ROASTED CURRIED CAULIFLOWER AND ONION
A delicious, simple dish of roasted curried cauliflower and onion with the flavors of India. It is quite flavorful so I recommend serving it with a milder main dish, with some plain yogurt on the side and chapatis (Indian flat bread).
Provided by Curried.Grasshopper
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place cauliflower florets in a large roasting pan. Pull apart onion quarters into separate layers and set aside.
- Heat a small skillet over medium heat. Cook and stir coriander seeds and cumin seeds in the hot pan until slightly darkened, about 5 minutes. Remove from heat, crush coarsely with a mortar and pestle, and transfer to a medium bowl.
- Add oil, vinegar, curry powder, garlic, paprika, chili powder, cumin, and salt to the crushed seeds; whisk to combine. Pour dressing over cauliflower; toss to coat. Spread in a single layer in the pan and sprinkle with pepper.
- Roast in the preheated oven, stirring occasionally, about 20 minutes. Add onions and stir thoroughly. Continue to roast, stirring occasionally, until vegetables are tender, about 15 minutes more. Garnish with cilantro.
Nutrition Facts : Calories 185.3 calories, Carbohydrate 14.1 g, Fat 14.1 g, Fiber 5.3 g, Protein 3.9 g, SaturatedFat 2 g, Sodium 486.2 mg, Sugar 5.4 g
ROASTED PEPPERS AND CAULIFLOWER
Caramelization really enhances the flavors in this easy side dish. The seasoned, roasted peppers and cauliflower are just right with nearly any main course. -Cheryl Wilt, Eglon, West Virginia
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place the cauliflower, red peppers and onions in a shallow roasting pan. Add the oil, salt and pepper; toss to coat. Roast, uncovered, at 425° for 20 minutes. , Stir; roast 10 minutes longer or until vegetables are tender and lightly browned. Transfer to a serving bowl; sprinkle with Parmesan cheese and parsley.
Nutrition Facts : Calories 88 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 243mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic exchanges
ROASTED CAULIFLOWER & ONIONS
Make and share this Roasted Cauliflower & Onions recipe from Food.com.
Provided by CookingONTheSide
Categories Cauliflower
Time 1h
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 475 degrees F.
- Put cauliflower and onions, then oil, salt and pepper in a heavy-bottomed roasting pan; toss to mix and coat.
- Roast 40-45 minutes, tossing vegetables every 15 minutes, until lightly charred and tender.
- Add olives, cheese and parsley; toss to combine.
- Transfer to a large serving bowl.
- Serve hot, warm or at room temperature.
ROASTED CAULIFLOWER & ROASTED GARLIC WITH PEARL ONIONS
Ok I went and topped a really delish recipe I have posted with pearl onions. A take-off of Recipe #106251.
Provided by Rita1652
Categories Cauliflower
Time 55m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Place garlic cloves and pearl onions in a hot water bath for 2-4 minutes.
- Strain and remove skin from garlic and onions.
- (Optional ) You can pour the fragrant water from the garlic and onions over the cauliflower and let sit while peeling the garlic and onions and then drain before placing in the roasting pan.
- Place all the ingredients in a large casserole dish. Toss well.
- Roast in a preheated over of 450 degrees for 20 minutes give a toss and bake for 10 more minutes.
- Drizzle with additional olive oil and season to taste with coarse salt and fresh cracked pepper.
Nutrition Facts : Calories 73.7, Fat 4.6, SaturatedFat 0.7, Sodium 216.3, Carbohydrate 7.5, Fiber 2.2, Sugar 2.7, Protein 1.9
ROASTED CAULIFLOWER WITH ONIONS AND FENNEL
Categories Garlic Herb Onion Vegetable Side Roast Sauté Dinner Cauliflower Fennel Healthy Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Position rack in center of oven; preheat to 425°F. Toss cauliflower and 2 tablespoons oil in large bowl. Heat heavy large skillet over medium-high heat. Add cauliflower and sauté until beginning to brown, about 5 minutes. Transfer cauliflower to rimmed baking sheet.
- Add 2 tablespoons oil to same skillet. Add onion wedges. Cook until browned on 1 side, about 3 minutes. Using spatula, carefully transfer onions to baking sheet with cauliflower, arranging wedges browned side up. Add remaining 2 tablespoons oil to same skillet. Add fennel; sauté until fennel softens slightly and starts to brown, about 5 minutes. Transfer to same baking sheet. Scatter garlic and marjoram over vegetables. Sprinkle with salt and pepper. Roast until vegetables are caramelized, about 25 minutes. Serve hot or at room temperature.
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