Italian Cauliflower Recipes

ITALIAN-STYLE CAULIFLOWER

Italian-style Cauliflower image

I expected this to have a much stronger vinegar taste, but I was surprised to find it was really rather subtle, and just enhanced the cauliflower rather than truly flavoring it. I like to taste my veggies, and not cover them up, so you can bet I enjoyed this. From Southern Living.

Provided by Vino Girl

Categories Cauliflower

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 medium cauliflower
3 tablespoons olive oil
2 tablespoons balsamic vinegar or 2 tablespoons red wine vinegar
1/4 teaspoon salt
1 garlic clove, minced

Steps:

Remove outer leaves and break cauliflower into flowerets.
Arrange cauliflower in a steaming rack; place over boiling water.
Cover and steam for 5-8 minutes or until it reaches the tenderness that you like.
Transfer to a serving dish and keep warm.
Combine the remaining ingredients in a saucepan and cook over medium heat until hot.
Pour this mixture over cauliflower and toss.

Nutrition Facts : Calories 126.6, Fat 10.3, SaturatedFat 1.4, Sodium 188.8, Carbohydrate 7.9, Fiber 3.6, Sugar 3.5, Protein 2.9

ITALIAN ROASTED CAULIFLOWER

Italian Roasted Cauliflower image

This is a really good recipe I came up with while trying to create some tasty low-carb, low-fat meals. This one made my family enjoy eating their veggies for once, and it is so easy!

Provided by Anonymous

Categories Fruits and Vegetables Vegetables Cauliflower Roasted

Time 1h55m

Yield 4

Number Of Ingredients 8

Ingredients

1 head cauliflower, cut into florets
1 large red bell pepper, cut into 1-1/2 inch pieces
1 red onion, sliced
½ cup chopped fresh dill
3 tablespoons balsamic vinegar
2 tablespoons white wine vinegar
2 teaspoons olive oil
salt and pepper to taste

Steps:

Combine the cauliflower, bell pepper, onion, dill, balsamic vinegar, white wine vinegar, and olive oil in a large resalable bag; shake bag to evenly coat. Allow to marinate in refrigerator 1 to 2 hours, turning bag occasionally.
Preheat oven to 450 degrees F (230 degrees C).
Open the bag and season with salt and pepper; reseal the bag and shake again to coat. Pour into a 9x13 glass baking dish.
Bake in the preheated oven until tender, about 30 minutes, stirring occasionally.

Nutrition Facts : Calories 89.7 calories, Carbohydrate 14.7 g, Fat 2.7 g, Fiber 5 g, Protein 3.7 g, SaturatedFat 0.4 g, Sodium 51.9 mg, Sugar 7.9 g

ITALIAN CAULIFLOWER

Italian Cauliflower image

Italian seasoned bread crumbs are a timeless way to liven up cooked cauliflower.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 10m

Yield 6

Number Of Ingredients 6

Ingredients

4 cups fresh cauliflowerets
2 tablespoons water
2 teaspoons olive or vegetable oil
2 tablespoons Progresso™ Italian style dry bread crumbs
1 teaspoon dried basil leaves
1 tablespoon chopped fresh parsley

Steps:

In medium microwavable bowl, cover and microwave cauliflower and water on High about 6 minutes, stirring once after 3 minutes, until tender; drain.
Meanwhile, in 7-inch skillet, heat oil over medium heat. Stir in bread crumbs and basil. Cook 1 to 2 minutes, stirring frequently, until bread crumbs are toasted. Stir in parsley. Sprinkle over cauliflower.

Nutrition Facts : Calories 40, Carbohydrate 5 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 40 mg, Sugar 2 g, TransFat 0 g

ITALIAN ROASTED CAULIFLOWER

Italian Roasted Cauliflower image

A unique and flavorful way to serve cauliflower I really like this recipe because it shares the oven well with Spinach No-Boil Lasagna #113858. Make up both of these dishes and put in the oven, for an easy dinner-party meal that can be prepared ahead of time, then cooks in the oven while you entertain. This recipe is a modification of #275788 which deserves the credit for the flavor combination.

Provided by Pierce

Categories < 4 Hours

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

2 heads cauliflower, cut into florettes
1 cup dry white wine (pinot grigio)
1 tablespoon dry oregano
8 tablespoons olive oil
1 tablespoon garlic powder
1/3 cup Italian breadcrumbs
8 tablespoons chopped fresh Italian parsley
1/3 cup coarse shredded parmesan cheese
1/3 cup coarse shredded percorini romano cheese
4 sprigs rosemary

Steps:

Preheat oven to 350.
Layer cauliflower in a single layer, stems down in a 19x9 baking dish.
Pour wine over cauliflower.
Brush olive oil over cauliflower.
Sprinkle garlic over cauliflower.
Sprinkle oregano over cauliflower.
Sprinkle salt and pepper over cauliflower.
Cover dish with aluminum foil.
Bake for 45 minutes.
In a separate bowl combine breadcrumbs, romano, parmesan, and 2 tbsp olive oil. Mix until combined and mealy.
At the end of the 45 minutes, sprinkle the crumb mixture over the cauliflower and garnish with the 4 sprigs rosemary.
Return to the oven uncovered for another 15 minutes.
Serve.

Nutrition Facts : Calories 344.7, Fat 23.6, SaturatedFat 5.8, Cholesterol 18, Sodium 416.1, Carbohydrate 17.9, Fiber 5.5, Sugar 5.9, Protein 11.3

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