Cauliflower With Herbs Recipes

SIMPLE STEAMED CAULIFLOWER WITH HERBS

Steps:

• Bring one to two inches of water to a boil in a large saucepan fitted with a steamer basket over high heat. Add cauliflower to the steamer basket, cover the saucepan, and steam until the cauliflower is tender, 4 to 5 minutes.
• Remove the steamer basket from the saucepan, and pour out the water. Empty the cauliflower out of the steamer basket back into the pot. Drizzle on oil, and sprinkle with salt and pepper. Toss to coat. Add herbs and toss to coat. Serve immediately.

CAULIFLOWER WITH HERBS

Steps:

• Remove and discard any green leaves that remain on cauliflower. Cut cauliflower into flowerets, each about 3 inches in diameter. Put pieces in a saucepan and add cold water to cover. Add milk and salt. Bring to boil and cook until tender, about 8 minutes. Drain thoroughly.
• Heat butter in a heavy skillet and add cauliflower pieces. Cook without stirring until cauliflower is browned on one side. Sprinkle with coriander and parsley and serve.

LEMONY CAULIFLOWER WITH GARLIC AND HERBS

Steps:

• Finely grate the zest of the lemon into a large heatproof bowl, then halve the lemon and squeeze in juice. Stir in salt to dissolve it. Add cauliflower, jalapeño, scallions, dill and parsley and toss to combine. In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin, and cook until fragrant, about 1 minute. Stir in red-pepper flakes.
• Pour mixture over cauliflower and toss well. Let cool completely, then cover and refrigerate for at least 8 hours and up to 48 hours to let the flavors mingle.
• Toss well before serving, adding more salt or a squeeze of lemon to taste. For the best flavor, serve at room temperature.

PARMESAN-HERB CAULIFLOWER

Steps:

• Slice 1 head cauliflower into florets and halve; spread in a single layer on a baking sheet. Drizzle with 3 tablespoons olive oil. Sprinkle with 1/4 cup grated parmesan, 1 1/2 teaspoons chopped mixed thyme and rosemary, 1 teaspoon kosher salt and a few grinds of pepper. Roast at 425 degrees F, 30 minutes; flip and roast 15 more minutes.

WHOLE ROASTED CAULIFLOWER WITH HERB-MUSTARD GLAZE

Steps:

• Make the roasted garlic: Preheat the oven to 400˚ F. Cut the top 1 inch off the garlic heads and place on a large sheet of foil, cut-sides up. Drizzle with the olive oil and season lightly with salt and pepper. Wrap the foil around the garlic heads and bake until the garlic is browned and soft, about 1 hour. Remove from the oven and unwrap. When cool enough to handle, squeeze the garlic cloves out of their skins. You should have about 1 cup roasted garlic.
• Bring a large pot of salted water to a boil. Meanwhile, make the glaze: Combine the roasted garlic, olive oil, Dijon mustard, shallot, vegan mayonnaise, 1 teaspoon salt, 2 teaspoons pepper, the sage and rosemary in a blender and puree until smooth. Transfer the glaze to a bowl and stir in the grainy mustard.
• Working in batches if needed, add the cauliflower to the boiling water and cook until slightly puffed and yellowed, 8 to 10 minutes. Drain and let cool.
• Preheat the oven to 400˚ F (use the convection setting, if available). Transfer the cauliflower to a rimmed baking sheet. Brush with the sunflower oil and sprinkle with 2 teaspoons each salt and pepper. Bake 10 minutes.
• Remove the cauliflower from the oven and pour the mustard glaze evenly over each head. Return to the oven and bake until the glaze turns golden brown, 8 to 12 minutes.

ROASTED HERB & LEMON CAULIFLOWER

Steps:

• Preheat oven to 425°. Place cauliflower in an ungreased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil and toss to coat. Roast 20-25 minutes or until golden brown and tender, stirring occasionally., In a small bowl, combine remaining ingredients; stir in remaining oil. Transfer cauliflower to a large bowl; drizzle with herb mixture and toss to combine.