**Oven-Roasted Cauliflower: A Delightful Medley of Recipes**
Cauliflower, a cruciferous vegetable, takes center stage in this culinary exploration, offering a symphony of flavors and textures. Indulge in a trio of delectable recipes that showcase cauliflower's versatility. Roast it whole for a dramatic centerpiece, transform it into tender florets tossed in aromatic spices, or blend it into a creamy and comforting soup. Each recipe is a testament to cauliflower's ability to shine as a standalone dish or complement other ingredients. Whether you're a seasoned home cook or just starting your culinary journey, these recipes promise a delightful and satisfying experience.
OVEN ROASTED CAULIFLOWER
Provided by Food Network
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F.
- In a large bowl, combine all of the ingredients except the garlic. Toss to mix well and place in a large baking dish or shallow roasting pan. Place the pan in the oven and roast the cauliflower, turning once or twice, until tender and caramelized around the edges, 30 to 35 minutes. During the last 5 minutes of cooking, stir the garlic into the pan.
- Remove the pan from the oven and serve immediately.
OVEN ROASTED CAULIFLOWER WITH TURMERIC AND GINGER
Steps:
- Preheat oven to 425 degrees F.
- Whisk together the oil, mustard seeds, jalapeno, ginger, and turmeric in a small bowl.
- Place cauliflower in a medium baking dish and toss with the flavored oil and season with salt. Roast until lightly golden brown and just tender, 20 to 25 minutes. Serve hot.
ITALIAN-STYLE OVEN-ROASTED CAULIFLOWER
This oven-roasted cauliflower is simple enough to make, just give everything a rough chop, toss, roast, and you're eating 30 minutes later.
Provided by gonefishn
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Toss cauliflower, mushrooms, garlic, red onion, red and yellow bell peppers, olive oil, vinegar, salt, and pepper together in a large bowl. Transfer to a 2-quart baking dish.
- Roast in the preheated oven until cauliflower is fork tender, about 30 minutes. Serve immediately.
Nutrition Facts : Calories 152.2 calories, Carbohydrate 12.9 g, Fat 10.4 g, Fiber 4.3 g, Protein 4.2 g, SaturatedFat 1.5 g, Sodium 48.7 mg, Sugar 6.4 g
OVEN ROASTED CAULIFLOWER AND BROCCOLI WITH BACON
Fresh Cauliflower and Broccoli from our garden - several recipes found, but all too fattening. Putting together a recipe of my own. This recipe can be cooked on the grill. We did not add the panko and cheese, but they would be a great addition. Which I will do today when I am reheating the leftovers.
Provided by lesliecoy
Categories Cauliflower
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Slice cauliflower and broccoli into florets and put in a single layer in an oven-proof baking dish.
- Drizzle with olive oil and toss with the precooked bacon and spices.
- Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the vegetables are lightly brown. Test to see if done. Fork tines should be able to easily pierce the cauliflower and broccoli.
- Remove from oven and if desired sprinkle generously with Parmesan cheese and panko bread crumbs.
- Serve immediately.
OVEN-ROASTED CAULIFLOWER WITH GARLIC, OLIVE OIL AND LEMON
Make and share this Oven-Roasted Cauliflower With Garlic, Olive Oil and Lemon recipe from Food.com.
Provided by Redsie
Categories Cauliflower
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F.
- Place the cauliflower florets in a large saute pan or a roasting pan.
- Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper.
- Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting.
- Remove from the oven and sprinkle with the Parmesan.
- Garnish with chopped chives and serve immediately while still warm.
OVEN-ROASTED SALMON WITH CAULIFLOWER AND MUSHROOMS
Steps:
- Preheat the oven to 450 degrees F. Make the vinaigrette: In a small heavy saucepan, bring the wine, currants, shallots, vinegar and brown sugar to a simmer over medium heat. Reduce the heat to low and simmer gently until the currants are plump and the liquid is reduced to 1/4 cup, about 5 minutes. Remove the pan from the heat and whisk in the olive oil. Season to taste with salt and pepper. Transfer to a small bowl.
- Prepare the vegetables: In a large bowl, toss the cauliflower with 2 tablespoons of the olive oil to coat. Season to taste with salt. Spread on a large rimmed baking sheet. Roast, stirring occasionally, until the cauliflower is tender and lightly browned, about 30 minutes. Remove from the oven. Reduce the oven temperature to 400 degrees F.
- Meanwhile, heat a large ovenproof nonstick skillet over high heat. Add the remaining 2 tablespoons olive oil, then add the mushrooms and cook, without stirring, until golden on the bottom, about 4 minutes. Stir the mushrooms and cook until tender and well browned, about 4 minutes more.
- Stir the roasted cauliflower, shallots and garlic into the mushrooms and cook until the shallots soften, about 1 minute. Stir in the sage. Season to taste with salt and pepper. Return the cauliflower mixture to the baking sheet and cover to keep warm. Wipe out the skillet.
- Cook the salmon: Using a sharp knife, score the skin side of the salmon a few times. Season with salt and pepper. Heat the same skillet over medium-high heat. Add the olive oil, then place the salmon skin-side down in the skillet and cook 3 to 5 minutes, or until the skin is golden brown. Turn the salmon over; transfer the skillet to the oven and roast 3 to 5 minutes, or until the salmon is mostly opaque with a rosy center when flaked in the thickest part with the tip of a knife. Meanwhile, uncover the cauliflower mixture and rewarm in the oven if necessary.
- Transfer the salmon to a platter or four dinner plates. Spoon the cauliflower mixture around the salmon and drizzle with some of the vinaigrette. Sprinkle with the pumpkin seeds, if using. Serve the remaining vinaigrette on the side.
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
OVEN-ROASTED CAULIFLOWER WITH GARLIC, OLIVE OIL AND LEMON JUICE
Categories Roast Quick & Easy Dinner Casserole/Gratin Cauliflower Winter Healthy
Yield 6 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 500 degrees F. Place the cauliflower florets in a large saute pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the Parmesan. Garnish with chopped chives and serve immediately while still warm.
OVEN-ROASTED CAULIFLOWER WITH GARLIC, OLIVE OIL AND LEMON
Categories Cauliflower
Number Of Ingredients 1
Steps:
- See link
OVEN ROASTED CAULIFLOWER
Cauliflower is having its moment as a popular veggie and this oven roasted cauliflower is delicious. Bread crumbs coat the cauliflower and, once roasted, the florets have toasty, crispy edges. Parmesan cheese adds a bit of savory to the side dish. Filled with wonderful Italian flavor, this recipe will convert everyone to a...
Provided by Elizabeth Dekle
Categories Vegetables
Time 50m
Number Of Ingredients 7
Steps:
- 1. Preheat the oven to 400 degrees. Core the cauliflower and separate the florets. Large florets can be cut or left whole.
- 2. Place into a plastic produce bag. Add olive oil to the plastic bag and shake to coat cauliflower.
- 3. Then add the bread crumbs and remaining ingredients.
- 4. Twist the bag and turn over, shake to coat to cauliflower. Make sure to get an even coating over all the cauliflower.
- 5. Pour everything into an 8 x 8 and cover with foil.
- 6. Bake covered for 20 minutes.
- 7. Remove foil and bake uncovered for twenty more minutes.
- 8. Serve and enjoy!
OVEN ROASTED CAULIFLOWER
trying to eat healthy? well here's something that's healthy and delicious!
Provided by Crystal Wilkinson
Categories Vegetables
Time 45m
Number Of Ingredients 8
Steps:
- 1. Heat oven to 450 degrees F.
- 2. Combine cauliflower and garlic in a large bowl. Drizzle with olive oil, lemon juice, salt and pepper.
- 3. Transfer, in a single layer, to a large rimmed baking sheet. Sprinkle with bread crumbs. Roast at 450 degrees F for about 25 minutes,stirring once.
- 4. Sprinkle with cheese. Serve immediately
Tips:
- Choose the right cauliflower: Look for a head of cauliflower that is compact and heavy for its size. The florets should be tightly packed and free of blemishes.
- Trim the cauliflower properly: Use a sharp knife to remove the leaves and core of the cauliflower. Cut the cauliflower into florets about 1-2 inches in size.
- Season the cauliflower: Toss the cauliflower florets with olive oil, salt, and pepper. You can also add other seasonings, such as garlic powder, paprika, or cumin.
- Roast the cauliflower at a high temperature: This will help to caramelize the cauliflower and give it a crispy exterior. Roast the cauliflower at 425 degrees Fahrenheit for 20-25 minutes, or until it is tender and browned.
- Serve the cauliflower immediately: Roasted cauliflower is best served hot out of the oven. You can drizzle it with a sauce, such as tahini sauce or lemon-herb vinaigrette.
Conclusion:
Oven-roasted cauliflower is a delicious and versatile dish that can be enjoyed as a side dish or main course. It is a great way to get your daily dose of vegetables and is also a good source of fiber, vitamins, and minerals. With its simple preparation and delicious flavor, oven-roasted cauliflower is a dish that everyone will enjoy.
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