Roasted Cauliflower With Shallots Orange And Thyme Food

ROASTED CAULIFLOWER WITH SHALLOTS, ORANGE AND THYME

Steps:

• Heat oven to 400°F. Spray 18x13-inch rimmed pan with cooking spray.
• In large bowl, mix cauliflower, shallots, olive oil, salt and pepper. Spread in pan. Roast 35 minutes; stir. Roast 15 to 20 minutes longer or until browned and tender.
• Toss roasted cauliflower with thyme and orange peel. Top with pine nuts.

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.

WHOLE ROASTED CAULIFLOWER WITH RED WINE, SHALLOTS & WHEATBERRIES

Steps:

• Heat oven to 180C/160C fan/gas 4. Sit the cauliflower head upside down on a chopping board and cut the tough stem away. Leave some of the base so that the cauliflower remains intact.
• Heat the oil in a large flameproof casserole dish on a low-medium heat. Add the mustard seeds and, once they begin to 'pop', add the shallots. Fry gently for 4-5 mins until starting to caramelise, then add the mushrooms, thyme and garlic, and cook for a further 4-5 mins, stirring every so often. Pour in the wine and reduce by half. Stir in the spinach and allow the leaves to wilt.
• Next, add the wheatberries, season well and combine. Make a well in the centre and put the cauliflower in the middle. Pour the stock around - not over - the caulifower, then season.
• Cover and transfer to the oven. Cook for 50 mins-1 hr until the cauliflower and wheatberries are tender. Remove from the oven and sprinkle the hazelnuts, peppercorns and Parmesan over the cauliflower. Return to the oven for a further 5 mins, then serve.

ROASTED CAULIFLOWER WITH ASIAGO AND ORANGE

Steps:

• Heat oven to 450°F. In large bowl, mix oil, salt, orange peel and pepper; toss in cauliflower until evenly coated. Place mixture in ungreased 15x10x1-inch pan.
• Bake 20 to 25 minutes; stir. Sprinkle with cheese. Bake 1 to 2 minutes longer or until cheese is melted.

ROASTED ROSEMARY CAULIFLOWER

Steps:

• Preheat oven to 450°. Toss together all ingredients; spread in a greased 15x10x1-in. pan. Roast until tender and lightly browned, 20-25 minutes, stirring occasionally.

ROASTED CARROTS AND CAULIFLOWER WITH THYME

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine carrots, cauliflower, olive oil, thyme, garlic, salt, and pepper in a roasting pan; cover with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove foil, stir vegetables, and continue cooking until vegetables are tender, about 15 minutes more. Toss vegetables with Parmesan cheese.

SHALLOT AND THYME-RUBBED ROASTED TURKEY

Steps:

• Position oven rack in bottom third of oven and preheat to 350F. Place shallots, garlic and thyme sprigs in a small ovenproof baking dish and drizzle with olive oil. Cover dish with foil and bake until shallots are very tender but not brown, about one hour. Uncover and cool 30 minutes.
• Place garlic, half of shallots and oil in work bowl of a food processor. Add chopped thyme, mustard, salt and pepper. Process until almost smooth. Transfer paste to a small bowl. Shallot paste can be covered with plastic wrap and refrigerated for up to four days.
• Rinse turkey inside and out with cold running water and pat dry. Starting at the neck end, carefully slide your hand between the turkey's skin and breast to loosen skin. Spread a half cup of shallot paste under skin and over breast meat. Tuck wings underneath the body of the turkey and tie legs together loosely with kitchen twine or dental floss so the turkey will hold its shape. Place turkey on a small wire rack set inside a large roasting pan. Spread a half cup of shallot paste all over the outside of the turkey neck, gizzard and heart and place onion, celery and thyme sprigs in the pan around turkey.
• Bring a cup of the wine and two cups of the broth to a boil in a medium saucepan. Pour boiling liquid into bottom of roasting pan. Cover breast loosely with foil and place turkey in oven. Roast for one and a half hours. Add a cup of the broth and a cup of wine to the pan and roast turkey another 30 minutes. Remove foil and add a cup broth to pan.
• Continue roasting until an instant-read thermometer inserted in the thickest part of the thigh registers 175 degrees F, another one to one and a half hours. During roasting, cover exposed parts of turkey with foil as needed to prevent over-browning and add more broth if pan juices evaporate.
• Remove turkey from oven and transfer to a platter. Tent turkey loosely with foil and let rest 30 minutes - its internal temperature will rise another 5-10 degrees. Reserving drippings and discard neck, gizzard and heart. Place turkey on a serving platter, carve and serve with gravy.

FRENCH ROASTED CAULIFLOWER WITH THYME

Steps:

• Preheat an oven to 400°F.
• Mix cauliflower, onions, and garlic together in a large roasting pan.
• Drizzle the vegetables with the oil, season them with the pepper and thyme, and toss gently to coat.
• Roast the vegetables uncovered for 20-35 minutes, stirring occasionally, until they turn golden brown. If you like, squeeze a little lemon juice over when serving. The smaller you chop the cauliflower, the less time it takes to bake. I love the crunchy brown bits, that's why I chop it all up so small! Enjoy!

ROASTED CAULIFLOWER WITH SHALLOTS AND GOLDEN RAISINS

Steps:

• Preheat oven to 425 degrees. On a rimmed baking sheet, toss cauliflower and shallots with 2 tablespoons oil; season with salt and pepper. Roast 10 minutes. Meanwhile, in a medium bowl, whisk together mustard and 1 tablespoon oil, then stir in breadcrumbs and raisins. Sprinkle breadcrumb mixture over cauliflower and roast until breadcrumbs are golden brown and cauliflower is tender, about 10 minutes.

ROASTED ROOT VEGETABLES WITH SHALLOTS AND THYME

Steps:

• Preheat oven to 400 degrees.
• Prepare all the vegetables for roasting.
• Halve the small potatoes.
• Peel the turnips and cut them into wedges ½ inch thick.
• Peel the parsnips and carrots, then halve them lengthwise and cut into pieces 2 inches long.
• Trim and core the fennel bulbs, then cut lengthwise into wedges ½ inch thick.
• In a large gratin dish or roasting pan, combine the potatoes, turnips, parsnips, carrots, fennel, and shallots.
• Add the olive oil and use your hands to toss the vegetables, coating them evenly.
• Season with kosher salt and pepper and toss again to coat evenly.
• Roast the vegetables, stirring every 10 minutes with a wooden spoon so they brown evenly, until almost tender, 30-40 minutes.
• Sprinkle with the garlic and thyme and stir well.
• Roast until all the vegetables are golden brown and tender when pierced with a knife, about 15 minutes longer.
• Serve warm.

ROASTED BRUSSELS SPROUTS AND CAULIFLOWER WITH ORANGE

Steps:

• Preheat oven to 450°F. Combine first 6 ingredients in large bowl; toss to coat. (Can be made 2 hours ahead. Let stand at room temperature.)
• Spread vegetables on large rimmed baking sheet. Sprinkle with salt and pepper. Roast in oven until lightly browned and almost tender, stirring once, about 12 minutes. Pour orange juice over. Roast until vegetables are tender and juices evaporate, about 8 minutes. Stir in 1/3 cup chopped parsley. Transfer to serving dish; garnish with orange slices and chopped parsley.