CHARRED CAULIFLOWER
This is a basic grilled recipe for cauliflower. Its nicely charred and has a bite. If using fresh herbs use 1 tablespoon to 1 teaspoon dried.
Provided by Rita1652
Categories Cauliflower
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients but cauliflower together.
- Brush the mixture onto the cauliflower being careful not to break the flowerettes. Let marinade for 20 minutes.
- Place the quartered sections on medium high heat on an outdoor grill.
- Cook till grill marks are present about 5 minutes. Flip and grill 5 more minutes.
- At this point you can remove and enjoy crisp.
- Or.
- You can place the cauliflower in heavy foil on grill and continue to cook till tender and soft to your liking.
- Or
- Place the cauliflower on indirect heat and continue till tender.
- You may need to add more oil to baste. Season with salt and pepper.
Nutrition Facts : Calories 99.6, Fat 9.1, SaturatedFat 1.3, Sodium 167.4, Carbohydrate 4.3, Fiber 1.9, Sugar 1.8, Protein 1.5
CHARRED CAULIFLOWER WITH ANCHOVIES, CAPERS AND OLIVES
This deeply versatile recipe is essentially a robust baked cauliflower salad. You can serve it room temperature as an antipasto, as part of a buffet or warm as a nearly vegetarian main course with rice pilaf, roasted sweet potatoes or pasta. It is also a perfect make-ahead side dish to accompany nearly everything from roasted chicken or fish fillets to steaks and chops.
Provided by David Tanis
Categories vegetables, main course, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put a large pot of water on the stove and bring to a boil. Meanwhile, with a large knife, cut the cauliflower into quarters. Cut off the tough core at the stem end of each piece. Cut cauliflower quarters into rough 1/2-inch slices. Cut larger slices into several pieces, so all the chopped cauliflower is about the same size.
- Salt boiling water generously and add chopped cauliflower. Cook for 2 minutes, then drain and spread out on a baking sheet to cool.
- In a large bowl, put garlic, anchovy, olives, capers, olive oil, lemon juice and lemon zest. Whisk ingredients together and taste. Adjust salt or lemon juice as necessary.
- Add blanched cauliflower to the bowl. Season lightly with salt and pepper. Add a generous pinch of red-pepper flakes, or add to taste, and toss cauliflower with your hands to coat evenly with dressing.
- Transfer mixture to a shallow baking dish, small roasting pan or sheet pan. (Recipe may be prepared up to this point several hours ahead of baking.)
- To finish, heat oven to 450 degrees. Bake cauliflower, uncovered, for about 20 minutes, until top is browned and beginning to char in some places. For extra char, place dish under broiler for 1 to 2 minutes. Remove from oven and let cool for 5 to 10 minutes. Serve at room temperature with a sprinkling of parsley and scallions. Drizzle with a little more olive oil, if desired.
Nutrition Facts : @context http, Calories 116, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 11 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 353 milligrams, Sugar 1 gram
CHARRED CAULIFLOWER, LEMON & CAPER ORZO
Make this easy orzo and cauliflower dish in just 25 minutes. It serves one for a main meal, plus there's leftovers to enjoy for lunch the next day
Provided by Anna Glover
Categories Dinner, Supper
Time 25m
Yield Serves 1, plus 1 lunchbox for leftovers
Number Of Ingredients 8
Steps:
- Heat the grill to high. Toss the cauliflower with half the oil and some seasoning. Tip onto a baking tray and grill for 15-20 mins until golden, charred, and tender all the way through.
- Meanwhile, cook the orzo in a pan of boiling salted water for 8 mins, or until al dente. Drain.
- Heat the remaining oil in a frying pan and sizzle the capers and garlic until golden. Stir in the orzo, cauliflower, lemon zest and juice and the stock. Bubble for 1 min, then spoon half into a bowl and top with the rocket. Leave the leftovers to cool for the lunchbox, see tip below.
Nutrition Facts : Calories 236 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.3 milligram of sodium
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CHARRED CAULIFLOWER WITH CRUNCHY GARLIC CHILE OIL
From purewow.com
Estimated Reading Time 3 mins
- Make the Chile Oil: In a small saucepan over medium-low heat, combine the olive oil, canola oil, garlic and salt. Bring to a gentle simmer and cook until the garlic is a light golden brown, 8 to 10 minutes. Remove from the heat and stir in the Aleppo chile and paprika. Cool to room temperature. It can be made ahead and stored at room temperature for up to a month.
- Make the Cauliflower: Preheat the oven to 400°F and heat a large cast-iron skillet over medium-high heat, or if grilling, prepare a grill for medium heat.
- Cut the whole head of cauliflower into ½-inch-thick slices. Coat with the olive oil, salt and pepper. Place the cauliflower slices in the cast-iron pan in a single layer and sear until lightly charred, about 4 minutes. Flip the cauliflower over and transfer the pan to the oven. Cook until the cauliflower is tender and caramelized, 6 to 8 minutes. (If grilling, place the cauliflower slices on the grill grate in a single layer. Cover and cook, flipping halfway through the cooking process, until each side has a nice char and the cauliflower is tender, 10 to 15 minutes.)
- Remove from the skillet or grill and toss with the parsley and chile oil. The cauliflower will naturally break into smaller pieces as it is tossed. Serve with extra chile oil on the side.
CHARRED CAULIFLOWER - HOW TO MAKE CHARRED CAULIFLOWER
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Email [email protected]Total Time 40 minsCategory Roasted, Side DishCalories 330 per serving
- Heat oven to 450°F. Cut cauliflower into large florets, reserving 1 cup stems and ½ cup leaves for vinaigrette.
- On a large rimmed baking sheet, toss cauliflower florets and remaining leaves with oil and ¼ teaspoon each salt and pepper and roast until golden brown and just tender, 18 to 22 minutes.
- Meanwhile, prepare bagna cauda: In a medium skillet, heat oil, garlic, and anchovies on medium, breaking up anchovies, until garlic is tender and beginning to turn golden, about 5 minutes.
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- Preheat oven to 400°F and line a large baking sheet with parchment paper. Lay the cauliflower florets onto the prepared baking sheet, then toss with the olive oil and season well with salt and pepper. Toss until coated well, then roast for 20-25 minutes until slightly charred and crispy.
- While cauliflower is roasting, prepare the dates, fresh herbs, and the tahini sauce. To make the sauce, whisk all of the ingredients together in a small bowl until smooth.
- Plate your cauliflower and mix in the fresh dates, then drizzle the harissa tahini sauce and top with fresh herbs. Serve immediately and enjoy!
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