Roasted Rosemary Cauliflower Food

ROASTED CAULIFLOWER WITH ROSEMARY AND PARMESAN

Steps:

• Preheat oven to 400 degrees F.
• Cut the cauliflower into 1" steaks. Place them on parchment paper on a baking sheet. Brush both sides with olive oil. Sprinkle with salt.
• Transfer the cauliflower to a baking sheet and spread in an even layer.
• Bake the cauliflower for 10 minutes. Remove from the oven and turn the steaks over, being careful not to break them apart. Sprinkle on the rosemary and parmesan cheese and return to the oven.
• Bake for an additional 10 minutes, or until the tops are golden brown and the cheese is melted and browning.

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.

ROSEMARY ROASTED CAULIFLOWER

Steps:

• Preheat oven to 500 degrees.
• In jellyroll pan, toss cauliflower with oil and seasonings.
• Roast in middle of oven for 12 to 15 minutes, until browned in spots and tender.

CREAMY CAULIFLOWER SOUP WITH ROSEMARY OLIVE OIL

Steps:

• Make the rosemary oil: In a medium skillet, combine the olive oil and rosemary sprigs. Cook over low heat for 5 minutes, lowering the heat if the oil reaches a full simmer. (You want to cook it at a very gentle simmer to avoid frying the rosemary.) Carefully pour the oil and rosemary into a small bowl, leaving a slick of oil in the pan if you plan to make croutons. Allow the rosemary to cool completely in the oil while you make the soup.
• Make the soup: In a heavy pot or Dutch oven, heat 2 tablespoons olive oil over medium-low. Add the onion and cook, stirring occasionally, until tender and translucent, 6 to 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. (Be careful not to let the garlic scorch!)
• Add the stock, cauliflower, salt and pepper, and bring to a boil over high. Lower the heat, cover, and simmer until the cauliflower is tender when pierced with a fork, about 10 minutes.
• Meanwhile, make the optional croutons: Heat the reserved skillet with the residual rosemary oil over medium. Add the bread cubes, sprinkle generously with salt and pepper, and cook, tossing often, until toasted all over, 4 to 5 minutes. Transfer the croutons to a plate or board to cool.
• Strain and discard the rosemary stems from the rosemary oil. Working in batches if necessary, carefully transfer the vegetables, stock and 1/4 cup rosemary oil to a blender and blend on high until creamy. Add more rosemary oil to taste, and blend to combine. Return the soup to the pot and bring to a simmer. If the soup seems thin, let it simmer for 5 to 10 minutes to reduce slightly. (Remember: The soup will continue to thicken as it cools.) Season to taste with salt and pepper.
• Serve hot. Garnish each serving with a swirl of rosemary oil, a few croutons, and a sprinkle of lemon zest. The soup will thicken as it sits; add more stock as necessary when reheating. Leftover rosemary oil will keep in a sealed container at room temperature for up to 1 week.

ROASTED CAULIFLOWER, LAVENDER, ROSEMARY AND GARLIC

Steps:

• Preheat oven to 450 degrees.
• Mix oil, garlic, rosemary, lavender, pepper, salt, lemon and oil together.
• Toss in cauliflower and place in a large casserole dish in a single layer not over crowdering.
• Roast 20 minutes give a toss and bake for 15 more.
• Season with salt and pepper to taste. Garnish with a lavender sprig.