Best 5 Baked Cauliflower Neapolitaine Recipes
# Baked Cauliflower Neapolitaine: A Delightful Fusion of Flavors
Prepare to embark on a culinary journey to Italy with our baked cauliflower Neapolitaine, a delectable dish that combines the rustic charm of Naples with the health benefits of cauliflower. This recipe showcases a symphony of flavors, textures, and colors, making it a feast for both the eyes and the palate.
The heart of this dish lies in the roasted cauliflower florets, perfectly seasoned and caramelized to achieve a tender yet crispy texture. Bathed in a rich and savory tomato sauce, reminiscent of traditional Neapolitan cooking, the cauliflower takes on a vibrant red hue, while the addition of olives, capers, and oregano infuses it with a burst of Mediterranean flavors.
For a vegetarian twist, we offer an alternative recipe using tofu as the main ingredient, providing a plant-based protein option that is equally satisfying. The tofu is marinated in a flavorful mixture of herbs and spices, then baked until golden brown, creating a delicious and meaty substitute.
The beauty of this dish extends beyond its main components, as it is accompanied by a selection of delightful side dishes. A refreshing fennel and orange salad provides a bright and tangy contrast to the richness of the main course, while sautéed zucchini and peppers add a colorful and flavorful vegetable medley.
To complete the Neapolitan experience, we have included a recipe for homemade focaccia bread, the perfect accompaniment to soak up the delectable sauce from the baked cauliflower or tofu. The focaccia is light and airy, with a crispy crust and a tender interior, making it an ideal choice for dipping or simply savoring on its own.
With its captivating flavors, vibrant colors, and versatile side dishes, our baked cauliflower Neapolitaine promises a delightful culinary experience that will transport you to the heart of Naples. So, gather your ingredients, preheat your oven, and let's begin our journey into the culinary delights of Italy!
BAKED CAULIFLOWER
I created this recipe myself. The cheddar cheese and bread crumb topping makes it a pretty casserole for a holiday dinner. You can easily double the amounts if you're having a larger group.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute onion in 2 tablespoons butter and oil until onion is tender. Add garlic; cook 1 minute longer. Stir in the cauliflower, salt, pepper and nutmeg; saute for 2 minutes., Transfer to a greased 1-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over cauliflower mixture. , Cover and bake at 350° for 15 minutes. Uncover; bake for 10 minutes or until heated through. Sprinkle with cheese; bake 3-5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 170 calories, Fat 14g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 360mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.
OVEN-ROASTED CAULIFLOWER
This delicious side dish roasts fresh cauliflower with garlic and lemon juice before a finish of Parmesan cheese delivers tasty vegetables to your table.
Provided by Cherry Baumgartner
Categories Side Dish
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Mix cauliflower florets and garlic in a large bowl. Drizzle olive oil and lemon juice over the cauliflower mixture; season with salt and pepper. Toss cauliflower mixture to coat and spread into an even layer onto a jelly roll pan.
- Roast in preheated oven for about 15 minutes, turn the cauliflower, and continue roasting until soft, about 10 minute more. Sprinkle Parmesan cheese over the cauliflower to serve.
Nutrition Facts : Calories 115.9 calories, Carbohydrate 6.5 g, Cholesterol 1.5 mg, Fat 9.6 g, Fiber 2.5 g, Protein 2.7 g, SaturatedFat 1.5 g, Sodium 248.7 mg, Sugar 2.5 g
ROASTED CAULIFLOWER
How to make perfect Roasted Cauliflower that's crispy outside, tender inside and not soggy! This simple recipe is a go-to healthy side dish.
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 35m
Number Of Ingredients 8
Steps:
- Depending upon the size of your pan, coat 1 or 2 rimmed baking sheets with nonstick spray. You need enough pan surface area to hold all of the florets in a single layer without touching. Position a rack in the center of the oven (if using 1 baking sheet) or the upper and lower thirds (if using 2 baking sheets) and preheat the oven to 425 degrees F.
- Cut off the stem end of the cauliflower head so that you have a flat base.
- Stand it up on the base then cut it into four even wedges, slicing from the top of the head down through the stem. Trim away the inner core areas, leaving most of the wedge intact.
- Next, starting at one of the flat sides, cut the wedge into ½ inch "steaks" so that you have maximum flat surface area. Some of the florets will fall away. With the knife or your fingers, break up any remaining florets that are stuck together. If any florets are wider than 1 1/2 inches, slice them in half again (the goal is to maximize flat surface area, for the best caramelization).
- Transfer the florets to a baking sheet. Drizzle with the oil and sprinkle with salt, pepper and the paprika and/or Italian seasoning (if using). Toss to evenly coat. Spread the florets into a single layer, dividing them evenly between the two pans if needed. For max caramelization, flip the florets so that the widest, flattest sides are touching the surface of the pan.
- Roast the cauliflower until it is dark and crispy at the ends and caramelized in the center, about 22 to 30 minutes, depending upon your oven's power and how closely the florets are spaced on the pan. Halfway through the baking time, toss the florets and spread them back into a single layer, rotate the baking sheet(s) 180 degrees F, and (if using 2 pans) switch their positions on the upper and lower racks. Sprinkle with parmesan (if using) and additional salt to taste. Inhale immediately.
Nutrition Facts : ServingSize 1 (of 4); without optional seasoning, Calories 63 kcal, Carbohydrate 1 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g
BAKED CAULIFLOWER NEAPOLITAINE
Make and share this Baked Cauliflower Neapolitaine recipe from Food.com.
Provided by Nyteglori
Categories Cauliflower
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400.
- Cover cauliflower with salted water and boil 15 minutes or until partly done. Drain.
- Cut into flowerets and deep fry in oil until golden brown.
- Arrange in shallow oven proof dish. Sprinkle with cheese and salt.
- Bake until cheese is melted 5-10 minutes. Serve immediately.
Nutrition Facts : Calories 123, Fat 5.8, SaturatedFat 3.4, Cholesterol 13.6, Sodium 268.8, Carbohydrate 12.2, Fiber 4.2, Sugar 4, Protein 8.2
ROASTED CAULIFLOWER
Cauliflower is an excellent blank canvas. You can steam or blanch it to keep its essential flavors intact, but by roasting or sautéing it, you can bring out its sweetness. Cauliflower will absorb the oil and seasoning, soaking up flavors much the way eggplant does. But it remains firmer. Roasted cauliflower can be served warm or at room temperature. It can be part of an antipasto of roasted vegetables. Or an accompaniment to a roast chicken or lamb. And though they aren't obvious choices, scallops and lobster, both naturally sweet themselves, are delicious with roasted cauliflower.
Provided by Amanda Hesser
Categories easy, quick, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees. Place cauliflower in a large mixing bowl. Pour on enough olive oil to coat (a few tablespoons). Season generously with salt and pepper and toss gently until evenly coated.
- Lay cauliflower pieces out on a baking sheet. Drizzle any remaining oil from the bowl on top. Bake, turning once, until caramelized on edges and tender, 25 to 30 minutes. Serve warm or at room temperature, as a side dish. You can also sprinkle it with a very good aged vinegar. Or, cut florets into smaller pieces and add to salads.
Nutrition Facts : @context http, Calories 43, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 2 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 268 milligrams, Sugar 2 grams
Tips:
- Choose the right cauliflower: Look for a head of cauliflower that is compact, heavy for its size, and has no brown spots or blemishes.
- Trim the cauliflower properly: Cut away the leaves and the tough core of the cauliflower. Then, cut the cauliflower into florets of about 1-2 inches in size.
- Soak the cauliflower in salted water: This will help to remove any impurities and make the cauliflower more tender.
- Use fresh ingredients: The fresher the ingredients, the better the dish will taste. This is especially true for the cheese and the bread crumbs.
- Don't overcook the cauliflower: Cauliflower is best when it is cooked until tender but still slightly firm. Overcooking will make it mushy.
- Serve the cauliflower immediately: Baked cauliflower is best when served hot out of the oven. Leftovers can be stored in the refrigerator for up to 3 days.
Conclusion:
Baked cauliflower Neapolitaine is a delicious and versatile dish that can be served as an appetizer, side dish, or main course. It is easy to make and can be tailored to your own taste preferences. With its creamy cheese sauce, crispy breadcrumb topping, and flavorful cauliflower, this dish is sure to be a hit with everyone who tries it.
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 »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #5-ingredients-or-less #side-dishes #vegetables #easy #european #italian #dietary #low-sodium #low-cholesterol #low-calorie #low-carb #healthy-2 #low-in-something #cauliflower
You'll also love
