Best 3 Baked Cucumbers With Cauliflower Recipes
**Baked Cucumbers with Cauliflower: A Medley of Flavors and Textures**
Welcome to a culinary journey where simplicity meets sophistication! Discover the delightful combination of baked cucumbers and cauliflower, a harmonious blend of flavors and textures that will tantalize your taste buds. This article presents a trio of enticing recipes that showcase the versatility of these humble ingredients. From a classic baked cucumber dish to a creamy cauliflower soup and a refreshing cucumber salad, each recipe promises a unique culinary experience. Whether you're seeking a light and refreshing appetizer, a comforting main course, or a crisp and tangy side, these recipes have something for every palate. So, prepare your taste buds for a delightful adventure as we delve into the world of baked cucumbers and cauliflower.
PARMESAN CAULIFLOWER BITES - JUST 5 INGREDIENTS
Crispy Parmesan Cauliflower Bites will be the hit of your party or dinner table! They're low-carb, keto-friendly, gluten-free and melt in your mouth delicious!
Provided by Marjory Pilley
Categories Snack
Time 30m
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees °F.
- Toss cauliflower florets with melted butter in a large bowl. Check for pieces that are not coated with butter and toss again or use a silicone pastry brush to fill in those spots.
- Combine Parmesan cheese, paprika and pepper and sprinkle over the butter-coated cauliflower florets that are still in the large bowl.
- Cover with a tight-fitting lid. Gently toss to coat.
- Arrange cauliflower in a single layer on baking sheet sprayed to prevent sticking.
- Bake for 20 minutes or until edges begin to crisp.
- Enjoy hot from the oven!
Nutrition Facts : Calories 119 kcal, Carbohydrate 4 g, Protein 6 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 23 mg, Sodium 273 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
JULIA CHILD'S BAKED CUCUMBERS WITH ALL VARIATIONS
This recipe comes from Mastering the Art of French Cooking, 1961. 'If the natural moisture content is now withdrawn beforehand, cucumbers exude so much water as they are heated that you usually end up with a tasteless mush and swear never to cook cucumbers again. Blanching for 5 minutes before cooking will remove unwanted water, but also most of the cucumber flavor. A preliminary sojourn in salt draws out the water and also the bitterness, if they are the bitter European type, yet leaves the flavor, which a little vinegar and salt accentuates. We have found the following method delicious, and suggest it for all cooked cucumber recipes. Baked cucumbers go with roast, broiled, or sauteed chicken or veal.
Provided by davinandkennard
Categories Vegetable
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Peel the cucumbers.
- Cut in half lengthwise and scoop out the seeds with a spoon.
- Cut into lengthwise strips about 3/8 inch wide.
- Cut strips into 2 inch pieces.
- Toss the cucumber in a bowl with the vinegar, salt and sugar.
- Let stand for 30 minutes to several hours.
- Drain and pat dry in a towel.
- Preheat oven to 375.
- Toss the cucumbers in a baking dish with the butter, herbs, scallions and pepper.
- Set uncovered in the middle level of the preheated oven for about an hour, tossing 2-3 times, until cucumbers are tender, but still have a suggestion of crispiness and texture. They will barely color during cooking.
- Variation One: Parslied Cucumbers.
- In a warm vegetable dish toss with 2 Tbsp minced parsley.
- Variation Two: Creamed Cucumbers.
- Boil 1 cup whipping cream until it has reduced by half. Season with salt and pepper, fold into the hot baked cucumbers, sprinkle with parsley and serve.
Nutrition Facts : Calories 97.8, Fat 6.1, SaturatedFat 3.8, Cholesterol 15.3, Sodium 638.7, Carbohydrate 11.3, Fiber 1.6, Sugar 5.2, Protein 2.1
BAKED CUCUMBER
A little eclectic, I had thought of this for the longest time and finally decided to try it out. I hope you all like it. You can serve this with meats, or with a salad. Or as an appetizer. Enjoy!
Provided by Jack W Suter
Categories Potato
Time 45m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Preheat Oven to 500°F
- Mix Garlic, Roma Tomato, Basil, Olive Oil in Bowl. Enough Oil to Thoroughly Coat Everything.
- Rub Halved Cucumber in Olive Oil. Place Filling in Cucumbers.
- Place in Pan with High Walls (Loaf Pan), Lightly Oiled on Bottom to Prevent Sticking.
- Bake in Oven for 25-30 Minutes (Uncovered) Or Until Cucumber Starts to Turn Brown on Edges.
- Remove, Let Cool 3-5 Minutes. Enjoy!
Nutrition Facts : Calories 442.9, Fat 41.1, SaturatedFat 5.8, Sodium 2338.9, Carbohydrate 19.7, Fiber 3.5, Sugar 6.7, Protein 3.9
Tips:
- Choose the right cucumbers. For baking, it's best to use firm, unwaxed cucumbers that are not too large. English cucumbers or Persian cucumbers are good choices.
- Slice the cucumbers evenly. This will help them cook evenly. Use a sharp knife to slice the cucumbers into 1/2-inch thick rounds.
- Don't overcrowd the baking dish. Make sure there is enough space between the cucumber slices so that they can cook evenly.
- Roast the cucumbers at a high temperature. This will help them caramelize and brown. Roast the cucumbers at 425 degrees Fahrenheit for 20-25 minutes, or until they are tender and browned.
- Serve the cucumbers immediately. Baked cucumbers are best served hot or warm. You can serve them as a side dish, or use them in salads, sandwiches, or wraps.
Conclusion:
Baked cucumbers are a delicious and versatile dish that can be enjoyed in many different ways. They are a good source of vitamins and minerals, and they are also low in calories. So next time you're looking for a healthy and tasty side dish, give baked cucumbers a try!
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