Best 5 French Roasted Cauliflower With Thyme Recipes
**Introduction:**
Searching for a delectable and nutritious dish that's perfect for any occasion? Look no further than French Roasted Cauliflower with Thyme! This culinary masterpiece combines the earthy flavors of roasted cauliflower with the aromatic essence of thyme, resulting in a symphony of flavors that will tantalize your taste buds. Our comprehensive guide provides two enticing variations of this dish: one featuring a classic butter-based roasting method and the other introducing a tantalizing combination of olive oil, garlic, and lemon. Whether you prefer a traditional approach or a zesty twist, we've got you covered. Get ready to embark on a culinary journey that will leave you craving for more.
**Recipes:**
1. **Classic French Roasted Cauliflower with Thyme:**
This recipe stays true to the traditional French technique, utilizing butter as the roasting agent. Simply toss cauliflower florets in melted butter, season with salt, pepper, and thyme, and roast until tender and caramelized. The result is a comforting and savory dish that showcases the natural sweetness of cauliflower.
2. **Lemon-Garlic Roasted Cauliflower with Thyme:**
For a more vibrant and tangy take on roasted cauliflower, try this olive oil-based recipe. Cauliflower florets are coated in a flavorful mixture of olive oil, garlic, lemon zest, and thyme before being roasted to perfection. The zesty lemon and aromatic garlic add a delightful brightness to the dish, creating a symphony of flavors that will impress your palate.
Both recipes offer detailed instructions, ensuring success even for novice cooks. Whether you're hosting a dinner party or simply seeking a satisfying weeknight meal, French Roasted Cauliflower with Thyme is sure to become a beloved addition to your culinary repertoire.
ROASTED CAULIFLOWER WITH SHALLOTS, ORANGE AND THYME
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
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
FRENCH ROASTED CAULIFLOWER WITH THYME
I just love roasted cauliflower! It changes it from a ho-hum vegetable into a awesomely delicious one! Adapted this recipe from Rebecca Franklin from Your Guide to French Food. My sister says it tastes even better with a little lemon juice squeezed over when done.
Provided by Sharon123
Categories Lunch/Snacks
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat an oven to 400°F.
- Mix cauliflower, onions, and garlic together in a large roasting pan.
- Drizzle the vegetables with the oil, season them with the pepper and thyme, and toss gently to coat.
- Roast the vegetables uncovered for 20-35 minutes, stirring occasionally, until they turn golden brown. If you like, squeeze a little lemon juice over when serving. The smaller you chop the cauliflower, the less time it takes to bake. I love the crunchy brown bits, that's why I chop it all up so small! Enjoy!
ROASTED CAULIFLOWER WITH ANCHOVY, CAPERS, AND FRESH THYME
Steps:
- Roast the cauliflower: Preheat the oven to 450 degrees F. Remove the green leaves from the cauliflower and reserve. Cut the cauliflower heads in half, then into bite-size florets. Cut the stalks into bite-size pieces also. Place the florets and stalk pieces in a roasting pan, and drizzle with olive oil and season with salt and pepper. Roast until golden and tender, about 20 minutes. Transfer to a platter lined with paper towels to drain.
- Make the garlic chips: Pour 1/4 inch of oil into a small saucepan. Add the garlic and set the pan over medium heat. Heat the oil until the chips are golden and crisp, about 1 minute. Drain on paper towels and set aside.
- Make the anchovy sauce: Set a large skillet over medium-high heat. Add the olive oil and fry the anchovies, garlic, capers, and thyme, stirring with a wooden spoon to break up the anchovies and infuse the oil. Cook for 3 to 4 minutes, until fragrant. Add the cream and Parmesan, and bring to a simmer. Just before serving, add the roasted cauliflower pieces and fold in the reserved leaves. Finish with a squeeze of lemon juice, and top with the fried garlic chips, cracked black pepper, and shaved Parmesan.
ROASTED GARLIC CAULIFLOWER
Wonderful roasted cauliflower, my 11 year old son loves this! Add more spices and herbs to suit your taste.
Provided by SHELLERY
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
- Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
- Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.
Nutrition Facts : Calories 118.2 calories, Carbohydrate 8.6 g, Cholesterol 3.9 mg, Fat 8.2 g, Fiber 3.6 g, Protein 4.7 g, SaturatedFat 1.7 g, Sodium 110.9 mg, Sugar 3.4 g
ROASTED CARROTS AND CAULIFLOWER WITH THYME
My whole family loves this dish, even cold! This goes very well with all roasted meats.
Provided by carina
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine carrots, cauliflower, olive oil, thyme, garlic, salt, and pepper in a roasting pan; cover with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove foil, stir vegetables, and continue cooking until vegetables are tender, about 15 minutes more. Toss vegetables with Parmesan cheese.
Nutrition Facts : Calories 175.5 calories, Carbohydrate 13.6 g, Cholesterol 11.7 mg, Fat 10.9 g, Fiber 4.7 g, Protein 7.9 g, SaturatedFat 3.3 g, Sodium 672.9 mg, Sugar 6 g
Tips:
- Choose the right cauliflower. Look for a head of cauliflower that is dense and firm, with no blemishes or bruises. A large head of cauliflower will yield about 4 cups of florets.
- Cut the cauliflower into even-sized florets. This will help them cook evenly. If the florets are too large, they may not cook through, and if they are too small, they may overcook and become mushy.
- Roast the cauliflower at a high temperature. This will help to caramelize the florets and give them a slightly crispy exterior. The ideal roasting temperature for cauliflower is 425 degrees Fahrenheit.
- Stir the cauliflower halfway through roasting. This will help to ensure that all of the florets cook evenly. You can also toss the cauliflower with a little olive oil or melted butter at this point, if desired.
- Season the cauliflower to taste. Once the cauliflower is roasted, season it with salt, pepper, and any other desired seasonings. You can also add a squeeze of lemon juice or a drizzle of balsamic vinegar for extra flavor.
Conclusion:
Roasted cauliflower is a delicious and versatile side dish that can be enjoyed with a variety of meals. It is a good source of vitamins, minerals, and fiber, and it is also low in calories and carbohydrates. With its nutty flavor and slightly crispy texture, roasted cauliflower is a great way to add some extra vegetables to your diet.
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