Roasted Cauliflower With Hot Cherry Peppers And Bread Crumbs Food

ROASTED CAULIFLOWER WITH HOT CHERRY PEPPERS AND BREAD CRUMBS

Steps:

• Preheat oven to 500 degrees.
• Place cauliflower florets in a small roasting pan. Add olive oil and salt and toss until cauliflower is well coated.
• Transfer baking dish to oven and roast until edges begin to brown, about 15 minutes. Toss cauliflower and continue to roast, tossing every 5 minutes, until tender but firm and well browned all over, about 10 minutes.
• Remove cauliflower from oven and transfer to a large mixing bowl. Add cherry peppers, pepper juice, and parsley; toss to combine and season with salt. Transfer to a serving dish and sprinkle with crushed croutons just before serving.

ROASTED CAULIFLOWER WITH BROWN BUTTER BREADCRUMBS

Steps:

• Preheat the oven to 450 degrees F.
• Melt 4 tablespoons of the butter in a small skillet over medium heat. Toss the cauliflower, garlic, 1/2 teaspoon salt and a few grinds of pepper on a baking sheet with the melted butter until well coated. Reserve the skillet. Roast the cauliflower until tender and it begins to brown around the edges, 20 to 25 minutes. Transfer to a serving bowl.
• Melt the remaining 2 tablespoons of butter with 1/2 teaspoon salt in the reserved small skillet over medium heat until brown. Add the breadcrumbs and cook, stirring until crisp, about 1 minute. Season the crumbs with a pinch of salt. Sprinkle the cauliflower with the toasted breadcrumbs and the parsley.

ROASTED PEPPERS AND CAULIFLOWER

Steps:

• Place the cauliflower, red peppers and onions in a shallow roasting pan. Add the oil, salt and pepper; toss to coat. Roast, uncovered, at 425° for 20 minutes. , Stir; roast 10 minutes longer or until vegetables are tender and lightly browned. Transfer to a serving bowl; sprinkle with Parmesan cheese and parsley.

ROASTED CAULIFLOWER WITH HERBED BREADCRUMBS

Steps:

• Preheat oven to 450 degrees, with racks in upper and lower thirds. On two large baking sheets, toss cauliflower florets, with 2 tablespoons olive oil; season with salt and pepper. Roast until tender and browned, 20 to 25 minutes, rotating sheets halfway through.
• Meanwhile, in a food processor, combine bread and garlic; season with salt and pepper. Pulse until coarse crumbs form. In a medium skillet, heat 2 tablespoons oil over medium. Add breadcrumbs and cook, tossing frequently, until toasted, 3 to 6 minutes. Transfer to a small bowl and let cool. Stir in parsley, thyme leaves, and lemon zest.
• Toss cauliflower with juice of the lemon and sprinkle with breadcrumbs.

ROASTED CAULIFLOWER

Steps:

• Preheat the oven to 400 degrees F.
• Break apart the cauliflower into large florets and cut off the thicker stems. Set the cauliflower pieces stem side down in a 13 by 9-inch baking dish. Pour the wine and broth into the dish and drizzle olive oil over the cauliflower. Sprinkle with the oregano, and salt and pepper, to taste. Scatter the garlic over everything. Cover the pan with aluminum foil and bake until tender, about 30 minutes. The florets should fall apart if you poke them with your finger.
• Meanwhile, stir the bread crumbs, chopped parsley, and 1 tablespoon olive oil together in a small bowl. When the cauliflower is tender, sprinkle the bread crumb mix and the cheese over the florets and put the dish, uncovered, back in oven until the topping is browned, about 15 minutes. Serve hot or at room temperature.

SPICED ROASTED CAULIFLOWER WITH FETA AND GARLIC

Steps:

• Heat oven to 450 degrees. Slice cauliflower lengthwise into ½-inch thick slices, including the core and leaves. (Some of the first slices will crumble and fall apart. This is O.K., and will be useful when you want those crispier bits.)
• Place cauliflower (slices and crumbles) and garlic on a rimmed baking sheet and drizzle with olive oil. Sprinkle with fennel seed, turmeric and red-pepper flakes, and season with salt and pepper.
• Roast, without disturbing, until cauliflower has turned a deep golden brown and crisped up in spots, 25 to 30 minutes. Using a spatula, flip the larger steaks and stir the smaller bits around and continue to roast until completely and evenly browned, another 8 to 10 minutes.
• Remove from heat and transfer to a large serving platter. Top with feta, herbs and a drizzle of olive oil.

ROASTED CAULIFLOWER WITH HERBED BREAD CRUMBS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a large, rimmed baking sheet with parchment paper and spray with cooking spray.
• Mix bread crumbs, thyme, oregano, basil, salt, and pepper together in a mixing bowl. Drizzle in the olive oil and rub it into the bread crumbs with your fingertips.
• Quickly run cauliflower under water to dampen slightly. Roll cauliflower around in the bread crumb mixture until crumbs stick; place in a single layer on the prepared baking sheet and sprinkle any excess crumbs over top.
• Roast in the preheated oven until tender and lightly browned, about 12 minutes.

ROASTED CAULIFLOWER WITH GARLIC & RED PEPPERS

Steps:

• Line a cookie sheet with Aluminum foil.
• Set the oven at 450.
• Cut Cauliflower into bite sized pieces.
• Cut garlic into chunks (don't mince it or it will burn).
• Cut red pepper into 1" squares.
• Put all the vegetables on cookie sheet.
• Sprinkle with spices, drizzle with oil. Use your hands to make sure all is coated lightly with oil.
• Bake for 20 min turn once at halftime.

CAULIFLOWER WITH TOASTED BREAD CRUMBS

Steps:

• In a small non-stick skillet sauté bread crumbs in 1/2 tablespoon oil over moderately high heat, stirring, until fragrant and transfer to a small bowl.
• In skillet heat remaining tablespoon oil over moderate heat until hot but not smoking and cook onion, stirring, until golden. Add vinegar and cauliflower and sauté over moderately high heat, stirring, until cauliflower begins to turn golden. Add water and salt to taste and simmer, covered, 10 minutes, or until tender. Sprinkle cauliflower mixture with bread crumbs.

CAULIFLOWER WITH ROASTED ALMOND & PEPPER DIP

Steps:

• In a 6-qt. stockpot, bring water, 1/2 cup oil, 1/2 cup sherry, salt, bay leaf and pepper flakes to a boil. Add cauliflower. Reduce heat; simmer, uncovered, until a knife easily inserts into center, 15-20 minutes, turning halfway through cooking. Remove with a slotted spoon; drain well on paper towels., Preheat oven to 450°. Place cauliflower on a greased wire rack in a 15x10x1-in. baking pan. Bake on a lower oven rack until dark golden, 35-40 minutes., Meanwhile, place almonds, bread crumbs, tomatoes, roasted peppers, parsley, garlic, paprika, salt and pepper in a food processor; pulse until finely chopped. Add remaining sherry; process until blended. Continue processing while gradually adding remaining oil in a steady stream. Serve with cauliflower.

ROASTED CAULIFLOWER AND PEPPERS

Steps:

• Heat oven to 400ºF.
• Toss cauliflower with oil; spread onto rimmed baking sheet.
• Bake 25 min., stirring in nuts after 20 min.
• Spoon cauliflower mixture into medium bowl. Add remaining ingredients; mix lightly.

ROASTED CAULIFLOWER WITH SUN-DRIED TOMATOES & CAPERS

Steps:

• Preheat oven to 400 degrees.
• Toss the cauliflower pieces in a tablespoon or 2 of olive oil and place on baking sheet (lined with release foil works great for easy cleanup);Roast for about 20 minutes until brown and crispy on the edges.
• While the cauliflower is baking, place the garlic, lemon zest, lemon juice, red pepper, and thyme in a sauce pan with the 1/2 cup olive oil; heat over medium low heat for 20 minutes.
• When the cauliflower is done, place in a bowl and pour oil mixture over cauliflower; add the sun dried tomatoes and capers and stir all together to combine; Serve hot or at room temperature.