ROASTED CAULIFLOWER WITH LEMON-CAPER VINAIGRETTE
Cauliflower shows no signs of losing steam as the "it" vegetable, as folks can't seem to get enough of its mild, slightly nutty flavor. To help you work more cauliflower into your daily life, here we offer 4 delicious-and fast-ways to enjoy it. We speed up the process of roasting the florets by going under the broiler; it takes only 10 minutes for the cauliflower to cook to tenderness and develop a delicious bit of browning. Be sure to use small florets as indicated; larger ones will take much longer to cook.
Provided by Robin Bashinsky
Yield Serves 4 (serving size: about 1 cup)
Number Of Ingredients 9
Steps:
- Preheat broiler to high. Combine cauliflower, 1 1/2 tablespoons oil, and thyme in a large bowl. Spread cauliflower mixture in a single layer on a foil-lined baking sheet. Broil 8 to 10 minutes or until browned and tender, stirring once after 4 minutes.
- Combine remaining 1 1/2 tablespoons oil, rind, juice, capers, mustard, pepper, and salt in a large bowl, stirring with a whisk. Add roasted cauliflower; toss to coat.
Nutrition Facts : Calories 132, Carbohydrate 8 g, Cholesterol 0.0 mg, Fat 10.9 g, Fiber 3 g, Protein 3 g, SaturatedFat 1.7 g, Sodium 216 mg, Sugar 3 g
ROASTED RED PEPPERS AND CAULIFLOWER WITH CAPER VINAIGRETTE
Provided by Shelley Wiseman
Categories Side Roast Buffet Lemon Cauliflower Bell Pepper Healthy Vegan Capers Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 servings
Number Of Ingredients 5
Steps:
- Toss cauliflower with 1/4 cup oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl, then divide between two 4-sided sheet pans. Roast cauliflower, turning it and switching position of pans halfway through, until just tender and browned in spots, about 20 minutes total.
- While cauliflower roasts, whisk together lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large serving bowl, then add remaining 1/2 cup oil in a slow stream, whisking. Finely chop about 1 tablespoon capers, then whisk chopped and whole capers into vinaigrette. Add warm cauliflower and peppers and toss to coat. Serve at room temperature.
WARM CAULIFLOWER SALAD WITH CAPER VINAIGRETTE
Slightly charred and still hot-out-of-the-oven cauliflower is the base for a simple but tangy and flavorful caper dressing. Paired with sweet dates, dried cranberries and crunchy almonds, it's the perfect warm salad that can be enjoyed on its own as a light and satisfying main dish for lunch, or an elegant side to your favorite dinnertime entrée.
Provided by Alejandra Ramos
Categories main-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F.
- For the cauliflower salad: Remove the core and leaves from the cauliflower, then use your hands and a knife to break apart and coarsely chop the florets into about 2- to 3-inch pieces. Spread on a baking sheet and drizzle generously with the oil. Season with salt. Toss to coat, then roast until the cauliflower is tender and slightly crisp around the edges, 15 to 20 minutes.
- Meanwhile, make the caper vinaigrette: Combine the garlic, lemon zest and juice, oil, vinegar, parsley, capers, honey, 1/2 teaspoon salt and 1 teaspoon pepper in a blender or food processor and puree until smooth.
- Transfer the cauliflower to a large bowl. Add the dates, almonds, cranberries and capers. Pour in about 1/3 cup of the dressing and toss to coat evenly. Taste and add additional dressing as desired (you won't need all of it). Sprinkle with the crushed red pepper flakes if desired and serve warm.
ROASTED CAULIFLOWER WITH CAPER VINAIGRETTE
Provided by Anne Burrell
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- To prepare the cauliflower, pull and cut off the green leaves. Cut the head in half from the top to the bottom. Cut out the core, and then cut the top into smaller pieces leaving some stem attached. You want bite-sized florets that look like little trees of cauliflower.
- Toss the cauliflower with olive oil and salt and place in the oven. Roast the cauliflower for 20 minutes.
- While the cauliflower is roasting, puree the capers, garlic, vinegar, and parsley in a food processor. While the machine is running, drizzle in 1/4 cup olive oil. Taste and season with salt, if needed.
- Toss the roasted cauliflower with the vinaigrette and sprinkle with the raisins.
CAULIFLOWER VINAIGRETTE
Forget memories of mushy cauliflower from school. This punchy salad goes brilliantly with cold meats
Provided by Barney Desmazery
Categories Lunch, Side dish
Time 25m
Number Of Ingredients 8
Steps:
- Make the dressing by whisking all the ingredients together with some seasoning in a large bowl, then set aside.
- Bring a large pan of water to the boil, cook the cauliflower for 5-7 mins until just cooked, then drain well. While the cauliflower is still hot, toss it with the dressing and leave to cool. Just before serving, add the red onion, capers and parsley.
Nutrition Facts : Calories 114 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.28 milligram of sodium
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