OVEN-ROASTED CAULIFLOWER WITH GARLIC, OLIVE OIL AND LEMON JUICE
Provided by Food Network
Categories side-dish
Time 20m
Yield 5 to 6 cups roasted cauliflower florets, 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 500 degrees F.
- Place the cauliflower florets in a large saute pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the Parmesan. Garnish with chopped chives and serve immediately while still warm.
MEDITERRANEAN ROASTED CAULIFLOWER WITH OLIVES
This cauliflower medley is a great way to perk up your menu. It can be served warm as a side dish, or at room temperature and tossed with romaine lettuce as a salad. Warming the herbs and garlic in the oil prior to tossing with the veggies helps their flavor bloom. When ready to serve, drizzle on as much or as little balsamic vinegar as you like.
Provided by Bibi
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch baking sheet with foil or parchment paper.
- Combine olive oil, garlic, Italian seasoning, salt, and freshly ground pepper in a small, microwave-safe bowl. Microwave on High for 20 to 30 seconds. Watch carefully, and remove from the microwave when the oil bubbles. Set aside.
- Combine cauliflower florets, red onion, and red bell pepper in a large bowl. Pour in the olive oil mixture and stir until all the vegetables are coated. Spread out vegetables on the prepared baking sheet in a single layer.
- Roast in the preheated oven until vegetables reach the desired doneness, 20 to 25 minutes. Broil if you like additional color, carefully watching that the vegetables do not burn, 1 to 2 minutes.
- Sprinkle sliced olives over the vegetables and drizzle with balsamic vinegar. Garnish with fresh parsley. Serve warm.
Nutrition Facts : Calories 123.2 calories, Carbohydrate 10.9 g, Fat 8.5 g, Fiber 3.4 g, Protein 2.1 g, SaturatedFat 1.2 g, Sodium 142 mg, Sugar 5.2 g
CHARRED CAULIFLOWER WITH CLEMENTINES AND OLIVES
Caramelizing cauliflower takes it to a whole new level. Olives and clementines lend salty, citrusy swagger.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Arrange cauliflower in a single layer on a rimmed baking sheet and brush both sides with 2 tablespoons oil. season with salt and pepper. Roast, flipping one, until tender and golden, about 25 minutes. Transfer to a serving platter with clementine segments and olives.
- Meanwhile, make vinaigrette: Whisk remaining oil with vinegar and clementine zest and season with salt. Drizzle over cauliflower, clementines, and olives and sprinkle with parsley.
STEAMED WHOLE CAULIFLOWER WITH OLIVES
Tasty and wholesome cauliflower side dish with olives. Easy and delicious!
Provided by Sardinian Native
Categories Side Dish Vegetables Cauliflower
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Place a steamer insert into a pot and fill with water to just below the bottom of the steamer. Bring water to a boil. Place cauliflower in the insert, drizzle with olive oil, and spread olives around it; spread parsley and garlic on top and season with salt.
- Cover and cook over medium to low heat until a skewer easily pierces the cauliflower and the center is soft, 15 to 20 minutes. Add a couple of tablespoons of water during cooking to avoid burning.
Nutrition Facts : Calories 184.6 calories, Carbohydrate 7.7 g, Fat 16.7 g, Fiber 2.2 g, Protein 2.2 g, SaturatedFat 2.1 g, Sodium 658 mg, Sugar 1.8 g
STEAMED CAULIFLOWER
Number Of Ingredients 0
Steps:
- Cauliflower can be steamed whole or cut up into florets. When steaming whole, it's best to cut out the core unless the cauliflower is very small. Turn the cauliflower upside down and carefully cut out a deep cone shape with a sharp, sturdy paring knife, making a complete circle around the central stem. Pull out and discard the core. Steam the cauliflower until it's tender. Steamed cauliflower can be flavored in many ways: Heat extra-virgin olive oil in a small heavy pan. Add 2 pounded garlic cloves; a spoonful of rinsed and drained capers; a spoonful of chopped fresh marjoram, oregano, or parsley (or a mixture); salt; and fresh-ground black pepper and cook until the garlic is just warmed through. Pour over the warm cauliflower. Or serve the cooked cauliflower, warm or at room temperature, with Bagna Cauda (page 230). Or arrange the steamed cauliflower in a gratin or baking dish, spoon melted butter over it, and cover it with sliced cheese (Gruyère, cheddar, or fresh pecorino, for example). Bake in a 350°F oven until the cheese melts into the cauliflower.
CAULIFLOWER "STEAKS" WITH OLIVE RELISH
Thickly cut cauliflower slices, roasted, and topped with a tangy olive relish. Perfect side dish. Add beans to the relish for vegetarian meal.
Provided by abray6212
Categories Cauliflower
Time 30m
Yield 4 Steaks, 4 serving(s)
Number Of Ingredients 10
Steps:
- Remove leaves and trim stem end of cauliflower, leaving core intact. Slice cauliflower into four 1/2" "steaks" from center of cauliflower (some florets will break loose; reserve).
- Finely chop enough loose florets to measure 1/2 cup.
- Transfer chopped florets to a small bowl and mix with olives, sun-dried tomatoes, 1 tablespoon oil, parsley, and lemon juice. Season relish with salt and pepper.
- Preheat oven to 400°. Heat 1 tablespoon olive oil in a large heavy ovenproof skillet over medium-high heat. Cook cauliflower steaks until golden brown, about 2 minutes per side, adding tablespoon oil to pan between batches.
- Transfer steaks to a large rimmed baking sheet. Reserve skillet. Roast cauliflower until tender, about 15 minutes.
- Meanwhile, return skillet to medium-high heat and add garlic cloves and tomatoes, one cut side down. Cook until tomatoes are browned; turn tomatoes over and transfer skillet to oven with cauliflower. Roast garlic and tomatoes until tender, about 12 minutes.
- Transfer garlic, tomatoes, and 1/2 tablespoon oil to a blender; purée until smooth. Season with salt and pepper. Divide tomato sauce among plates. Place 1 cauliflower steak on each plate; spoon relish over. Serve warm or at room temperature.
CRISPY CAULIFLOWER WITH OLIVES, CAPERS, AND PARSLEY
Categories Olive Side Sauté Quick & Easy Vinegar Cauliflower Fall Parsley Capers Gourmet Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 6
Steps:
- In a small bowl stir together olives, capers, vinegar, and 2 tablespoons oil.
- In a large non-stick skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and cook cauliflower, covered, stirring occasionally, 10 minutes. Uncover skillet and sauté cauliflower until tender and browned, 5 to 10 minutes more. Transfer cauliflower to a bowl and toss with olive mixture and parsley. Season cauliflower with salt and pepper.
WHOLE ROASTED CAULIFLOWER WITH OLIVE OIL AND CAPERS
Make and share this Whole Roasted Cauliflower With Olive Oil and Capers recipe from Food.com.
Provided by dicentra
Categories Cauliflower
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Put oven rack in middle position and preheat oven to 450°F Lightly oil a 9-inch pie plate or square baking dish.
- Core cauliflower, leaving head intact, then discard core and put cauliflower head in pan.
- Drizzle 2 tablespoons olive oil over top of cauliflower and sprinkle with 1/2 teaspoon salt. Bake until tender, 1 to 1 1/4 hours. Transfer to a serving dish.
- Whisk together lemon juice, capers, pepper, and remaining 1/2 teaspoon salt in a small bowl, then whisk in remaining 1/4 cup oil.
- Surround cauliflower with parsley sprigs and drizzle cauliflower and parsley with dressing.
Nutrition Facts : Calories 113.8, Fat 10.3, SaturatedFat 1.4, Sodium 352.9, Carbohydrate 5, Fiber 2.4, Sugar 1.9, Protein 1.9
STEAMED WHOLE CAULIFLOWER WITH PAPRIKA BROWN BUTTER
Provided by Martha Stewart
Categories Food & Cooking Holidays & Events Christmas Recipes
Time 50m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Toast panko in a large skillet over medium-high heat until golden, tossing occasionally, about 3 minutes. Transfer to a bowl; let cool, then stir in salt and cheese.
- Place a steamer basket in a pot filled with water to just below basket. Bring to a boil, then place cauliflower in basket; cover and steam 10 minutes. Reduce heat to low; steam until cauliflower is fork-tender, 8 to 10 minutes. Transfer to a serving bowl.
- Meanwhile, melt butter in a saucepan over medium heat until browned, about 9 minutes. Remove from heat; swirl in paprika. Pour half of brown butter over cauliflower; sprinkle with half of panko mixture. Cut cauliflower into chunks with a paring knife. Pour remaining brown butter over top; sprinkle with remaining panko mixture. Serve.
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- Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add cauliflower, cover and steam until tender, about 4 minutes.
- Meanwhile, remove skin and white pith from lemons with a sharp knife. Working over a bowl, cut segments from the membranes. Coarsely chop the segments and transfer to a serving bowl. Squeeze juice from the lemon peel and membranes and add 1 tablespoon of the juice to the bowl with the segments.
- Add oil, shallot, water, thyme, salt and pepper to the serving bowl. Stir to combine. Add the cauliflower and toss to coat. Sprinkle with olives. Serve warm or at room temperature.
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