CAULIFLOWER WITH CAPERS AND LEMON
This cauliflower dish with capers is great to serve with fish.
Provided by Exploratory Chef
Categories Side Dish Vegetables Cauliflower
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Place cauliflower into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 7 minutes. Drain.
- Mix olive oil, lemon juice, 1 teaspoon lemon zest, capers, anchovy paste, salt, and pepper together in a bowl. Reserve remaining lemon zest for another use.
- Place cauliflower in a bowl and pour dressing over top. Add Parmesan cheese and thyme; mix until completely coated.
Nutrition Facts : Calories 228.2 calories, Carbohydrate 19 g, Cholesterol 6.3 mg, Fat 16.1 g, Fiber 8.6 g, Protein 7.9 g, SaturatedFat 2.9 g, Sodium 712 mg, Sugar 5.1 g
LEMON MUSTARD ROASTED BROCCOLI AND CAULIFLOWER
This Roasted Broccoli and Cauliflower is not only surprisingly delicious, it's a quick and easy no-fuss side dish that you're sure to make again and again.
Provided by Sheila Thigpen
Categories Vegetables & Sides
Time 30m
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees.
- Rinse the broccoli and cauliflower under cool water and dry thoroughly with paper towels.
- Cut the vegetables into large florets and place in a large bowl. Smaller florets tend to get tough and chewy when roasting.
- In a small bowl, whisk together the olive oil, lemon juice, garlic, and Dijon mustard. Pour the mixture over the veggies and toss gently with a rubber spatula (or your hands) until all the vegetables are evenly coated.
- Pour the vegetables onto a parchment paper or aluminum foil lined rimmed baking sheet (or on a rimmed baking stone). Spread into an even layer, making sure the veggies are not crowded, otherwise they will steam instead of roast.
- Sprinkle evenly with the salt and freshly ground black pepper. Bake for 20 minutes, stirring halfway through, until tender and slightly caramelized or golden brown on the edges.
- Remove the pan from the oven and give the veggies a squeeze of lemon juice, if you like.
Nutrition Facts : ServingSize 1 g, Calories 123 kcal, Carbohydrate 9 g, Protein 3 g, Fat 10 g, SaturatedFat 1 g, Sodium 275 mg, Fiber 4 g, Sugar 2 g, UnsaturatedFat 8 g
BROCCOLI AND CAULIFLOWER SALAD WITH CAPERS IN LEMON VINAIGRETTE
Steps:
- In a small bowl, whisk the lemon juice, olive oil, garlic, shallot, salt and pepper.
- Cut the broccoli and cauliflower into bite size florets. Using a steamer, steam the vegetables for about 5 minutes. Remove the vegetables, rinse under cold water to stop them from cooking, drain and place in a large bowl.
- Toss with the vinaigrette and serve.
Nutrition Facts : ServingSize 1 /6th, Calories 97 kcal, Carbohydrate 7.6 g, Protein 3.2 g, Fat 7 g, Sodium 121.5 mg, Fiber 3.5 g
BROCCOLI AND CAULIFLOWER W/ CAPERS AND LEMON DRESSING RECIPE - (4.2/5)
Provided by healthyfoodlife
Number Of Ingredients 9
Steps:
- Put lemon juice, olive oil, garlic, finely chopped spring onion, salt and pepper in a small jar, shake well. Cut the broccoli and cauliflower into florets. Steam the vegetables for about 5 minutes. Rinse in cold water. (This stops the cooking process.) Drain well. Place vegetables in a large bowl; shake the jar of dressing again. Pour vinaigrette over top, toss, serve. Enjoy!
ROASTED BROCCOLI AND CAULIFLOWER WITH LEMON AND GARLIC
Roasting these veggies with lemon and garlic brings out their natural sweetness.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 475 degrees. On two rimmed baking sheets, toss broccoli and cauliflower with oil, garlic, and lemons; season with salt and pepper. Roast until vegetables are browned and tender, 25 to 30 minutes, rotating sheets from top to bottom and tossing vegetables once halfway through.
Nutrition Facts : Calories 145 g, Fat 11 g, Fiber 5 g, Protein 4 g
LEMON-CAPER DRESSING
Here's a salad dressing that falls somewhere between special-occasion Caesar and "toss lemon juice and olive oil onto lettuce." By adding a craggy paste of capers and garlic and a pouf of shaved Parmesan to the lemon and olive oil, you get a puckery, salty mix that's packed with umami, just like Caesar, but isn't weighed down by mayonnaise or egg yolks. It works great on arugula, Romaine, kale or radicchio; steamed or roasted vegetables; hard-boiled eggs; and even grains. The recipe developer's mom has been feeding her this dressing since she could chew. Ali adds a bit more garlic and lemon than what you'll find here, so adjust it until it tastes good to you.
Provided by Ali Slagle
Categories dinner, easy, lunch, dips and spreads, sauces and gravies, appetizer, side dish
Time 5m
Yield 1/2 cup
Number Of Ingredients 6
Steps:
- On a cutting board, smash and coarsely mince the garlic. Add 10 grinds of fresh pepper and the capers to the garlic. Chop and press down on the mixture with the side of your knife until a coarse paste forms.
- Transfer the paste to a bowl, then stir in the lemon juice, followed by the Parmesan. Slowly add in the olive oil, stirring until emulsified. Taste on a lettuce leaf (or whatever you're dressing) and adjust as needed with acid (lemon), fat (olive oil), and salt (capers and cheese).
Nutrition Facts : @context http, Calories 771, UnsaturatedFat 51 grams, Carbohydrate 7 grams, Fat 72 grams, Fiber 0 grams, Protein 26 grams, SaturatedFat 19 grams, Sodium 1033 milligrams, Sugar 2 grams
CAULIFLOWER WITH LEMON-CAPER BUTTER
Steamed until tender but not falling apart, the cauliflower in this dish is an ideal canvas for the warm butter sauce that's drizzled on top, soaking in all its lemony, briny and garlicky goodness.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 head chopped cauliflower in a steamer basket set over simmering water until tender, 15 to 18 minutes. Cook 3 tablespoons butter with 4 teaspoons capers, 2 minced garlic cloves and 1 mashed anchovy fillet in a small saucepan over medium-low heat until the garlic is soft, 6 to 8 minutes. Toss the cauliflower with the butter mixture, some chopped parsley and the zest and juice of 1/2 lemon. Season with salt and pepper.
LEMON-PEPPER ROASTED BROCCOLI AND CAULIFLOWER
Simple roasted broccoli and cauliflower seasoned with lemon-pepper that pairs nicely with steak, chicken, fish, or pork.
Provided by Soup Loving Nicole
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Combine broccoli, cauliflower, olive oil, lemon-pepper, seasoned salt, and red pepper flakes in a large bowl; stir well. Spread out evenly on a baking sheet.
- Preheat the oven to 400 degrees F (200 degrees C).
- Roast in the preheated oven for 12 minutes. Stir and roast until tender, about 12 minutes more.
Nutrition Facts : Calories 39.6 calories, Carbohydrate 4 g, Fat 2.4 g, Fiber 1.7 g, Protein 1.5 g, SaturatedFat 0.3 g, Sodium 173.9 mg, Sugar 1.4 g
BROCCOLI WITH LEMON, KALAMATA OLIVES AND CAPERS
From a local source. I tested this recipe by substituting a variety of colors of cauliflower (purple, white, golden) for the broccoli. Other cruciferous vegetables such as broccolini, broccoflower, brussels sprouts, romanesco, etc. will work, too. Easy!
Provided by COOKGIRl
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan fitted with a steamer basket, bring a 1 inch of water to a bowl. Steam the broccoli until tender-crisp, 4 to 5 minutes.
- Transfer the broccoli to a serving bowl, cover and set aside.
- While the vegetables are steaming, in a small saucepan over medium heat, melt the butter.
- Add the oil and garlic and cook, stirring, for 1 minute just until the garlic begins to become fragrant.
- Stir in the olives, lemon juice and capers and cook until heated through, approximately 1 minute.
- Pour the sauce over the steamed broccoli and season with black pepper.
- Toss well to coat.
- Garnish with a sprig or two of fresh parsley, if desired.
BROCCOLI OR CAULIFLOWER WITH A SOY-LEMON DRESSING
This is another great, easy, tasty, healthy recipe that I adapted from A Spoonful of Ginger by Nina Simonds.
Provided by Hey Jude
Categories Cauliflower
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Using a sharp paring knife, peel the tough skin from the broccoli stems and cut away the stem ends.
- Cut off the florets and cut the peeled stems on the diagonal into 1 1/2-inch thick sections.
- Separate the larger florets so that all are approximately the same size.
- If cooking cauliflower, remove any leaves and break or cut into florets, about 1 1/2 inches wide.
- Arrange the broccoli or cauliflower in a steamer tray, or on a plate set on a rack.
- Fill a wok or pot with several inches of water and heat to boiling.
- Place the vegetable over the boiling water and steam 6-8 minutes, or until tender.
- I like my veggies crisp tender so I steam mine just a few minutes.
- Steam them till they're the way you like, check after 3-4 minutes.
- Drain any water from the broccoli or cauliflower.
- Put the vegetable in a serving bowl, add the dressing, toss lightly and serve.
Nutrition Facts : Calories 73.4, Fat 0.6, SaturatedFat 0.1, Sodium 553.1, Carbohydrate 14.8, Fiber 4.1, Sugar 6, Protein 5.4
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