Best 3 Roasted Cauliflower With Goat Cheese And Lemon Recipes
Roasted cauliflower is a versatile and delicious dish that can be enjoyed as a side dish or a main course. It is a great way to add more vegetables to your diet and is also a good source of fiber and vitamins. This article provides three different recipes for roasted cauliflower, each with its own unique flavor profile. The first recipe is a classic roasted cauliflower with olive oil, salt, and pepper. The second recipe adds a tangy twist with lemon zest and juice, while the third recipe incorporates the creamy and nutty flavors of goat cheese. All three recipes are easy to follow and can be tailored to your own taste preferences. Whether you are looking for a simple and healthy side dish or a more complex and flavorful main course, these roasted cauliflower recipes have something for everyone.
Here are our top 3 tried and tested recipes!
CAULIFLOWER-GOAT CHEESE GRATIN
Steps:
- Preheat oven to 400 degrees F.
- Layer the cauliflower, heavy cream, and the 3 cheeses in a medium casserole dish. Season with salt and pepper. Roast for 20 to 30 minutes or until the cauliflower is soft and the sauce has thickened slightly. Remove from the oven and let rest for 10 minutes before serving.
ROASTED CAULIFLOWER WITH GOAT CHEESE AND LEMON
Serve this so-flavorful side with roast chicken or fish.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. In a medium bowl, toss cauliflower with olive oil; season with salt and pepper. Arrange in a single layer on a rimmed baking sheet and roast until tender and browned in spots, 15 minutes. Let cool 5 minutes. Return to bowl; add parsley, cheese, 1 teaspoon olive oil, and lemon juice. Toss to combine and season with salt and pepper. Serve warm or at room temperature.
ROASTED CAULIFLOWER GRATIN WITH TOMATOES AND GOAT CHEESE
Roasting is one of my favorite ways to prepare cauliflower, and I have always loved preparations that pair the vegetable with coriander seeds. I use coriander seeds and cinnamon to season the tomato sauce that I toss with the roasted cauliflower and sautéed red onions, then add a couple of eggs beaten with goat cheese.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course, side dish
Time 1h20m
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees. Line a baking sheet with parchment or foil. Cut away the bottom of the cauliflower stem and trim off leaves. Cut cauliflower into 1/3 inch thick slices, letting the florets on the edges fall off. Toss all of it, including the bits that have fallen away, with 2 tablespoons of the olive oil, salt, and pepper. Place on baking sheet in an even layer.
- Roast for 15 to 20 minutes, stirring and flipping over the big slices after 8 minutes, until the slices are tender when pierced with a paring knife and the small florets are nicely browned. Remove from oven and cut large slices into smaller pieces. You should have about 2 cups. Transfer to a large bowl. Turn oven down to 375 degrees.
- Oil a 1-1/2 to 2-quart baking dish or gratin. Heat remaining oil over medium heat in a medium-size skillet or a wide saucepan and add onion. Cook, stirring, until tender, about 5 minutes. Add a generous pinch of salt and the garlic and thyme and continue to cook, stirring, until garlic is fragrant, 30 seconds to a minute. Add tomatoes, cinnamon, ground coriander seeds, and salt and pepper to taste and bring to a simmer. Cook, stirring often, over medium-low heat, for 10 to 15 minutes, until the tomatoes have cooked down and the sauce is fragrant. Taste and adjust seasoning. Add to bowl with the cauliflower and stir everything together. Scrape into prepared baking dish.
- Set aside 2 tablespoons of the goat cheese. Beat eggs, then add the remaining cheese and beat together until smooth. Pour over cauliflower mixture, making sure to scrape out every last bit with a rubber spatula. Dot top with small pieces of the remaining goat cheese and sprinkle on chives.
- Bake 30 minutes, until top is beginning to brown in spots. Remove from oven and allow to sit for 5 to 10 minutes before serving.
Nutrition Facts : @context http, Calories 179, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 13 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 547 milligrams, Sugar 5 grams, TransFat 0 grams
Tips:
- Choose the right cauliflower: Look for a head of cauliflower that is compact and heavy, with tightly closed florets. Avoid heads with brown spots or blemishes.
- Roast the cauliflower at a high temperature: This will help to caramelize the florets and give them a slightly crispy texture.
- Season the cauliflower generously: Use a combination of salt, pepper, garlic powder, and paprika to flavor the cauliflower.
- Roast the cauliflower until it is tender: The cauliflower should be tender when pierced with a fork, but still have a slight bite to it.
- Serve the cauliflower while it is hot: Roasted cauliflower is best served immediately, while it is still warm and crispy.
Conclusion:
Roasted cauliflower with goat cheese and lemon is a delicious and easy-to-make side dish that is perfect for any occasion. The cauliflower is roasted until it is tender and slightly caramelized, and then topped with a creamy goat cheese sauce and a sprinkling of lemon zest. This dish is sure to please everyone at your table.
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