ULTIMATE WHOLE ROASTED CAULIFLOWER
Wow your guests with this Ultimate Whole Roasted Cauliflower! Slathered in whipped feta and drizzled with herb sauce, this is a statement-making dish I think you're really going to love.
Provided by Sarah Bond
Categories Main Dishes Side Dishes
Time 1h
Number Of Ingredients 15
Steps:
- Prep: Preheat oven to 400°F (204°C). Trim the leaves and tough bottom stem from the cauliflower, being sure to leave the head intact. Whisk together all remaining "Cauliflower" ingredients. Flip the cauliflower upside down and pour half of the mixture into the cauliflower, tilting it around to evenly coat the inside. Brush the remaining marinade onto the outside.
- Bake: Set a pan filled with water in the bottom of the oven, which will steam and tenderize the cauliflower. Place the cauliflower stem side down onto a baking sheet or pan. Bake for 30 to 40 minutes, or until cauliflower is easily pierced with a fork. If cauliflower hasn't become brown on the outside, switch oven to broil and cook for about 5 minutes, watching closely to prevent burning.
- Sauces: While cauliflower cooks, add feta and cream cheese to a food processor and blend until smooth and creamy. Remove from processor, wipe it clean, then blend "Herb Sauce" ingredients until smooth.
- Serve: Place cauliflower on a serving tray. Serve warm, slathered with whipped feta, drizzled with herb sauce, and sprinkled with pine nuts.
Nutrition Facts : ServingSize 1 serving, Calories 377 kcal, Carbohydrate 8.3 g, Protein 7.6 g, Fat 36.5 g, Cholesterol 49 mg, Sodium 966 mg, Fiber 1.5 g, SaturatedFat 12.1 g, Sugar 5.7 g
ROASTED CAULIFLOWER WITH WHIPPED FETA
This whole roasted cauliflower is delicious served with a spicy whipped feta dip. This recipe is simple to prepare and it's a great appetizer or side dish for any meal!
Provided by Liz Thomson
Categories Appetizer
Time 1h15m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees.
- Cut the stem of the cauliflower off so the top can sit flush with the bottom of a casserole dish. Remove any green leaves.
- Drizzle with 2 tablespoons olive oil and sprinkle with salt.
- Bake for 60-70 minutes until tender.
- While the cauliflower cooks, prepare the whipped feta.
- Add the feta and cream cheese to a food processor and blend until chunky.
- While the food processor is running on low, add the remaining 4 tablespoons of olive oil, 1 tablespoon at a time until the mixture is smooth.
- Transfer to a shallow dish and drizzle with additional olive oil.
- Sprinkle with red pepper flakes, salt, and pepper.
- Once the cauliflower is done roasting, let cool slightly.
- Carefully slice into quarters and divide onto plates or cut into smaller pieces to serve to a group.
- When serving, dip the cauliflower into the whipped feta.
Nutrition Facts : ServingSize 1/6 cauliflower and feta, Calories 239 calories, Sugar 2.4 g, Sodium 400.3 mg, Fat 23.4 g, SaturatedFat 8.2 g, TransFat 0 g, Carbohydrate 3.9 g, Fiber 0.9 g, Protein 5.5 g, Cholesterol 34.8 mg
ROASTED CAULIFLOWER AND POTATOES WITH LEMON AND FETA
Oven roasted potatoes and cauliflower and Mediterranean spices finished with the bright acidity of lemon and the saltiness of feta cheese this makes a nice meatless entree for 2 or a tasty side dish with roasted chicken or lamb.
Provided by ninkasi23
Categories One Dish Meal
Time 35m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 °.
- Place cauliflower and potatoes in a shallow baking dish large enough to accommodate as a single layer. Drizzle about 2 tblsp of olive oil over them. Sprinkle with smoked paprika, cumin, a couple of good pinches of salt and lemon pepper. Toss to coat evenly. Roast for about 20-25 minutes occasionally shaking and stirring to rotate potatoes and cauliflower throughout. When potatoes are fork tender and cauliflower is deep golden brown remove from the oven. While oven is still hot place 2 pita breads on oven rack and let toast until slightly crispy and charred. Meahwhile sprinkle lemon juice and cilantro and feta over the potatoes and cauliflower and toss together.
- Serve with toasted pita and a dollop of hummus on the side.
SPICED ROASTED CAULIFLOWER WITH FETA AND GARLIC
Cauliflower undergoes a few stages of cooking in this recipe, and, for a deep brown and ridiculous flavor, it's important to see it through all of them. It will be cooked through about halfway through roasting, but to transform it from pale and tender to crisp and golden brown, it must continue roasting at very high heat. Make sure to keep the smaller bits that fall away as you prepare and slice the cauliflower. They'll get the most golden and crunchy, almost like little cauliflower bread crumbs.
Provided by Alison Roman
Categories weekday, vegetables, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 140, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 12 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 220 milligrams, Sugar 2 grams, TransFat 0 grams
ROASTED CAULIFLOWER WITH FETA, ALMONDS AND OLIVES
Roasted cauliflower is a pure delight, but tossing it with feta, toasted almonds and olives makes it even better. The additions come together while the cauliflower roasts, allowing you to assemble this side in no time. If almonds aren't available, walnuts or hazelnuts are good substitutions. This dish works well served warm, but it's equally good at room temperature if you want to make it ahead. Serve with grilled pork chops or pan-seared chicken thighs with lemon and herbs, or fold it into cooked grains, such farro or rice, for a hearty grain salad.
Provided by Colu Henry
Categories weeknight, vegetables, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 425 degrees. In a large bowl, toss the cauliflower with the olive oil. Season well with the salt, pepper and red-pepper flakes, if using, and toss again. Spread the mixture evenly onto a large sheet pan and roast until crisp and golden, about 25 to 30 minutes, tossing halfway through to ensure even browning.
- Meanwhile, toast the almonds in a skillet over medium-low heat, stirring frequently to ensure they don't burn, about 4 to 5 minutes. Remove from heat and set aside.
- Once the cauliflower is roasted, toss it in a large bowl with the feta cheese, olives, half the almonds and 1 tablespoon parsley until combined. Top with remaining almonds and parsley, and lemon. Season with flaky salt, if desired.
Nutrition Facts : @context http, Calories 277, UnsaturatedFat 15 grams, Carbohydrate 19 grams, Fat 21 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 795 milligrams, Sugar 7 grams, TransFat 0 grams
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- Preheat your oven to 400 degrees F (200 degrees C) and line a rimmed baking sheet with parchment paper.
- Combine the Cauliflower (1 head), Olive Oil (3 tablespoon), Za'atar (1 1/2 teaspoon), Paprika (1 teaspoon), Ground Cumin (1/2 teaspoon), Sea Salt (to taste), and Freshly Ground Black Pepper (to taste) in a large bowl and toss to coat evenly.
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- Remove the baking sheet and toss the cauliflower to ensure even cooking. Return to the oven for 30 minutes more, or until the cauliflower is browned all over.
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