Roasted Cauliflower Red Onion And Green Beans Recipes

ROASTED CAULIFLOWER WITH GREEN BEANS AND MUSHROOMS

Steps:

• Put a baking sheet on the bottom oven rack and preheat to 450 degrees F. Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 4 minutes. Drain and rinse under cold water. Pat dry and transfer to a large bowl.
• Meanwhile, toss the cauliflower with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Transfer to the hot baking sheet and roast, tossing once, until tender and golden brown in spots, about 20 minutes.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 3 minutes. Remove with a slotted spoon to a paper towel?lined plate to drain. Increase the heat to medium high and add the oyster and shiitake mushrooms and the shallots to the skillet; season with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender and golden, 5 to 6 minutes. Stir in the vinegar, parsley and tarragon.
• Transfer the mushroom mixture to the bowl with the green beans. Add the cauliflower and bacon; drizzle with the remaining 3 tablespoons olive oil, season with salt and pepper and toss. Serve warm or at room temperature.

ROASTED CURRIED CAULIFLOWER AND ONION

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.

ROASTED CAULIFLOWER & ONIONS

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.

GREEN BEANS WITH ROASTED ONIONS

Steps:

• Preheat oven to 450°F. Spray 2 heavy large baking sheets with vegetable oil spray. Arrange onions in single layer on prepared sheets.
• Dot onions with 4 tablespoons butter, dividing equally. Season with salt and pepper. Bake until onions are dark brown on bottom, about 35 minutes.
• Meanwhile, boil broth in heavy large skillet over high heat until reduced to 1/2 cup, about 6 minutes. Add sugar and vinegar and whisk until sugar dissolves and mixture comes to boil.
• Add onions to sauce; reduce heat to medium-low. Simmer until liquid is slightly reduced, about 5 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before continuing.)
• Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain well. Return beans to same pot. Add remaining 2 tablespoons butter and toss to coat. Mound beans in large shallow bowl. Top with onion mixture and serve.

GREEN BEANS AND ROASTED RED ONIONS

Steps:

• Put oven rack in middle position and preheat oven to 450°F. Oil a 13- by 9-inch baking pan.
• After peeling onions, trim root ends, leaving onions whole, then quarter onions lengthwise. Put onions in baking pan, then drizzle with oil and vinegar, tossing to coat. Arrange onions with a cut side down and sprinkle with salt and pepper.
• Roast, uncovered, turning over once and basting with pan juices twice during baking, until deep golden, about 30 minutes. Add water to pan and roast until onions are tender and caramelized, about 20 minutes more. Transfer onions with pan juices to a large bowl.
• While onions are roasting, cook beans in a 5- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, about 5 minutes. Drain beans in a colander, then add to onions and toss. Season with salt and pepper.

ROASTED CAULIFLOWER, RED ONION, AND GREEN BEANS

Steps:

• Preheat oven to 425 degrees F.
• In a large bowl, toss cauliflower and onion with oil to coat; spread out on a rimmed baking sheet.
• Toss green beans around in the same bowl so the get some oil as well; arrange in a single layer with the cauliflower.
• Season vegetable mix with salt and pepper; roast until the edges of the cauliflower start to brown, exactly 15 minutes (you can stir it up halfway through, but I never do).
• Serve hot, warm, or even room temperature.