen the skin from the breasts. Spread most of the butter mixture evenly over the breasts, under the skin, then smear the remaining butter over the legs. Put the chicken in a medium-sized, high-sided baking tray, drizzle with the lemon juice and sprinkle with a teaspoon of salt and plenty of pepper.
- Roast for about 70 minutes, basting every 15 minutes or so, until the skin is golden-brown and crisp, and the juices run clear (stick the tip of a sharp knife into the thickest part of the thigh to check; if the juices are still a little pink, just give the bird five to 10 minutes more cooking).
- Remove from the oven, leave to rest for 10 minutes, then carve and serve.
- TO MAKE PRESERVED LEMON: (the same for limes)
- Get a jar large enough to accomodate all the lemons snuggly. To sterilize it, fill it with boiling water, leave for a minutes, and then empty it. Allow it to dry out naturally without wiping it so it remains sterilized.
- Wash the lemons and cut a deep cross all the way from the top to with 3/4 inch / 2 cm before the base. Stuff each lemon with 1 tablespoon of the salt and place it in the jar. Push the lemons in tightly so they are squeezed together snuggly. Seal the jar and leave it in a cool spot for at least a week.
- After the initial period, remove the lid and press the lemons as hard as you can to squeeze out most of the juice. Add the rosemary, chile and lemon juice and cover with a thin layer of olive oil. Seal the jar and leave in a cool place for at least 4 weeks. The longer you leave them, the better the flavor.
Nutrition Facts :
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