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.
Nutrition Facts : ServingSize 0.66 cup, Calories 175 kcal, Protein 5 g, Carbohydrate 23 g, Fiber 4 g, Sugar 15 g, Fat 9 g, SaturatedFat 1.5 g, Sodium 710 mg
SPICY ROASTED CAULIFLOWER WITH SRIRACHA AND SESAME
Provided by Todd Porter
Categories Side Roast Low Carb Vegetarian Quick & Easy Cauliflower Spring Summer Healthy Low Cholesterol Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. Grease a rimmed baking sheet or line it with parchment paper.
- In a large bowl, combine olive oil, sesame oil, soy sauce, vinegar, and Sriracha. Whisk well.
- Gently add cauliflower and coat with marinade.
- Arrange cauliflower on baking sheet and roast for 10 minutes. Turn cauliflower over and roast for another 10 minutes, or until tender.
- Garnish with cilantro and serve
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.
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
ROASTED CAULIFLOWER WITH ASIAN FLAVORS
Make and share this Roasted Cauliflower With Asian Flavors recipe from Food.com.
Provided by beffymaroo
Categories Cauliflower
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 225.8, Fat 15.5, SaturatedFat 2.2, Sodium 1597.6, Carbohydrate 17.6, Fiber 6.2, Sugar 6.2, Protein 8.7
SWEET AND SPICY KOREAN CAULIFLOWER
This is one of my all time favorite ways to eat cauliflower. The sweet, spicy, salty, garlicky, gingery Korean sauce is so good with the nutty roasted cauliflower. Gochujang, a Korean red chili paste, can be found at most Asian grocery stores or online. If you wish to make this gluten free, use tamari instead of soy sauce and check the label on your gochujang (some contain wheat, some don't). It is vegan if you use brown sugar or agave nectar instead of honey. You might want to double the sauce. It keeps well, and it's delicious on chicken, eggs, tofu, and probably lots of other things as well.
Provided by Mary Kasprzak, Korean barbecue sauce adapted from Saveur
Categories Side Dish
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Add the garlic, ginger, gochujang, soy sauce or tamari, rice vinegar, sesame oil, and honey or brown sugar to the bowl of a food processor (or blender or stick blender) and puree until smooth.
- In a large mixing bowl, toss the cauliflower with neutral oil to coat it. Spread it out in a single layer on a baking sheet and sprinkle with salt (use restraint here, you want to season the vegetable, but there's plenty of saltiness in the sauce).
- Roast for 25-30 minutes or until deeply browned. Toss with the sauce in a large bowl. Top with scallions.
Nutrition Facts : Calories 189 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 10 grams fat, Fiber 7 grams fiber, Protein 7 grams protein, SaturatedFat 1 grams saturated fat, Sodium 961 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
ASIAN BBQ ROASTED CAULIFLOWER
Looking For Some Other Way to Cook Cauliflower? Try This Asian BBQ Roasted Cauliflower Recipe! I Am Passionate about Turning Simple Ingredients ...
Provided by Bethany Lim
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 ºF and line a rimmed baking sheet with foil for easy clean-up.
- Toss cauliflower in olive oil and salt until well coated and spread out on the prepared baking sheet.
- Roast for 22 to 25 minutes, stirring once halfway through, until golden and charred in spots.
- Meanwhile, in a small bowl, whisk together 2 tablespoons ketchup, 2 tablespoons honey, 1 tablespoon soy sauce, 1 tablespoon sweet red chili sauce, 1 teaspoon freshly grated ginger, and 1 teaspoon Tom Yum paste or red Thai curry paste.
- Drizzle half of the prepared BBQ Sauce over the roasted cauliflower and toss to coat well.
- Place the cauliflower back in the oven and roast until deeply caramelized, tossing every few minutes, 8 to 10 minutes more.
- To serve, transfer the roasted cauliflower to a bowl or serving platter and drizzle the remaining Asian BBQ sauce over the top. Garnish with chopped peanuts and fresh cilantro leaves, and enjoy!
Nutrition Facts : Calories 175, Fat 9g, Carbohydrate 23g, Protein 5g, Cholesterol 0mg, Sodium 710mg
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
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- Carefully remove leaves and the base stem of the cauliflower head, while keeping the head as a whole intact.
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- Preheat your oven to 375 degrees. Break off and discard the outer leaves from the cauliflower. Cut off the bottom of the stem, and then use the tip of a small, sharp knife to cut off the leaves close to the stem. Carefully cut out the hard core of the cauliflower, near the bottom, leaving the main stem intact and make sure you don't cut through any of the florets.
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