ROASTED ROSEMARY CAULIFLOWER
Roasting the cauliflower really brings out its flavor in this side dish. Even folks who aren't cauliflower lovers like it this way. -Joann Fritzler, Belen, New Mexico
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 65 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 226mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
PAN-ROASTED CAULIFLOWER WITH GARLIC, PARSLEY AND ROSEMARY
Nearly any vegetable tastes good browned in olive oil and showered with garlic, parsley and rosemary, but cauliflower is an especially good candidate for this technique. The inherent sweetness of cauliflower begs for a hit of lemon and hot pepper too. Serve hot or at room temperature.
Provided by David Tanis
Categories easy, quick, vegetables, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Cut each cauliflower in quarters and remove the core. Cut quarters into 1/2-inch-thick slices. Chop down wider slices so all are approximately the same jagged size.
- Heat olive oil in a heavy wide skillet over medium-high heat. When oil is hot, add cauliflower and toss to coat using a metal spatula or flat wooden spoon. Season generously with salt and pepper.
- Keeping heat brisk, repeatedly turn the cauliflower, letting the slices brown as they cook. Adjust heat as necessary to keep them sizzling nicely but not scorching. Continue to stir and flip the cauliflower until it is tender when pierced with a fork, 10 to 12 minutes.
- Add crushed red pepper, garlic, rosemary, parsley and lemon zest. Stir well to coat and cook 1 minute more. Check seasoning, then transfer to a serving platter. Sprinkle with almonds and fresno chile, if using, and serve with lemon wedges.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 396 milligrams, Sugar 3 grams, TransFat 0 grams
ROASTED CAULIFLOWER WITH ROSEMARY AND PARMESAN
The roasting process makes these cauliflower steaks tender and slightly sweet, a perfect combination with rosemary and parmesan.
Provided by Laura
Categories Side Dish
Time 25m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 148 kcal, Carbohydrate 8 g, Protein 7 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 9 mg, Sodium 244 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
ROSEMARY ROASTED CAULIFLOWER
Make and share this Rosemary Roasted Cauliflower recipe from Food.com.
Provided by TPubmgjbd
Categories Cauliflower
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 127.2, Fat 10.6, SaturatedFat 1.5, Sodium 44.4, Carbohydrate 7.5, Fiber 3.1, Sugar 2.8, Protein 2.8
CREAMY CAULIFLOWER SOUP WITH ROSEMARY OLIVE OIL
This soup turns a short list of vegan ingredients into a sublimely silky soup. Infusing olive oil with fresh rosemary is a trick you'll want to keep up your sleeve: The results are delicious brushed on roast chicken, drizzled over roasted winter vegetables or even just sopped up with a nice piece of bread. The croutons here are optional, but they transform an elegant and delicate first-course soup into a satisfying lunch.
Provided by Lidey Heuck
Categories dinner, easy, weeknight, soups and stews, vegetables, appetizer, main course
Time 40m
Yield 6 servings
Number Of Ingredients 11
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
Heavenly scented cauliflower thats tender and crisp! The picture is purple cauliflower. No color adding! Fun for Halloween. ;)
Provided by Rita1652
Categories Cauliflower
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 120.9, Fat 9.4, SaturatedFat 1.3, Sodium 430.5, Carbohydrate 8.4, Fiber 2.9, Sugar 2.7, Protein 3
More about "rosemary roasted cauliflower food"
MASHED CAULIFLOWER WITH ROSEMARY - THE CANDIDA DIET
From thecandidadiet.com
4.5/5 (51)Total Time 30 minsServings 3Calories 52 per serving
- Place the stock and cauliflower in a medium saucepan and bring the boil, covered, for 15 minutes until the cauliflower is steamed and soft.
ROSEMARY ROASTED CAULIFLOWER - JAMIE GELLER
From jamiegeller.com
Servings 4Estimated Reading Time 40 secsCategory Side Dish, Vegetable Side
- Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer on large baking pan.
PAN ROASTED ROSEMARY CHICKEN & CAULIFLOWER | COOK FOR YOUR ...
From cookforyourlife.org
4.1/5 (22)Estimated Reading Time 2 minsCategory MainsCalories 1071 per serving
- In a small bowl mix together the rosemary, thyme, lemon juice, 1 tablespoon olive oil and 1 teaspoon salt. Add chicken breasts. Chill until needed.
- In a separate small bowl, mix the cauliflower with the paprika, cayenne, 1 tablespoon olive oil and 1 teaspoon salt. Set aside.
- In another small bowl, combine the sliced zucchini and tomatoes with 1 tablespoon olive oil and 1 teaspoon salt.
ROASTED CAULIFLOWER WITH ROSEMARY - DAVITA
From davita.com
5/5 (7)Calories 32 per servingServings 9
GARLIC AND ROSEMARY CAULIFLOWER BREAD | FOOD MATTERS®
From foodmatters.com
Estimated Reading Time 2 mins
ROSEMARY AND GARLIC ROASTED CAULIFLOWER RECIPE - SUM OF YUM
From sumofyum.com
Cuisine HealthyCategory Side DishServings 4Total Time 30 mins
ROSEMARY ROASTED VEGGIES RECIPE - LOVE AND LEMONS
From loveandlemons.com
Reviews 15Estimated Reading Time 2 mins
SPICY ROASTED CAULIFLOWER WITH ROSEMARY - VEGAN SIDE …
From cookincanuck.com
5/5 (1)Total Time 30 minsCategory Side DishesCalories 78 per serving
- Cut cauliflower into florets, about 1½-inches each. Transfer the florets to a bowl. Toss the cauliflower with the olive oil.
- Transfer the cauliflower to a baking sheet and roast, turning occasionally, until the cauliflower is tender and golden brown, about 20 minutes. Serve.
ROASTED CAULIFLOWER PASTA WITH PECORINO AND ROSEMARY - RECIPES
From more.ctv.ca
Servings 4-5Total Time 20 minsCategory Dinner
- In a skillet over medium heat, heat two tablespoons olive oil until shimmering. Working in batches, fry cauliflower until golden brown, about ten minutes. Transfer to a baking sheet and keep warm in oven.
- Meanwhile, cook pasta according to package direction until al dente. Drain. In a large bowl, toss with enough vegetable oil to coat well. Set aside.
- Return skillet to medium heat and add remaining two tablespoons olive oil, prosciutto, shallots and rosemary. Cook until shallots are golden, about five minutes, stirring frequently. Add garlic, pepper, and butter and cook two minutes more.
ROASTED CAULIFLOWER - CRAVINGS OF A LUNATIC
From cravingsofalunatic.com
4.9/5 (7)Total Time 25 minsCategory Side DishCalories 128 per serving
- In a large bowl combine cauliflower, olive oil, dried basil and salt. Mix with a spoon until well combined.
ROSEMARY ROASTED CAULIFLOWER - FRAMED COOKS
From framedcooks.com
5/5 (2)Total Time 1 hrCategory VegetableCalories 179 per serving
- Place cauliflower in a single layer on baking pan. Rub the rosemary between your palms to crush it, and then scatter on top of cauliflower.
- Roast for about 45 minutes, until the cauliflower is tender and turning deep brown along the edges. Serve at once.
ROSEMARY GARLIC ROASTED CAULIFLOWER - NUTRITION TO FIT
From nutritiontofit.com
5/5 (6)Total Time 1 hr 30 minsCategory Side DishCalories 79 per serving
- Remove the leaves and cut the stem off the bottom of the cauliflower so that it can sit level in a baking dish. Place the cauliflower in a baking dish.
DIJON-ROSEMARY CRUSTED WHOLE ROASTED CAULIFLOWER - PLANT ...
From livitygardens.com
Servings 6Total Time 1 hr 15 mins
- In the bowl of a small food processor, place the garlic, the Dijon mustard, the thyme, the rosemary, 3 tablespoons olive oil, 1 teaspoon of sea salt and 1/2 teaspoon pepper. Pulse until smooth and well-combined. Using your hands, rub the cauliflower with the mixture, making sure to do the bottom, and all the nooks and crannies. Place the cauliflower back in the Dutch oven and, using a small sharp knife, make 4-5 incisions in the top of the cauliflower to give room for the rub to get in. In a large bowl, mix the leeks, rutabaga, potatoes, carrots, 1 tablespoon olive oil and a sprinkle of sea salt and pepper. Arrange the vegetables around the cauliflower. Pour the vegetable broth, avoiding pouring on top of the cauliflower. Cover tightly with foil, cover, and place in the oven. Roast for about an hour, or until the cauliflower and the vegetables are tender. Uncover and broil for 2-5 minutes. Remove from the oven, take a picture and serve! Bon appétit!
ROASTED LEMON ROSEMARY CHICKEN AND CAULIFLOWER | AN ...
From anappetizinglife.com
Servings 4Estimated Reading Time 2 minsCategory Main CourseTotal Time 45 mins
- In a large bowl, add olive oil, the juice of 1 lemon, rosemary, garlic, salt, pepper and paprika. Stir well.
- Add cauliflower to the bowl and lightly toss with marinade. Add chicken thighs to the bowl then gently toss all of the ingredients together.
- Transfer ingredients to the lined sheet pan making sure the chicken thighs are arranged skin side up. Evenly distribute the lemon slices around the chicken and cauliflower.
GARLIC ROSEMARY ROASTED CAULIFLOWER - SUMPTUOUS SPOONFULS
From sumptuousspoonfuls.com
Reviews 5Total Time 35 minsServings 2-4
- Pour the oil into a small bowl. Crush the cloves of garlic with the side of your knife, remove the peels and set the garlic in the oil. Add the rosemary and crumble the feta into the oil as well. Let the oil sit at room temperature for at least 15 minutes or up to 2 hours … or put it in the fridge overnight to let the flavors soak into the oil.
- Preheat the oven to 450 F. Cut the cauliflower into florets. Remove the garlic cloves from the oil. In a large bowl, toss the garlic-infused oil with the cauliflower to coat all the pieces. Sprinkle with seasonings and toss again. Spread the cauliflower onto a rimmed baking sheet and set in the oven.
- Roast at 450 F. for 10 – 15 minutes or until the bottom of the cauliflower is nicely browned, then stir (or turn) the cauliflower and return to the oven to roast again for 5 – 10 minutes more or until the cauliflower is crispy and browned on the edges.
DIJON ROSEMARY WHOLE-ROASTED CAULIFLOWER - VEGANS FIRST
From vegansfirst.com
5/5 (1)Total Time 1 hr 20 minsCategory RecipeCalories 107 per serving
- To prepare the cauliflower, remove all leaves and trim the stem until it flush with the lower florets and the head can sit flat. Place in a dutch oven and pour vegetable broth over and around the head.
- In a small bowl, mix together dijon, garlic, and minced/chopped rosemary. Rub the mixture all over the cauliflower, allowing it to slip between the florets where possible. You can use a brush to make this job easier, but precision isn't really necessary.
- In another bowl, mix together breadcrumbs, dried herbs, optional nutritional yeast, and salt and pepper. Sprinkle the dry mixture onto the cauliflower, pressing as you go to stick the crumbs into the dijon paste.
ROASTED CAULIFLOWER WITH ONIONS AND ROSEMARY
From goodhousekeeping.com
Cuisine ItalianTotal Time 40 minsServings 12Calories 55 per serving
- Preheat oven to 450 degrees F. In large bowl, toss all ingredients except parsley and rosemary sprig until evenly mixed.
- Roast vegetables on 2 oven racks 40 minutes or until tender and browned, stirring occasionally and rotating pans between upper and lower racks halfway through roasting time.
TASTY GARLIC ROSEMARY ROASTED CAULIFLOWER (LOW-CARB, KETO ...
From theharvestskillet.com
Servings 4Estimated Reading Time 3 minsCategory Side DishTotal Time 30 mins
ROASTED CAULIFLOWER WITH PARMESAN AND ROSEMARY | MCCALLUM ...
From themccallumsshamrockpatch.com
- Toss the cauliflower with the grapeseed oil, grated parmesan cheese, thinly sliced garlic, fresh chopped rosemary, dried basil, dried oregano, and a pinch of red pepper on a metal baking sheet.
- Add kosher salt and freshly ground peppercorns to own taste; toss again on a metal baking sheet.
PAN-ROASTED CAULIFLOWER WITH ROSEMARY, GARLIC AND PARSLEY ...
From phyllispiano.com
Estimated Reading Time 1 min
ROASTED CAULIFLOWER & WHITE BEAN SOUP WITH ROSEMARY ...
From camillestyles.com
5/5 (2)Estimated Reading Time 4 minsServings 6
ROASTED CAULIFLOWER WITH ROSEMARY CREAM - GOURMET GUIDE
From gourmetguide.co.za
5/5 (1)Cuisine South African
WHOLE ROASTED CAULIFLOWER WITH ROSEMARY GARLIC CREAMY ...
From muriellebanackissa.com
Estimated Reading Time 5 mins
PALEO ROASTED GARLIC & ROSEMARY CAULIFLOWER MASH - KETO ...
From tasteaholics.com
Estimated Reading Time 5 mins
ROASTED CAULIFLOWER WITH ROSEMARY CREAM - FOOD24
From food24.com
Cuisine BakeCategory BakeServings 4Total Time 2 hrs 20 mins
ROASTED ROSEMARY CAULIFLOWER RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
Servings 6Total Time 30 minsCategory Side DishesCalories 65 per serving
CREAMY ROASTED CAULIFLOWER ROSEMARY SOUP - THE EUROPEAN DISH
From shinelittlehouse.com
Cuisine American, EuropeanCategory SoupServings 4Total Time 45 mins
MASHED CAULIFLOWER WITH ROSEMARY - BALANCE ONE
From balanceone.com
5/5 (1)Category Side DishesCuisine Side DishesTotal Time 30 mins
SIMPLE ROASTED CAULIFLOWER - DIABETES FOOD HUB
From diabetesfoodhub.org
6/10 (2)Calories 30 per servingServings 9
ROASTED CAULIFLOWER - SPOON FORK BACON
From spoonforkbacon.com
ROASTED ROSEMARY CAULIFLOWER RECIPES
From tfrecipes.com
CUMIN AND ROSEMARY ROASTED CAULIFLOWER RECIPE | ITN BLOG
From transformationalnutrition.com
ROASTED CAULIFLOWER WITH ROSEMARY ROASTED VEGETABLES ...
From santosorganics.com.au
INA GARTEN'S VEGETABLE SIDE DISHES THAT WILL STEAL THE SHOW
From foodnetwork.ca
ROSEMARY ROASTED CAULIFLOWER & GRAPES + VIDEO {PALEO ...
From pinterest.ca
ROSEMARY ROASTED CAULIFLOWER RECIPES
From tfrecipes.com
GARLIC AND ROSEMARY CAULIFLOWER POTATO MASH – GOOD KARMA FOODS
From goodkarmafoods.com
ROSEMARY AND CAULIFLOWER RECIPES (132) - SUPERCOOK
From supercook.com
ROASTED CAULIFLOWER WITH ROSEMARY - KIDNEY COMMUNITY KITCHEN
From kidneycommunitykitchen.ca
ROSEMARY ROASTED CAULIFLOWER | RECIPE | RECIPES, ROASTED ...
From pinterest.ca
ROASTED ROSEMARY CAULIFLOWER RECIPE : SIMPLE RECIPES FOR ALL
From foodoray.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