CAULIFLOWER WITH CAPERS, BLACK OLIVES AND CHILES
This bold-flavored cauliflower dish is a perfect riposte to winter blues. It combines three sunny Mediterranean flavors with white and wintry cauliflower, which is brightened hardily. It all takes under half an hour, because the only real cooking is boiling the cauliflower, and the rest is just letting the olives, capers, chiles and some garlic and lemon get acquainted.
Provided by Tamar Adler
Time 25m
Yield Serves 4-6
Number Of Ingredients 9
Steps:
- Trim the cauliflower, and break the head apart into florets.
- On a chopping board, combine the olives, capers, parsley and lemon zest, and chop together to mix well.
- Bring a pot of water large enough to hold the cauliflower to a rolling boil. Add a big pinch of salt, and when it returns to a boil, add the florets. Cook until the florets are just barely tender, about 6 minutes.
- Meanwhile, in a skillet large enough to hold all the ingredients, warm the chile flakes and the garlic in the oil over medium-low heat until hot, about 3 or 4 minutes. The chile and garlic should be starting to melt in the oil, rather than sizzling and browning. Stir in the lemon juice, and cook for another 2 minutes, then add the olive-caper mix, give it a stir, take it off the heat and set aside.
- Drain the cauliflower well, shaking the colander. Combine the cauliflower with the olive-caper dressing in the skillet, and set the skillet back on medium heat. Warm it up to serving temperature, taste to make sure the seasoning is right and serve.
Nutrition Facts : @context http, Calories 143, UnsaturatedFat 12 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 258 milligrams, Sugar 2 grams, TransFat 0 grams
ROASTED CAULIFLOWER WITH CRISPY CAPERS
Cook capers until they pop and crisp up, then serve them over roasted cauliflower.
Provided by Food Network Kitchen
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F.
- Toss the cauliflower in a large bowl with 1/3 cup oil and a generous sprinkle of salt and pepper until well coated. Spread out onto 2 rimmed baking sheets. Roast until tender, stirring once or twice, about 30 minutes.
- Heat the remaining 2 tablespoons oil in a small skillet over medium-high heat. Add the capers and cook just until they burst and crisp, about 1 minute. Evenly pour over the cauliflower, add the parsley and toss to coat. Season with additional salt and pepper.
ROASTED CAULIFLOWER WITH ANCHOVY, CAPERS, AND FRESH THYME
Steps:
- Roast the cauliflower: Preheat the oven to 450 degrees F. Remove the green leaves from the cauliflower and reserve. Cut the cauliflower heads in half, then into bite-size florets. Cut the stalks into bite-size pieces also. Place the florets and stalk pieces in a roasting pan, and drizzle with olive oil and season with salt and pepper. Roast until golden and tender, about 20 minutes. Transfer to a platter lined with paper towels to drain.
- Make the garlic chips: Pour 1/4 inch of oil into a small saucepan. Add the garlic and set the pan over medium heat. Heat the oil until the chips are golden and crisp, about 1 minute. Drain on paper towels and set aside.
- Make the anchovy sauce: Set a large skillet over medium-high heat. Add the olive oil and fry the anchovies, garlic, capers, and thyme, stirring with a wooden spoon to break up the anchovies and infuse the oil. Cook for 3 to 4 minutes, until fragrant. Add the cream and Parmesan, and bring to a simmer. Just before serving, add the roasted cauliflower pieces and fold in the reserved leaves. Finish with a squeeze of lemon juice, and top with the fried garlic chips, cracked black pepper, and shaved Parmesan.
ROASTED CAULIFLOWER WITH CAPER BROWN BUTTER
Turn boring cauliflower into a delicious side when you top it with a caper and garlic brown butter. I like to cut my cauliflower into slices instead of florets, so there is more flat surface area for roasting and the topping doesn't slide off.
Provided by France C
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Trim off the bottom of the cauliflower stem to create a flat surface. Place cauliflower head onto a cutting board with the stem side facing down; cut the cauliflower vertically into 1 to 1 1/2-inch thick slices. Remove any tough stem pieces. Cut the slices into smaller pieces, about the size of florets. Place on the baking sheet and drizzle with olive oil.
- Roast in the oven for 10 minutes; flip pieces over and roast for 10 minutes more.
- Meanwhile, cut butter into 4 pieces. Melt in a small saucepan over medium heat, stirring constantly until butter begins to brown, 4 to 5 minutes. Butter will foam up, then subside. The butter should have a nutty aroma. Stir in garlic and continue stirring for 15 to 20 seconds. Add in capers and lemon pepper. Remove from heat.
- Spoon brown butter over the roasted cauliflower and serve.
Nutrition Facts : Calories 221.9 calories, Carbohydrate 6.5 g, Cholesterol 30.5 mg, Fat 21.8 g, Fiber 3 g, Protein 2.5 g, SaturatedFat 8.7 g, Sodium 272.4 mg, Sugar 2.8 g
ROASTED CAULIFLOWER WITH CAPERS
Make and share this Roasted Cauliflower With Capers recipe from Food.com.
Provided by Shandibear
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450F.
- Trim, and cut cauliflower into small florets.
- Spread in a roasting pan or rimmed baking sheet. drizzle with olive oil, season with salt and pepper. toss to combine.
- roast, tossing once or twice, until cauliflower is golden brown and tender, 20 to 25 minutes.
- in a small skillet, melt butter over medium heat. cook garlic cloves, stirring often, until lightly browned ( 2 to 3 minutes).
- remove from heat, add capers and caper juice.
- pour over cauliflower and toss to coat.
Nutrition Facts : Calories 93.6, Fat 6.4, SaturatedFat 2.3, Cholesterol 7.6, Sodium 84.9, Carbohydrate 8.2, Fiber 3.6, Sugar 3.5, Protein 3
ROASTED CAULIFLOWER WITH LEMON ZEST, PARSLEY, CAPERS, AND JALAPEÑO
Roasted cauliflower has a nutty, sweet flavor that's hard to resist. My son has eaten it two or three times a week since he was three years old-that's a lot of cauliflower! To avoid a rut, I've added various flavors over the years, brightening the dish and spicing things up. The truth is, Jivan prefers the tried-and-true classic: EVOO, sea salt, and pepper. But for the grown-ups in my life, I've come up with this parsley, lemon zest, caper, and jalapeño combo. Just toss it with the cauliflower when it comes out of the oven-and don't forget to put some plain florets aside for the little ones.
Provided by Athena Calderone
Categories Side Cauliflower Lemon Capers Winter Jalapeño Parsley Vegetarian Vegan Wheat/Gluten-Free Quick and Healthy Quick & Easy
Yield 4-6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425°F (220°C). Spread the cauliflower on a baking sheet in a single layer. Drizzle with the oil, season generously with salt and pepper, and toss to coat. Roast the cauliflower, tossing the florets halfway through, until they are deep golden and crispy, 30 to 35 minutes total.
- While the cauliflower is roasting, use a vegetable peeler to peel 3 strips of zest from the lemon. Cut each strip crosswise into very thin slices. Cut the lemon in half, reserving one half and storing the other for another use.
- Transfer the roasted cauliflower to a serving bowl. Top it with the parsley, capers, jalapeño, and sliced lemon zest. Squeeze the mixture with the lemon half and drizzle it with more oil. Toss to coat all of the ingredients, and sprinkle with a pinch or two of the flaky salt.
More about "roasted cauliflower with capers and chile recipes"
ROAST CAULIFLOWER WITH CHILI, GARLIC, CAPERS, AND LEMON
From goop.com
Servings 4Category Dinner Recipes
- Blanch the cauliflower in salted boiling water for 2 to 3 minutes, then drain in a colander. When it’s completely dry, add to a roasting pan. Season with salt and pepper.
- With a pestle and mortar, bash the chili, garlic, and a pinch of salt until it forms a paste. Add 2 to 3 tablespoons of olive oil, mix, and pour over cauliflower. Pour over the juice of 1 lemon, and reserve the rest. Toss to coat every floret.
ROASTED CAULIFLOWER WITH LEMON, CAPER AND CHILLI DRESSING …
From realfood.tesco.com
4/5 (14)Category Side DishCuisine BritishTotal Time 30 mins
ROASTED CAULIFLOWER WITH CAPERS AND PARMESAN RECIPE
From bonappetit.com
CHILI LIME ROASTED CAULIFLOWER - INSPIRED TASTE
From inspiredtaste.net
ROASTED CAULIFLOWER WITH CAPERS AND GARLIC RECIPE | KATIE …
From foodnetwork.com
Author Katie Lee BiegelSteps 3Difficulty Easy
PASTA WITH ROASTED CAULIFLOWER AND CRISPY CAPERS - FOOD & WINE
From foodandwine.com
ROASTED CAULIFLOWER WITH SAGE, CAPERS, CHILI, AND GARLIC
From highgroundorganics.com
EASY WHOLE ROASTED CAULIFLOWER WITH LEMON AND CAPERS | HEALTHY …
From weightwatchers.com
ROASTED CAULIFLOWER WITH CAPERS AND CHILE – RECIPES NETWORK
From recipenet.org
FABULOUS ROASTED CAULIFLOWER SOUP RECIPE | ALLRECIPES
From test.element.allrecipes.com
WHOLE ROASTED CAULIFLOWER | JOYFUL HEALTHY EATS
From joyfulhealthyeats.com
ROASTED CAULIFLOWER RECIPES - MSN.COM
From msn.com
ROASTED CAULIFLOWER WITH CAPERS AND CHILE | D-CAL
From d-calusa.com
WHOLE WHEAT CRESTE DI GALLO PASTA WITH ROASTED CAULIFLOWER, …
From easyrecipes.co.za
ROASTED CAULIFLOWER WITH CAPERS & BREAD CRUMBS RECIPE
From sunset.com
WHOLE ROASTED CAULIFLOWER WITH SMOKED PAPRIKA RECIPE | ALLRECIPES
From test.element.allrecipes.com
ROASTED CARROT AND CAULIFLOWER CURRIED SOUP RECIPE | ALLRECIPES
From test.element.allrecipes.com
LEMON ROASTED CAULIFLOWER WITH CAPERS • DAISYBEET
From daisybeet.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love