GARLIC AND HERB CAULIFLOWER CHIPS
A light and tasty snack that comes together in under 30 minutes. Try these for a keto- and gluten-free-friendly substitute when you're having a cracker or chip craving.
Provided by Food Network Kitchen
Time 30m
Yield about 22 crisps
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment or silicone baking mats and spray with cooking spray.
- Microwave the cauliflower in a microwave-safe bowl on high, stopping and stirring halfway through, until tender, about 2 minutes; let cool for 5 minutes.
- Put the cauliflower in a clean towel and squeeze out any liquid. Transfer to a medium bowl and add the Parmesan, Italian seasoning, garlic powder and a pinch of salt. Stir to combine.
- Scoop heaping-tablespoon mounds of the mixture onto the prepared baking sheets, spacing them about 2 inches apart (10 to 12 to a sheet). Shape and flatten the mounds into small discs, about 2 1/2-inches wide.
- Bake until the edges of the crisps are deep golden brown, about 14 minutes. Let cool on the pan for 5 minutes before serving; the crisps will firm up as they cool.
WHOLE ROASTED CAULIFLOWER WITH ALMOND-HERB SAUCE
This striking dish has become a modern classic, as chefs around the world are working out new ways to push vegetables into the center of the plate. It makes a lovely vegetarian main course after a pasta intro, or a gorgeous side dish for lamb or fish. Omit the anchovies in the sauce, and it becomes entirely vegetarian; replace the butter with more olive oil, and it turns vegan. Try using pale orange, green or purple cauliflower, or a head of spiky, psychedelic Romanesco. Carve it at the table, just like a roast, for maximum impact.
Provided by Julia Moskin
Categories dinner, vegetables, main course, side dish
Time 2h
Yield 2 main course servings, or 4 to 6 side dish servings
Number Of Ingredients 12
Steps:
- Heat the oven while you prepare the cauliflower: Place a heavy oven-proof skillet (a cast-iron skillet looks very nice) or a baking sheet in the oven and turn the heat to 375 degrees. Place a small pan of hot water on the floor of the oven, to create steam.
- Break off and discard the outer leaves from the cauliflower. Cut off the bottom of the stem, and then use the tip of a small, sharp knife to cut off the leaves close to the stem. Carefully cut out the hard core of the cauliflower, near the bottom. Leave the main stem intact and make sure not to cut through any of the florets.
- Rinse the cauliflower (leave the water clinging to the outside) and place on a work surface, core side up. Drizzle with olive oil and use your hands to rub over the cauliflower until evenly coated. Sprinkle with salt.
- Place the cauliflower on the hot pan in the oven, core side down, and cook until very tender all the way through when pierced with a knife, at least 1 hour or up to 2 hours. During the cooking, baste 2 or 3 times with more olive oil. It should brown nicely. If you have a convection feature, use it toward the end of baking to brown the crust.
- Make the sauce: In a small frying pan, toast nuts over low heat, shaking often, just until golden and fragrant. Set aside to cool.
- Soak anchovies, if using, for 5 minutes in cool water. Rinse and set aside on paper towels.
- In a food processor, combine almonds, anchovies, garlic and butter and pulse until smooth. Mix in oil, then vinegar. Mix in herbs and red pepper flakes, if using. Season to taste with salt and pepper. Set aside.
- When cauliflower is tender, remove from the oven. (If desired, run it briefly under the broiler first to brown the surface; there is no need to do this if you used convection.)
- Serve cauliflower in the skillet or from a serving plate. Cut into wedges and spoon sauce around each wedge.
Nutrition Facts : @context http, Calories 900, UnsaturatedFat 66 grams, Carbohydrate 28 grams, Fat 87 grams, Fiber 11 grams, Protein 14 grams, SaturatedFat 17 grams, Sodium 1240 milligrams, Sugar 9 grams, TransFat 0 grams
WHOLE ROASTED CAULIFLOWER WITH HERB-MUSTARD GLAZE
Rich Landau's earliest holiday memories revolve around turkey. "My Thanksgiving was straight out of a Norman Rockwell painting," he says. Things have changed since then: Rich and his wife Kate Jacoby own two vegan restaurants, Vedge in Philadelphia and Fancy Radish in Washington, DC. Vegetables now have the starring role at their holiday meals-in this case, a whole cauliflower roasted with traditional Thanksgiving herbs. "The holiday is about flavors, not turkey," he says. If you want to make this cauliflower feel like a classic feast, set up a carving station!
Provided by Food Network
Categories main-dish
Time 2h
Yield 8 servings
Number Of Ingredients 14
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.
PARMESAN-HERB CAULIFLOWER
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 0
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.
Nutrition Facts : Calories 153, Fat 12 grams, SaturatedFat 3 grams, Cholesterol 6 milligrams, Sodium 419 milligrams, Carbohydrate 8 grams, Fiber 3 grams, Protein 5 grams, Sugar 3 grams
HERBED CAULIFLOWER WITH PARMESAN
Steps:
- Core 2 large heads cauliflower and cut into 1/2-inch-thick "steaks." Cook in a steamer basket over boiling water, covered, until tender, 30 to 40 minutes. Transfer to a large bowl and let cool 15 minutes. Whisk 1 teaspoon grated lemon zest, 1/3 cup each lemon juice and olive oil and 2 1/2 teaspoons kosher salt; drizzle over the cauliflower and toss. (The cauliflower will break apart.) Let stand 10 minutes. Add 1 cup fresh parsley, 1/2 cup toasted pine nuts and 2 ounces shaved Parmesan; toss. Drizzle with olive oil.
HERBED CAULIFLOWER BAKE
Make and share this Herbed Cauliflower Bake recipe from Food.com.
Provided by Dancer
Categories Cauliflower
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 F.
- Place cauliflower in a steamer basket over boiling water.
- Cover and steam 4-5 minutes or until just tender.
- Drain and keep warm.
- Melt butter in a heavy nonstick skillet over medium heat. Sauti onions, celery and mushrooms 4-5 minutes or until tender.
- Stir in remaining ingredients except cauliflower and breadcrumbs.
- Add salt and pepper to taste. Simmer another 2 minutes.
- Stir in cauliflower.
- Transfer mixture to a lightly oiled baking dish.
- Top with breadcrumbs and bake 15 minutes.
Nutrition Facts : Calories 105.7, Fat 2.8, SaturatedFat 1.4, Cholesterol 5.1, Sodium 143.8, Carbohydrate 17.3, Fiber 3.8, Sugar 4.3, Protein 4.4
ROASTED CAULIFLOWER WITH HERBED BREAD CRUMBS
Quick and easy roasted cauliflower snack. Great substitute for chips!
Provided by alessandra
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a large, rimmed baking sheet with parchment paper and spray with cooking spray.
- Mix bread crumbs, thyme, oregano, basil, salt, and pepper together in a mixing bowl. Drizzle in the olive oil and rub it into the bread crumbs with your fingertips.
- Quickly run cauliflower under water to dampen slightly. Roll cauliflower around in the bread crumb mixture until crumbs stick; place in a single layer on the prepared baking sheet and sprinkle any excess crumbs over top.
- Roast in the preheated oven until tender and lightly browned, about 12 minutes.
Nutrition Facts : Calories 69.7 calories, Carbohydrate 12.1 g, Fat 1.9 g, Fiber 4.3 g, Protein 3.5 g, SaturatedFat 0.3 g, Sodium 378.9 mg, Sugar 2.8 g
OVEN BAKED CRUSTY HERBED CAULIFLOWER
Just found this cauliflower recipe that has been in my recipe collection for years. You steam the cauliflower, bread it, and then bake it. Change the seasonings to taste. Nice change from deep fried. Great side dish for dinner, or serve as an appetizer with a dip (bottled Creamy Ranch salad dressing is good).
Provided by foodtvfan
Categories Cauliflower
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cut cauliflower into medium-size florets.
- Steam the florets in a steamer basket over simmering water; cover. Cook for just a few minutes until barely tender.
- Remove and cool slightly until you can handle the pieces.
- Meanwhile, beat together eggs, salt and pepper in shallow pie plate.
- Toss together bread crumbs, basil and parsley in another shallow pie plate.
- Preheat oven to 400 degrees Fahrenheit.
- Coat baking sheet with nonstick vegetable oil spray, or lightly oil with a pastry brush.
- Place flour in a bag. Add florets in batches, shake to coat. Shake off excess flour. Discard leftover flour.
- Dip lightly floured pieces into egg mixture then into crumb mixture, turning to coat.
- Place on prepared baking sheet.
- Drizzle with melted butter.
- Bake in preheated 400 degree Fahrenheit oven for 20 minutes or until golden and crispy.
- Serve hot.
Nutrition Facts : Calories 205.2, Fat 8.6, SaturatedFat 4.4, Cholesterol 85.8, Sodium 396.7, Carbohydrate 25.4, Fiber 5, Sugar 4.9, Protein 8.3
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5/5 (1)Total Time 1 hrCategory Entree, SideCalories 56 per serving
- In a small bowl, stir together parsley, thyme, garlic, olive oil, lemon juice, pepper and salt. Taste test and adjust as needed.
- Using a large knife, cut the stem from the bottom of the cauliflower crown, taking a bit off the bottom of the crown if needed, to get a nice flat surface so the crown can sit upright.
- Place cauliflower crown, cut side down, in a large baking dish or oven-safe skillet. Slather the top with olive oil mixture.
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