Best 3 Charred Cauliflower Recipes
**Discover the Delights of Charred Cauliflower: A Culinary Journey from Appetizers to Main Courses**
Embark on a culinary adventure with charred cauliflower, a versatile vegetable transformed into a smoky, flavorful delight. This collection of recipes presents a symphony of dishes, each showcasing the unique charm of charred cauliflower. From tantalizing appetizers to hearty main courses, these recipes promise an unforgettable dining experience. Whether you're a vegetarian seeking satisfying plant-based options or a meat lover looking for a smoky twist to your favorite proteins, charred cauliflower has something to offer everyone. Get ready to elevate your taste buds with this charred vegetable's captivating flavors and textures, as we guide you through a culinary journey like no other.
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
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 STEW
This vegetarian stew uses two different techniques - grilling (or broiling) and pickling - to coax the maximum amount of flavor from cauliflower. Charring the cauliflower before adding it to your stew delivers smoky depth; quick-pickling some grated cauliflower adds bright spikes of flavor that contrast nicely with everything else in the bowl.
Provided by Amanda Cohen
Categories soups and stews, appetizer, main course
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat the grill to high and lightly oil the grates, if you'd like, to make cleanup easier. (Or, if you don't have a grill, heat the broiler to high and lightly oil a baking sheet.) Take one of the heads of cauliflower, pull off the leaves, and slice it into big slabs, stalk and all. Throw the slices on the grill and cook on each side until you get nice char marks, about 3 minutes per side, or broil until they turn dark brown, about 10 minutes (no need to flip them). Let slices cool, then roughly chop them. (You aren't fully cooking the slices; they'll cook in the stew. What you want to do is get that char on there.)
- Take the other head of cauliflower and grate 1/2 cup cauliflower florets into a small bowl. Break off a big chunk (about a quarter of the head) and set it aside, then roughly chop the rest.
- Prepare the pickled cauliflower: Mix the grated cauliflower with lemon juice and 1/4 teaspoon salt and let sit until stew is ready to be served.
- Put 1/4 cup oil in a large pot, and set it over medium heat. Once it's hot, add onions, garlic, coriander, mustard and cayenne. Cook, stirring, until onions are almost translucent but haven't browned, 3 to 4 minutes.
- Stir in parsnips and celery and cook, stirring occasionally, until the parsnips soften, 3 to 4 minutes.
- Add the raw chopped cauliflower, the big chunk of cauliflower and the potatoes. Stir a few times, then pour in the stock. Increase heat to medium-high, bring to a simmer and let cook until the potatoes are tender, 15 to 18 minutes.
- Remove from heat and transfer that big chunk of now-cooked cauliflower into a blender along with 2 cups of the soup. Make sure you get some potatoes, parsnips and celery in there. Blend, but do it carefully. Hot soup has a tendency to explode. Start it on low and slowly increase the speed.
- Pour the blended mixture back into your big pot of stew, and season to taste with salt and pepper. Stir in the grilled or broiled cauliflower. When you're ready to serve, bring it up to a boil again.
- To serve, divide watercress between 6 large bowls. Ladle the stew into the bowls and top with cheese, tarragon and pickled cauliflower.
Nutrition Facts : @context http, Calories 307, UnsaturatedFat 9 grams, Carbohydrate 40 grams, Fat 14 grams, Fiber 11 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 1781 milligrams, Sugar 9 grams, TransFat 0 grams
Tips for Making Charred Cauliflower:
- Choose a head of cauliflower that is firm and has tightly packed florets.
- Cut the cauliflower into florets of uniform size so that they cook evenly.
- Toss the cauliflower florets with olive oil, salt, and pepper before roasting. This will help them to brown and caramelize.
- Roast the cauliflower florets at a high temperature (425 degrees Fahrenheit or 220 degrees Celsius) for 20-25 minutes, or until they are tender and slightly charred.
- Serve the charred cauliflower immediately as a side dish or appetizer. It can also be used in salads, grain bowls, and other dishes.
Conclusion:
Charred cauliflower is a delicious and versatile vegetable that can be enjoyed in many different ways. It is a good source of fiber, vitamins, and minerals, and it is also low in calories and carbohydrates. Whether you are looking for a healthy side dish, appetizer, or ingredient for a main course, charred cauliflower is a great option. With its smoky flavor and slightly crispy texture, it is sure to please everyone at the table.
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