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 WITH GARLIC AND TOMATOES
A tasty way to cook cauliflower. This was adapted from Cook's Illustrated The Best Vegetable Recipes
Provided by Sandyg61
Categories Cauliflower
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut the cauliflower into florets and cut the florets in half or quaters to creat 1-inch pieces.
- Heat 2 tablespoons of the olive oil in a skillet over medium heat.
- Add the cauliflower and cook, stirring occasionally, until the cauliflower begins to brown.
- Add the other half tablespoon of olive oil, tomatoes, garlic, pepper flakes, and basil.
- Cover and simmer until the cauliflower is tender but still has some resistance when sampled, about 6-8 minutes.
- Add salt and pepper to taste.
ROASTED GARLIC CAULIFLOWER
Wonderful roasted cauliflower, my 11 year old son loves this! Add more spices and herbs to suit your taste.
Provided by SHELLERY
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
- Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
- Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.
Nutrition Facts : Calories 118.2 calories, Carbohydrate 8.6 g, Cholesterol 3.9 mg, Fat 8.2 g, Fiber 3.6 g, Protein 4.7 g, SaturatedFat 1.7 g, Sodium 110.9 mg, Sugar 3.4 g
HERB-CRUSTED CAULIFLOWER STEAKS WITH BEANS AND TOMATOES
This cauliflower "steak" is so impressive, your meal will demand a steak knife! Prep work is simplified for this sheet-pan dinner with an herbed garlic oil that's used two ways: first it's mixed with panko and Parmesan for a crispy crust for the cauliflower, then tossed with beans and cherry tomatoes for a zesty side dish.
Provided by Katherine Sacks
Categories No Meat, No Problem Vegetarian Dinner Cauliflower Green Bean Garlic Parmesan Bean Tomato One-Pot Meal Vegan
Yield 2 servings
Number Of Ingredients 14
Steps:
- Arrange racks in middle and upper third of oven; preheat to 425°F. Remove leaves and trim stem end of cauliflower, leaving core intact. Place cauliflower core side down on a work surface. Using a large knife, slice in the center from top to bottom to yield 2 (1") "steaks"; reserve remaining cauliflower for another use.
- Place cauliflower on a rimmed baking sheet. Brush both sides with 1 Tbsp. oil; season with 1/4 tsp. salt and 1/4 tsp. pepper. Roast on middle rack, turning halfway through, until cauliflower is tender and browned, about 30 minutes.
- Meanwhile, toss green beans with 1 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper on another rimmed baking sheet. Arrange in a single layer, then roast in upper third of oven until green beans begin to blister, about 15 minutes.
- Whisk garlic, lemon zest, 1/3 cup parsley, and remaining 6 Tbsp. oil, 1 1/4 tsp. salt, and 1/2 tsp. pepper in a medium bowl until smooth. Transfer half of mixture to another medium bowl. Add panko and Parmesan to first bowl and mix with your hands. Add white beans and tomatoes to second bowl and toss to coat. Whisk mayonnaise and mustard in a small bowl.
- Remove sheets from oven. Spread mayonnaise mixture over cauliflower. Sprinkle 1/4 cup panko mixture evenly over cauliflower. Add white bean mixture to sheet with green beans and toss to combine. Return sheets to oven and continue to roast until white beans begin to crisp and panko topping starts to brown, 5-7 minutes more.
- Divide cauliflower, green beans, white beans, and tomatoes among plates. Top with parsley.
OVEN-ROASTED CAULIFLOWER WITH CHERRY TOMATOES
Fresh cauliflower florets and cherry tomatoes are tossed with zesty Italian dressing and Parmesan cheese, then roasted to perfection. A quick sprinkle of fresh basil results in this delicious vegetable side dish that the entire family is sure to love.
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat oven to 425ºF.
- Toss vegetables with dressing and cheese; spread onto parchment-covered rimmed baking sheet.
- Bake 25 min. or until cauliflower is crisp-tender, stirring after 15 min.
- Sprinkle with basil.
Nutrition Facts : Calories 70, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 3.75 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
ROASTED CAULIFLOWER WITH SUN-DRIED TOMATOES & CAPERS
This recipe is for people who thinks they don't like cauliflower & people who LOVE it. This recipe comes from the same paper that I got the recipe for "Brussel Sprouts Love Them or Leave Them" #110372. I hope that people who thinks they don't like cauliflower will enjoy this recipe.
Provided by Barb G.
Categories Cauliflower
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Toss the cauliflower pieces in a tablespoon or 2 of olive oil and place on baking sheet (lined with release foil works great for easy cleanup);Roast for about 20 minutes until brown and crispy on the edges.
- While the cauliflower is baking, place the garlic, lemon zest, lemon juice, red pepper, and thyme in a sauce pan with the 1/2 cup olive oil; heat over medium low heat for 20 minutes.
- When the cauliflower is done, place in a bowl and pour oil mixture over cauliflower; add the sun dried tomatoes and capers and stir all together to combine; Serve hot or at room temperature.
Nutrition Facts : Calories 322.3, Fat 31.1, SaturatedFat 4.3, Sodium 243.1, Carbohydrate 11, Fiber 4.3, Sugar 4.4, Protein 3.5
CAULIFLOWER IN TOMATO SAUCE
My Dad made this recipe for me a few years ago and I liked it, but unfortunately I forgot about it. Today I discovered a cauliflower in the fridge and remembered this recipe, so this is the result.
Provided by cookwithanna
Time 30m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Cut the cauliflower in small pieces and wash it with cold water. Boil it in water with a pinch of salt.
- Cut the onion , the carrot and garlic and fry them in a bit of oil.
- When the cauliflower if boiled enough to pierce it with a fork, drain the water and put it in the pan with the onion.
- In a bowl mix the tomato paste with a mug of warm water and add the chopped parsley.
- Pour the tomato paste in the pan and add water to almost cover the cauliflower. Leave it to boil for 15-20 minutes, add salt and pepper.
- Serve with grilled chicken .
- ENJOY!!!
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