Cauliflower With Toasted Walnuts Recipes
ROASTED CAULIFLOWER WITH WALNUTS AND PARSLEY
To toast walnuts, spread them on a baking sheet and heat in a 350-degree oven until fragrant, 5 to 10 minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Toss cauliflower with 1 tablespoon oil on a rimmed baking sheet. Roast until golden brown, 30 to 35 minutes.
- Heat remaining tablespoon oil in a medium skillet over medium heat. Cook anchovies and garlic for 1 minute. Remove from heat, and add wine. Return to heat, and cook until dressing is reduced by half.
- Combine cauliflower, walnuts, and parsley in a bowl. Pour dressing over top, and toss. Season with pepper.
Nutrition Facts : Calories 212 g, Cholesterol 3 g, Fiber 5 g, Protein 6 g, SaturatedFat 2 g, Sodium 338 g
CAULIFLOWER WITH TOASTED WALNUTS
Impress everyone at the party when you serve this Cauliflower with Toasted Walnuts dish. Cauliflower is cooked until tender and then sprinkled with bacon bits in this delicious Cauliflower with Toasted Walnuts recipe.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 6 servings.
Number Of Ingredients 6
Steps:
- Melt butter in large skillet. Add walnuts, onions and garlic; cook 2 to 3 min. or until walnuts are lightly toasted and onions are tender, stirring occasionally. Set aside.
- Add cauliflower to small amount of boiling water in medium saucepan; cover. Bring to boil. Reduce heat to medium-low; simmer 8 to 10 min. or until cauliflower is crisp-tender. Drain.
- Place cauliflower in serving dish; top with the walnut mixture. Sprinkle with bacon bits.
Nutrition Facts : Calories 120, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
ROASTED CAULIFLOWER WITH WALNUTS AND RAISINS
Provided by Food Network
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Brush a heavy large rimmed baking sheet with olive oil. Stir 3 tablespoons olive oil, coriander, cumin and cayenne to blend in a large bowl. Add the cauliflower and garlic and toss to coat. Spread the cauliflower out into a single layer on the prepared baking sheet. Roast until the cauliflower begins to brown at the edges, about 12 minutes. Stir and continue roasting until browned and tender, about 12 minutes longer. Transfer the cauliflower to a serving dish. Set the baking sheet over medium heat. Combine the raisins, water and vinegar on the baking sheet and boil, stirring up the browned bits from the bottom of the baking sheet until the liquid is reduced to about 2 tablespoons, about 1 minute. Transfer the contents of the baking sheet to the cauliflower. Add the parsley and walnuts and toss to combine.
ROASTED CAULIFLOWER WITH DATES AND PINE NUTS
Provided by Claire Robinson
Categories side-dish
Time 35m
Yield 4-6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F.
- Evenly spread the cauliflower on a baking sheet and season with salt and pepper. Transfer to the oven and roast, tossing once with a spatula, until golden brown at the edges, about 20 minutes.
- Put the butter in a small skillet over medium-low heat. Once it's melted, add the pine nuts and cook, stirring frequently, until they're lightly golden brown, about 5 minutes. Add the garlic and dates and continue cooking until they're softened, 2 to 3 minutes more; season with salt.
- Transfer the hot cauliflower to a serving bowl, drizzle the pine nut mixture over the top and toss to combine. Taste and adjust seasoning if necessary and serve warm or at room temperature.
ROASTED CAULIFLOWER WITH WALNUTS AND RAISINS
Make and share this Roasted Cauliflower With Walnuts and Raisins recipe from Food.com.
Provided by Diamond of Californ
Categories Cauliflower
Time 40m
Yield 6 , 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F . Brush a heavy large rimmed baking sheet with olive oil. Stir 3 tablespoons olive oil, coriander, cumin and cayenne to blend in a large bowl. Add the cauliflower and garlic and toss to coat.
- Spread the cauliflower out into a single layer on the prepared baking sheet. Roast until the cauliflower begins to brown at the edges, about 12 minutes. Stir and continue roasting until browned and tender, about 12 minutes longer.
- Transfer the cauliflower to a serving dish. Set the baking sheet over medium heat. Combine the raisins, water and vinegar on the baking sheet and boil, stirring up the browned bits from the bottom of the baking sheet until the liquid is reduced to about 2 tablespoons, about 1 minute. Transfer the contents of the baking sheet to the cauliflower. Add the parsley and walnuts and toss to combine.
Nutrition Facts : Calories 108.4, Fat 7.2, SaturatedFat 1, Sodium 32.9, Carbohydrate 10.8, Fiber 2.5, Sugar 5.5, Protein 2.4
ROASTED CAULIFLOWER SALAD WITH WATERCRESS, WALNUTS AND GRUYèRE
You can make this kind of salad with almost any vegetable that won't wilt or burn when subjected to a copious slick of oil and a blast of high heat. Broccoli, brussels sprouts, beets, parsnips, sweet potatoes, winter squash and rutabagas all work well. One of the best vegetables for this salad, though, is cauliflower. The florets turn juicy and tender in the center while crisping and browning around the edges, and cauliflower's mild flavor is amenable enough to pair nicely with almost anything else you toss in the bowl.
Provided by Melissa Clark
Categories easy, weekday, salads and dressings
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 400 degrees. In a bowl, toss together the cauliflower, 2 tablespoons olive oil, 1 teaspoon salt and 1/4 teaspoon pepper. Spread the cauliflower on a baking sheet in a single layer. Roast, tossing occasionally, until tender and dark golden, 30 to 35 minutes. Let cool for 10 minutes.
- In a small bowl, whisk together the vinegar with the remaining salt and pepper, and then whisk in the remaining oil.
- In a salad bowl, toss the watercress, cheese, nuts and warm cauliflower. Pour the vinaigrette over the salad and toss until well combined.
Nutrition Facts : @context http, Calories 387, UnsaturatedFat 24 grams, Carbohydrate 8 grams, Fat 34 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 10 grams, Sodium 574 milligrams, Sugar 3 grams
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