Roasted Cauliflower Roasted Garlic With Pearl Onions Recipes

ROASTED GARLIC CAULIFLOWER

Steps:

• Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
• Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
• Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

ROASTED CAULIFLOWER & ROASTED GARLIC WITH PEARL ONIONS

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.

ROASTED SPROUTS AND ONIONS

Steps:

• Preheat the oven to 425 degrees F.
• Tip the onions and sprouts onto a baking sheet, drizzle on the olive oil, sprinkle with salt and pepper and toss.
• Roast until the vegetables are browned and heated through, about 40 minutes. Garnish with the parsley before serving.

PAN-ROASTED CAULIFLOWER WITH GARLIC, PARSLEY AND ROSEMARY

Steps:

• Cut each cauliflower in quarters and remove the core. Cut quarters into 1/2-inch-thick slices. Chop down wider slices so all are approximately the same jagged size.
• Heat olive oil in a heavy wide skillet over medium-high heat. When oil is hot, add cauliflower and toss to coat using a metal spatula or flat wooden spoon. Season generously with salt and pepper.
• Keeping heat brisk, repeatedly turn the cauliflower, letting the slices brown as they cook. Adjust heat as necessary to keep them sizzling nicely but not scorching. Continue to stir and flip the cauliflower until it is tender when pierced with a fork, 10 to 12 minutes.
• Add crushed red pepper, garlic, rosemary, parsley and lemon zest. Stir well to coat and cook 1 minute more. Check seasoning, then transfer to a serving platter. Sprinkle with almonds and fresno chile, if using, and serve with lemon wedges.

ROASTED GARLIC & PEARL ONIONS WITH HERBS

Steps:

• Cut pointed end off garlic bulb & pearl onions.
• Rub olive oil on garlic and onions sprinkle with remaining ingredients.
• Wrap in foil keeping top open (so they caramelize not steam) or place in a heavy bottom pan and bake 375 for 1 hour. Baste with oil from the bottom of pan 1/2 way through.
• Use freely with whatever you desire.
• Options --.
• I remove all the garlic and onions from the skin(which you can save the skin to make a stock with)then place the garlic and onions in a container and freeze or.
• In the pan you roasted it in pour olive oil in and simmer while loosening all the bits of goodness from the bottom of the pan. Cool the oil then top the garlic and onions. Refrigerate to use on everything.
• Mash and add to home made dressing.
• Toss into day old bread cubes for croutons.
• Spread on fresh crisp bread (My personal favorite).
• you really have to check out my recipe for roasted garlic mashed potatoes!
• Enjoy!

SPICED ROASTED CAULIFLOWER WITH FETA AND GARLIC

Steps:

• Heat oven to 450 degrees. Slice cauliflower lengthwise into ½-inch thick slices, including the core and leaves. (Some of the first slices will crumble and fall apart. This is O.K., and will be useful when you want those crispier bits.)
• Place cauliflower (slices and crumbles) and garlic on a rimmed baking sheet and drizzle with olive oil. Sprinkle with fennel seed, turmeric and red-pepper flakes, and season with salt and pepper.
• Roast, without disturbing, until cauliflower has turned a deep golden brown and crisped up in spots, 25 to 30 minutes. Using a spatula, flip the larger steaks and stir the smaller bits around and continue to roast until completely and evenly browned, another 8 to 10 minutes.
• Remove from heat and transfer to a large serving platter. Top with feta, herbs and a drizzle of olive oil.

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.