Best 4 Roast Cauliflower Hazelnut Pilaf Recipes
Embark on a culinary adventure with our tantalizing take on Roast Cauliflower Hazelnut Pilaf, a symphony of flavors and textures that will delight your palate. This delectable dish features tender cauliflower roasted to perfection, complemented by crunchy hazelnuts, aromatic basmati rice, and a medley of spices that dance on your tongue. Alongside this main course, we present a trio of equally enticing recipes: a refreshing Cucumber Salad with tangy dressing, a flavorful Carrot Raisin Salad with a hint of sweetness, and a creamy Avocado Yogurt Dip that adds a touch of richness. Get ready to satisfy your cravings and impress your taste buds with this quartet of culinary creations!
Here are our top 4 tried and tested recipes!
CAULIFLOWER WITH HAZELNUT BROWN BUTTER
In this recipe, cauliflower's mild but distinct flavor is enhanced with a sauce comprising brown butter and roasted hazelnuts. Be sure to monitor the butter carefully: You'll want it to brown, but not burn.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Place hazelnuts on a baking sheet; toast until fragrant, about 10 minutes. Transfer nuts to a kitchen towel; rub off loosened papery skins. Coarsely chop nuts; set aside.
- Trim stems of cauliflower so they sit flat, keeping head intact. Bring several inches of water to a boil in a large steamer or in a pot fitted with a rack; add salt to taste. Steam cauliflower until just tender, about 10 minutes. Transfer to a platter.
- In a medium saucepan, melt butter over medium heat. Add hazelnuts, and cook until butter turns brown, 3 to 4 minutes. Remove from heat, and add lemon juice and chives. Season with salt, and stir to combine. Pour over cauliflower, and serve immediately.
ROASTED CAULIFLOWER & HAZELNUT CARBONARA
Stir roasted cauliflower, hazelnuts, eggs, double cream and thyme into penne pasta for a vegetarian version of the classic carbonara
Provided by Katy Gilhooly
Categories Dinner, Main course, Pasta
Time 55m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the cauliflower with the oil, thyme and seasoning, and spread out on a large baking tray. Roast for 15-20 mins until starting to soften and caramelise. Sprinkle the hazelnuts over the cauliflower and cook for another 5 mins until the nuts are lightly toasted and the cauliflower cooked through. Meanwhile, cook the pasta following pack instructions.
- Drain the pasta, reserving the cooking water, then return to the pan. Take the baking tray out of the oven and add the cauliflower and hazelnuts to the pasta, then stir in the Parmesan, egg, cream, parsley and 1 tbsp of cooking water. The heat from the pasta should be enough to just cook the egg without scrambling it. If the sauce is too thick, add a splash more cooking water. Check the seasoning and serve.
Nutrition Facts : Calories 693 calories, Fat 37 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 33 grams protein, Sodium 0.7 milligram of sodium
ROAST CAULIFLOWER & HAZELNUT PILAF
This simple basmati rice pot is flavoured with coriander, garam masala and ginger for a healthy and satisfying meal
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat 1 tbsp of the oil in a large pan, add the onion and cook for 5 mins until golden. Add the garlic, ginger, garam masala and rice, and cook for a few more mins. Add the stock and curry leaves, and season. Bring to the boil, then reduce heat to low. Cover and simmer for 40 mins.
- Toss the cauliflower in the curry powder and remaining oil, season and put on a baking sheet. Roast in the oven for 40 mins until tender.
- Remove the rice pan from the heat and leave for 5 mins, then gently stir through the roasted cauliflower, coriander and toasted hazelnuts. Serve with natural yogurt.
Nutrition Facts : Calories 563 calories, Fat 26 grams fat, SaturatedFat 3.8 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 9 grams sugar, Fiber 8 grams fiber, Protein 17 grams protein, Sodium 0.6 milligram of sodium
ROASTED CAULIFLOWER, HAZELNUT AND POMEGRANATE SEED SALAD
In this memorable salad from "Jerusalem," the beloved Middle Eastern cookbook from Yotam Ottolenghi, roasted cauliflower, celery and hazelnuts are combined with pomegranate seeds, fresh parsley, cinnamon and allspice. A sweet-tart vinaigrette finishes it off.
Provided by Tara Parker-Pope
Categories salads and dressings, side dish
Time 50m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees.
- Mix the cauliflower with 3 tablespoons of the olive oil, 1/2 teaspoon salt and some black pepper. Spread out in a roasting pan and roast on the top oven rack for 25 to 35 minutes, until the cauliflower is crisp and parts of it have turned golden brown. Transfer to a large mixing bowl and set aside to cool.
- Decrease the oven temperature to 325 degrees. Spread the hazelnuts on a baking sheet lined with parchment paper and roast for 17 minutes.
- Allow the nuts to cool a little, then coarsely chop them and add to the cauliflower, along with the remaining oil and the rest of the ingredients. Stir, taste and season with salt and pepper accordingly. Serve at room temperature.
Nutrition Facts : @context http, Calories 262, UnsaturatedFat 19 grams, Carbohydrate 13 grams, Fat 23 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 467 milligrams, Sugar 6 grams
Tips:
- Choose a cauliflower head that is about the size of a softball. A larger head will take longer to cook and will not be as tender.
- Cut the cauliflower florets into uniform-sized pieces so that they cook evenly.
- To roast the cauliflower, toss the florets with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast in a preheated oven at 425 degrees Fahrenheit for 20-25 minutes, or until the florets are tender and slightly browned.
- While the cauliflower is roasting, cook the pilaf. To do this, heat some olive oil in a saucepan over medium heat. Add the onion and cook until softened. Add the rice and cook for 1-2 minutes, or until the rice is translucent. Add the broth, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
- Once the cauliflower and pilaf are cooked, combine them in a large bowl. Add the hazelnuts, parsley, and lemon zest. Toss to combine.
- Serve the cauliflower and hazelnut pilaf immediately.
Conclusion:
This cauliflower and hazelnut pilaf is a delicious and healthy dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. For example, you can add more or less hazelnuts, or you can use a different type of nut, such as walnuts or almonds. You can also add other vegetables to the pilaf, such as chopped carrots or celery. This dish is also a good source of protein and fiber.
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