Cauliflower Rice With Parsley Lemon Recipe 485 Recipes

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CAULIFLOWER WITH CAPERS AND LEMON



Cauliflower with Capers and Lemon image

This cauliflower dish with capers is great to serve with fish.

Provided by Exploratory Chef

Categories     Side Dish     Vegetables     Cauliflower

Time 25m

Yield 4

Number Of Ingredients 8

1 large head cauliflower, cut into bite-sized florets
¼ cup extra-virgin olive oil
1 lemon, zested and juiced
1 tablespoon capers
1 tablespoon anchovy paste
1 pinch salt and ground black pepper to taste
¼ cup grated Parmesan cheese
2 sprigs fresh thyme, leaves stripped and chopped

Steps:

  • Place cauliflower into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 7 minutes. Drain.
  • Mix olive oil, lemon juice, 1 teaspoon lemon zest, capers, anchovy paste, salt, and pepper together in a bowl. Reserve remaining lemon zest for another use.
  • Place cauliflower in a bowl and pour dressing over top. Add Parmesan cheese and thyme; mix until completely coated.

Nutrition Facts : Calories 228.2 calories, Carbohydrate 19 g, Cholesterol 6.3 mg, Fat 16.1 g, Fiber 8.6 g, Protein 7.9 g, SaturatedFat 2.9 g, Sodium 712 mg, Sugar 5.1 g

CAULIFLOWER RICE WITH PARSLEY & LEMON RECIPE - (4.8/5)



Cauliflower Rice with Parsley & Lemon Recipe - (4.8/5) image

Provided by ltrodrigu

Number Of Ingredients 8

5 cups cauliflower florets
1 tablespoon unsalted butter
1 tablespoon. olive oil
1 teaspoon minced fresh garlic
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons minced fresh parsley
1 teaspoon minced lemon zest

Steps:

  • Pulse cauliflower florets in a food processor until the size of rice. Melt butter with oil in a skillet over medium. Stir in cauliflower, garlic, salt, and pepper. Cook, covered, until cauliflower is tender, stirring occasionally, 6-8 minutes. Stir in parsley and zest.

ROASTED CAULIFLOWER WITH LEMON ZEST, PARSLEY, CAPERS, AND JALAPEÑO



Roasted Cauliflower with Lemon Zest, Parsley, Capers, and Jalapeño image

Roasted cauliflower has a nutty, sweet flavor that's hard to resist. My son has eaten it two or three times a week since he was three years old-that's a lot of cauliflower! To avoid a rut, I've added various flavors over the years, brightening the dish and spicing things up. The truth is, Jivan prefers the tried-and-true classic: EVOO, sea salt, and pepper. But for the grown-ups in my life, I've come up with this parsley, lemon zest, caper, and jalapeño combo. Just toss it with the cauliflower when it comes out of the oven-and don't forget to put some plain florets aside for the little ones.

Provided by Athena Calderone

Categories     Side     Cauliflower     Lemon     Capers     Winter     Jalapeño     Parsley     Vegetarian     Vegan     Wheat/Gluten-Free     Quick and Healthy     Quick & Easy

Yield 4-6 servings

Number Of Ingredients 8

1 head cauliflower, quartered, cored, and cut into bite-size florets
3 to 4 tablespoons extra-virgin olive oil, plus extra for drizzling
Salt and freshly cracked pepper
1 lemon
1 large handful fresh parsley (about 1/2 cup/25 g), roughly chopped
1 tablespoon capers
1 jalapeño, seeded and thinly sliced
Flaky sea salt, for serving

Steps:

  • Preheat the oven to 425°F (220°C). Spread the cauliflower on a baking sheet in a single layer. Drizzle with the oil, season generously with salt and pepper, and toss to coat. Roast the cauliflower, tossing the florets halfway through, until they are deep golden and crispy, 30 to 35 minutes total.
  • While the cauliflower is roasting, use a vegetable peeler to peel 3 strips of zest from the lemon. Cut each strip crosswise into very thin slices. Cut the lemon in half, reserving one half and storing the other for another use.
  • Transfer the roasted cauliflower to a serving bowl. Top it with the parsley, capers, jalapeño, and sliced lemon zest. Squeeze the mixture with the lemon half and drizzle it with more oil. Toss to coat all of the ingredients, and sprinkle with a pinch or two of the flaky salt.

CAULIFLOWER SOUP WITH PARSLEY



Cauliflower Soup With Parsley image

This recipe is from Vegan Italiano. "This garlicky cauliflower soup is particularly popular in the island of Sardinia. You can control its heat by adjusting the amount of crushed red pepper flakes, or omitting them entirely."

Provided by Eat Your Vegetables

Categories     Cauliflower

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

1 large head cauliflower, cut into florets
1/4 cup olive oil
4 garlic cloves, chopped
1/4 teaspoon red pepper flakes, crushed
4 cups low sodium vegetable broth
1/2 teaspoon salt
fresh ground black pepper, to taste
1/4 cup fresh parsley, minced

Steps:

  • Bring a medium stockpot filled with salted water to a boil over high heat. Add the cauliflower and cook until just tender, 4-5 minutes. Drain well and set aside.
  • Place the oil in a stockpot and heat over medium heat. Add the garlic and red pepper flakes and cook, stirring constantly, 1 minute.
  • Reduce the heat to medium-low and add the cauliflower; cook, stirring often until just beginning to brown, about 5 minutes.
  • Add the broth, salt and black pepper; bring to a boil over medium-high heat. Reduce the heat to low and simmer, covered, 10 minutes.
  • Transfer about 2/3 of the soup to a blender. Process until smooth and pureed. Return mixture to the pot and stir in the parsley.
  • Cook over low heat until heated through. Serve.

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