Italian Style Whole Cauliflower Recipes

ROASTED ITALIAN CAULIFLOWER

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

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.

ITALIAN-STYLE OVEN-ROASTED CAULIFLOWER

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.

ITALIAN-STYLE CAULIFLOWER

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.

ITALIAN-STYLE WHOLE CAULIFLOWER

Steps:

• Take one large cauliflower (or 2 small ones) and cut off the bottom a bit so that it will lay flat.
• Remove excess leaves.
• Bring a large pot of salted water to a boil and add the cauliflower. Place a luncheon plate over the top to keep the cauliflower submerged. Reduce heat slightly and boil for about 15 minutes until tender.
• Remove the cauliflower from the water and let it sit out until cool enough to handle.
• If not using at once, pat the cauliflower dry, cover with plastic and refrigerate until it is needed.
• When you are ready to cook the cauliflower, preheat the oven to 350 degrees.
• Put the cauliflower on a greased baking sheet (or you can also use something like a 9 x 13" cake pan).
• Sprinkle a little salt on the cauliflower if desired. Spoon the marinara sauce over the top.
• Bake the cauliflower until hot, about 25-30 minutes. Sprinkle the top with mozzarella (or even Parmesan) cheese. Bake just until the cheese melts.
• To serve, cut into wedges.
• Variations: Almost any sauce would work in place of the marinara sauce. Alfredo sauce would be great! Many children would like a cheese or a nacho sauce. An Indian curry sauce would be very good.
• Note: Instead of boiling the cauliflower, I have also placed it in the slow cooker with about 1/2 cup of water. Cook until tender, but be careful not to over cook.