CINNAMON CAULIFLOWER
Provided by Erin Gleeson
Number Of Ingredients 8
Steps:
- Spread florets from 1 head of cauliflower out on a baking sheet and sprinkle with the spices, sesame oil, and olive oil.
- Roast at 450° F for 20-25 minutes or until golden, fork tender, and crispy on the edges.
ROASTED CURRIED CAULIFLOWER AND ONION
A delicious, simple dish of roasted curried cauliflower and onion with the flavors of India. It is quite flavorful so I recommend serving it with a milder main dish, with some plain yogurt on the side and chapatis (Indian flat bread).
Provided by Curried.Grasshopper
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place cauliflower florets in a large roasting pan. Pull apart onion quarters into separate layers and set aside.
- Heat a small skillet over medium heat. Cook and stir coriander seeds and cumin seeds in the hot pan until slightly darkened, about 5 minutes. Remove from heat, crush coarsely with a mortar and pestle, and transfer to a medium bowl.
- Add oil, vinegar, curry powder, garlic, paprika, chili powder, cumin, and salt to the crushed seeds; whisk to combine. Pour dressing over cauliflower; toss to coat. Spread in a single layer in the pan and sprinkle with pepper.
- Roast in the preheated oven, stirring occasionally, about 20 minutes. Add onions and stir thoroughly. Continue to roast, stirring occasionally, until vegetables are tender, about 15 minutes more. Garnish with cilantro.
Nutrition Facts : Calories 185.3 calories, Carbohydrate 14.1 g, Fat 14.1 g, Fiber 5.3 g, Protein 3.9 g, SaturatedFat 2 g, Sodium 486.2 mg, Sugar 5.4 g
VENETIAN CAULIFLOWER
Give commonplace cauliflower an upgrade and it becomes holiday fare. Take a classic Venetian approach by using a mixture of sweet spices. Caramelized onions, saffron and cinnamon build the fragrant foundation, along with fennel and coriander seeds. Currants, golden raisins and pine nuts add complexity.
Provided by David Tanis
Categories dinner, easy, lunch, quick, vegetables, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Cut cauliflower in half from top to bottom, then remove the core. With a paring knife, cut into very small florets of equal size. Blanch florets in boiling water for 2 minutes. Cool in cold water and drain.
- Put olive oil in a wide skillet over medium heat. Add onion and cook, stirring, until softened and lightly browned, about 10 minutes. Add saffron, cinnamon, fennel seeds, coriander seeds and red pepper. Season well with salt and pepper.
- Add lemon zest, currants, raisins and cauliflower florets. Toss with wooden spoons to distribute. Cover with a lid and cook for about 5 minutes more, until cauliflower is tender. Transfer to a serving dish and sprinkle with pine nuts and parsley. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 195, UnsaturatedFat 11 grams, Carbohydrate 20 grams, Fat 13 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 403 milligrams, Sugar 13 grams
CAULIFLOWER WITH CINNAMON
Provided by Robert Farrar Capon
Categories side dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Put cold water into a large bowl and mix in the lemon juice.
- Remove the center stalk from the cauliflower, cut the head into large, thin slices and put them in the lemon water.
- Butter a suitable au gratin dish with 2 tablespoons of the butter. Drain the cauliflower slices, layer half of them in the bottom of the dish and sprinkle them with half of the cinnamon, nutmeg and bread crumbs. Add salt and pepper to taste.
- Dot with half of the remaining butter and pour over half of the cream. Make a second layer using all remaining ingredients. Cover and bake for 1 hour, or until done.
Nutrition Facts : @context http, Calories 333, UnsaturatedFat 10 grams, Carbohydrate 13 grams, Fat 31 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 19 grams, Sodium 503 milligrams, Sugar 4 grams, TransFat 1 gram
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