Caramelized Cauliflower Plain And Fancy Recipes

CARAMELIZED CAULIFLOWER PLAIN AND FANCY

Caramelized Cauliflower Plain and Fancy image

Lazy days call for this recipe's one-step preparation. But when feeling fancy, dive into steps 2 and 3, from Lucinda Scala Quinn's cookbook "Mad Hungry."

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Number Of Ingredients 10

Ingredients

1 head of cauliflower, washed, trimmed, cored, and thinly sliced (pieces will crumble; doesn't matter)
1 1/2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper
1 1/2 tablespoons extra-virgin olive oil
1 garlic clove, minced
1/4 teaspoon crushed red pepper flakes
2 tablespoons salt-packed capers, well rinsed
3 tablespoons golden raisins
1 recipe Caramelized Cauliflower Plain (see above)
1 tablespoon chopped fresh parsley leaves

Steps:

Preheat the oven to 425 degrees Fahrenheit. Spread the cauliflower in an even layer on a rimmed baking sheet. Drizzle over the olive oil and sprinkle with salt and pepper. Toss to combine. Roast until the cauliflower is lightly caramelized, turning once, about 30 minutes. Serve as is for the plain version or proceed with the variation below for the fancy version.
Heat a small pan, and then add olive oil, garlic, and red pepper flakes. Saute for 30 seconds. Add the capers and raisins and cook for another minute.
Drizzle the caramelized cauliflower with the caper mixture and parsley and toss to coat well. Serve warm or at room temperature.

CARAMELIZED CAULIFLOWER

Caramelized Cauliflower image

Make and share this Caramelized Cauliflower recipe from Food.com.

Provided by dicentra

Categories Cauliflower

Time 30m

Yield 4 serving(s)

Number Of Ingredients 3

Ingredients

1 head cauliflower
olive oil
fine sea salt

Steps:

Preheat oven to 400 degrees Fahrenheit.
Place the head of cauliflower on a cutting board, and slice it top-down into ¼-inch slices, some of which will crumble.
Toss cauliflower in a large bowl with plenty of olive oil and a bit of salt, spread it in a single layer on a heavy sheet pan (or two, if one looks crowded), and roast until golden brown and caramelized, turning bits and slices once or twice, about 25 minutes. Devour.

Nutrition Facts : Calories 35.9, Fat 0.1, SaturatedFat 0.1, Sodium 43.1, Carbohydrate 7.6, Fiber 3.6, Sugar 3.5, Protein 2.9

CARAMELIZED CAULIFLOWER WITH SAGE

Caramelized Cauliflower with Sage image

This recipe is a great way to introduce cauliflower to someone who doesn't usually love it. Caramelization sounds fancy, but it's really a simple way to bring out the flavor of your vegetables-and it's no harder than browning steak in a pan.

Provided by Anita Lo

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 head cauliflower
3 tablespoons unsalted butter
1 tablespoon sugar
1/2 teaspoon lemon juice, plus more to taste
kosher salt
Freshly ground black pepper
3 sage leaves
1 tablespoon hazelnuts, salted and roasted, then thoroughly chopped
Parmigiano-Reggiano, for garnish

Steps:

Remove the green outer leaves and cut cross sections of the cauliflower into ½-inch (1¼-cm) thick slices. Remove any parts of the fibrous core of the cauliflower that remain.
Transfer the slices to a large, straight-sided skillet and add enough cold water to come halfway up the sides of the cauliflower, about ¼-inch (6mm) deep. Add the butter, sugar, and lemon juice; season with salt and pepper. Cook over high heat until the water evaporates and the cauliflower is golden brown on one side, 10-12 minutes. After the cauliflower begins to caramelize, reduce the heat to low.
Pick and slice the sage leaves. Once the cauliflower is deeply browned and the sugar has caramelized, rotate the slices to promote even browning. After a few moments, flip the cauliflower to cook the other side, about 5 minutes. Transfer to a serving dish and sprinkle with sage, hazelnuts, and freshly grated Parmesan.

CARAMELIZED CAULIFLOWER PLAIN AND FANCY

CARAMELIZED CAULIFLOWER PLAIN AND FANCY image

Yield 4-6 servings

Number Of Ingredients 12

Ingredients

PLAIN
1 head of cauliflower, washed, trimmed, cored, and thinly sliced (pieces will crumble; doesn't matter)
1 1/2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper
FANCY
1 1/2 tablespoons extra-virgin olive oil
1 garlic clove, minced
1/4 teaspoon crushed red pepper flakes
2 tablespoons salt-packed capers, well rinsed
3 tablespoons golden raisins
1 recipe Caramelized Cauliflower Plain (see above)
1 tablespoon chopped fresh parsley leaves

Steps:

Preheat the oven to 425 degrees Fahrenheit. Spread the cauliflower in an even layer on a rimmed baking sheet. Drizzle over the olive oil and sprinkle with salt and pepper. Toss to combine. Roast until the cauliflower is lightly caramelized, turning once, about 30 minutes. Serve as is for the plain version or proceed with the variation below for the fancy version. Heat a small pan, and then add olive oil, garlic, and red pepper flakes. Saute for 30 seconds. Add the capers and raisins and cook for another minute. Drizzle the caramelized cauliflower with the caper mixture and parsley and toss to coat well. Serve warm or at room temperature.

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Toss to combine. Roast until the cauliflower is lightly caramelized, turning once, about 30 minutes. Serve as is for the plain version or proceed with the variation below for the fancy version. Heat a small pan, and then add olive oil, garlic, and red pepper flakes. Saute for 30 seconds. Add the capers and raisins and cook for another minute.
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