Best 5 Roasted Cauliflower With Kalamata Vinaigrette Recipes
**Roasted Cauliflower with Kalamata Vinaigrette: A Symphony of Flavors for a Wholesome Meal**
Embark on a culinary journey with our roasted cauliflower with Kalamata vinaigrette recipe, where crispy florets meet a tangy dressing made with succulent Kalamata olives and zesty lemon. This delightful dish blends the earthy sweetness of cauliflower with a medley of Mediterranean flavors, offering a symphony of textures and tastes. Alongside this main recipe, discover inspiring variations that cater to diverse dietary preferences and culinary adventures. Indulge in a creamy vegan version with a luscious tahini dressing or explore a smoky and spicy rendition featuring a chipotle-lime vinaigrette. For those craving a hearty protein boost, uncover the secrets of our roasted cauliflower with crispy chickpeas and a refreshing herb vinaigrette. Each recipe promises a unique taste experience, ensuring that every bite is a celebration of culinary artistry.
ROASTED CAULIFLOWER
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F.
- Toss the cauliflower with the olive oil, garlic, and red pepper on a baking sheet; sprinkle with the salt and thyme and toss again. Roast until golden and tender, about 20 minutes. Transfer to a serving bowl and serve.
Nutrition Facts : Calories 108 calorie, Fat 9 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 670 milligrams, Carbohydrate 6 grams, Fiber 2 grams, Protein 2 grams, Sugar 2 grams
ROASTED CAULIFLOWER
Roasting is a simple way to prepare cauliflower. Seasoned with a wonderful blend of herbs, this side is easy enough for weeknight dinners. It's one of the best baked cauliflower recipes I've found. -Leslie Palmer, Swampscott, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first 8 ingredients; toss to coat. Transfer to an ungreased 15x10x1-in. baking pan. Bake at 425° until tender, 15-20 minutes, stirring occasionally. Sprinkle with cheese.
Nutrition Facts : Calories 107 calories, Fat 7g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 120mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic exchanges
ROASTED CAULIFLOWER SALAD WITH SAFFRON VINAIGRETTE
Provided by Valerie Bertinelli
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F. Arrange the cauliflower on a large, rimmed baking sheet in a single layer.
- Heat 1 tablespoon of the oil in a small skillet over medium heat. Add the pine nuts and cook, stirring, until golden brown, about 2 minutes. Add the raisins and stir until plump, about 30 seconds. Transfer the nut mixture to a large bowl.
- Add the saffron to the skillet with the vinegar and 2 tablespoons of water. Increase the heat to medium-high and simmer until the liquid reduces down to about a tablespoon. Add the remaining 3 tablespoons of oil. Add 3/4 teaspoon salt and a few grinds of black pepper. Cook for 30 seconds. Drizzle the oil mixture all over the cauliflower and toss to coat. Roast until just tender and browned in spots, about 15 minutes.
- Stir the parsley and dill into the bowl with the nuts and raisins. Add the cauliflower, season with salt and pepper and toss together. Serve warm or at room temperature.
ROASTED CAULIFLOWER WITH CAPER VINAIGRETTE
Provided by Anne Burrell
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- To prepare the cauliflower, pull and cut off the green leaves. Cut the head in half from the top to the bottom. Cut out the core, and then cut the top into smaller pieces leaving some stem attached. You want bite-sized florets that look like little trees of cauliflower.
- Toss the cauliflower with olive oil and salt and place in the oven. Roast the cauliflower for 20 minutes.
- While the cauliflower is roasting, puree the capers, garlic, vinegar, and parsley in a food processor. While the machine is running, drizzle in 1/4 cup olive oil. Taste and season with salt, if needed.
- Toss the roasted cauliflower with the vinaigrette and sprinkle with the raisins.
ROASTED CAULIFLOWER
This recipe was originally one of Martha Stewart's but I've adjusted it to make it more to my taste. This has become my DH's favorite vegetable recipe. In fact, we love it so much that the two of us usually pig out on the whole recipe.
Provided by Kendra
Categories Cauliflower
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees.
- Trim head of cauliflower and cut into bite-sized florets.
- Dry cauliflower well.
- Drizzle with olive oil (you may need more than 2 T) then sprinkle with garlic salt, pepper, and chile powder.
- You can adjust seasonings according to your personal preferences.
- Toss cauliflower until seasonings are well distributed.
- Pour into a greased baking pan and bake for 20- 25 minutes, stirring once or twice.
- Cauliflower should be a dark, golden brown when baking is completed.
- Remove from oven and pour into a serving dish.
- Top with balsamic vinegar and toss well.
Nutrition Facts : Calories 124.1, Fat 7.5, SaturatedFat 1.1, Sodium 75.2, Carbohydrate 12.9, Fiber 4.8, Sugar 5, Protein 4.6
Tips for Roasting Cauliflower with Kalamata Vinaigrette:
- Choose the right cauliflower: Look for a head of cauliflower that is compact and heavy for its size. Avoid heads with brown spots or bruises.
- Cut the cauliflower into even-sized florets: This will help them roast evenly. Cut the florets about 1-2 inches in size.
- Toss the cauliflower florets with olive oil, salt, and pepper: This will help them brown and caramelize in the oven.
- Roast the cauliflower florets at a high temperature: This will help them get crispy and tender. Roast the cauliflower at 425 degrees Fahrenheit for 20-25 minutes, or until they are tender and slightly charred.
- Make the Kalamata vinaigrette: While the cauliflower is roasting, make the vinaigrette. In a small bowl, whisk together olive oil, lemon juice, Kalamata olives, red onion, parsley, oregano, salt, and pepper.
- Toss the roasted cauliflower with the vinaigrette: Once the cauliflower is roasted, transfer it to a bowl and toss it with the vinaigrette. Serve immediately.
Conclusion:
This roasted cauliflower with Kalamata vinaigrette is a delicious and healthy side dish that is perfect for any occasion. The cauliflower is tender and crispy, and the vinaigrette is tangy and flavorful. This dish is also a good source of vitamins and minerals, including vitamin C, potassium, and fiber. So next time you're looking for a healthy and delicious side dish, give this roasted cauliflower with Kalamata vinaigrette a try.
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