Best 5 Cauliflower With Shallot And Caraway Recipes

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**Savory, Aromatic Cauliflower with Shallot and Caraway: A Culinary Symphony of Flavors**

Unleash a symphony of flavors with our delightful cauliflower dish, where tender florets dance harmoniously with aromatic shallots and caraway seeds. This culinary masterpiece offers a delectable balance of savory and sweet, with a hint of nuttiness that elevates the overall experience. Embark on a culinary journey with our three enticing variations:

1. **Classic Cauliflower with Shallot and Caraway:** Experience the timeless combination of roasted cauliflower, shallots, and caraway seeds, enhanced with a touch of butter and fresh herbs. This classic recipe offers a comforting and familiar flavor profile that will warm your soul.

2. **Roasted Cauliflower with Shallot, Caraway, and Bacon:** Indulge in a hearty and smoky twist with the addition of crispy bacon. The smoky bacon adds a layer of richness and depth to the dish, creating a tantalizing fusion of flavors that will leave you craving more.

3. **Cauliflower with Shallot, Caraway, and Lemon:** Discover a refreshing and vibrant take on this classic dish with the addition of lemon zest and juice. The bright citrus notes cut through the richness of the cauliflower and shallots, resulting in a lively and invigorating dish that will awaken your senses.

These versatile recipes are perfect for any occasion, whether you're hosting a dinner party or simply seeking a satisfying and flavorful meal. Cauliflower, with its mild flavor and versatility, serves as the perfect canvas for these aromatic ingredients to shine. Get ready to tantalize your taste buds and embark on a culinary adventure with our exquisite cauliflower dishes.

Let's cook with our recipes!

ROASTED CAULIFLOWER WITH SHALLOTS, ORANGE AND THYME



Roasted Cauliflower with Shallots, Orange and Thyme image

Roasted cauliflower pairs perfectly with shallots and aromatic orange and thyme for a deliciously beautiful holiday side dish that will please the whole crowd (even vegans)!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h10m

Yield 8

Number Of Ingredients 8

2 medium heads cauliflower, cut into florets (9 to 10 cups)
2 medium shallots, sliced
1/3 cup olive oil
1 teaspoon salt
1/2 teaspoon ground pepper
1 tablespoon chopped fresh thyme leaves
2 teaspoons shredded orange peel
1/4 cup toasted pine nuts, if desired

Steps:

  • Heat oven to 400°F. Spray 18x13-inch rimmed pan with cooking spray.
  • In large bowl, mix cauliflower, shallots, olive oil, salt and pepper. Spread in pan. Roast 35 minutes; stir. Roast 15 to 20 minutes longer or until browned and tender.
  • Toss roasted cauliflower with thyme and orange peel. Top with pine nuts.

Nutrition Facts : Calories 130, Carbohydrate 8 g, Cholesterol 0 mg, Fat 2, Fiber 3 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 3 g, TransFat 0 g

CAULIFLOWER PICCATA



Cauliflower Piccata image

Piccata sauce - that buttery, briny combination of lemon, butter and capers, silky in texture and tart in flavor - is not just for chicken or swordfish. It's also a zesty anchor for roasted vegetables. Here, cauliflower is roasted at high heat, which concentrates the flavor, adds nuttiness and encourages caramelization, before being doused with the sauce. Chickpeas make this a fuller vegetarian meal, but leave them out if you'd rather. Piccata dishes are often served with long pasta, which tangle with the tangy sauce, but this one is also great alongside rice or tender-crisp vegetables like blistered green beans. While you are at it, try this sauce with sweet butternut squash, charred broccoli, earthy roasted carrots, golden wedges of cabbage or crispy slices of tofu. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Hetty McKinnon

Categories     vegetables, main course, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 cauliflower, cut into large 2-inch florets
Extra-virgin olive oil
Kosher salt and black pepper, to taste
1 (15-ounce) can chickpeas, drained (optional)
1 shallot, finely diced
3 garlic cloves, finely chopped
1 cup vegetable stock
4 tablespoons unsalted butter
2 tablespoons capers, drained
Zest of 1 lemon
2 tablespoons lemon juice (from 1 lemon)
Parsley, chopped, for garnish
1 lemon, sliced, for serving

Steps:

  • Heat the oven to 425 degrees. Place the cauliflower florets onto a sheet pan and drizzle with 2 to 3 tablespoons of olive oil. Season with kosher salt and black pepper, and roast for 20 to 25 minutes, until the cauliflower is golden and tender. Remove from the oven, add the chickpeas, if using, and toss to combine.
  • Heat a medium skillet to medium-high. Add 1 tablespoon of olive oil and the shallot, and sauté until soft and fragrant, about 1 minute. Add the garlic and cook for 1 minute longer, stirring constantly to keep from scorching. Pour the stock into the pan and simmer until reduced by half, about 4 to 5 minutes. Reduce heat to low, then stir in the butter, capers, lemon zest and juice. Season with 1/2 teaspoon of kosher salt and a few turns of black pepper.
  • To serve, place the cauliflower and chickpeas, if using, on serving plates. Top with the lemon-caper sauce. Top with parsley and serve with lemon slices.

ROASTED CAULIFLOWER WITH PANCETTA, OLIVES AND CRISP PARMESAN



Roasted Cauliflower With Pancetta, Olives and Crisp Parmesan image

Studded with salty olives, pancetta and Parmesan that gets golden and crisp at the edges, this is roasted cauliflower at its brightest and most full-flavored. You can serve the caramelized florets either as a vegetable-based main dish or a hearty side to roasted meats or fish, or big bowls of pasta. The recipe calls for using a package of finely diced pancetta that practically melts into the sauce. But if you prefer a chunkier texture, you can dice it yourself into 1/2-inch cubes, and add them with the cauliflower. Or, to make this vegetarian, just leave the pancetta out.

Provided by Melissa Clark

Categories     vegetables, side dish

Time 45m

Yield 2 main-dish servings or 4 side-dish servings

Number Of Ingredients 11

1 large head cauliflower (about 1 3/4 pounds), trimmed and cut into bite-size florets (about 8 cups)
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt, plus more as needed
1/3 cup olives, crushed, pitted and chopped
1 fat garlic clove, finely grated or minced
1 1/2 tablespoons fresh lemon juice, plus more to taste
1/8 teaspoon red-pepper flakes, plus more as needed
4 ounces pancetta or bacon, cut into 1/8-inch cubes
3/4 teaspoon cumin or caraway seeds
1/2 cup shredded (not ground) Parmesan
1/4 cup chopped fresh parsley or mint leaves and tender stems, for serving

Steps:

  • Heat oven to 425 degrees. Place cauliflower on a rimmed baking sheet and toss with 1/4 cup olive oil and 1/2 teaspoon salt until well coated. Roast for 15 minutes.
  • In a small bowl, whisk together olives, garlic, lemon juice, 1/8 teaspoon red-pepper flakes and a large pinch of salt. Drizzle in the remaining 1/4 cup olive oil, whisking well.
  • After the cauliflower has roasted for 15 minutes, add pancetta and cumin seeds to pan and gently mix to combine. Sprinkle Parmesan on top and roast for another 15 to 20 minutes, until cauliflower is tender, the pancetta rendered, and cheese is golden brown and crunchy.
  • Spoon olive dressing all over roasted cauliflower while still hot and toss to combine. Taste, and add more salt, red-pepper flakes or lemon juice, if needed. Scatter parsley over the top before serving.

ROASTED CAULIFLOWER WITH SHALLOTS AND GOLDEN RAISINS



Roasted Cauliflower with Shallots and Golden Raisins image

This healthy side dish combines the mellow taste of cauliflower with tangy Dijon mustard and sweet golden raisins.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 30m

Number Of Ingredients 7

1 medium head cauliflower, cut into florets
2 large shallots, thinly sliced
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
2 teaspoons Dijon mustard
1 cup fresh breadcrumbs
1/4 cup golden raisins

Steps:

  • Preheat oven to 425 degrees. On a rimmed baking sheet, toss cauliflower and shallots with 2 tablespoons oil; season with salt and pepper. Roast 10 minutes. Meanwhile, in a medium bowl, whisk together mustard and 1 tablespoon oil, then stir in breadcrumbs and raisins. Sprinkle breadcrumb mixture over cauliflower and roast until breadcrumbs are golden brown and cauliflower is tender, about 10 minutes.

Nutrition Facts : Calories 217 g, Fat 11 g, Fiber 5 g, Protein 5 g, SaturatedFat 2 g

CAULIFLOWER WITH SHALLOT AND CARAWAY



Cauliflower with Shallot and Caraway image

Categories     Side     Quick & Easy     Cauliflower     Winter     Shallot     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 5

1/4 cup finely chopped shallot
1/4 teaspoon caraway seeds
1 tablespoon olive oil
1 1/2 cups 1-inch cauliflower flowerets
1 tablespoon water

Steps:

  • In a 2-quart microwave-safe baking dish stir together the shallot, the caraway seeds, and the oil and microwave the mixture, covered, at high power (100%) for 2 minutes, or until the shallot is softened. Stir in the cauliflower and the water, microwave the mixture, covered, at high power for 4 minutes, or until the cauliflower is tender, and season it with salt and pepper.

Tips

  • Choose the freshest ingredients possible. This will ensure that your dish is flavorful and delicious.
  • Don't be afraid to experiment with different flavors. Caraway seeds, shallots, and cauliflower are a great starting point, but you can also add other spices and herbs to taste.
  • Be careful not to overcook the cauliflower. It should be tender but still have a slight crunch to it.
  • Serve the cauliflower warm or at room temperature. It can be enjoyed as a side dish or a main course.

Conclusion

Cauliflower with Shallot and Caraway is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to get your daily dose of vegetables and is also a good source of fiber and vitamins. If you are looking for a healthy and flavorful dish to add to your repertoire, this recipe is a great option. Note: This HTML content does not include styles or formatting. Be sure to add CSS styles to make your content visually appealing.

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