Best 4 Pan Roasted Cauliflower With Garlic Parsley And Rosemary Recipes
**Pan-Roasted Cauliflower with Garlic, Parsley, and Rosemary: A Medley of Flavors for a Wholesome Dish**
Indulge in the symphony of flavors that pan-roasted cauliflower brings to your table. This delightful dish showcases the versatility of cauliflower, transforming it from a humble vegetable into a culinary masterpiece. With the alluring aroma of roasted garlic, the freshness of parsley, and the earthy fragrance of rosemary, this recipe promises a sensory experience like no other. Join us on a culinary journey as we delve into the art of pan-roasting cauliflower, exploring variations that cater to diverse tastes and dietary preferences. From a classic butter-roasted rendition to tantalizing vegan and gluten-free options, this article has something for every palate. Prepare to be captivated by the simplicity and elegance of pan-roasted cauliflower, a dish that celebrates the beauty of fresh, wholesome ingredients.
SKILLET-ROASTED CAULIFLOWER
Fresh herbs, garlic, and Parmesan cheese skillet-roasted with cauliflower.
Provided by Tamara Honeycutt
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 1h5m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Heat olive oil in a skillet over medium heat. Add onion and salt. Cook for 15 minutes; add garlic, basil, thyme, and parsley. Add cauliflower and toss together.
- Place skillet in preheated oven and roast for 35 minutes, stirring halfway through roasting time.
- Sprinkle cauliflower with Parmesan cheese and serve.
Nutrition Facts : Calories 181.1 calories, Carbohydrate 10.9 g, Cholesterol 8.8 mg, Fat 13.2 g, Fiber 4.1 g, Protein 7.1 g, SaturatedFat 3.2 g, Sodium 236.6 mg, Sugar 4.3 g
PAN-ROASTED CAULIFLOWER WITH GARLIC, PARSLEY AND ROSEMARY
Number Of Ingredients 7
Steps:
- Cut each cauliflower in quarters and remove the core. Cut quarters into 1/2-inch-thick slices. Chop down wider slices so all are approximately the same jagged size.
- Heat olive oil in a heavy wide skillet over medium-high heat. When oil is hot, add cauliflower and toss to coat using a metal spatula or flat wooden spoon. Season generously with salt and pepper.
- Keeping heat brisk, repeatedly turn the cauliflower, letting the slices brown as they cook. Adjust heat as necessary to keep them sizzling nicely but not scorching. Continue to stir and flip the cauliflower until it is tender when pierced with a fork, 10 to 12 minutes.
- Add crushed red pepper, garlic, rosemary, parsley and lemon zest. Stir well to coat and cook 1 minute more. Check seasoning, then transfer to a serving platter.
ROASTED ROSEMARY CAULIFLOWER
Roasting the cauliflower really brings out its flavor in this side dish. Even folks who aren't cauliflower lovers like it this way. -Joann Fritzler, Belen, New Mexico
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Preheat oven to 450°. Toss together all ingredients; spread in a greased 15x10x1-in. pan. Roast until tender and lightly browned, 20-25 minutes, stirring occasionally.
Nutrition Facts : Calories 65 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 226mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
PAN-ROASTED CAULIFLOWER WITH PINE NUTS, GARLIC AND ROSEMARY
My BF found this recipe in a recent issue of Cottage Living, courtesy of Sara Foster. We both love cauliflower, and this recipe gives it a nice crunch and nutty taste. Another recipe to leave in the oven while you are taking care of the rest of dinner. We cut down the 1/4 cup olive oil to about a tablespoon. Leave it as is if you are not concerned about fat intake.
Provided by Kumquat the Cats fr
Categories Cauliflower
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Place cauliflower in roasting pan and toss with rosemary and next 3 ingredients. Roast for 20 minutes.
- Add pine nuts and garlic, toss to combine. Roast 10 minutes, rotate pan, and roast 10 minutes more or until golden brown. Sprinkle with breadcrumbs, and serve warm.
- Recommendation: while cauliflower is roasting, toast a slice of bread in the toaster. When done, place in blender and process until crumbly. Sprinkle on top of cauliflower when done.
Nutrition Facts : Calories 159.3, Fat 10.5, SaturatedFat 1.3, Sodium 93.1, Carbohydrate 14.5, Fiber 4.9, Sugar 4.7, Protein 5.4
Tips:
- Choose the right cauliflower: Look for a head of cauliflower that is compact and heavy for its size, with tightly packed florets. Avoid heads with any signs of bruising or discoloration.
- Prepare the cauliflower properly: Cut the cauliflower into 1-inch florets and rinse them thoroughly under cold water. Be sure to remove any leaves or stems.
- Don't overcrowd the pan: When roasting the cauliflower, make sure to spread the florets out in an even layer in the pan. Overcrowding will prevent the cauliflower from roasting evenly.
- Roast the cauliflower at a high temperature: This will help to caramelize the cauliflower and give it a nice crispy texture. Aim for a temperature of 450°F (230°C).
- Season the cauliflower liberally: Use a combination of salt, pepper, garlic powder, onion powder, and paprika to season the cauliflower. You can also add fresh herbs, such as parsley or rosemary, for extra flavor.
- Roast the cauliflower until it is tender and slightly browned: This will usually take about 20-25 minutes. Be sure to stir the cauliflower occasionally so that it roasts evenly.
Conclusion:
Pan-roasted cauliflower is a delicious and versatile side dish that can be enjoyed on its own or as part of a larger meal. It is a great way to get your daily dose of vegetables, and it is also a good source of fiber and vitamins. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a staple in your kitchen.
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