ROASTED CAULIFLOWER SALAD
Provided by Ree Drummond Bio & Top Recipes
Categories side-dish
Time 35m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F.
- Toss together the cauliflower florets, olive oil, salt and pepper and divide between 2 baking sheets. Roast until the cauliflower is deep golden, 18 to 20 minutes. Allow to cool.
- Meanwhile, in a dry saute pan over medium heat, toast the pine nuts until lightly toasted, 4 to 5 minutes. Transfer to the baking sheets with the cauliflower.
- Next, place the pesto and champagne vinegar in a small mason jar. Screw on the lid and shake until well combined.
- Place the baby greens onto a large platter, top with the cooled cauliflower and pine nuts and then scatter the olives and parsley over the top. Just before serving, drizzle over the dressing and toss.
ROASTED CHICKEN AND CAULIFLOWER SALAD
This warm and satisfying dinner salad is perfect any time of year.
Provided by Developed for CFC by Amanda Riva
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 425ºF (220ºC). Line a large baking sheet with foil; grease well and set aside. Whisk the vinegar with the mustard, honey, 1 tsp (5 mL) salt and the pepper. Slowly drizzle in the oil, while whisking constantly, until mixture comes together. Measure out ¼ cup (60 mL) and set aside. Stir the garlic into the remaining mixture.
- Toss the chicken with 2 Tbsp (30 mL) of the garlic mixture. Season all over with remaining salt; arrange on the prepared pan. Toss the cauliflower with the remaining garlic mixture. Spread in a single layer on the same pan next to the chicken.
- Bake for 20 to 25 minutes or until a meat thermometer registers 165°F (74°C) when inserted into the centre of the largest chicken breast. Transfer chicken to a cutting board and tent with foil. Sprinkle beans and Parmesan over cauliflower. Roast for an additional 10 minutes or until browned; cool slightly.
- Meanwhile, thinly slice each chicken breast; set aside. Toss cauliflower mixture with spinach, red pepper, red onion and reserved dressing. Divide salad evenly between 4 dinner plates. Top with sliced chicken. Serve immediately.
Nutrition Facts :
ROASTED CAULIFLOWER SALAD RECIPE BY TASTY
Here's what you need: cauliflower, large carrots, ground cumin, paprika, kosher salt, black pepper, olive oil, medium red onion, fresh italian parsley, tahini, garlic, lemon juice, water, olive oil, kosher salt, pepper
Provided by Kiano Moju
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the cauliflower, carrots, cumin, paprika, salt, pepper and olive oil. Toss until well-coated.
- Spread the vegetables on the baking sheet in a single layer and roast for 20-25 minutes, until the carrots are tender.
- Make the dressing: In a medium bowl, whisk together the tahini, garlic, lemon juice, and water. While whisking, slowly drizzle in the olive oil until the dressing is emulsified. Season with salt and pepper.
- In a large bowl, mix together the onion and parsley. Add the roasted cauliflower and carrots, and toss well.
- Drizzle the salad with the dressing, then serve.
- Enjoy!
Nutrition Facts : Calories 305 calories, Carbohydrate 17 grams, Fat 25 grams, Fiber 6 grams, Protein 6 grams, Sugar 5 grams
CHICKEN WITH ROASTED CAULIFLOWER
Add roast cauliflower to chicken for the perfect partnership. Chunks of toasted sourdough take the place of potatoes here, soaking up all the roasting juices
Provided by Tom Kerridge
Categories Dinner, Main course
Time 2h20m
Yield Serves 6-8
Number Of Ingredients 10
Steps:
- Take the chicken out of the fridge 30 mins before you want to cook it. Heat oven to 170C/150C fan/gas 3.
- Lay the leafy stalks from the cauliflowers in a large roasting tray (to sit the chicken on). Set the cauliflower heads aside.
- In a small bowl, mix the olive oil with the garlic, thyme and a little salt and pepper. Carefully insert your fingers under the skin of the chicken breasts and loosen the skin from the breasts. Push most of the olive oil mixture under the skin, spreading it over the breast meat with your fingers. Sit the chicken on the cauliflower stalks.
- Drizzle the remaining olive oil mix over the chicken and rub it in well with your hands. Season with pepper and evenly crumble over the stock cube. Tightly cover the tray with foil. Cook for 1 hr 20 mins.
- In the meantime, break the cauliflower heads into florets. Once the cooking time is up, take the tray out of the oven and remove the foil. Turn the oven up to 220C/200C fan/gas 7. While it's coming up to temperature, add the cauliflower florets to the roasting tray and pour in the chicken stock.
- Put the tray on the bottom shelf of the oven. Roast for 30-40 mins, or until the chicken is golden brown all over and the cauliflower is cooked. Halfway through the cooking time, baste the chicken with the juices and toss the cauliflower.
- To make the toasted sourdough, scatter the pieces of sourdough on a small baking tray 20 mins before the end of the chicken cooking time. Drizzle with the olive oil and season. Put on the top shelf of the oven for 15-20 mins, or until golden brown.
- Sprinkle the chopped parsley over the sourdough and mix well. Remove the chicken from the oven and leave to rest for 15 mins before carving. Serve the chicken with the roasted cauliflower, cauliflower stalks and toasted sourdough, spooning over the pan juices.
Nutrition Facts : Calories 615 calories, Fat 29 grams fat, SaturatedFat 70 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 58 grams protein, Sodium 1.6 milligram of sodium
ROASTED CHICKEN WITH CAULIFLOWER "TABBOULEH"
Combining cold-weather vegetables with protein and leafy greens is a sure route to winter salad success. Here cauliflower is grated and tossed with lemon, oil, and herbs for a radical take on the classic bulgur salad. It's served alongside sliced roasted chicken breast over a bed of baby kale and shredded carrots.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. Place chicken on a rimmed baking sheet, skin-sides up. Drizzle with oil; season with salt and pepper. Roast until a thermometer inserted in thickest parts registers 160 degrees, 30 to 35 minutes. Let cool 10 minutes, then remove bones and thinly slice.
- Combine cauliflower, lemon zest, and 3 tablespoons lemon juice. Season with 1 1/2 teaspoons salt. Let stand 20 minutes. Stir in shallot, 3 tablespoons oil, and chopped herbs. Toss kale, carrots, and chickpeas with remaining 1 tablespoon lemon juice and 1 tablespoon oil; season with salt and pepper. Divide cauliflower mixture among plates; serve with salad, chicken, and herb leaves.
ROASTED CAULIFLOWER
Provided by Michael Symon : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Set up your grill for direct heat by building the coals evenly on the bottom. Place a large cast-iron pan on the grill to preheat.
- Place the cauliflower in a large mixing bowl. Drizzle with the olive oil and season with salt and pepper. Toss to coat, then transfer to the cast-iron pan in an even layer. Close the lid of the grill and cook, giving it a toss halfway through, until charred and tender, 7 to 10 minutes. In the meantime, mix together the cilantro, cumin seeds, scallions, lime juice and zest and 1/4 cup olive oil. Mix well to combine and season with salt and pepper. Remove the cauliflower from the grill and toss in the dressing. Serve.
CAULIFLOWER AND CHICKEN MAKLOUBEH
Make and share this Cauliflower and Chicken Makloubeh recipe from Food.com.
Provided by English_Rose
Categories One Dish Meal
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 24
Steps:
- Soak the cauliflower in 5 cups of cold salty water for at least 1 hour.
- Heat the oil in a large saucepan and fry the chicken pieces until golden on both sides.
- Add the onion, peppercorns, cardamom pods, 1 teaspoon of the salt and the boiling water. Bring to the boil, lower the heat then cover with a lid and simmer for 40-50 minutes, checking regularly to make sure the mixture doesn't dry out.
- When the chicken pieces are tender, remove from the pan and reserve the stock.
- Meanwhile, drain the cauliflower pieces and pat dry on absorbent paper. Heat the oil in a deep fat fryer to 375F and fry the cauliflower until golden (this may also be done, in batches, in a frying pan). Remove the cauliflower with a slotted spoon and drain on kitchen paper.
- In a small frying pan, warm the ghee or clarified butter. Add the garlic, cook until softened and remove with a slotted spoon.
- Lay the chicken pieces on the base of a large ovenproof saucepan and arrange the fried cauliflower around the edges, leaving a gap in the middle. Add the fried garlic and ghee.
- Add the remaining salt, pepper, saffron (if using), ground cardamom, allspice, nutmeg, cinnamon and cumin.
- Pour in the reserved stock, place the pan on a medium heat and bring to the boil.
- Soak the rice in 4 1/2 cups boiling water for 5 minutes, drain and repeat.
- Preheat the oven to 350°F Spoon the rice into the empty gap and then cover the cauliflower completely with the rest.
- Pour over enough stock to completely cover the rice. Simmer gently, uncovered, for 10 minutes, until some of the stock is absorbed.
- Cover the pan with a lid and transfer to the oven. Cook for 12-15 minutes, until the rice is tender.
- To make the salad, mix the chopped cucumber, yogurt, salt and garlic together. Cover and chill in the refrigerator until needed. Just before serving, scatter the mint over.
- Remove the Makloubeh from the oven and leave to cool for 20 minutes.
- Place a large serving plate over the top of the pan and turn the whole lot over. The contents of the pan should come out in one piece onto the serving dish. Scatter with pine nuts.
- Serve the Makloubeh straight away with the cucumber and yogurt salad.
ROASTED CHICKEN WITH CAULIFLOWER AND CHICKPEAS
Roasting the chicken on a preheated pan saves time and helps the meat brown. You don't need to add oil to the califlower and chickpeas; they cook in the drippings from the chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Number Of Ingredients 6
Steps:
- Place a rimmed baking sheet in oven and preheat to 450 degrees, with racks in upper and middle thirds. Season chicken with salt and pepper. Carefully remove sheet from oven and arrange chicken, skin side up, in a single layer. Roast on upper rack, 20 minutes.
- Remove chicken from oven and, with tongs, transfer to another rimmed baking sheet along with tomatoes. Add cauliflower, onion, and chickpeas to drippings on first sheet and toss to combine; season with salt and pepper. Roast chicken on upper rack and vegetables on middle rack until chicken is golden and cooked through and cauliflower is tender when pierced with a knife, about 30 minutes. Transfer chicken and vegetables to a serving dish and serve immediately.
Nutrition Facts : Calories 611 g, Fat 27 g, Fiber 9 g, Protein 61 g
ROASTED CAULIFLOWER SALAD WITH HALLOUMI AND LEMON
Inspired by Mediterranean and Moroccan dishes, this tangy, earthy roasted cauliflower salad is a satisfying vegetarian meal. Spiced cauliflower, salty halloumi, peppery arugula, buttery avocado and a honey-lemon vinaigrette fill it with contrasting textures, temperatures and flavors. There's lots of room for substitutions or additions: Swap in orange zest and juice for the preserved lemon, smashed green olives for the avocado or kale for the arugula. If looking to bulk it up, you could toss in some seared shrimp, roasted chicken, pearl couscous or whole grains.
Provided by Alexa Weibel
Categories dinner, lunch, weekday, salads and dressings, vegetables, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 425 degrees and set a large rimmed baking sheet on the middle rack.
- In a large bowl, toss the cauliflower with 3 tablespoons olive oil, the Aleppo, coriander, turmeric, 1 teaspoon salt and 1 teaspoon pepper. Transfer to the hot baking sheet, spread in an even layer and roast until browned in spots and crisp-tender, tossing once halfway through, 20 to 25 minutes.
- Meanwhile, prepare the vinaigrette: In a small bowl, stir together the shallot, raisins, preserved lemon, vinegar and honey with 3 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
- Prepare the halloumi: Cut the halloumi into 3/4-inch cubes and pat dry using a kitchen towel or paper towels. Heat the remaining 2 tablespoons olive oil in a large cast-iron skillet over high. Add the halloumi cubes and cook, stirring frequently, until browned, 2 to 3 minutes. (You'll want to be fairly attentive, flipping frequently, as you want to make sure the cubes toast without burning or melting.) Transfer to a paper towel-lined plate and season with pepper.
- Toss the arugula with half the vinaigrette until lightly coated and divide among plates or shallow bowls. Top with the cauliflower, halloumi and avocado. Drizzle with the remaining vinaigrette, sprinkle with parsley and serve immediately.
ROASTED CHICKEN THIGHS WITH CAULIFLOWER AND HERBY YOGURT
This weeknight sheet-pan meal of crispy roasted chicken thighs and cauliflower gets a flavor boost from a tangy herbed yogurt sauce. If your cauliflower comes with leaves attached, don't toss them. Roast them alongside the florets; just toss them with a little bit of olive oil and add them to the sheet pan about halfway through the cooking time. Make sure to scoop up a bit of yogurt with each bite.
Provided by Yossy Arefi
Categories dinner, lunch, one pot, poultry, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees and set a rack in the center.
- In a large bowl, whisk together the coriander, paprika and Aleppo pepper with 1 tablespoon oil and a big pinch of salt and pepper. Add the chicken to the bowl and toss to coat in the oil and spices. Arrange the chicken, skin-side up, on a large baking sheet.
- Add the cauliflower, shallots, remaining 2 tablespoons oil, and a sprinkle of salt and pepper to the bowl. Toss to coat, then arrange the vegetables in a single layer surrounding the chicken.
- Bake until the chicken is deep golden brown and cooked through and the cauliflower is browned, tossing the vegetables once or twice, about 40 minutes. (If the chicken is done before the cauliflower, transfer the thighs to a plate, cover, and continue cooking the cauliflower until golden brown.)
- While the chicken bakes, prepare the yogurt sauce: Whisk the yogurt, mint, cilantro, lemon juice and grated garlic with a pinch of salt and a few grinds of pepper. Cover and refrigerate until serving.
- Transfer the chicken and vegetables to a platter and top with any juices left on the sheet pan and a squeeze of lemon juice. Serve with a swoop of yogurt on the side, and fresh cilantro, if desired.
More about "roasted chicken and cauliflower salad food"
ROASTED CAULIFLOWER AND CHICKEN SALAD - YELLOW GLASS DISH
From yellowglassdish.com
5/5 (1)Total Time 35 minsCategory Main Course, SaladCalories 415 per serving
LEMON ROASTED CHICKEN AND CAULIFLOWER - 100 DAYS OF …
From 100daysofrealfood.com
4.7/5 (13)Calories 76 per servingCategory Dinner
- In a large roasting pan arrange the raw chicken parts and cauliflower. Add the lemon slices and then sprinkle the entire dish with the garlic, lemon pepper, and salt. Drizzle the olive oil over top and rest the two rosemary sprigs across the top.
- Pour 1 cup of water in the bottom of the roasting pan and bake until the chicken breast registers an internal temperature between 170 to 175 degrees with a quick read thermometer, about 30 minutes.
ROASTED CHICKEN AND CAULIFLOWER WITH HERB SALAD RECIPE
From goop.com
Servings 2-3Category Recipes
- Toss the first 8 ingredients together in a large mixing bowl, making sure everything is well coated. Spread everything out evenly on a baking sheet. Let it bake for about 40 minutes, or until the cauliflower and lemon are caramelized and the chicken has an internal temperature of 165°F.
- Toss the herbs together and top the chicken and cauliflower with a scattering of them, then squeeze fresh lemon over the top.
PARMESAN ROASTED CAULIFLOWER AND CHICKEN SHEET PAN …
From snixykitchen.com
CHICKEN AND CAULIFLOWER SHEET PAN DINNER - TARA TEASPOON
From tarateaspoon.com
ROSEMARY ROASTED CHICKEN & CAULIFLOWER SALAD - CITYLINE
From cityline.tv
ROASTED CAULIFLOWER AND KUMARA SALAD WITH CHICKEN AND …
From healthyfood.com
CAULIFLOWER & CHICKEN SALAD @ NOT QUITE NIGELLA
From notquitenigella.com
ROASTED CAULIFLOWER, CHICKPEA AND ARUGULA SALAD
From gimmesomeoven.com
OLIVE OIL ROASTED CHICKEN AND CAULIFLOWER - FOX AND BRIAR
From foxandbriar.com
ROASTED CHICKEN, CHICKPEA, AND CAULIFLOWER SALAD
From finecooking.com
GARAM MASALA ROASTED CHICKEN AND CAULIFLOWER - GOOD …
From goodhousekeeping.com
CHICKEN COBB SALAD | CHICKEN.CA
From chicken.ca
ROASTED CAULIFLOWER & CHICKPEA SALAD - MY RELATIONSHIP WITH FOOD
From myrelationshipwithfood.com
CHICKEN SALAD WITH ROASTED CAULIFLOWER - TA'AM
From wearetaam.com
MUSTARDY CHICKEN AND CAULIFLOWER SALAD | CANADIAN LIVING
From canadianliving.com
ROASTED CAULIFLOWER AND POTATO SALAD : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
ROASTED CAULIFLOWER SALAD - FOOD WINE AND LOVE
From foodwineandlove.com
RECIPE: ROASTED CAULIFLOWER AND CHICKPEA SALAD | VANCOUVER SUN
From vancouversun.com
WHOLE ROASTED CHICKEN AND POTATOES WITH FRESH ARUGULA SALAD
From fedandfit.com
ROASTED LEMON ROSEMARY CHICKEN AND CAULIFLOWER
From anappetizinglife.com
WHOLE ROASTED CHICKEN ON A BED OF CAULIFLOWER RECIPE
From realsimple.com
SEARED CHICKEN & WARM ROAST CAULIFLOWER SALAD - HELLOFRESH
From hellofresh.co.nz
15 ROASTED CAULIFLOWER RECIPES EVEN THE PICKIEST EATERS WILL LOVE
From allrecipes.com
BAKED CHICKEN DRUMSTICKS WITH ROASTED CAULIFLOWER & POTATO SALAD
From eatingwell.com
GARLIC ROASTED CHICKEN WITH CAULIFLOWER PUREE - SIMPLY DELICIOUS
From simply-delicious-food.com
WARM ROASTED CAULIFLOWER AND CHICKPEA SALAD
From fromachefskitchen.com
ROAST WHOLE CHICKEN WITH CAULIFLOWER RECIPE - FOOD.COM
From food.com
ROASTED CHICKEN BREASTS WITH SPICED CAULIFLOWER | HEALTHY RECIPES …
From weightwatchers.com
SIMPLE CHICKEN AND ROASTED CAULIFLOWER SALAD - KEN'S FOODS
From kensfoods.com
ROASTED CAULIFLOWER RECIPES - FOOD & WINE
From foodandwine.com
ROASTED CAULIFLOWER CHICKPEA SALAD - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
10 CHICKEN AND CAULIFLOWER RECIPES | ALLRECIPES
From allrecipes.com
ROASTED CAULIFLOWER & CHICKPEA SALAD - OLIVA!
From olivaevoo.com
CHICKEN, MIXED GREENS AND RAW CAULIFLOWER SALAD | FOODTALK
From cdn-fastly.foodtalkdaily.com
SPICY ROASTED CHICKPEA AND CAULIFLOWER SALAD - FOOD NOUVEAU
From foodnouveau.com
ROASTED CAULIFLOWER & CABBAGE SALAD RECIPE - MAE'S MENU
From maesmenu.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search