Spiced Oven Roasted Cauliflower Food

SPICED OVEN-ROASTED CAULIFLOWER

Steps:

• Preheat the oven to 400 degrees.
• In a large bowl, mix together the oil, turmeric, and cumin seeds. Add the cauliflower and toss together until well coated.
• Take a non-stick cookie sheet (or a baking sheet lined with aluminum foil), rub with a little extra oil on it, and put in the oven for 5 minutes to heat up. Once it has been heated, pour the cauliflower onto the sheet and spread out into a single layer. Sprinkle with salt.
• Return to the sheet to oven and bake on a high shelf. Gently turn the cauliflower from time to time until the florets are tender and have golden brown spots all over, about 25 to 30 minutes.

OVEN-ROASTED CAULIFLOWER

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Mix cauliflower florets and garlic in a large bowl. Drizzle olive oil and lemon juice over the cauliflower mixture; season with salt and pepper. Toss cauliflower mixture to coat and spread into an even layer onto a jelly roll pan.
• Roast in preheated oven for about 15 minutes, turn the cauliflower, and continue roasting until soft, about 10 minute more. Sprinkle Parmesan cheese over the cauliflower to serve.

SPICED CAULIFLOWER ROAST

Steps:

• In a small bowl, beat the butter and spices with a wooden spoon, then set aside.
• Heat oven to 220C/200C fan/ gas 7. Trim the outer leaves of the cauliflower and remove the very bottom of the root, being careful to keep some of the root attached so the whole cauliflower remains intact. Bring a large pan (big enough to fit the whole cauliflower) filled with salted water to a rolling boil. Cook for 3-4 mins to partially tenderise, then carefully remove with two slotted spoons.
• Put the cauliflower and chickpeas on a baking tray. Rub the cauliflower with the butter, dot a little over the chickpeas and season everything. Roast in the oven for 35 mins until the chickpeas are crispy, the cauliflower is deep golden-brown, and a cutlery knife can be inserted into the middle easily.
• Meanwhile, make the feta dressing. In a large bowl, whisk the feta and Greek yogurt until the cheese has completely broken up and the mixture is creamy. Add the lemon juice, whisk again, then season to taste. Chill until needed.
• Remove the cauliflower and chickpeas from the oven, transfer the cauliflower to a plate, then mix the remaining ingredients, except the pomegranate molasses, with the warm chickpeas on the tray.
• Arrange the herby chickpeas on a large sharing platter and place the whole cauliflower on top. Spoon over the dressing and drizzle with pomegranate molasses to serve.

SPICY ROASTED CAULIFLOWER

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine cauliflower florets, olive oil, hoisin sauce, Sriracha sauce, salt, and pepper in a large bowl; toss to combine. Spread out in a single layer on a baking sheet.
• Bake in the preheated oven until cauliflower is soft and cooked through, about 30 minutes, turning once after 20 minutes.

SPICY ROASTED CAULIFLOWER

Steps:

• Gather ingredients.
• Position a rack in the center of the oven and heat to 450 F. Trim and core the cauliflower, separating the florets into bite-sized pieces and chopping the core into small cubes or batons.
• In a large pot over medium heat, melt the butter .
• Remove the pot from the heat and mix in the sugar, salt, pepper, hot paprika, sweet paprika, cayenne (if using), turmeric, and cinnamon. Stir until the sugar dissolves completely.
• Add the cut-up cauliflower into the pot. Toss to coat with the spicy butter as evenly as possible.
• Lay the cauliflower pieces in a single layer on a roasting pan or baking sheet . Cook in the oven until browned, sizzling, and tender but with crispy bits forming on the edges, approximately 25 minutes. Stir at the halfway point to cook evenly. Serve with your favorite main dishes and enjoy.

SPICY WHOLE ROASTED CAULIFLOWER

Steps:

• Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.
• Trim the base of the cauliflower to remove any green leaves and the woody stem.
• In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.
• Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.).
• Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. Test with a skewer to check interior doneness and cook longer if necessary, being careful not to scorch the marinade. The marinade will make a crust on the surface of the cauliflower.
• Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad with a lime juice and olive oil dressing.

SPICED OVEN ROASTED CAULIFLOWER

Steps:

• Preheat the oven to 400°F.
• In a large bowl, mix together the oil, turmeric and cumin seeds. Add the cauliflower and toss together until well coated.
• Take a non-stick cookie sheet, rub with a little extra oil and put in the oven for 5 minutes to heat up. When it is hot, pour the cauliflower onto the sheet and spread out into a single layer. Sprinkle with salt. If not using a non-stick sheet, line with parchment paper.
• Return to the oven and bake on a high shelf. Gently turn the cauliflower from time to time until they are tender with golden brown spots all over, about 25 to 30 minutes.