SAUTEED CAULIFLOWER
Slightly adapted from the cookbook The Art of Simple Food. You can add chopped fresh parsley and/or minced garlic near the end if desired, but it really isn't necessary.
Provided by Andtototoo
Categories Cauliflower
Time 35m
Yield 3 serving(s)
Number Of Ingredients 3
Steps:
- Remove the base of the stem of the cauliflower with a sharp knife.
- From the top down, cut the cauliflower into 1/4 inches slices. (Some of the slices will crumble, but those still taste good, they just don't look as pretty.).
- Heat 2 Table olive oil over medium-high heat in a large nonstick frying pan.
- Add one batch of the cauliflower (in a single layer) and cook until brown on the first side. Use a spachula to flip over the cauliflower.
- Fry the cauliflower until brown on the second side, adding more olive oil if needed.
- At this time, I usually add 2-3 Table. water, turn over the cauliflower again, cover and cook for several more minutes.
- Repeat on the second side if the cauliflower is not quite tender. The cauliflower tastes best if it has gotten very brown.
- Sprinkle with salt.
- Remove the first batch, keeping warm, and doing a second and third batch (if you still have cauliflower to cook) until all of the cauliflower has been sauteed.
CAULIFLOWER WITH BUTTERED CRUMBS
Our home economists offer this home-style way to add flavor and interest to steamed cauliflower. Serve this simple side dish with a variety of entrees.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place 1 in. of water in a large saucepan; add cauliflower. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until crisp-tender. , Meanwhile, in a small heavy saucepan, cook butter over medium heat for 5 minutes or until golden brown, stirring frequently. Remove from the heat; stir in lemon juice. In a small bowl, combine the bread crumbs, cheese, parsley, salt and pepper; stir in 3 tablespoons browned butter. , Drain cauliflower and place in a serving dish. Drizzle with the remaining browned butter; sprinkle with bread crumb mixture.
Nutrition Facts : Calories 158 calories, Fat 12g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 295mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein.
SAUTéED CAULIFLOWER WITH BROWNED BREAD CRUMBS
Hot mustard seasoned bread crumbs are a timeless way to liven up cooked cauliflower. A side dish ready in merely 25 minutes!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- In 10-inch skillet, heat 1 inch water to boiling. Stir in salt. Add cauliflower and return to boiling. Boil uncovered 3 minutes or until almost tender. Drain cauliflower in colander and immediately rinse under cold water to stop cooking. Set cauliflower aside.
- In same skillet, melt 3 tablespoons of the butter over medium heat. Stir mustard into butter and add bread crumbs. Cook 8 to 10 minutes, stirring frequently, until crumbs are golden brown. Remove crumbs to plate.
- In same skillet, melt remaining tablespoon butter and the oil over medium-high heat. Stir in cauliflower and cook about 5 minutes, stirring occasionally, until lightly browned and cooked through. Sprinkle crumbs over top.
Nutrition Facts : Calories 420, Carbohydrate 47 g, Cholesterol 30 mg, Fat 4, Fiber 5 g, Protein 10 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1270 mg, Sugar 7 g, TransFat 1/2 g
ROASTED CAULIFLOWER WITH BROWN BUTTER BREADCRUMBS
Cook fresh breadcrumbs in brown butter until toasted and sprinkle them all over garlicky roasted cauliflower.
Provided by Food Network
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F.
- Melt 4 tablespoons of the butter in a small skillet over medium heat. Toss the cauliflower, garlic, 1/2 teaspoon salt and a few grinds of pepper on a baking sheet with the melted butter until well coated. Reserve the skillet. Roast the cauliflower until tender and it begins to brown around the edges, 20 to 25 minutes. Transfer to a serving bowl.
- Melt the remaining 2 tablespoons of butter with 1/2 teaspoon salt in the reserved small skillet over medium heat until brown. Add the breadcrumbs and cook, stirring until crisp, about 1 minute. Season the crumbs with a pinch of salt. Sprinkle the cauliflower with the toasted breadcrumbs and the parsley.
BAKED BREADED CAULIFLOWER
The perfect cheat for cheat day. Dip in your favourite dipping sauce. Add your favourite herbs and spices.
Provided by Chef V
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Whisk eggs, salt, and pepper together in a bowl. Place panko bread crumbs in another bowl.
- Dip each cauliflower floret in egg mixture to coat, then dip each floret into bread crumbs to coat; place on prepared baking sheet.
- Bake in the preheated oven until tender and lightly browned, turning once, about 25 minutes.
Nutrition Facts : Calories 209 calories, Carbohydrate 45.4 g, Cholesterol 93 mg, Fat 4.4 g, Fiber 3.6 g, Protein 11.7 g, SaturatedFat 1.3 g, Sodium 487.5 mg, Sugar 3.6 g
CAULIFLOWER WITH BREAD CRUMBS
Make and share this Cauliflower With Bread Crumbs recipe from Food.com.
Provided by Debtex
Categories Cauliflower
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Remove the leaves from the cauliflower but leave the head whole.
- Steam for about 20 minutes, until easily pierced by a wooden skewer.
- Meanwhile, melt the butter in a pan.
- Add the breadcrumbs and cook until golden brown. Be careful not to burn!
- Place the cauliflower on a serving dish.
- Spread the sour cream all over the cauliflower.
- Sprinkle the bread crumbs evenly over the top.
- Enjoy!
Nutrition Facts : Calories 300.6, Fat 19, SaturatedFat 11, Cholesterol 45.5, Sodium 366, Carbohydrate 27.6, Fiber 4.2, Sugar 5.5, Protein 7.1
CAULIFLOWER WITH GARLIC BREAD CRUMBS
I absolutely love this dish. Even my father, who does not like garlic or cauliflower that much, was raving about this dish. It is essential to use fresh bread crumbs. I usually buy a baguette or country-style bread from the grocery store, and after cutting off the crust and tearing it into slices, put it in the food processor until it forms crumbs the size I want. This recipe is from the Williams Sonoma Vegetable Cookbook.
Provided by Dr. Jenny
Categories Cauliflower
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring a large saucepan 3/4 full of water to a boil. Add a pinch of salt, the sugar, and the cauliflower and boil until tender, about 5 minutes. Do not overcook.
- Drain, rinse under running cold water, and leave to drain.
- In a large frying pan over medium heat, warm 4-5 Tb of the oil. When the oil is hot, add the crumbs and toss them constantly until they are evenly toasted, browned, and crisp, about 5 minutes.
- Add the garlic, turn the crumbs once or twice, and remove them from the pan. Do not allow the garlic to brown; it should be cooked only enough to flavor the crumbs.
- Heat the remaining 2-3 Tb oil in the same pan over medium heat. Add the cauliflower and mash and break it up a bit as it lightly browns in the oil and become slightly tender, about 5 minutes. Do not allow the cauliflower to become crisp and dark.
- Add the crispy garlic crumbs to the pan and toss them with the cauliflower over medium-low heat, mashing some of the cauliflower and allowing some of it to keep its shape, about 5 minutes.
- Season to taste with salt and pepper and serve hot.
Nutrition Facts : Calories 448.2, Fat 23.7, SaturatedFat 3.6, Sodium 459.1, Carbohydrate 50, Fiber 6.7, Sugar 7.4, Protein 11.4
CAULIFLOWER WITH BROWN BUTTER AND CRISPY CRUMBS
Provided by Food Network Kitchen
Categories side-dish
Time 38m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F. Put the cauliflower on a baking sheet and scatter the garlic on top. Melt the butter in a medium skillet and toss 2 tablespoons with the cauliflower and garlic; set the rest aside in the skillet. Toss the cauliflower with 1 teaspoon of the salt. Roast until the cauliflower is quite tender and the edges are starting to brown, 20 to 25 minutes. Transfer the cauliflower to a serving bowl.
- Reheat the remaining butter over medium-high heat until brown. Add the bread crumbs and cook, swirling the pan and tossing, until they are brown and crisp-this should take less than 1 minute. Pull the pan from the heat and toss the crumbs with the parsley and the remaining 14 teaspoon salt. Spoon crumbs over the cauliflower and season with pepper. Serve warm or room temperature with lemon wedges on the side.
SAUTEED CAULIFLOWER WITH BREAD CRUMBS, PARSLEY, CAPERS AND OLIVES
Provided by Amanda Hesser
Categories weekday, side dish
Time 30m
Yield 4 side dish servings
Number Of Ingredients 11
Steps:
- Place a large nonstick saute pan over medium heat. Add two tablespoons olive oil. When it shimmers, add half the cauliflower, spreading it out so pieces are tightly packed but lay flat in pan. Season with salt. Saute for 3 to 4 minutes, until browned on bottom and softening at edges. Turn pieces and brown other side. When just tender remove to a shallow serving bowl. Return pan to heat and repeat with 2 tablespoons olive oil and remaining cauliflower.
- Return pan to heat again. Add remaining tablespoon olive oil. Add bread and coriander and toss to coat in oil. When bread is lightly browned on edges, stir in anchovy paste. Pour this over cauliflower. Add parsley, olives and capers. Sprinkle vinegar on top. Season generously with black pepper and toss well. Taste and adjust seasoning, adding more salt, pepper or vinegar, as desired. Serve warm or at room temperature. For a main course, cauliflower may be tossed with pasta, a little oil and some pasta cooking water.
Nutrition Facts : @context http, Calories 217, UnsaturatedFat 16 grams, Carbohydrate 9 grams, Fat 19 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 442 milligrams, Sugar 2 grams, TransFat 0 grams
CAULIFLOWER WITH TOASTED BREAD CRUMBS
Categories Onion Side Sauté Quick & Easy Low Sodium Cauliflower Winter Gourmet
Yield Serves 2
Number Of Ingredients 6
Steps:
- In a small non-stick skillet sauté bread crumbs in 1/2 tablespoon oil over moderately high heat, stirring, until fragrant and transfer to a small bowl.
- In skillet heat remaining tablespoon oil over moderate heat until hot but not smoking and cook onion, stirring, until golden. Add vinegar and cauliflower and sauté over moderately high heat, stirring, until cauliflower begins to turn golden. Add water and salt to taste and simmer, covered, 10 minutes, or until tender. Sprinkle cauliflower mixture with bread crumbs.
POLISH CAULIFLOWER WITH BREADCRUMBS
This is a simple side dish to any meal. I don't think the original recipe has fresh dill but i like adding it in.
Provided by HeyMiki
Categories Cauliflower
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Steam or boil cauliflower for about 8 minutes. Remove and place on a serving plate.
- Place butter in a microwave-safe dish and microwave until it is completely melted. Mix in breadcrumbs and dill to the butter and pour ontop of cauliflower. Serve immediately.
Nutrition Facts : Calories 158.7, Fat 11.9, SaturatedFat 7.4, Cholesterol 30.5, Sodium 163.8, Carbohydrate 11.4, Fiber 3.8, Sugar 3.8, Protein 3.7
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