Whole Roasted Cauliflower Food

MUSTARD-PARMESAN WHOLE ROASTED CAULIFLOWER

Mustard-Parmesan Whole Roasted Cauliflower image

Even meat eaters will want a piece of these impressive, high-fiber veggies. The Dijon mustard concentrates in flavor as it roasts, resulting in a powerful punch of umami. Prep and brush your cauliflower ahead of time, then let them sit at room temperature until you're ready to cook.

Provided by Food Network Kitchen

Categories side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 large heads cauliflower
1 clove garlic, halved
1/4 cup olive oil
4 tablespoons Dijon mustard
Kosher salt and freshly ground black pepper
1/2 cup fresh parsley leaves, roughly chopped
1/4 cup grated Parmesan
Lemon wedges, for serving

Steps:

Position an oven rack in the bottom of the oven and preheat to 450 degrees F. Line a baking sheet with foil.
Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat on the prepared baking sheet. Rub the outside of each head with the cut garlic.
Whisk together the oil, 3 tablespoons mustard, 1/2 teaspoon salt and a few grinds of black pepper in a small bowl.
Put the cauliflower on the prepared baking sheet and brush the entire outside and inside with the mustard-oil mixture. Roast the cauliflower until nicely charred and tender (a long skewer inserted in the center of the cauliflower should pass through easily), 50 minutes to 1 hour. Let rest for a few minutes.
Meanwhile, combine the parsley and Parmesan in a small bowl. Brush the outside of the roasted cauliflower heads all over with the remaining 1 tablespoon mustard and generously sprinkle with the Parmesan mixture.
Cut the cauliflower into thick wedges and serve on plates with a sprinkle of salt, lemon wedges and any extra Parmesan mixture.

WHOLE ROASTED CAULIFLOWER RECIPE BY TASTY

Whole Roasted Cauliflower Recipe by Tasty image

Here's what you need: cauliflower, tahini, olive oil, turmeric, paprika, garlic powder, chili powder, cumin, salt, garlic, pita, tzatziki sauce, fresh cilantro

Provided by Rachel Gaewski

Categories Dinner

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 head cauliflower
½ cup tahini
3 tablespoons olive oil
2 teaspoons turmeric
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon cumin
2 teaspoons salt
3 cloves garlic, sliced
pita, to serve
tzatziki sauce, to serve
fresh cilantro, chopped, to serve

Steps:

Preheat oven to 400°F (200°C).
Prep cauliflower by removing leaves and stem with a knife, then place on a parchment paper-lined baking sheet.
In a small bowl, whisk together tahini, olive oil, turmeric, paprika, garlic powder, chili powder, cumin, salt, and garlic.
Pour tahini mixture over cauliflower, using your hands to make sure entire head is covered.
Bake cauliflower for 1 hour and 15 minutes. Make a tent with aluminum foil and cover halfway through.
Cut cauliflower into pieces and then separate florets.
Serve on warm pita with tzatziki sauce and cilantro.
Enjoy!

Nutrition Facts : Calories 251 calories, Carbohydrate 15 grams, Fat 20 grams, Fiber 5 grams, Protein 6 grams, Sugar 3 grams

WHOLE ROASTED CAULIFLOWER WITH OLIVE OIL AND CAPERS

Whole Roasted Cauliflower With Olive Oil and Capers image

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

Ingredients

1 head cauliflower, green leaves discarded
1/4 cup extra virgin olive oil, plus
2 tablespoons extra virgin olive oil
1 teaspoon salt
1 tablespoon fresh lemon juice
1 tablespoon drained small caper (packed in brine)
1/4 teaspoon black pepper
2 cups loosely packed fresh flat-leaf parsley sprigs

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

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