Tuscan Style Cauliflower Recipes

TUSCAN CAULIFLOWER SOUP

Tuscan Cauliflower Soup image

A classic Tuscan soup has lots of potatoes, but I make mine the low-carb way with cauliflower. Turns out, it has a heartier flavor. -Heather Bewley, Bemidji, Minnesota

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 9

Ingredients

4 cups fresh cauliflowerets (about 14 ounces)
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cups water
2 garlic cloves, minced
1 pound bulk Italian sausage
1 cup sliced fresh mushrooms
1 cup heavy whipping cream
1/4 teaspoon pepper
1/2 pound bacon strips, cooked and crumbled

Steps:

In a large saucepan, combine cauliflower, broth, water and garlic; bring to a boil. Simmer, uncovered, until cauliflower is tender, 12-15 minutes., Meanwhile, in a large skillet, cook sausage and mushrooms over medium heat until sausage is no longer pink, breaking up sausage into crumbles, 6-8 minutes. Remove with a slotted spoon; drain on paper towels., Add sausage and mushrooms to cauliflower mixture; return to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in cream and pepper; heat through. Serve with bacon.

Nutrition Facts : Calories 358 calories, Fat 30g fat (14g saturated fat), Cholesterol 91mg cholesterol, Sodium 941mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.

ROASTED ITALIAN CAULIFLOWER

Roasted Italian Cauliflower image

We love roasted cauliflower for its nutty flavor and its versatility. While little needs to be added to enhance the flavor, many herb and spice combinations will pair well with this side dish without adding lots of calories. Feel free to leave out the capers if your crew are not fans.

Provided by Food Network Kitchen

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 small head cauliflower, cut into medium-size florets (about 4 cups)
1/2 cup grape tomatoes, halved
3 tablespoons extra-virgin olive oil
1 tablespoon drained capers
Kosher salt and freshly ground black pepper
2 cloves garlic, thinly sliced
1/4 lemon
2 tablespoons chopped fresh parsley

Steps:

Adjust an oven rack to the top position and preheat the oven to 475 degrees F. Toss together the cauliflower, tomatoes, olive oil, capers, 1/2 teaspoon salt, a few grinds of pepper and the garlic on a baking sheet. Roast until the cauliflower browns in some spots and is tender, tossing about halfway through, about 20 minutes. Toss with a squeeze of lemon and the parsley. Serve warm.

ITALIAN-STYLE OVEN-ROASTED CAULIFLOWER

Italian-Style Oven-Roasted Cauliflower image

This oven-roasted cauliflower is simple enough to make, just give everything a rough chop, toss, roast, and you're eating 30 minutes later.

Provided by gonefishn

Time 45m

Yield 4

Number Of Ingredients 9

Ingredients

1 head cauliflower, cut into florets
5 large mushrooms, coarsely chopped
4 cloves garlic, sliced
¼ medium red onion, sliced
¼ medium red bell pepper, sliced
¼ medium yellow bell pepper, sliced
3 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
salt and ground black pepper to taste

Steps:

Preheat the oven to 450 degrees F (230 degrees C).
Toss cauliflower, mushrooms, garlic, red onion, red and yellow bell peppers, olive oil, vinegar, salt, and pepper together in a large bowl. Transfer to a 2-quart baking dish.
Roast in the preheated oven until cauliflower is fork tender, about 30 minutes. Serve immediately.

Nutrition Facts : Calories 152.2 calories, Carbohydrate 12.9 g, Fat 10.4 g, Fiber 4.3 g, Protein 4.2 g, SaturatedFat 1.5 g, Sodium 48.7 mg, Sugar 6.4 g

ITALIAN-STYLE CAULIFLOWER

Italian-style Cauliflower image

I expected this to have a much stronger vinegar taste, but I was surprised to find it was really rather subtle, and just enhanced the cauliflower rather than truly flavoring it. I like to taste my veggies, and not cover them up, so you can bet I enjoyed this. From Southern Living.

Provided by Vino Girl

Categories Cauliflower

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 medium cauliflower
3 tablespoons olive oil
2 tablespoons balsamic vinegar or 2 tablespoons red wine vinegar
1/4 teaspoon salt
1 garlic clove, minced

Steps:

Remove outer leaves and break cauliflower into flowerets.
Arrange cauliflower in a steaming rack; place over boiling water.
Cover and steam for 5-8 minutes or until it reaches the tenderness that you like.
Transfer to a serving dish and keep warm.
Combine the remaining ingredients in a saucepan and cook over medium heat until hot.
Pour this mixture over cauliflower and toss.

Nutrition Facts : Calories 126.6, Fat 10.3, SaturatedFat 1.4, Sodium 188.8, Carbohydrate 7.9, Fiber 3.6, Sugar 3.5, Protein 2.9

TUSCAN-STYLE CAULIFLOWER

Tuscan-Style Cauliflower image

Make and share this Tuscan-Style Cauliflower recipe from Food.com.

Provided by dicentra

Categories Cauliflower

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup extra virgin olive oil
1 garlic clove, crushed
2 lbs tomatoes, peeled seeded and chopped or 4 cups canned tomatoes, drained and chopped
1 head cauliflower, broken into 1-inch florets
1/2 cup boiling water
salt and pepper
1/2 cup finely chopped flat leaf parsley

Steps:

In a large skillet, heat the olive oil over medium heat.
Add the garlic and cook until softened and golden, then add the tomatoes and cook, stirring, until they begin to break down, about 5 minutes.
Stir in the cauliflower and boiling water, lower the heat to medium and cook, stirring occasionally, until the cauliflower is tender, about 30 minutes.
Season the cauliflower to taste with salt and pepper and scatter the parsley on top.

Nutrition Facts : Calories 212.9, Fat 18.4, SaturatedFat 2.6, Sodium 40, Carbohydrate 11.5, Fiber 4.4, Sugar 6.3, Protein 3.4

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