ROASTED CAULIFLOWER WITH LEMON-CAPER VINAIGRETTE
Cauliflower shows no signs of losing steam as the "it" vegetable, as folks can't seem to get enough of its mild, slightly nutty flavor. To help you work more cauliflower into your daily life, here we offer 4 delicious-and fast-ways to enjoy it. We speed up the process of roasting the florets by going under the broiler; it takes only 10 minutes for the cauliflower to cook to tenderness and develop a delicious bit of browning. Be sure to use small florets as indicated; larger ones will take much longer to cook.
Provided by Robin Bashinsky
Yield Serves 4 (serving size: about 1 cup)
Number Of Ingredients 9
Steps:
- Preheat broiler to high. Combine cauliflower, 1 1/2 tablespoons oil, and thyme in a large bowl. Spread cauliflower mixture in a single layer on a foil-lined baking sheet. Broil 8 to 10 minutes or until browned and tender, stirring once after 4 minutes.
- Combine remaining 1 1/2 tablespoons oil, rind, juice, capers, mustard, pepper, and salt in a large bowl, stirring with a whisk. Add roasted cauliflower; toss to coat.
Nutrition Facts : Calories 132, Carbohydrate 8 g, Cholesterol 0.0 mg, Fat 10.9 g, Fiber 3 g, Protein 3 g, SaturatedFat 1.7 g, Sodium 216 mg, Sugar 3 g
ROASTED CAULIFLOWER WITH PINE NUT, RAISIN, AND CAPER VINAIGRETTE RECIPE
Steps:
- Adjust oven rack to middle position and preheat oven to 500°F (260°C). Toss cauliflower with 3 tablespoons (45ml) olive oil. Season to taste with salt and pepper. Transfer to a foil-lined rimmed baking sheet. Roast until cauliflower is tender and deeply browned on both sides, about 20 minutes total, flipping cauliflower with a thin metal spatula halfway through roasting.
- While cauliflower roasts, combine remaining 3 tablespoons (45ml) olive oil, vinegar, honey, capers, pine nuts, raisins, and parsley. Season dressing to taste with salt and pepper.
- Transfer cooked cauliflower to a serving plate and spoon dressing on top. Serve immediately.
Nutrition Facts : Calories 316 kcal, Carbohydrate 19 g, Cholesterol 0 mg, Fiber 4 g, Protein 4 g, SaturatedFat 3 g, Sodium 282 mg, Sugar 13 g, Fat 27 g, ServingSize Serves 4, UnsaturatedFat 0 g
ROASTED CAULIFLOWER WITH LEMON ZEST, PARSLEY, CAPERS, AND JALAPEÑO
Roasted cauliflower has a nutty, sweet flavor that's hard to resist. My son has eaten it two or three times a week since he was three years old-that's a lot of cauliflower! To avoid a rut, I've added various flavors over the years, brightening the dish and spicing things up. The truth is, Jivan prefers the tried-and-true classic: EVOO, sea salt, and pepper. But for the grown-ups in my life, I've come up with this parsley, lemon zest, caper, and jalapeño combo. Just toss it with the cauliflower when it comes out of the oven-and don't forget to put some plain florets aside for the little ones.
Provided by Athena Calderone
Categories Side Cauliflower Lemon Capers Winter Jalapeño Parsley Vegetarian Vegan Wheat/Gluten-Free Quick and Healthy Quick & Easy
Yield 4-6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425°F (220°C). Spread the cauliflower on a baking sheet in a single layer. Drizzle with the oil, season generously with salt and pepper, and toss to coat. Roast the cauliflower, tossing the florets halfway through, until they are deep golden and crispy, 30 to 35 minutes total.
- While the cauliflower is roasting, use a vegetable peeler to peel 3 strips of zest from the lemon. Cut each strip crosswise into very thin slices. Cut the lemon in half, reserving one half and storing the other for another use.
- Transfer the roasted cauliflower to a serving bowl. Top it with the parsley, capers, jalapeño, and sliced lemon zest. Squeeze the mixture with the lemon half and drizzle it with more oil. Toss to coat all of the ingredients, and sprinkle with a pinch or two of the flaky salt.
ROASTED CAULIFLOWER WITH CAPER VINAIGRETTE
Provided by Anne Burrell
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- To prepare the cauliflower, pull and cut off the green leaves. Cut the head in half from the top to the bottom. Cut out the core, and then cut the top into smaller pieces leaving some stem attached. You want bite-sized florets that look like little trees of cauliflower.
- Toss the cauliflower with olive oil and salt and place in the oven. Roast the cauliflower for 20 minutes.
- While the cauliflower is roasting, puree the capers, garlic, vinegar, and parsley in a food processor. While the machine is running, drizzle in 1/4 cup olive oil. Taste and season with salt, if needed.
- Toss the roasted cauliflower with the vinaigrette and sprinkle with the raisins.
ROASTED CAULIFLOWER WITH CRISPY CAPERS
Cook capers until they pop and crisp up, then serve them over roasted cauliflower.
Provided by Food Network Kitchen
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F.
- Toss the cauliflower in a large bowl with 1/3 cup oil and a generous sprinkle of salt and pepper until well coated. Spread out onto 2 rimmed baking sheets. Roast until tender, stirring once or twice, about 30 minutes.
- Heat the remaining 2 tablespoons oil in a small skillet over medium-high heat. Add the capers and cook just until they burst and crisp, about 1 minute. Evenly pour over the cauliflower, add the parsley and toss to coat. Season with additional salt and pepper.
OVEN-ROASTED CAULIFLOWER WITH GARLIC, OLIVE OIL AND LEMON JUICE
Provided by Food Network
Categories side-dish
Time 20m
Yield 5 to 6 cups roasted cauliflower florets, 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 500 degrees F.
- Place the cauliflower florets in a large saute pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the Parmesan. Garnish with chopped chives and serve immediately while still warm.
CAULIFLOWER WITH LEMON-CAPER BUTTER
Steamed until tender but not falling apart, the cauliflower in this dish is an ideal canvas for the warm butter sauce that's drizzled on top, soaking in all its lemony, briny and garlicky goodness.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 head chopped cauliflower in a steamer basket set over simmering water until tender, 15 to 18 minutes. Cook 3 tablespoons butter with 4 teaspoons capers, 2 minced garlic cloves and 1 mashed anchovy fillet in a small saucepan over medium-low heat until the garlic is soft, 6 to 8 minutes. Toss the cauliflower with the butter mixture, some chopped parsley and the zest and juice of 1/2 lemon. Season with salt and pepper.
ROASTED RED PEPPERS AND CAULIFLOWER WITH CAPER VINAIGRETTE
Provided by Shelley Wiseman
Categories Side Roast Buffet Lemon Cauliflower Bell Pepper Healthy Vegan Capers Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 servings
Number Of Ingredients 5
Steps:
- Toss cauliflower with 1/4 cup oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl, then divide between two 4-sided sheet pans. Roast cauliflower, turning it and switching position of pans halfway through, until just tender and browned in spots, about 20 minutes total.
- While cauliflower roasts, whisk together lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large serving bowl, then add remaining 1/2 cup oil in a slow stream, whisking. Finely chop about 1 tablespoon capers, then whisk chopped and whole capers into vinaigrette. Add warm cauliflower and peppers and toss to coat. Serve at room temperature.
CHARRED CAULIFLOWER, LEMON & CAPER ORZO
Make this easy orzo and cauliflower dish in just 25 minutes. It serves one for a main meal, plus there's leftovers to enjoy for lunch the next day
Provided by Anna Glover
Categories Dinner, Supper
Time 25m
Yield Serves 1, plus 1 lunchbox for leftovers
Number Of Ingredients 8
Steps:
- Heat the grill to high. Toss the cauliflower with half the oil and some seasoning. Tip onto a baking tray and grill for 15-20 mins until golden, charred, and tender all the way through.
- Meanwhile, cook the orzo in a pan of boiling salted water for 8 mins, or until al dente. Drain.
- Heat the remaining oil in a frying pan and sizzle the capers and garlic until golden. Stir in the orzo, cauliflower, lemon zest and juice and the stock. Bubble for 1 min, then spoon half into a bowl and top with the rocket. Leave the leftovers to cool for the lunchbox, see tip below.
Nutrition Facts : Calories 236 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.3 milligram of sodium
ROASTED CAULIFLOWER WITH KALAMATA VINAIGRETTE
Provided by Melissa Roberts
Categories Garlic Olive Side Roast Vegetarian Quick & Easy Dinner Cauliflower Healthy Vegan Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 (side dish) servings
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F with rack in lower third.
- Cut cauliflower lengthwise into 3/4-inch-thick slices. Put in a large 4-sided sheet pan and toss with 2 tablespoon oil and 1/2 teaspoon each of salt and pepper. Roast, turning once or twice, until golden and just tender, about 25 minutes.
- While cauliflower roasts, mince and mash garlic to a paste with a pinch of salt, then whisk together with lemon juice, remaining 2 tablespoons oil, olives, 1/8 teaspoon salt, and 1/2 teaspoon pepper. Serve cauliflower drizzled with Kalamata vinaigrette.
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- Preheat oven to 400 degrees F. Place the cauliflower, garlic, and onion slices on a large baking sheet. Drizzle with olive and toss until well coated. Season with salt and pepper, to taste. Roast until golden and tender, about 20 minutes. Remove the pan from the oven and stir the cauliflower. Add the tomatoes and return the pan to the oven. Roast for 10 minutes.
- While the cauliflower is roasting, bring a large pot of salted water to boil. Cook the pasta until al dente, about 7-8 minutes. Drain pasta and set aside.
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