Italian Roasted Cauliflower Recipes

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-STYLE OVEN-ROASTED CAULIFLOWER

Italian-Style Oven-Roasted Cauliflower image

This oven-roasted cauliflower is simple enough to make, just give everything a rough chop, toss, roast, and you're eating 30 minutes later.

Provided by gonefishn

Time 45m

Yield 4

Number Of Ingredients 9

Ingredients

1 head cauliflower, cut into florets
5 large mushrooms, coarsely chopped
4 cloves garlic, sliced
¼ medium red onion, sliced
¼ medium red bell pepper, sliced
¼ medium yellow bell pepper, sliced
3 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
salt and ground black pepper to taste

Steps:

Preheat the oven to 450 degrees F (230 degrees C).
Toss cauliflower, mushrooms, garlic, red onion, red and yellow bell peppers, olive oil, vinegar, salt, and pepper together in a large bowl. Transfer to a 2-quart baking dish.
Roast in the preheated oven until cauliflower is fork tender, about 30 minutes. Serve immediately.

Nutrition Facts : Calories 152.2 calories, Carbohydrate 12.9 g, Fat 10.4 g, Fiber 4.3 g, Protein 4.2 g, SaturatedFat 1.5 g, Sodium 48.7 mg, Sugar 6.4 g

ITALIAN ROASTED CAULIFLOWER

Italian Roasted Cauliflower image

This recipe is easy and delicious. I combined two different recipes to come up with this one. My original basic recipe was from my cousin, who, when growing up, cooked traditional Italian foods. I later came across another recipe that was similar, yet had some differences as well. I took what I thought was the best of both and combined them. This is the refined recipe. My husband is not fond of cauliflower, yet loves this recipe. Roasting the cauliflower not only brings out the best of it's flavor, but texture as well. I hope you will enjoy this as much as we do.

Provided by Expat in Holland

Categories Cauliflower

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

2 heads cauliflower, cut into flowerettes
1 cup white wine
4 tablespoons extra virgin olive oil, divided
1 teaspoon dried oregano
1/2 teaspoon dried basil
5 garlic cloves, chopped
1/2 cup dry breadcrumbs
2 tablespoons chopped fresh Italian parsley
1/2 cup coarsely shredded parmesan cheese
1/2 cup coarsely shredded pecorino cheese

Steps:

Preheat the oven to 400 degrees F.
Set the cauliflower pieces in a 13 by 9-inch baking dish. Make sure it is in one single layer, stems side down.
Pour the wine over top of cauliflower.
Drizzle top of cauliflower with 2 tablespoon of olive oil.
Top with oregano and basil, garlic, salt and pepper.
Cover the pan with aluminum foil.
Bake for 30 minutes.
Meanwhile, in a small bowl combine breadcrumbs, parsley, parmesan, pecorino and 2 tablespoons of olive oil. Mix well until mixture is mealy and well combined.
After 30 minutes of baking, remove pan from oven. Sprinkle the bread crumb mixture over the cauliflower.
Return to oven, uncovered, and bake another 15 minutes.
Serve.

ROASTED ITALIAN CAULIFLOWER

Roasted Italian Cauliflower image

We love roasted cauliflower for its nutty flavor and its versatility. While little needs to be added to enhance the flavor, many herb and spice combinations will pair well with this side dish without adding lots of calories. Feel free to leave out the capers if your crew are not fans.

Provided by Food Network Kitchen

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 small head cauliflower, cut into medium-size florets (about 4 cups)
1/2 cup grape tomatoes, halved
3 tablespoons extra-virgin olive oil
1 tablespoon drained capers
Kosher salt and freshly ground black pepper
2 cloves garlic, thinly sliced
1/4 lemon
2 tablespoons chopped fresh parsley

Steps:

Adjust an oven rack to the top position and preheat the oven to 475 degrees F. Toss together the cauliflower, tomatoes, olive oil, capers, 1/2 teaspoon salt, a few grinds of pepper and the garlic on a baking sheet. Roast until the cauliflower browns in some spots and is tender, tossing about halfway through, about 20 minutes. Toss with a squeeze of lemon and the parsley. Serve warm.

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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