ROASTED CAULIFLOWER AND MUSHROOMS
Make and share this Roasted Cauliflower and Mushrooms recipe from Food.com.
Provided by Parsley
Categories Cauliflower
Time 55m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preeat oven to 350.
- Spray a casserole dish with cooking spray.
- Place cauliflower and mushrooms in a large bowl; add all remaining ingredients and toss together well.
- Pour into prepared casserole dish.
- Bake, uncovered, 40-45 minutes (stir occasionally) or until vegetables are tender and golden.
Nutrition Facts : Calories 62.3, Fat 3.7, SaturatedFat 0.5, Sodium 169.7, Carbohydrate 6.4, Fiber 2, Sugar 2.7, Protein 2.5
CAULIFLOWER-AND-MUSHROOM ROAST
We like to think of this recipe as a deconstructed, healthier grilled cheese. Cauliflower stands in as the base while the bread serves as a crunchy garnish.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees with racks in upper and lower thirds. Brush cauliflower on both sides with 4 tablespoons oil; spread in a single layer on a rimmed baking sheet. Toss mushrooms with 3 tablespoons oil; spread on a second sheet. Toss bread with remaining 1 tablespoon oil. Season all with salt and pepper.
- Place cauliflower on top rack; roast 10 minutes. Add mushrooms on bottom rack; roast 15 minutes more. Flip cauliflower and mushrooms. Sprinkle bread over mushrooms; roast 10 minutes more. Remove from oven; transfer mushrooms and bread to sheet with cauliflower. Top with cheese; roast until melted and bubbly, 5 to 7 minutes more. Serve immediately.
BAKED CAULIFLOWER AND MUSHROOMS
Looking for a new way to serve cauliflower? Try this yummy veggie casserole!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray square baking dish, 9x9x2 inches, with cooking spray.
- Mix all ingredients except green onions. Spread evenly in baking dish.
- Bake uncovered 40 to 45 minutes, stirring occasionally, until vegetables are tender and golden brown. Sprinkle with green onions.
Nutrition Facts : Calories 40, Carbohydrate 5 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 210 mg
ROASTED CAULIFLOWER WITH GREEN BEANS AND MUSHROOMS
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Put a baking sheet on the bottom oven rack and preheat to 450 degrees F. Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 4 minutes. Drain and rinse under cold water. Pat dry and transfer to a large bowl.
- Meanwhile, toss the cauliflower with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Transfer to the hot baking sheet and roast, tossing once, until tender and golden brown in spots, about 20 minutes.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 3 minutes. Remove with a slotted spoon to a paper towel?lined plate to drain. Increase the heat to medium high and add the oyster and shiitake mushrooms and the shallots to the skillet; season with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender and golden, 5 to 6 minutes. Stir in the vinegar, parsley and tarragon.
- Transfer the mushroom mixture to the bowl with the green beans. Add the cauliflower and bacon; drizzle with the remaining 3 tablespoons olive oil, season with salt and pepper and toss. Serve warm or at room temperature.
BAKED CAULIFLOWER, LEEK AND MUSHROOM MACARONI AND CHEESE
Provided by Food Network
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish. Fill a large bowl with ice water.
- Bring a large pot of generously salted water to a boil. Cook 3 1/2 cups of the cauliflower until crisp-tender, about 2 minutes. Remove the florets with a slotted spoon, and plunge in the ice water to stop the cooking. When cool, strain and reserve.
- Return the water in the pot to a boil, and cook the pasta according to the package directions for al dente. Strain the pasta, shaking the colander a few times to drain excess water.
- While the pasta is cooking, heat 4 tablespoons of the butter over medium heat in a large pot. When the butter foams, add the leeks, mushrooms and 1/4 teaspoon salt, and cook, stirring occasionally, until the leeks are lightly browned and the mushrooms are tender, about 2 minutes. Sprinkle the flour over the vegetables, and cook, stirring, for 30 seconds. Whisk in the half-and-half and bay leaf, and cook, continuing to whisk, until the mixture comes to a boil and thickens. Lower the heat to a simmer, add 2 teaspoons salt and simmer 1 minute. Remove the pot from the heat, take out the bay leaf and let sit for a minute. Add 3 1/2 cups of the Cheddar, and stir until smooth. Gently fold the cooked cauliflower and pasta into the cheese sauce, and transfer the mixture to the baking dish.
- Pulse the remaining 1/2 cup cauliflower in a food processor until it resembles couscous. Melt the remaining 4 tablespoons butter in the microwave, about 1 minute. Add the melted butter, breadcrumbs, thyme and 1/2 teaspoon salt to the food processor and pulse until combined. Sprinkle evenly on top of the pasta mixture. Sprinkle on the remaining 1/2 cup Cheddar, and bake until bubbly and brown on top, 25 minutes. Let stand 5 minutes. Serve hot.
CAULIFLOWER AND MUSHROOM BAKE
Make and share this Cauliflower and Mushroom Bake recipe from Food.com.
Provided by Boyz 5
Categories White Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Saute' the cauliflower in 2 tablespoons of the butter with the garlic,basil,salt and pepper;set aside.
- Saute' the mushrooms,onions and peppers in the remaining butter.
- Stir everything together and place in a large well-buttered baking dish.
- Bake, covered, at 350°F for 30 minutes.
Nutrition Facts : Calories 552.3, Fat 23.3, SaturatedFat 14, Cholesterol 63.5, Sodium 726.6, Carbohydrate 63.3, Fiber 8.3, Sugar 10.4, Protein 26.5
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