Cauliflower Niçoise Recipes

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CAULIFLOWER NIçOISE



Cauliflower Niçoise image

Very attractive on the table at Christmas time and the flavours are wonderful. This also came from the 1973 Good Housekeeping cookbook.

Provided by carol ann in canada

Categories     Cauliflower

Time 40m

Yield 1 bowl, 4-6 serving(s)

Number Of Ingredients 8

1 medium cauliflower
1 pinch salt
1 small onion
1/2 lb firm tomatoes
1 ounce butter (try 1 tablespoon)
1 garlic clove
fresh ground black pepper
1 tablespoon chopped parsley

Steps:

  • Divide cauliflower into florets and cook for 10 minutes; drain very well. Meanwhile have ready the niçoise mixture.
  • Peel onion and slice very thin,peel tomatoes, halve and seed and cut tomato into squares.
  • Melt the butter and fry the onion till soft. Stir in the tomato and the skinned and crushed garlic.
  • Heat through and season with pepper.
  • Arrange the cauliflower in a serving bowl and top with the tomato mixture.
  • Enjoy!

ROASTED CAULIFLOWER



Roasted Cauliflower image

Cauliflower is an excellent blank canvas. You can steam or blanch it to keep its essential flavors intact, but by roasting or sautéing it, you can bring out its sweetness. Cauliflower will absorb the oil and seasoning, soaking up flavors much the way eggplant does. But it remains firmer. Roasted cauliflower can be served warm or at room temperature. It can be part of an antipasto of roasted vegetables. Or an accompaniment to a roast chicken or lamb. And though they aren't obvious choices, scallops and lobster, both naturally sweet themselves, are delicious with roasted cauliflower.

Provided by Amanda Hesser

Categories     easy, quick, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 4

1 pound cauliflower, about 1 medium-large head, trimmed and cut into 1/4-inch-thick slices
Extra virgin olive oil, to coat
Sea salt
Coarsely ground black pepper

Steps:

  • Preheat oven to 375 degrees. Place cauliflower in a large mixing bowl. Pour on enough olive oil to coat (a few tablespoons). Season generously with salt and pepper and toss gently until evenly coated.
  • Lay cauliflower pieces out on a baking sheet. Drizzle any remaining oil from the bowl on top. Bake, turning once, until caramelized on edges and tender, 25 to 30 minutes. Serve warm or at room temperature, as a side dish. You can also sprinkle it with a very good aged vinegar. Or, cut florets into smaller pieces and add to salads.

Nutrition Facts : @context http, Calories 43, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 2 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 268 milligrams, Sugar 2 grams

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