Best 5 Roasted Cauliflower With Parmesan And Pancetta Recipes
Indulge in a symphony of flavors with our roasted cauliflower recipes, a culinary masterpiece that transforms this humble vegetable into a delectable treat. From the classic combination of Parmesan and pancetta to the smoky allure of paprika and cumin, each recipe promises a unique flavor journey. Explore the tantalizing Roasted Cauliflower with Parmesan and Pancetta, where crispy cauliflower florets bask in a Parmesan and pancetta embrace. Discover the vibrant Roasted Cauliflower with Paprika and Cumin, where smoky paprika and earthy cumin dance on your palate. For a touch of zesty freshness, try the Roasted Cauliflower with Lemon and Herbs, where bright lemon and aromatic herbs awaken your senses. And for those who love a spicy kick, the Roasted Cauliflower with Chili and Garlic delivers a fiery punch that will leave you craving more. With a variety of flavors to suit every taste, our roasted cauliflower recipes are sure to become a staple in your culinary repertoire.
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ROASTED CAULIFLOWER WITH PANCETTA, OLIVES AND CRISP PARMESAN
Studded with salty olives, pancetta and Parmesan that gets golden and crisp at the edges, this is roasted cauliflower at its brightest and most full-flavored. You can serve the caramelized florets either as a vegetable-based main dish or a hearty side to roasted meats or fish, or big bowls of pasta. The recipe calls for using a package of finely diced pancetta that practically melts into the sauce. But if you prefer a chunkier texture, you can dice it yourself into 1/2-inch cubes, and add them with the cauliflower. Or, to make this vegetarian, just leave the pancetta out.
Provided by Melissa Clark
Categories vegetables, side dish
Time 45m
Yield 2 main-dish servings or 4 side-dish servings
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. Place cauliflower on a rimmed baking sheet and toss with 1/4 cup olive oil and 1/2 teaspoon salt until well coated. Roast for 15 minutes.
- In a small bowl, whisk together olives, garlic, lemon juice, 1/8 teaspoon red-pepper flakes and a large pinch of salt. Drizzle in the remaining 1/4 cup olive oil, whisking well.
- After the cauliflower has roasted for 15 minutes, add pancetta and cumin seeds to pan and gently mix to combine. Sprinkle Parmesan on top and roast for another 15 to 20 minutes, until cauliflower is tender, the pancetta rendered, and cheese is golden brown and crunchy.
- Spoon olive dressing all over roasted cauliflower while still hot and toss to combine. Taste, and add more salt, red-pepper flakes or lemon juice, if needed. Scatter parsley over the top before serving.
PARMESAN-ROASTED CAULIFLOWER
Steps:
- Preheat the oven to 350 degrees.
- Remove the outer green leaves from the cauliflower and cut the head into florets, discarding the stems. Place the florets on a sheet pan. Drizzle with olive oil and sprinkle generously with salt and pepper. Toss well. Bake for 30 minutes, tossing once, until the cauliflower is tender and starts to brown. Sprinkle with the Parmesan and Gruyere and bake for 1 to 2 more minutes, just until the cheese melts. Season to taste and serve hot or warm.
PARMESAN ROASTED CAULIFLOWER RECIPE BY TASTY
Here's what you need: cauliflower florets, olive oil, italian breadcrumb, garlic powder, salt, grated parmesan cheese
Provided by Tasty
Categories Sides
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 425˚F (220˚F).
- In a bowl or ziploc bag, add the cauliflower florets and olive oil and stir until fully combined.
- Add the garlic powder, salt, breadcrumbs, and Parmesan. Stir until fully coated.
- Spread the cauliflower on a greased, foil-lined baking sheet.
- Bake for 20 minutes. Stir the cauliflower and bake for an additional 10.
- Enjoy!
Nutrition Facts : Calories 230 calories, Carbohydrate 34 grams, Fat 6 grams, Fiber 5 grams, Protein 11 grams, Sugar 6 grams
ROASTED CAULIFLOWER WITH PARMESAN & PANCETTA
Courtesy of Giada DeLaurentiis. The addition of red pepper flakes gives this cauliflower a bite. If you don't like spicy eliminate the red pepper flakes and you still have an amazing side dish.
Provided by StreetChef
Categories Cauliflower
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Bring a large pot of salted water to a boil over high heat.
- Blanch the cauliflower for 2 minutes.
- Transfer the cauliflower to a buttered 9x13 inch baking dish and let cool, about 5 minutes.
- In a small skillet over medium high heat, brown the pancetta. Transfer to a small bowl and set aside.
- In the same skillet, melt the butter. Add the flour and stir until combined.
- Continue stirring and cook for 2 minutes to cook the flour.
- Take off the heat and slowly add the milk, stirring continuously until the milk has incorporated and there are no lumps.
- Put back on low heat, add garlic clove and red pepper flakes and stir the sauce over low heat until the mixture coats the back of a wooden spoon.
- Add the parmesan, salt, pepper, nutmeg and the reserved pancetta. Stir to combine.
- Pour the sauce over the cauliflower to cover.
- Top with a sprinkling of breadcrumbs.
- Bake until the breadcrumbs are golden and the cauliflower is cooked, about 25 minutes. Serve immediately.
PARMESAN ROASTED CAULIFLOWER
A simple roasted cauliflower recipe that makes a great side. The cauliflower gets precooked in the microwave before roasting.
Provided by Kathy K
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 30m
Yield 12
Number Of Ingredients 6
Steps:
- Cut leaves and bottom core off cauliflower. Place in a shallow microwave-safe baking dish and add about 1 inch of water.
- Microwave on high for 8 minutes. Drain.
- Combine mayonnaise, Parmesan cheese, and garlic in a bowl. Spread onto the cauliflower.
- Bake cauliflower in the preheated oven until tender and golden brown, 15 to 20 minutes. Sprinkle with chives.
Nutrition Facts : Calories 135.1 calories, Carbohydrate 6.7 g, Cholesterol 6.7 mg, Fat 11.5 g, Fiber 2.9 g, Protein 3 g, SaturatedFat 1.9 g, Sodium 137.8 mg, Sugar 2.9 g
Tips:
- Choose the right cauliflower: For the best results, select a head of cauliflower that is firm and compact, with tightly packed florets. Avoid heads with any signs of bruising or discoloration.
- Roast the cauliflower at a high temperature: This will help to caramelize the florets and give them a delicious crispy exterior. Aim for a temperature of 425°F (220°C) or higher.
- Don't overcrowd the pan: When roasting the cauliflower, make sure to spread the florets out in a single layer on the baking sheet. This will help them to cook evenly and prevent them from steaming.
- Season the cauliflower generously: Before roasting, toss the cauliflower florets with olive oil, salt, and pepper. You can also add other seasonings, such as garlic powder, onion powder, or paprika, to taste.
- Roast the cauliflower until it is tender: The roasting time will vary depending on the size of the florets, but they should be tender when pierced with a fork. This usually takes about 20-25 minutes.
- Serve the cauliflower immediately: Roasted cauliflower is best served immediately, while it is still hot and crispy. You can garnish it with grated Parmesan cheese, chopped parsley, or a squeeze of lemon juice.
Conclusion:
Roasted cauliflower with Parmesan and pancetta is a delicious and versatile dish that can be served as a side dish or main course. It is easy to make and can be tailored to your own taste preferences. With its crispy exterior, tender interior, and flavorful combination of Parmesan cheese and pancetta, this dish is sure to be a hit with everyone at your table.
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