CAULIFLOWER WITH TOMATOES
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 7 cups small cauliflower florets and 3 chopped plum tomatoes with 1/4 cup olive oil, 2 cloves minced garlic, 1 1/2 teaspoons cumin seeds, 1/4 teaspoon turmeric, a pinch of cayenne, 1/2 teaspoon salt, and pepper to taste on a baking sheet. Roast in a 450 degrees F oven, about 25 minutes. Sprinkle with lemon juice and chopped cilantro.
- Serves: 4 Calories: 179 Total Fat: 14 grams Saturated Fat: 2 grams Protein: 4 grams Total carbohydrates: 13 grams Sugar: 6 grams Fiber: 5 grams Cholesterol: 0 milligrams Sodium: 297 milligrams
Nutrition Facts : Calories 179 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 297 milligrams, Carbohydrate 13 grams, Fiber 5 grams, Protein 4 grams, Sugar 6 grams
CAULIFLOWER TOMATO MEDLEY
Here's a fresh and fancy accompaniment to any summer buffet sent in by Lena Post of St. Albert in Alberta. It goes nicely with most meat and fish entrees, Lena says, and is a great way to dress up cauliflower or use up those tomatoes. TIP: To enjoy fresh dill all winter long, we chop up the fine feathery leaves, freeze in small containers and pull off a pinch whenever needed to boost the flavor of potatoes, salads or soups.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place 1 in. of water and cauliflower in a large saucepan; bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until crisp-tender., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 3 tablespoons drippings. Toss bacon and bread crumbs with drippings; set aside. , Drain cauliflower. Arrange the tomatoes in a greased shallow 2-qt. baking dish. Sprinkle with onion, dill, salt and pepper. Top with cauliflower and bacon mixture. , Cover and bake at 400° for 10 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 260 calories, Fat 18g fat (8g saturated fat), Cholesterol 30mg cholesterol, Sodium 462mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 5g fiber), Protein 10g protein.
CAULIFLOWER CRUST EGG CUPS RECIPE BY TASTY
Here's what you need: cauliflower, salt, olive oil, garlic powder, onion, parmesan cheese, salt, pepper, eggs, tomato, fresh basil, fresh spinach, broccoli, cheddar cheese
Provided by Crystal Hatch
Categories Appetizers
Yield 6 cups
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F (200°C).
- Using a food processor or a cheese grater, grate the cauliflower until fine or "riced."
- Transfer the riced cauliflower to a large microwave-safe bowl, sprinkle with salt and microwave for 5 minutes. This will steam the cauliflower to help you remove the moisture.
- Allow cauliflower to cool and transfer into a second bowl lined with a thin towel (cheesecloth and paper towels will also work). Wrap the cauliflower tightly and squeeze out the liquid. You may need to switch towels to ensure as much liquid has been removed as possible.
- Return the cauliflower to your large bowl and add olive oil, garlic powder, onion, parmesan, salt, pepper, and 2 of the eggs. Combine well.
- Line a lightly greased muffin tin with the cauliflower mixture, using your fingers to press it firmly into the bottom and sides, creating a crust.
- Bake for 20-30 minutes, or until the crust turns golden brown.
- Pour the remaining whisked eggs evenly into the cauliflower cups, then add toppings of your choice. We used tomatoes and basil, spinach and mushrooms, and broccoli and cheddar cheese.
- Bake an additional 15-20 minutes or until eggs are cooked through.
- Allow to cool slightly before serving.
- Enjoy!
Nutrition Facts : Calories 176 calories, Carbohydrate 8 grams, Fat 10 grams, Fiber 2 grams, Protein 13 grams, Sugar 3 grams
CAULIFLOWER PUREE
To garnish this creamy side dish, saute a few sliced cauliflower florets in a bit of butter until tender and lightly golden.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 20m
Number Of Ingredients 5
Steps:
- Combine cauliflower and water or chicken stock in a medium saucepan, and bring to a boil over high heat. Reduce heat to a simmer, and cook until cauliflower is very tender, about 10 minutes.
- Using a slotted spoon, transfer cauliflower to the bowl of a food processor. Process until smooth, adding 1 to 2 tablespoons cooking liquid, 15 to 20 seconds. Add sour cream and butter, and process 5 to 10 seconds more. Season with salt and pepper. Serve hot.
Nutrition Facts : Calories 148 g, Fat 9 g, Fiber 5 g, Protein 6 g
CAULIFLOWER PUREE
This simple but surprisingly flavorful puree is a satisfying stand-in for mashed potatoes, and it couldn't be easier. There's no cream in it and only a teensy touch of butter, so it's good for anyone counting calories or carbs. It pleases the meat-and-potatoes eaters at my table, even though it contains neither.
Provided by Nicholio
Categories Fruits and Vegetables Vegetables Cauliflower Mashed
Time 20m
Yield 4
Number Of Ingredients 3
Steps:
- Bring a 4-quart pot of salted water to a boil; add cauliflower and simmer until tender, 7 to 10 minutes. Drain cauliflower, reserving 1 cup cooking liquid.
- Blend cauliflower and 1/4 cup cooking liquid in a blender until smooth, adding more water until desired consistency is reached. Add butter and pulse until incorporated; season with salt.
Nutrition Facts : Calories 61.4 calories, Carbohydrate 7.6 g, Cholesterol 7.6 mg, Fat 3 g, Fiber 3.6 g, Protein 2.9 g, SaturatedFat 1.8 g, Sodium 102.3 mg, Sugar 3.5 g
SPAGHETTI SAUCE WITH CAULIFLOWER
Serve this sauce over your favorite pasta. This recipe goes back to the Great Depression. My large Italian family gathered in the kitchen and tried many ways to prepare Sunday dinner on a tight budget. My friends and family couldn't believe that there is no ground beef in this sauce. I bring it into work the next day and share. Co-workers love it.
Provided by impellizzeri kitchen
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h20m
Yield 8
Number Of Ingredients 7
Steps:
- Heat the olive oil over medium heat in a large saucepan or soup pot, and cook the garlic, onion, and cauliflower, stirring occasionally, until the cauliflower is browned and tender, about 30 minutes. Pour in the basil, black pepper, and crushed tomatoes, and simmer until the sauce is thickened and the flavors have blended, about 30 more minutes.
Nutrition Facts : Calories 177 calories, Carbohydrate 26.6 g, Fat 7.7 g, Fiber 7 g, Protein 6 g, SaturatedFat 1.1 g, Sodium 401 mg, Sugar 1.7 g
CAULIFLOWER PURéE IN TOMATO CUPS
An easy-to-make side dish.
Provided by Terrie Achacoso
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Steam cauliflower until very tender, about 10 minutes. Transfer cauliflower to processor. Add 1 tablespoon butter and milk; blend until smooth. Season puree with nutmeg, salt and pepper.
- Scoop out tomato halves; discard pulp. Place tomatoes, cut side down, on paper towels and drain well. Arrange tomatoes, cut side up, on small baking sheet. Fill with cauliflower puree.
- Preheat oven to 350°F. Melt remaining 2 tablespoons butter in medium skillet over medium heat. Mix in mustard. Add breadcrumbs and toss until crumbs begin to brown, about 8 minutes. Mix in parsley. Sprinkle crumb mixture over puree. Bake tomatoes until heated through, about 30 minutes.
SLOW-COOKER GARLIC-ROSEMARY CAULIFLOWER PUREE
I love this delicious fake take on mashed potatoes and it doesn't heat up my kitchen! Treat leftovers as you would leftover mashed potatoes for mock potato pancakes. -Sharon Gibson, Hendersonville, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 3h15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place melted butter and onion in a 4- or 5-qt. slow cooker. Add cauliflower; cook, covered, on high until cauliflower is tender, 3-4 hours., Process in batches in a food processor to desired consistency. Add remaining ingredients and process until blended. If desired, serve with additional rosemary and pepper.
Nutrition Facts : Calories 245 calories, Fat 20g fat (12g saturated fat), Cholesterol 54mg cholesterol, Sodium 386mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein.
CREAMY TOMATO CAULIFLOWER PASTA
Make and share this Creamy Tomato Cauliflower Pasta recipe from Food.com.
Provided by Chef Nonions
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut the cauli into small florets. Chop the garlic and chilli.
- Add olive oil to medium sized (cold) pot and add garlic and chilli. Turn on low heat and cook until sizzling - not brown.
- Add the cauli and turn up heat to high. Stir fry, adding stock, salt, pepper and puree. Simmer until cauli softens.
- Meanwhile boil a large pot of water with salt and add pasta. Cook until al dente.
- When cauli begins to soften, reduce heat and add cream. Do not let cream boil, just mix and stir when it starts to bubble. Heat through and then cover, turn off heat and let stand for 10 minutes.
- Serve with a sprinkle of parmesan on top and ground black pepper.
Nutrition Facts : Calories 500.5, Fat 42.1, SaturatedFat 19.1, Cholesterol 97.7, Sodium 669.3, Carbohydrate 22.9, Fiber 5.2, Sugar 9.4, Protein 12.8
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