ROASTED CAULIFLOWER
Provided by Michael Symon : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Set up your grill for direct heat by building the coals evenly on the bottom. Place a large cast-iron pan on the grill to preheat.
- Place the cauliflower in a large mixing bowl. Drizzle with the olive oil and season with salt and pepper. Toss to coat, then transfer to the cast-iron pan in an even layer. Close the lid of the grill and cook, giving it a toss halfway through, until charred and tender, 7 to 10 minutes. In the meantime, mix together the cilantro, cumin seeds, scallions, lime juice and zest and 1/4 cup olive oil. Mix well to combine and season with salt and pepper. Remove the cauliflower from the grill and toss in the dressing. Serve.
CILANTRO-LIME ROASTED CAULIFLOWER
Make and share this Cilantro-Lime Roasted Cauliflower recipe from Food.com.
Provided by harveylyndsay
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 450°F. Smash the garlic cloves with the side of the knife.
- Place the cauliflower florets and smashed garlic on a large rimmed baking sheet and drizzle with olive oil.
- Season with cumin, salt, and crushed red pepper flakes. Sprinkle evenly over cauliflower, tossing well to coat evenly.
- Bake in the center of the oven until browned and tender, about 25-30 minutes, turning the florets occasionally so they are evenly cooked. Remove from the oven, squeeze with lime juice and top with lime zest and cilantro; serve warm.
Nutrition Facts : Calories 134.1, Fat 10.6, SaturatedFat 1.5, Sodium 49, Carbohydrate 9.1, Fiber 3.3, Sugar 3.2, Protein 3.2
ROASTED BEER AND LIME CAULIFLOWER TACOS WITH CILANTRO COLESLAW
Grab beer and get to work. Just don't get sloppy 'til you're done cooking.
Provided by by Michelle Davis
Categories Beer Vegetarian Cauliflower Vegan Cabbage Cilantro Tortillas
Yield Makes 6 tacos
Number Of Ingredients 26
Steps:
- Make the slaw:
- Cut the cabbage into the thinnest strips you can and make sure those pieces are no longer than 2 inches. This is a great time to get good with your knife if you are looking for a silver f**king lining in all that chopping. Chop the carrot into thin matchsticks of the same length. Got that s**t down now, right? In a small bowl, mix together the lime juice, vinegar, oil, and salt. Add the dressing right before you are going to eat and toss that s**t well. Fold in the cilantro just before serving.
- Make the tacos:
- Crank your oven to 400°F. Chop the cauliflower into small florets no bigger than a quarter. In a saucepan over medium heat, warm the beer, broth, lime juice, tamari, hot sauce, and garlic. Add the cauliflower and simmer for about 90 seconds. Drain.
- In a large bowl. toss the spices, salt, and olive oil together. Add the cauliflower and onion and stir 'til those f**kers are coated. Dump it on a rimmed baking sheet and bake until browned, stirring halfway, about 20 minutes.
- To assemble the tacos, warm the tortillas in the oven or microwave for a hot minute and then pile them high with the cauliflower filling, slices of avocado, some of the slaw, and top with plenty of salsa.
ROASTED CAULIFLOWER WITH CHILE, CILANTRO & LIME
From the Red Chile Bible: Southwest Classic & Gourmet Recipes by Kathleen Hansel, Audrey Jenkins adapted by Richard McGary @ REMCooks.com
Provided by gailanng
Categories Cauliflower
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F.
- Separate the cauliflower and cut into florets. Put them in a bowl with the garlic, chile powder, crushed chile, cumin, salt and olive oil and toss gently to mix together and coat well.
- Spread the seasoned cauliflower in a shallow roasting pan. For ease, line the pan with foil or parchment paper.
- Roast 1 to 1-1/2 hours or until tender, stirring occasionally. When done, remove from oven.
- Dress with lime juice. Sprinkle over with chopped cilantro leaves.
Nutrition Facts : Calories 123.9, Fat 9.7, SaturatedFat 1.4, Sodium 65.4, Carbohydrate 8.9, Fiber 3.5, Sugar 2.9, Protein 3.1
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