Roasted Cauliflower With Ginger And Mint Food

OVEN ROASTED CAULIFLOWER WITH TURMERIC AND GINGER

Steps:

• Preheat oven to 425 degrees F.
• Whisk together the oil, mustard seeds, jalapeno, ginger, and turmeric in a small bowl.
• Place cauliflower in a medium baking dish and toss with the flavored oil and season with salt. Roast until lightly golden brown and just tender, 20 to 25 minutes. Serve hot.

ROASTED CAULIFLOWER WITH PECORINO AND MINT

Steps:

• Preheat the oven to 500 degrees F (260 degrees C).
• Melt butter in a skillet over medium heat, whisking to ensure it doesn't burn, until light brown and nutty-smelling. Remove from heat.
• Toss cauliflower florets with the brown butter and salt until well combined. Transfer to a baking sheet.
• Roast in the preheated oven until just tender, about 15 minutes. Remove and toss hot cauliflower with red onion, Pecorino Romano cheese, and mint. Drizzle with lemon juice and season with more salt to taste.

ROASTED CAULIFLOWER WITH GINGER AND MINT

Steps:

• Preheat oven to 375 degrees. Toss cauliflower, garlic, ginger, salt, and oil on a rimmed baking sheet; season with pepper. Roast cauliflower until browned and tender, about 30 minutes. Toss with mint and lime juice. Serve immediately, or refrigerate, airtight, up to 3 days.

WHOLE ROASTED TANDOORI CAULIFLOWER WITH SPICED YOGURT

Steps:

• For the cauliflower:.
• Preheat the oven to 400 degrees F.
• With a paring knife, carefully remove a cone-shaped piece of the core of the cauliflower, while keeping the head intact. Place the cauliflower in a large bowl and add 2 tablespoons of water. Cover and microwave on high for 5 minutes. Remove the lid carefully and set aside.
• In a small bowl, combine the yogurt, garlic, ginger, chili powder, curry powder, coriander, lemon juice and a pinch of salt.
• Line a baking sheet with parchment paper. Coat the head of the cauliflower with the yogurt sauce. Transfer the cauliflower to the lined baking sheet and roast until tender, 30 minutes for a small head and up to 60 minutes for a large head.
• Meanwhile, make the cilantro chutney:.
• Combine the cilantro, serrano chile, mint, raisins, ginger, lemon juice and a pinch of salt and pepper in a food processor. Pulse until fully combined. Season to taste with salt and pepper. Thin the consistency with up to 1/2 cup water, if necessary. Cover and refrigerate until ready to use.
• Remove the cauliflower from the oven and finish with fresh lemon juice. "Carve" the cauliflower into slices and serve with the cilantro chutney.

ROASTED CAULIFLOWER WITH GINGER AND MINT

Steps:

• Preheat oven to 375°. Toss cauliflower, garlic, ginger, salt, and oil on a rimmed baking sheet; season with pepper. Roast cauliflower until browned and tender, about 30 minutes. Toss with mint and lime juice. Serve immediately, or refrigerate, airtight, up to 3 days.