CAULIFLOWER WITH ALMONDS, CAPERS AND RAISINS
Steps:
- Preheat oven to 350 degrees. Cut cauliflower from top to bottom in 1-inch slices. Place a large ovenproof skillet over low heat and add 1 tablespoon butter. When it has melted, add bread crumbs and toss until toasted and golden brown, about 3 minutes. Transfer crumbs to a plate and wipe out pan.
- Return pan to medium heat and add 1 teaspoon olive oil. Add almonds and toss until lightly browned, 2 to 3 minutes. Season lightly with salt and pepper to taste. Transfer almonds to a plate, let cool, and cut each almond into three pieces; set aside.
- Wipe out pan and return to medium heat. Add remaining 1 tablespoon olive oil and cauliflower slices. Sauté until lightly browned on both sides. Transfer pan to oven and roast until tender, about 12 minutes. Meanwhile, in a small saucepan over low heat, melt remaining 1/2 tablespoon butter and add raisins, vinegar and 1 tablespoon water. Simmer until raisins are plump and soft, about 5 minutes; drain and set aside. In a small bowl, combine almonds, capers, raisins, parsley, tarragon and chives. Season with salt and pepper and toss to mix.
- Arrange roasted cauliflower on a serving platter. Spoon almond-herb mixture evenly on top and sprinkle with toasted bread crumbs. Serve immediately.
Nutrition Facts : @context http, Calories 163, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 12 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 379 milligrams, Sugar 6 grams, TransFat 0 grams
WHOLE ROASTED CAULIFLOWER WITH ALMOND-HERB SAUCE
This striking dish has become a modern classic, as chefs around the world are working out new ways to push vegetables into the center of the plate. It makes a lovely vegetarian main course after a pasta intro, or a gorgeous side dish for lamb or fish. Omit the anchovies in the sauce, and it becomes entirely vegetarian; replace the butter with more olive oil, and it turns vegan. Try using pale orange, green or purple cauliflower, or a head of spiky, psychedelic Romanesco. Carve it at the table, just like a roast, for maximum impact.
Provided by Julia Moskin
Categories dinner, vegetables, main course, side dish
Time 2h
Yield 2 main course servings, or 4 to 6 side dish servings
Number Of Ingredients 12
Steps:
- Heat the oven while you prepare the cauliflower: Place a heavy oven-proof skillet (a cast-iron skillet looks very nice) or a baking sheet in the oven and turn the heat to 375 degrees. Place a small pan of hot water on the floor of the oven, to create steam.
- Break off and discard the outer leaves from the cauliflower. Cut off the bottom of the stem, and then use the tip of a small, sharp knife to cut off the leaves close to the stem. Carefully cut out the hard core of the cauliflower, near the bottom. Leave the main stem intact and make sure not to cut through any of the florets.
- Rinse the cauliflower (leave the water clinging to the outside) and place on a work surface, core side up. Drizzle with olive oil and use your hands to rub over the cauliflower until evenly coated. Sprinkle with salt.
- Place the cauliflower on the hot pan in the oven, core side down, and cook until very tender all the way through when pierced with a knife, at least 1 hour or up to 2 hours. During the cooking, baste 2 or 3 times with more olive oil. It should brown nicely. If you have a convection feature, use it toward the end of baking to brown the crust.
- Make the sauce: In a small frying pan, toast nuts over low heat, shaking often, just until golden and fragrant. Set aside to cool.
- Soak anchovies, if using, for 5 minutes in cool water. Rinse and set aside on paper towels.
- In a food processor, combine almonds, anchovies, garlic and butter and pulse until smooth. Mix in oil, then vinegar. Mix in herbs and red pepper flakes, if using. Season to taste with salt and pepper. Set aside.
- When cauliflower is tender, remove from the oven. (If desired, run it briefly under the broiler first to brown the surface; there is no need to do this if you used convection.)
- Serve cauliflower in the skillet or from a serving plate. Cut into wedges and spoon sauce around each wedge.
Nutrition Facts : @context http, Calories 900, UnsaturatedFat 66 grams, Carbohydrate 28 grams, Fat 87 grams, Fiber 11 grams, Protein 14 grams, SaturatedFat 17 grams, Sodium 1240 milligrams, Sugar 9 grams, TransFat 0 grams
CAULIFLOWER ALMONDINE
Make and share this Cauliflower Almondine recipe from Food.com.
Provided by Lalaloob
Categories Cauliflower
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook cauliflower in water until slightly tender.
- Drain and arrange in small casserole dish.
- Then heat soup and stir in almonds.
- Pour over cauliflower.
- Top with mixed butter and corn flake crumbs.
- Bake 10 minutes in 325 degree oven.
Nutrition Facts : Calories 169.1, Fat 12.3, SaturatedFat 3.5, Cholesterol 7.6, Sodium 723.4, Carbohydrate 12.1, Fiber 2.5, Sugar 3.4, Protein 4.5
MOROCCAN SPICED CAULIFLOWER & ALMOND SOUP
Satisfying and comforting soup is the ultimate meal in a bowl, like this smooth and spicy North African blend
Provided by Good Food team
Categories Lunch, Soup
Time 30m
Number Of Ingredients 6
Steps:
- Cut the cauliflower into small florets. Fry olive oil, ground cinnamon, cumin and coriander and harissa paste for 2 mins in a large pan. Add the cauliflower, stock and almonds. Cover and cook for 20 mins until the cauliflower is tender. Blend soup until smooth, then serve with an extra drizzle of harissa and a sprinkle of toasted almonds.
Nutrition Facts : Calories 200 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 2.7 milligram of sodium
ASPARAGUS ALMONDINE
this is very elegant and easy to make. The sauce is light and can be used on a variety of other vegetables as well.
Provided by 2Bleu
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place almonds in med skillet and spray with nonstick cooking spray. Cook over med-high heat, stirring frequently about 5 minutes till golden. Set aside.
- In a small cup, blend cornstarch into 1 tbsp chicken broth, set aside.
- Add asparagus and remaining chicken broth to the skillet containing the almonds. Bring to boil, Reduce heat, cover and cook 4 minutes.
- Remonve asparagus carefully to serving plate. cover to keep warm. (they will continue cooking). Into the skillet, stir in cornstarch mixture, lemon peel, and pepper. Stir continuously for about 1-2 minutes till sauce is slightly thickened.
- Gently pour sauce over asparagus and garnish with additional slivered almonds and fresh lemon wedges.
CELERY ALMONDINE
Make and share this Celery Almondine recipe from Food.com.
Provided by Canadian Jane
Categories Low Protein
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Saute the almonds in 1 Tbsp butter till light brown. Drain on paper towels and set aside.
- Melt 3 Tbsp butter in large skillet. Over low heat, add garlic, celery and onions. Saute gently, stirring often. Cook until celery is tender-crisp.
- Top with almonds and serve.
- If you like cream cheese with your celery & don't mind a few zillion extra calories, try this sauce:.
- Melt 6 Tbsp cream cheese with 6 Tbsp milk till hot & creamy. Pour over celery and top with toated almonds.
Nutrition Facts : Calories 201.1, Fat 18.6, SaturatedFat 7.9, Cholesterol 30.5, Sodium 165.8, Carbohydrate 7.3, Fiber 3.7, Sugar 3, Protein 4.1
CAULIFLOWER WITH GOLDEN RAISINS AND ALMONDS
Serve this delicious roasted cauliflower at any springtime gathering.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees, with racks in middle and lower third. Place raisins in a measuring cup and cover with very hot water. Arrange cauliflower on two rimmed baking sheets. Toss with oil and season with salt and pepper. Bake 10 minutes.
- Turn cauliflower and top with almonds. Bake until cauliflower is browned and tender and almonds are toasted, 10 minutes. Drain raisins. Transfer cauliflower to a serving dish; top with raisins and drizzle with sherry vinegar.
Nutrition Facts : Calories 166 g, Fat 10 g, Fiber 4 g, Protein 4 g
More about "cauliflower almondine recipes"
MEDITERRANEAN CAULIFLOWER RICE - COOKIE AND KATE
From cookieandkate.com
4.9/5 (175)Calories 193 per servingCategory Side Dish
- If you’re working with a head of cauliflower, cut it into medium chunks (see photo) and discard the core. Working in batches, pulse the chunks in a food processor with the S-blade until they’re broken into tiny pieces, just bigger than couscous. (See recipe notes if you don’t have a food processor.)
- Wrap the cauliflower rice in a clean tea towel or paper towels, twist, and squeeze as much water as possible from the rice—you might be surprised by how much water you can wring out.
- Toast the almonds in a large skillet over medium heat, stirring frequently (careful, or they’ll burn), until they’re fragrant and starting to turn golden on the edges, about 3 to 5 minutes. Transfer the toasted almonds to a bowl to cool.
- Return the skillet to the heat and add the olive oil and garlic. Cook while stirring until the garlic is fragrant, about 10 to 20 seconds. Add the cauliflower rice, red pepper flakes and salt, and stir to combine. Cook, stirring just every minute or so, until the cauliflower rice is hot and turning golden in places, about 6 to 10 minutes.
ANTONI POROWSKI’S CAULIFLOWER STEAKS WITH TURMERIC AND
From purewow.com
Estimated Reading Time 3 mins
- Roast the Cauliflower: With a rack positioned in the middle, preheat the oven to 425°F. Remove and reserve any green leaves from the cauliflower, then trim and discard the rough part of the stem. Cut the cauliflower lengthwise into two or three ¾-inch-thick steak-like slices. The rest will fall apart, but that's OK?it will still taste great.
- In a small bowl, whisk together the oil, turmeric and salt. Arrange the cauliflower steaks and pieces (along with any leaves) on a baking sheet, top with the oil mixture and gently turn the cauliflower with your fingers to coat. Roast until golden and tender but not at all mushy, 25 to 30 minutes.
- Make the Dressing: Meanwhile, in a jar with a lid or a medium bowl, vigorously shake or whisk together the cilantro stems, gochujang, lime juice, olive oil, honey and salt until combined.
- Arrange the roast cauliflower on a platter and top with the dressing, dates, cilantro leaves and almonds.
40 CAULIFLOWER RECIPES TO TRY WITH DINNER TONIGHT - TASTE OF HOME
From tasteofhome.com
GREEN BEANS ALMONDINE - FIT FOODIE FINDS
From fitfoodiefinds.com
THE BEST PORK AND CAULIFLOWER RECIPE - EASY PEASY CREATIVE IDEAS
From theseamanmom.com
TROUT ALMONDINE - THE DARING GOURMET
From daringgourmet.com
EASY VEGETARIAN CAULIFLOWER RECIPES - LOVE AND LEMONS
From loveandlemons.com
ROASTED CAULIFLOWER WITH ALMOND SAUCE (ESTER RESTAURANT)
From recipetineats.com
PAN FRIED GREEN BEANS ALMONDINE RECIPE | WHOLESOME YUM
From wholesomeyum.com
CREAMY GARLIC MASHED CAULIFLOWER - AHEAD OF THYME
From aheadofthyme.com
CAULIFLOWER ALMONDINE RECIPES
From tfrecipes.com
BEST EVER GREEN BEANS RECIPE - COOKIE AND KATE
From cookieandkate.com
CAULIFLOWER ALMONDINE - RECIPE - COOKS.COM
From cooks.com
11 KETO CAULIFLOWER RECIPES TO SATISFY YOUR CARB CRAVINGS
From wellness52.com
CAULIFLOWER VS BROCCOLI | CAULIFLOWER ALMONDINE – COOKING CLARIFIED
From cookingclarified.com
37 CAULIFLOWER RECIPES WE WANT TO EAT ALL THE TIME
From bonappetit.com
CAULIFLOWER RECIPES | 19 INDIAN CAULIFLOWER RECIPES - DASSANA'S …
From vegrecipesofindia.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #main-ingredient #preparation #low-protein #healthy #vegetables #dietary #low-cholesterol #low-calorie #low-carb #healthy-2 #low-in-something #cauliflower
You'll also love