BEST ROASTED CAULIFLOWER RECIPE
This roasted cauliflower is perfectly and charred in all the right parts, thanks to a few simple tips. And you'll love the hints of cumin and lemon that season the cauliflower, but you can totally play with different flavor combinations you like.
Provided by Suzy Karadsheh
Categories Side
Number Of Ingredients 8
Steps:
- Preheat the oven to anywhere between 450 to 475 degrees F (or 250 degrees C)
- Place the cauliflower florets on a large baking sheet. Drizzle extra virgin olive oil and toss to make sure florets are coated, add more EVOO as needed but don't overdo it!
- Combine the cumin and harissa in a small dish. Season cauliflower with the spice mixture and a generous pinch of salt and black pepper. Toss again to combine. Spread cauliflower florets well on the baking sheet so that they are in one layer.
- Cover the baking sheet with foil and place on the middle rack of your heated oven. Roast covered for 15 minutes, then carefully remove the foil and return the baking sheet to the oven. Roast for another 20 to 30 minutes or so, occasionally rotating the baking sheet and turning cauliflower florets over, using a pair of tongs. (Cauliflower should be so tender and caramelized or even charred in some parts).
- If serving with tahini, use the roasting time to make tahini sauce according to this recipe.
- Remove from heat and carefully transfer roasted cauliflower to a serving dish. Immediately add the lemon juice, a little drizzle of tahini (if you like), toasted nuts and a little fresh parsley for garnish. If you're like me and want even more flavor, sprinkle a bit more harissa spice.
- Serve the tahini sauce in a bowl on the side for dipping.
Nutrition Facts : Calories 27 kcal, Sodium 29.9 mg, Fat 0.4 g, SaturatedFat 0.1 g, Carbohydrate 5.2 g, Fiber 2 g, Protein 2 g, ServingSize 1 serving
SICILIAN-STYLE CAULIFLOWER WITH WHOLE WHEAT PASTA
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Bring a large pot of water to a boil over high heat, then salt it generously. Add the penne and cook, stirring occasionally, until al dente--tender but not mushy. Drain the pasta in a colander set in the sink. Transfer to a large bowl.
- Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the cauliflower, shallots, and garlic, and cook, stirring, until the cauliflower is well browned, about 8 minutes. Reduce the heat to medium. Add the remaining 2 tablespoons oil, 2 teaspoons salt, water, vinegar, raisins, honey, capers, thyme, bay leaf, fennel seeds, if using, and season with black pepper. Bring to a simmer, cover, and cook until cauliflower is fork tender, about 7 to 8 minutes. Remove from the heat and add the pine nuts and parsley. Remove and discard the thyme and bay leaf.
- Toss vegetables and pasta together along with the pecorino. Drizzle with additional olive oil, if desired. Serve immediately, passing more cheese at the table.
CATALAN STYLE CAULIFLOWER
Mark Twain once said: "cauliflower is nothing but cabbage with college education" I was attracted to this recipe because of it's simpleness with ingredients to enhance, not cover up, the delicate flavor of cauliflower. This is from my new cokbook, A Mediterranean Feast.
Provided by Lorac
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut potatoes the same size as the florets.
- Add to a large sauce pan, cover with water and salt lightly.
- Bring to a boil and cook until easily pierced with a skewer, about 20 minutes.
- Drain and transfer to a serving plate.
- Mix oil, vinegar, salt and pepper, pour over potatoes and cauliflower, breaking them up a bit as you do.
- Serve immediately.
Nutrition Facts : Calories 206.1, Fat 10.3, SaturatedFat 1.4, Sodium 26.2, Carbohydrate 26.6, Fiber 3.8, Sugar 2.7, Protein 3.5
WHOLE ROASTED CAULIFLOWER WITH ROMESCO
In this recipe, a whole head of cauliflower is boiled and then roasted until gloriously browned. It is served with a rich romesco sauce, resulting in a dish that is meaty and filling. It could even command center stage, but it also makes a nice accompaniment.
Provided by Mark Bittman
Categories brunch, dinner, lunch, weekday, side dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Fill a large pot 2/3 of the way with water, and set to boil; turn on the broiler, and put the rack about 4 inches from the heat source. Put the peppers on a foil-lined baking sheet, and broil, turning as each side browns, until they have darkened and collapsed, 15 to 20 minutes. Wrap the peppers in the same foil that lined the pan; when they are cool enough to handle, remove the skins, seeds and stems (this is easiest under running water). Set aside.
- Move oven rack to the lowest setting. Heat the oven to 450. Remove the leaves from the cauliflower. When the water boils, salt it generously. Submerge the head of cauliflower in the water, reduce the heat to a simmer and cook until you can easily insert a knife into the center, 15 minutes or more. Don't overcook.
- Using two spoons or a shallow strainer, transfer the cauliflower to a rimmed baking sheet, and pat dry with paper towels. Drizzle all over with olive oil, sprinkle with salt and roast until it's nicely browned all over, 40 to 50 minutes.
- Meanwhile, combine the roasted red peppers, almonds, garlic, vinegar and a sprinkle of salt and pepper in a food processor. Turn the machine on and stream in 1/4 cup olive oil; purée into a thick paste. Taste, and adjust the seasoning.
- When the cauliflower is browned, transfer it to a serving platter. Cut it into slices or wedges, and serve the romesco on the side for dipping.
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 11 grams, Carbohydrate 17 grams, Fat 13 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 611 milligrams, Sugar 7 grams, TransFat 0 grams
TUSCAN-STYLE CAULIFLOWER
Make and share this Tuscan-Style Cauliflower recipe from Food.com.
Provided by dicentra
Categories Cauliflower
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet, heat the olive oil over medium heat.
- Add the garlic and cook until softened and golden, then add the tomatoes and cook, stirring, until they begin to break down, about 5 minutes.
- Stir in the cauliflower and boiling water, lower the heat to medium and cook, stirring occasionally, until the cauliflower is tender, about 30 minutes.
- Season the cauliflower to taste with salt and pepper and scatter the parsley on top.
Nutrition Facts : Calories 212.9, Fat 18.4, SaturatedFat 2.6, Sodium 40, Carbohydrate 11.5, Fiber 4.4, Sugar 6.3, Protein 3.4
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- Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup.
- To prepare the cauliflower, use a chef’s knife to slice off the nubby base, then quarter it into four even wedges. Slice off just the inner core areas, leaving the rest intact (see photo). Cut across each piece to make 1/2″ wide slices, then use your fingers to break apart any florets that are stuck together.
- Place the cauliflower on the prepared baking sheet, drizzle with 2 tablespoons olive oil, and sprinkle with the salt and some pepper. Toss until the ingredients are evenly distributed and the cauliflower is lightly coated in oil, adding another drizzle of oil only if necessary.
- If you’re making basic roasted cauliflower, arrange the cauliflower in an even layer and bake until it’s deeply golden on the edges, tossing halfway, about 25 to 35 minutes.
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