ROASTED CAULIFLOWER WITH PARMESAN AND PANCETTA
Provided by Giada De Laurentiis
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Bring a large pot of salted water to a boil over high heat. Blanch the cauliflower for 2 minutes. Transfer the cauliflower to a buttered 9 by 13-inch baking dish and let cool, about 5 minutes.
- In a small skillet over medium-high heat, brown the pancetta. Transfer to a small bowl and set aside.
- In the same skillet, melt the butter. Add the flour and stir until combined. Continue stirring for 2 minutes to cook the flour. Slowly add the milk, stirring continuously until the milk has incorporated and there are no lumps. Add the garlic clove and red pepper flakes and stir the sauce over low heat until the mixture coats the back of a wooden spoon. Add the Parmesan, salt, pepper, nutmeg, and the reserved pancetta. Stir to combine. Pour the sauce over the cauliflower to cover. Top with a sprinkling of bread crumbs.
- Bake until the breadcrumbs are golden and the cauliflower is cooked, about 25 minutes. Serve immediately.
EASY ROASTED CAULIFLOWER
Even my kids will eat cauliflower when I make it like this. Roasting cauliflower in the oven makes it crunchy and the mixture of salt, brown sugar, and curry powder adds a slightly sweet flavor.
Provided by tpuell
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with 1 tablespoon olive oil.
- Combine cauliflower and 2 tablespoons olive oil in a bowl. Mix brown sugar, salt, and curry powder in a small bowl. Taste and adjust until mixture is sweet and salty. Sprinkle over cauliflower and mix well. Spread cauliflower in a single layer on the baking sheet.
- Roast in the preheated oven for 20 minutes. Turn cauliflower and roast for an additional 15 to 20 minutes.
Nutrition Facts : Calories 132.8 calories, Carbohydrate 9.5 g, Fat 10.3 g, Fiber 3.7 g, Protein 2.9 g, SaturatedFat 1.4 g, Sodium 625.3 mg, Sugar 5.1 g
ROASTED CAULIFLOWER
This recipe was originally one of Martha Stewart's but I've adjusted it to make it more to my taste. This has become my DH's favorite vegetable recipe. In fact, we love it so much that the two of us usually pig out on the whole recipe.
Provided by Kendra
Categories Cauliflower
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees.
- Trim head of cauliflower and cut into bite-sized florets.
- Dry cauliflower well.
- Drizzle with olive oil (you may need more than 2 T) then sprinkle with garlic salt, pepper, and chile powder.
- You can adjust seasonings according to your personal preferences.
- Toss cauliflower until seasonings are well distributed.
- Pour into a greased baking pan and bake for 20- 25 minutes, stirring once or twice.
- Cauliflower should be a dark, golden brown when baking is completed.
- Remove from oven and pour into a serving dish.
- Top with balsamic vinegar and toss well.
Nutrition Facts : Calories 124.1, Fat 7.5, SaturatedFat 1.1, Sodium 75.2, Carbohydrate 12.9, Fiber 4.8, Sugar 5, Protein 4.6
ROASTED CAULIFLOWER WITH FLAGEOLETS, TURNIPS, AND PISTACHIOS
Navy makes this dish with fresh flageolet beans, but we substituted easier-to-find dried beans here.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Combine cauliflower, 1 tablespoon oil, chili powder, and agave on a rimmed baking sheet. Season with coarse salt; toss to combine. Spread in a single layer and roast until cauliflower is tender and golden brown in spots, about 25 minutes. Transfer to a bowl; let cool slightly.
- Add beans, lemon juice, and remaining 2 tablespoons oil to bowl. Toss to combine. Divide mixture evenly among 4 plates. Top with turnips and pistachios. Drizzle with oil, sprinkle with flaky salt, and serve.
ROASTED BROCCOLI & CAULIFLOWER
Whenever we make a time-consuming entree, we also prepare this quick broccoli and cauliflower side. The veggies are a good fit when you're watching calories. -Debra Tolbert, Deville, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. In a large bowl, combine all ingredients; toss to coat. Transfer to 2 greased 15x10x1-in. baking pans. Roast 15-20 minutes or until tender.
Nutrition Facts : Calories 58 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 173mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
ROAST CAULIFLOWER WITH CASHEW NUTS
With earthy cauliflower, sweet and nutty cashew and a deep umami note from the Parmesan, this quick roasted cauliflower recipe is easy yet impressive.
Provided by The Hairy Bikers
Categories Light meals & snacks
Yield Serves 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 180C/160C Fan/Gas 4. Bring a large saucepan of water to the boil and add the cauliflower. Blanch for 2-3 minutes, then drain. Put a tea towel over the steaming cauliflower and leave to dry for a few minutes.
- Mix the lime juice and zest with the garlic and oil. Put the cauliflower and cashew nuts in a roasting tin and pour over the lime and garlic mixture, mixing thoroughly. Season with salt and pepper.
- Roast in the oven for 10 minutes, then sprinkle over the parmesan. Roast for a further 10 minutes until the cashew nuts are golden-brown and the cauliflower has started to brown in places. Serve.
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