Roasted Cauliflower In My Asian Sauce Food

ASIAN BBQ ROASTED CAULIFLOWER

Steps:

• Preheat oven to 450ºF. Line a rimmed baking sheet with foil for easy clean up, if desired. Toss cauliflower in olive oil and salt, and spread out on prepared baking sheet. Bake for 22 to 25 minutes, stirring once halfway through, until golden and charred in some spots.
• Meanwhile, prepare Asian BBQ Sauce by placing all sauce ingredients in a small bowl and whisking to combine.
• Drizzle half of Asian BBQ Sauce over roasted cauliflower, and toss to coat. Place cauliflower back in the oven, and bake for 8 to 10 more minutes, tossing every few minutes, until deeply caramelized.
• Transfer cauliflower to a bowl or serving platter, and drizzle remaining sauce overtop. Garnish with chopped peanuts and fresh cilantro.

ROASTED CAULIFLOWER WITH HERB-CAPER SAUCE

Steps:

• Position 2 oven racks in the upper and lower thirds of the oven and preheat the oven to 450 degrees F. Line two baking sheets with parchment paper.
• Cut the florets off of the cauliflower heads and cut into 1/2-inch pieces; put into a large bowl. Add 1/3 cup of the olive oil and toss to coat. Spread the florets out evenly on the 2 prepared baking sheets, without overlapping, and sprinkle with 1 teaspoon salt and a few grinds of pepper between the two baking sheets. Roast the cauliflower until charred in spots and tender when pierced with a knife, 22 to 24 minutes.
• Meanwhile, combine the capers and garlic in a food processor and pulse until finely chopped. Add the parsley, scallions, lemon zest and juice and continue to pulse until the leaves are coarsely chopped. With the machine running, pour in the remaining 1/2 cup olive oil and process until the mixture forms a loose pesto--like consistency. Season with a pinch of salt to taste.
• Transfer the cauliflower to a serving platter and the herb-caper sauce to a small serving bowl or ramekin. Serve the cauliflower with dollops of the sauce.

ROASTED CAULIFLOWER IN MY ASIAN SAUCE

Steps:

• Gather all ingredients before starting recipe.
• Pre heat oven to 450°
• Line a flat sheet with aluminum foil and place cauliflower florets on the sheet. Drizzle with olive oil, season with kosher salt and roast in the oven for 25-30 minutes, or until the cauliflower is soft and begins to char.
• While the cauliflower is roasting, combine all sauce ingredients in a small bowl and stir combine.
• When cauliflower is done, transfer sauce mixture to a medium sized skillet over medium high heat and heat the sauce until bubbling. About 3-4 minutes. Add the roasted cauliflower and toss gently to combine.
• Serve over steamed white rice, garnish with chopped peanuts or green onion slivers.

ROASTED CAULIFLOWER WITH ASIAN FLAVORS

Steps:

• Preheat oven to 375°F.
• Wash head of cauliflower and cut into large florets.
• Put the cauliflower in a large bowl.
• Add the next 6 ingredients and toss.
• Put the cauliflower mixture onto a cookie sheet and roast for 40 minutes, turning the pieces halfway through.

OVEN ROASTED CAULIFLOWER IN GRUYERE CHEESE SAUCE-WEIGHT WATCHERS

Steps:

• Preheat the oven to 450°.
• Spray a large casserole dish with non-fat cooking spray. Add cauliflower florets to dish and lightly coat them with non-fat cooking spray. Then season with half the salt and pepper. Put into oven and roast for 25 minutes or until cauliflower is golden brown.
• Meanwhile, whisk flour with 2 tablespoons buttermilk until smooth.
• Heat the wine and remaining buttermilk in a saucepan over medium heat until steaming. Add the flour mixture; cook, whisking, until the sauce bubbles and thickens, 2 to 3 minutes.
• Remove from heat; stir in Gruyere, chives, shallots, garlic, salt and pepper. Spoon over the cauliflower and serve.

ROASTED CAULIFLOWER WITH CHEESE SAUCE

Steps:

• Preheat oven to 400°.
• In a large bowl, toss together cauliflower florets, olive oil and salt and pepper.
• Transfer to large rimmed baking sheet.
• Roast, stirring occasionally for 30 minutes or until tender.
• Near the end of roasting time, in medium saucepan, melt butter over medium heat, whisk in flour until blended and slightly browned.
• Gradually whisk in the milk until smooth.
• Add salt and pepper and simmer for 3 minutes, whisking occasionally.
• Remove pan from heat and whisk in cheese until melted and well blended.
• Place cauliflower on serving platter and spoon sauce on top.
• Sprinkle with parsley for garnish.

ROASTED CAULIFLOWER IN LEMON-TAHINI SAUCE

Steps:

• Place oven rack in top position. Preheat oven to 425°F
• Toss cauliflower with 2 teaspoons olive oil, and season with salt.
• Spread on large cookie sheet, and bake 12 to 15 minutes, or until cauliflower is fork-tender and slightly browned.
• Meanwhile, heat remaining 2 teaspoons olive oil in small saucepan over medium heat. Sauté garlic in oil 1 to 2 minutes, or until fragrant.
• Stir in tahini, lemon juice, 5 Tbs. water and salt. Simmer over low heat 1 to 2 minutes. Remove from heat.
• Divide cauliflower among plates. Whisk sauce, then spoon over cauliflower.
• Sprinkle with parsley and sesame seeds, and serve.

GINGER STIR FRIED CAULIFLOWER WITH OYSTER SAUCE

Steps:

• Mix cauliflower with 1 tbsp soy sauce & have the sugar stirred into the soy.
• Turn wok or large skillet to high heat, add oil, and when it starts smoking add ginger and garlic for about 15 seconds Turn heat down a little bit but still high.
• Add cauliflower and scallions, stir and cook for about 2 minutes.
• Add stock, water, oyster sauce and remaining soy sauce Cook for 1 minute.
• If you like a thicker sauce add corn starch stir and cook for no more than 1 minute.