Roasted Cauliflower With Parmesan And Pancettabacon Food

PARMESAN ROASTED CAULIFLOWER RECIPE BY TASTY

Steps:

• Preheat oven to 425˚F (220˚F).
• In a bowl or ziploc bag, add the cauliflower florets and olive oil and stir until fully combined.
• Add the garlic powder, salt, breadcrumbs, and Parmesan. Stir until fully coated.
• Spread the cauliflower on a greased, foil-lined baking sheet.
• Bake for 20 minutes. Stir the cauliflower and bake for an additional 10.
• Enjoy!

OVEN ROASTED PANKO-PARMESAN CAULIFLOWER

Steps:

• Preheat the oven to 450°F. Spritz a large baking sheet liberally with cooking spray then set aside.
• Place the cauliflower florets into a large mixing bowl. Drizzle with the olive oil and stir until coated. Add the remaining ingredients reserving the green onion for garnishing. Toss until evenly distributed.
• Arrange on the baking sheet in a single layer. Drizzle lightly with additional olive oil.
• Bake for 30 minutes, stirring once midway through cooking.
• After 30 minutes, increase the oven temperature to 500°F and continue to cook for 3-4 minutes until golden.
• Serve with an generous sprinkle of Parmesan cheese and garnish with thinly sliced green onions, if desired.

PARMESAN-ROASTED CAULIFLOWER

Steps:

• Preheat the oven to 350 degrees.
• Remove the outer green leaves from the cauliflower and cut the head into florets, discarding the stems. Place the florets on a sheet pan. Drizzle with olive oil and sprinkle generously with salt and pepper. Toss well. Bake for 30 minutes, tossing once, until the cauliflower is tender and starts to brown. Sprinkle with the Parmesan and Gruyere and bake for 1 to 2 more minutes, just until the cheese melts. Season to taste and serve hot or warm.

ROASTED CAULIFLOWER

Steps:

• Preheat the oven to 450 degrees F.
• Toss the cauliflower with the olive oil, garlic, and red pepper on a baking sheet; sprinkle with the salt and thyme and toss again. Roast until golden and tender, about 20 minutes. Transfer to a serving bowl and serve.

PARMESAN ROASTED CAULIFLOWER

Steps:

• Cut leaves and bottom core off cauliflower. Place in a shallow microwave-safe baking dish and add about 1 inch of water.
• Microwave on high for 8 minutes. Drain.
• Combine mayonnaise, Parmesan cheese, and garlic in a bowl. Spread onto the cauliflower.
• Bake cauliflower in the preheated oven until tender and golden brown, 15 to 20 minutes. Sprinkle with chives.

PARMESAN-ROASTED CAULIFLOWER

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Arrange cauliflower on the prepared baking sheet. Sprinkle with salt, mixed herbs, and pepper. Drizzle with olive oil; toss until well coated. Sprinkle Parmesan cheese on top.
• Roast in the preheated oven until crisp, 10 to 15 minutes.

ROASTED CAULIFLOWER WITH PARMESAN AND PANCETTA

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.

MUSTARD-PARMESAN WHOLE ROASTED CAULIFLOWER

Steps:

• Position an oven rack in the bottom of the oven and preheat to 450 degrees F. Line a baking sheet with foil.
• Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat on the prepared baking sheet. Rub the outside of each head with the cut garlic.
• Whisk together the oil, 3 tablespoons mustard, 1/2 teaspoon salt and a few grinds of black pepper in a small bowl.
• Put the cauliflower on the prepared baking sheet and brush the entire outside and inside with the mustard-oil mixture. Roast the cauliflower until nicely charred and tender (a long skewer inserted in the center of the cauliflower should pass through easily), 50 minutes to 1 hour. Let rest for a few minutes.
• Meanwhile, combine the parsley and Parmesan in a small bowl. Brush the outside of the roasted cauliflower heads all over with the remaining 1 tablespoon mustard and generously sprinkle with the Parmesan mixture.
• Cut the cauliflower into thick wedges and serve on plates with a sprinkle of salt, lemon wedges and any extra Parmesan mixture.

ROASTED CAULIFLOWER WITH PANCETTA, OLIVES AND CRISP PARMESAN

Steps:

• Heat oven to 425 degrees. Place cauliflower on a rimmed baking sheet and toss with 1/4 cup olive oil and 1/2 teaspoon salt until well coated. Roast for 15 minutes.
• In a small bowl, whisk together olives, garlic, lemon juice, 1/8 teaspoon red-pepper flakes and a large pinch of salt. Drizzle in the remaining 1/4 cup olive oil, whisking well.
• After the cauliflower has roasted for 15 minutes, add pancetta and cumin seeds to pan and gently mix to combine. Sprinkle Parmesan on top and roast for another 15 to 20 minutes, until cauliflower is tender, the pancetta rendered, and cheese is golden brown and crunchy.
• Spoon olive dressing all over roasted cauliflower while still hot and toss to combine. Taste, and add more salt, red-pepper flakes or lemon juice, if needed. Scatter parsley over the top before serving.

ROASTED CAULIFLOWER WITH PARMESAN CHEESE

Steps:

• Preheat oven to 450 degrees.
• In large bowl, combine cauliflower, oil, salt and pepper; toss to combine.
• Transfer cauliflower to large baking sheet and spread into a single layer.
• Roast until cauliflower is golden brown, tossing occasionally, about 15 minutes.
• Remove from oven, place in serving bowl and sprinkle with cheese; toss to mix.
• This is 1 point per each serving.
• Each serving is 3/4 cup.

ROASTED PARMESAN GARLIC CAULIFLOWER

Steps:

• Preheat oven to 450 degrees.
• Grease large casserole dish.
• Place olive oil and garlic in large resealable bag.
• Add cauliflower and shake to mix.
• Pour into prepared casserole dish.
• Bake for 20 to 25 minutes, stirring halfway through.
• Top with Parmesan and parsley and broil for 3 to 5 minutes until golden brown.

ROASTED CAULIFLOWER WITH PARMESAN AND PANCETTA/BACON

Steps:

• Preheat the oven to 350*.
• Steam cauliflower; OR bring a large pot of salted water to a boil over high heat. Blanch the cauliflower for 2 minutes. Transfer the caulflower to a buttered 9x13" baking dish and let cool, about 5 minutes.
• In a small skillet over medium high, brown the pancetta/bacon. 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 incporported 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/bacon. 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.