ROASTED CAULIFLOWER WITH CAPER VINAIGRETTE
Provided by Anne Burrell
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- To prepare the cauliflower, pull and cut off the green leaves. Cut the head in half from the top to the bottom. Cut out the core, and then cut the top into smaller pieces leaving some stem attached. You want bite-sized florets that look like little trees of cauliflower.
- Toss the cauliflower with olive oil and salt and place in the oven. Roast the cauliflower for 20 minutes.
- While the cauliflower is roasting, puree the capers, garlic, vinegar, and parsley in a food processor. While the machine is running, drizzle in 1/4 cup olive oil. Taste and season with salt, if needed.
- Toss the roasted cauliflower with the vinaigrette and sprinkle with the raisins.
ROASTED BALSAMIC CAULIFLOWER
Easy and tasty, minimal mess, this cauliflower is oven-baked at high temperature (i.e. roasted).
Provided by hike4diamonds
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 30m
Yield 5
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil
- Stir the olive oil, balsamic vinegar, salt, and garlic together in a bowl. Add the cauliflower and toss to coat; spread the mixture onto the lined baking sheet.
- Stirring occasionally, bake in the preheated oven until tender, about 20 minutes.
Nutrition Facts : Calories 85.6 calories, Carbohydrate 7.7 g, Fat 5.7 g, Fiber 3.3 g, Protein 3.1 g, SaturatedFat 0.8 g, Sodium 256.9 mg, Sugar 0.9 g
ROASTED CAULIFLOWER, RAISINS AND ANCHOVY VINAIGRETTE
Roasting toughens cauliflower and dries it out a bit. With many foods, this description may not sound that appealing, but because cauliflower is often mushy and watery, roasting is beneficial. Here, a (rather strong) vinaigrette is tossed with the cauliflower immediately after roasting, along with the raisins, whose sweetness counters the anchovies beautifully.
Provided by Mark Bittman
Categories dinner, easy, lunch, side dish
Time 45m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees. Put cauliflower in roasting pan, drizzle with 3 tablespoons oil and some salt and pepper; toss. Roast, turning once or twice, for 15 minutes or so, until cauliflower just starts to soften.
- Meanwhile, make vinaigrette by combining remaining oil with vinegar, anchovies and a little salt and pepper; taste and adjust seasoning. Remove pan, drizzle cauliflower with 2 tablespoons of vinaigrette, and toss. Roast, turning once, until a thin-bladed knife pierces a piece with little resistance, for 15 minutes. (Recipe may be cooled at this point, covered tightly and refrigerated for 2 days.)
- At the last minute, put cauliflower in a salad bowl and add raisins, parsley and remaining vinaigrette and toss. Taste and sprinkle with salt, if needed, and lots of pepper, then serve.
Nutrition Facts : @context http, Calories 183, UnsaturatedFat 11 grams, Carbohydrate 14 grams, Fat 14 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 320 milligrams, Sugar 8 grams
ROASTED CAULIFLOWER WITH LEMON-CAPER VINAIGRETTE
Cauliflower shows no signs of losing steam as the "it" vegetable, as folks can't seem to get enough of its mild, slightly nutty flavor. To help you work more cauliflower into your daily life, here we offer 4 delicious-and fast-ways to enjoy it. We speed up the process of roasting the florets by going under the broiler; it takes only 10 minutes for the cauliflower to cook to tenderness and develop a delicious bit of browning. Be sure to use small florets as indicated; larger ones will take much longer to cook.
Provided by Robin Bashinsky
Yield Serves 4 (serving size: about 1 cup)
Number Of Ingredients 9
Steps:
- Preheat broiler to high. Combine cauliflower, 1 1/2 tablespoons oil, and thyme in a large bowl. Spread cauliflower mixture in a single layer on a foil-lined baking sheet. Broil 8 to 10 minutes or until browned and tender, stirring once after 4 minutes.
- Combine remaining 1 1/2 tablespoons oil, rind, juice, capers, mustard, pepper, and salt in a large bowl, stirring with a whisk. Add roasted cauliflower; toss to coat.
Nutrition Facts : Calories 132, Carbohydrate 8 g, Cholesterol 0.0 mg, Fat 10.9 g, Fiber 3 g, Protein 3 g, SaturatedFat 1.7 g, Sodium 216 mg, Sugar 3 g
CAULIFLOWER VINAIGRETTE
Forget memories of mushy cauliflower from school. This punchy salad goes brilliantly with cold meats
Provided by Barney Desmazery
Categories Lunch, Side dish
Time 25m
Number Of Ingredients 8
Steps:
- Make the dressing by whisking all the ingredients together with some seasoning in a large bowl, then set aside.
- Bring a large pan of water to the boil, cook the cauliflower for 5-7 mins until just cooked, then drain well. While the cauliflower is still hot, toss it with the dressing and leave to cool. Just before serving, add the red onion, capers and parsley.
Nutrition Facts : Calories 114 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.28 milligram of sodium
ROASTED CAULIFLOWER SALAD WITH SAFFRON VINAIGRETTE
Provided by Valerie Bertinelli
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F. Arrange the cauliflower on a large, rimmed baking sheet in a single layer.
- Heat 1 tablespoon of the oil in a small skillet over medium heat. Add the pine nuts and cook, stirring, until golden brown, about 2 minutes. Add the raisins and stir until plump, about 30 seconds. Transfer the nut mixture to a large bowl.
- Add the saffron to the skillet with the vinegar and 2 tablespoons of water. Increase the heat to medium-high and simmer until the liquid reduces down to about a tablespoon. Add the remaining 3 tablespoons of oil. Add 3/4 teaspoon salt and a few grinds of black pepper. Cook for 30 seconds. Drizzle the oil mixture all over the cauliflower and toss to coat. Roast until just tender and browned in spots, about 15 minutes.
- Stir the parsley and dill into the bowl with the nuts and raisins. Add the cauliflower, season with salt and pepper and toss together. Serve warm or at room temperature.
STEAMED CAULIFLOWER WITH WALNUT VINAIGRETTE
Buttery walnuts are roasted with garlic and Parmesan, then tossed with capers, parsley, and red-wine vinegar to make a sensational dressing for crisp-tender cauliflower.
Provided by Martha Stewart
Categories Quick & Easy Recipes
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Mash garlic and 1/4 teaspoon salt into a paste. Toss with walnuts, Parmesan, and 2 tablespoons oil. Roast on a rimmed baking sheet until golden, 7 to 10 minutes. Let cool.
- Cut cauliflower into 1-inch-thick planks. Steam in a pot of salted boiling water fitted with a steamer basket until crisp-tender, about 7 minutes.
- Finely chop roasted nuts; toss with capers, parsley, vinegar, and remaining 1 tablespoon oil. Season with salt and pepper.
- Divide cauliflower among plates, spoon on vinaigrette, drizzle with more oil, and serve.
CAULIFLOWER IN A CAPER VINAIGRETTE
A lovely Spanish inspired recipe from Chef Andy Nusser who opened the Casa Mono with Mario Batali and Joe Bastianich in Manhattan, New York. Adapted from Food & Wine magazine.
Provided by Sharon123
Categories Cauliflower
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pan of salted water to a boil, and cook the cauliflower until they are crisp tender, about 5-6 minutes. Drain the florets well and pat dry.
- In a medium bowl, mix the capers, garlic and shallot with the vinegar. Whisk in olive oil and a little salt and cayenne pepper. Add the cauliflower and toss to coat. Serve warm or at room temperature. Enjoy!
Nutrition Facts : Calories 161.2, Fat 13.7, SaturatedFat 1.9, Sodium 171.6, Carbohydrate 9, Fiber 3.8, Sugar 3.5, Protein 3.1
BROCCOLI AND CAULIFLOWER WITH BACON VINAIGRETTE
Even your most staunchly anti-broccoli family member will ask for seconds when the veggies are tossed with cauliflower, crisp bacon, shallot, and sherry vinegar.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 6
Steps:
- Set a steamer basket in a saucepan with 2 inches simmering water. Add cauliflower, cover, and steam until tender, 10 minutes. Transfer to a serving dish. Repeat with broccoli.
- Meanwhile, in a large skillet, cook bacon over medium-high until crisp, about 8 minutes, flipping once. With tongs, transfer bacon to paper towels to drain. Reduce heat to medium, add shallot, and cook until translucent, about 3 minutes. Carefully whisk in sherry vinegar and season with salt and pepper. Immediately pour over vegetables. Crumble bacon and add to vegetables; toss to combine.
Nutrition Facts : Calories 312 g, Fat 17 g, Fiber 8 g, Protein 21 g, SaturatedFat 5 g
ROASTED CAULIFLOWER WITH KALAMATA VINAIGRETTE
Provided by Melissa Roberts
Categories Garlic Olive Side Roast Vegetarian Quick & Easy Dinner Cauliflower Healthy Vegan Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 (side dish) servings
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F with rack in lower third.
- Cut cauliflower lengthwise into 3/4-inch-thick slices. Put in a large 4-sided sheet pan and toss with 2 tablespoon oil and 1/2 teaspoon each of salt and pepper. Roast, turning once or twice, until golden and just tender, about 25 minutes.
- While cauliflower roasts, mince and mash garlic to a paste with a pinch of salt, then whisk together with lemon juice, remaining 2 tablespoons oil, olives, 1/8 teaspoon salt, and 1/2 teaspoon pepper. Serve cauliflower drizzled with Kalamata vinaigrette.
CAULIFLOWER AND BROCCOLI SALAD WITH GINGER VINAIGRETTE
Provided by Pierre Franey
Categories salads and dressings
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Trim away and discard the core of the cauliflower. Break the cauliflower into flowerettes.
- Cut the broccoli into flowerets. Peel the large stems and cut them into 1 1/2-inch lengths. Rinse and drain.
- In a saucepan large enough to hold the cauliflower and broccoli, bring enough water to a boil to cover the vegetables. Add salt. Add the cauliflower and simmer 6 minutes, then add the broccoli pieces. When the water returns to a boil, lower the heat and let simmer about 3 minutes.
- Drain well. Let cool.
- Put the mustard and vinegar in a bowl and whisk in the oil. Stir in the ginger and parsley or coriander. Add the cauliflower and broccoli, salt and pepper, toss and serve.
Nutrition Facts : @context http, Calories 146, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 13 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 319 milligrams, Sugar 2 grams, TransFat 0 grams
CAULIFLOWER WITH BALSAMIC VINEGAR
This is a side-dish, but can also be made in the main dish by adding noodles or rice. Be careful on the amount of salt that is added because bacon can be very salty.
Provided by mariehipple
Categories Side Dish Vegetables Cauliflower
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a large skillet over medium-high heat; cook and stir bacon until softened, but not browned, about 3 minutes. Add cauliflower and continue to cook until cauliflower is lightly browned, stirring frequently, 5 to 7 minutes.
- Stir tomatoes and garlic into cauliflower mixture, cooking for 2 to 3 minutes. Add chicken stock, balsamic vinegar, sugar, and anchovy paste and mix.
- Cover skillet and reduce heat to low; simmer until cauliflower is tender, about 5 minutes more. Remove lid and increase heat to medium-high. Continue cooking until liquid is reduced, about 5 minutes. Season with salt and pepper. Sprinkle with parsley to serve.
Nutrition Facts : Calories 145.7 calories, Carbohydrate 15.9 g, Cholesterol 11.3 mg, Fat 6.7 g, Fiber 4.6 g, Protein 7.8 g, SaturatedFat 1.7 g, Sodium 436.7 mg, Sugar 9.6 g
WHOLE ROASTED CAULIFLOWER WITH MUSTARD VINAIGRETTE
Make and share this Whole Roasted Cauliflower With Mustard Vinaigrette recipe from Food.com.
Provided by dicentra
Categories Cauliflower
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees Fahrenheit.
- Set a steamer basket inside a large, deep pot, and add water to a depth of ½ to 1 inch - just below the bottom of the steamer.
- Rinse and trim the cauliflower. Place them in the steamer, cover, and steam for 15-20 minutes.
- By this point, they should be tender and should have changed in color from a raw, opaque white to a slightly more translucent, yellowy off-white.
- Meanwhile, combine the oil, lemon juice, salt, pepper, and nutmeg in a small bowl, whisking to mix well.
- When the cauliflower is ready, gently transfer them from the steamer to a medium baking dish or small roasting pan, something just large enough to hold the two heads side by side.
- Using a pastry brush, paint the cauliflower with the oil mixture. Cover the pan with aluminum foil, and place it in the oven. Roast the cauliflower for 30 minutes, basting every ten minutes. [You should have just enough of the oil mixture for three light bastings in total, including the first one.]
- Remove the foil, and continue to bake for another 10-20 minutes, until the cauliflower is pale golden and a knife can be easily inserted into its core.
- Serve hot or warm, with vinaigrette.
Nutrition Facts : Calories 124.4, Fat 10.5, SaturatedFat 1.5, Sodium 621.4, Carbohydrate 7.1, Fiber 2.7, Sugar 2.7, Protein 2.6
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