SICILIAN CAULIFLOWER AND BLACK OLIVE GRATIN
The affinity that cauliflower has with black olives is seen throughout the Mediterranean, from Tunisia to Sicily to Apulia to Greece. This simple gratin from Sicily is traditionally made with green cauliflower, but the result is equally delicious and almost as pretty with the easier-to-obtain white variety.
Provided by Martha Rose Shulman
Categories weekday, side dish
Time 45m
Yield Serves 6
Number Of Ingredients 9
Steps:
- Break up the cauliflower into small florets while you bring a large pot of water to a boil. Salt the water generously and drop in the cauliflower. Boil 5 minutes while you fill a bowl with ice and water. Transfer the cauliflower to the ice water, let sit for a couple of minutes, then drain and place on paper towels.
- Preheat the oven to 375 degrees. Oil a 2-quart baking dish or gratin dish. Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until tender, about 3 minutes, and add a pinch of salt and the garlic. Cook, stirring, for about 30 seconds, until fragrant and translucent. Remove from the heat and stir in the olives.
- Place the cauliflower in the baking dish and add the onion and olive mixture, the remaining olive oil, the parsley and half the cheese. Season to taste with salt and pepper and stir together well. Spread out in the dish and sprinkle the remaining cheese on top.
- Bake in the preheated oven for 25 to 30 minutes, until the cheese is nicely browned. Serve hot or warm.
Nutrition Facts : @context http, Calories 163, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 491 milligrams, Sugar 4 grams
CAULIFLOWER WITH CAPERS, BLACK OLIVES AND CHILES
This bold-flavored cauliflower dish is a perfect riposte to winter blues. It combines three sunny Mediterranean flavors with white and wintry cauliflower, which is brightened hardily. It all takes under half an hour, because the only real cooking is boiling the cauliflower, and the rest is just letting the olives, capers, chiles and some garlic and lemon get acquainted.
Provided by Tamar Adler
Time 25m
Yield Serves 4-6
Number Of Ingredients 9
Steps:
- Trim the cauliflower, and break the head apart into florets.
- On a chopping board, combine the olives, capers, parsley and lemon zest, and chop together to mix well.
- Bring a pot of water large enough to hold the cauliflower to a rolling boil. Add a big pinch of salt, and when it returns to a boil, add the florets. Cook until the florets are just barely tender, about 6 minutes.
- Meanwhile, in a skillet large enough to hold all the ingredients, warm the chile flakes and the garlic in the oil over medium-low heat until hot, about 3 or 4 minutes. The chile and garlic should be starting to melt in the oil, rather than sizzling and browning. Stir in the lemon juice, and cook for another 2 minutes, then add the olive-caper mix, give it a stir, take it off the heat and set aside.
- Drain the cauliflower well, shaking the colander. Combine the cauliflower with the olive-caper dressing in the skillet, and set the skillet back on medium heat. Warm it up to serving temperature, taste to make sure the seasoning is right and serve.
Nutrition Facts : @context http, Calories 143, UnsaturatedFat 12 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 258 milligrams, Sugar 2 grams, TransFat 0 grams
CAULIFLOWER PUREE WITH CHESTNUTS
Over the years, I have noticed many Thanksgiving meals feature cauliflower as a side. This particular preparation feels perfectly festive for the holiday, and the turmeric adds some nice color to the white vegetable.
Provided by Food Network
Categories side-dish
Yield 6
Number Of Ingredients 18
Steps:
- Break the cauliflower into large florets. Trim off and discard the tough outer layer of the core, then cut the tender inside into 1 1/2-inch pieces.
- Heat the oil in a heavy 6-quart pan over moderate heat until it shimmers. Add the cumin seeds and dried red chile and cook, shaking the pan, for 1 minute. Add the shallot, garlic, ginger, and fresh green chile and cook, stirring for 30 seconds. Stir in the turmeric, tomato and salt to taste.
- Stir in the cauliflower and stock and cover the pan. Simmer gently until the cauliflower is tender, 15 to 20 minutes. (It's important that the cauliflower cook slowly; otherwise, the liquid will evaporate too quickly, you'll have to add more, and the cauliflower will turn soggy.)
- Puree the cauliflower mixture in a food processor in 2 batches until smooth. Season to taste with salt and pepper.
- Melt the butter in a 10-inch skillet over high heat and saute the ginger for 30 seconds.
- Add the chestnuts, stirring and shaking the skillet, and season with salt. Saute the ginger and chestnuts until golden and caramelized and a little crisp around the edges, about 2 minutes. Transfer the ginger and chestnuts to paper towels to drain.
- Reheat the puree over low heat and stir in the chives and cilantro. Serve the puree topped with the sauteed ginger and chestnuts.
CAULIFLOWER WITH WATER CHESTNUTS AND BLACK OLIVES
This cauliflower dish is very simple and mild in taste. It is inspired by Momofuku Ko's skate dish. They used this cauliflower, olive, and water chestnut combination as the side dish. I was blown away - the crispy texture of water chestnut works perfectly with the soft and earthy taste of the cauliflower.
Provided by yumpanda
Categories Cauliflower Side Dishes
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil; add 1 teaspoon salt. Cook cauliflower chunks in the boiling water until slightly softened, about 2 minutes. Drain and rinse with cold water. Cut into bite-size chunks.
- Heat olive oil in a large skillet over high heat. Cook and stir garlic until fragrant, about 30 seconds. Add cauliflower; cook and stir for 1 minute. Stir in water chestnuts and olives. Add water; cook until water evaporates, about 2 minutes. Season with salt and pepper.
Nutrition Facts : Calories 164.1 calories, Carbohydrate 24.6 g, Fat 7.1 g, Fiber 7.8 g, Protein 4.3 g, SaturatedFat 1 g, Sodium 1665.2 mg, Sugar 6.2 g
CAULIFLOWER AND OLIVES (GREECE)
This unusual cauliflower recipe comes from the 1995 cookbook Greek Cooking. Green olives can be substituted for the black ones, if desired.
Provided by Sydney Mike
Categories Cauliflower
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Trim leaves from cauliflower & remove the core, then cut into medium, even-sized pieces.
- In a large skillet heat oil & saute cauliflower 1-2 minutes, then remove cauliflower.
- To the skillet add onion & cook to soften.
- Add water & lemon juice to skillet, then bring to boil.
- Return cauliflower to skillet & cook until tender.
- Remove cauliflower to serving dish, then add tomato paste to liquid in the skillet, boiling to reduce.
- Pit olives, then chop them roughly & add to the skillet.
- Pour heated sauce over cauliflower & sprinkle with chopped parsley to serve.
Nutrition Facts : Calories 204.6, Fat 16.1, SaturatedFat 2.2, Sodium 365.6, Carbohydrate 15.6, Fiber 5.9, Sugar 6.1, Protein 4
CRISPY CAULIFLOWER WITH OLIVES, CAPERS, AND PARSLEY
Categories Olive Side Sauté Quick & Easy Vinegar Cauliflower Fall Parsley Capers Gourmet Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 6
Steps:
- In a small bowl stir together olives, capers, vinegar, and 2 tablespoons oil.
- In a large non-stick skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and cook cauliflower, covered, stirring occasionally, 10 minutes. Uncover skillet and sauté cauliflower until tender and browned, 5 to 10 minutes more. Transfer cauliflower to a bowl and toss with olive mixture and parsley. Season cauliflower with salt and pepper.
CHARRED CAULIFLOWER WITH CLEMENTINES AND OLIVES
Caramelizing cauliflower takes it to a whole new level. Olives and clementines lend salty, citrusy swagger.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Arrange cauliflower in a single layer on a rimmed baking sheet and brush both sides with 2 tablespoons oil. season with salt and pepper. Roast, flipping one, until tender and golden, about 25 minutes. Transfer to a serving platter with clementine segments and olives.
- Meanwhile, make vinaigrette: Whisk remaining oil with vinegar and clementine zest and season with salt. Drizzle over cauliflower, clementines, and olives and sprinkle with parsley.
CAULIFLOWER AND BLACK OLIVE GRATIN
A Martha Rose Shulman (author of "The Very Best Recipes for Health")recipe from the NYTimes, published 1/08/2013. I use pitted Kalamatas and any mixture of dry cheeses I have available. Green or other colors of cauliflower can also be use.
Provided by zeldaz51
Categories Cauliflower
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- 1. Break up the cauliflower into small florets while you bring a large pot of water to a boil. Salt the water generously and drop in the cauliflower. Boil 5 minutes while you fill a bowl with ice and water. Transfer the cauliflower to the ice water, let sit for a couple of minutes, then drain and place on paper towels.
- 2. Preheat the oven to 375 degrees. Oil a 2-quart baking dish or gratin dish. Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until tender, about 3 minutes, and add a pinch of salt and the garlic. Cook, stirring, for about 30 seconds, until fragrant and translucent. Remove from the heat and stir in the olives.
- Place the cauliflower in the baking dish and add the onion and olive mixture, the remaining olive oil, the parsley and half the cheese. Season to taste with salt and pepper and stir together well. Spread out in the dish and sprinkle the remaining cheese on top.
- Bake in the preheated oven for 25 to 30 minutes, until the cheese is nicely browned. Serve hot or warm.
- Advance preparation: The cauliflower can be cooked and refrigerated for up to three days. The dish can be prepared through Step 2 several hours before assembling the gratin. Hold on top of the stove or in the refrigerator.
Nutrition Facts : Calories 135.4, Fat 10.6, SaturatedFat 2.6, Cholesterol 6, Sodium 208.1, Carbohydrate 7.9, Fiber 2.6, Sugar 2.4, Protein 4.1
CAULIFLOWER AND CHESTNUT GRATIN
If using fresh chestnuts, score them with an X, then cook them in boiling water until soft, about 20 minutes. Drain and peel the chestnuts.
Provided by Martha Stewart
Categories Casserole Recipes
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil; add salt. Add florets, and cook until just tender, about 6 minutes. Drain in a colander, and rinse under cold running water until cool. Let dry on paper towels.
- Preheat oven to 400 degrees. Finely chop stems to make 1 1/2 cups. Melt butter in a large skillet over medium heat; add stems, shallots, and garlic. Season with salt and pepper. Cook, stirring occasionally, until pale golden brown, about 4 minutes. Add wine, stock, and cream. Simmer, stirring occasionally, until liquid has reduced by about half, 10 to 12 minutes. Let cool slightly. Stir in horseradish, and season with salt, pepper, and nutmeg. Puree mixture in a blender until smooth. Stir in thyme.
- Spread florets and chestnuts in a 9-by-12-inch oval gratin dish. Season with salt and pepper. Pour puree on top, and gently stir to combine slightly. Sprinkle with cheese. Bake until bubbling and just golden brown, 30 to 35 minutes.
More about "cauliflower with water chestnuts and black olives recipes"
ROAST CAULIFLOWER & CHESTNUTS RECIPE - GREAT BRITISH …
From greatbritishchefs.com
BLACK BEAN PASTA WITH OLIVES & CAULIFLOWER - FOOD …
From foodconfidence.com
SCACCIATA WITH CAULIFLOWER AND BLACK OLIVES (NO KNEAD …
From mangiabedda.com
RECIPES/CAULIFLOWER-WITH-WATER-CHESTNUTS-AND.JSON AT MASTER ...
From github.com
CAULIFLOWER WITH WATER CHESTNUTS AND BLACK OLIVES GOOD RECIPES
From mydiyrecipes.blogspot.com
CAULIFLOWER WITH OLIVES - LEMON SQUEEZY
From thelemonsqueezy.com
CAULIFLOWER BLACK OLIVES - RECIPES - PAGE 2 | COOKS.COM
From cooks.com
CAULIFLOWER WITH OLIVES AND CHERRY TOMATOES | GIANGI'S KITCHEN
From giangiskitchen.com
CAULIFLOWER WITH WATER CHESTNUTS AND BLACK OLIVES | RECIPESTY
From recipesty.com
HOLIDAY ROASTED CAULIFLOWER AND CHESTNUTS - PLANT-BASED LIFE …
From pblife.org
CAULIFLOWER WITH WATER CHESTNUTS AND BLACK OLIVES POPULAR RECIPES
From thebest4foodsrecipes.blogspot.com
CAULIFLOWER WITH WATER CHESTNUTS AND BLACK OLIVES
From pinterest.com
STIR FRIED CAULIFLOWER WITH MUSHROOMS AND WATER CHESTNUTS RECIPE
From ifood.tv
CAULIFLOWER WITH RED PEPPER AND BLACK OLIVES RECIPE - ATKINS
From atkins.ca
SICILIAN CAULIFLOWER AND BLACK OLIVE GRATIN : KETORECIPES
From reddit.com
20 RECIPES THAT USE A CAN OF BLACK OLIVES | ALLRECIPES
From allrecipes.com
CAULIFLOWER BLACK OLIVES - RECIPES - PAGE 4 | COOKS.COM
From cooks.com
CAULIFLOWER WITH DRY-CURED BLACK OLIVES | OUR RECIPES - FOODMATCH
From foodmatch.com
SICILIAN CAULIFLOWER AND BLACK OLIVE GRATIN - BIGOVEN.COM
From bigoven.com
ROASTED CAULIFLOWER WITH TOMATO SAUCE AND BLACK OLIVES RECIPE
From atkins.ca
MOROCCAN CAULIFLOWER WITH PRESERVED LEMON RECIPE
From thespruceeats.com
ROASTED CAULIFLOWER WITH BLACK OLIVE PANGRATTATO - FROM A CHEF'S …
From fromachefskitchen.com
ROASTED CAULIFLOWER WITH TOMATO SAUCE AND BLACK OLIVES RECIPE
From foodnewsnews.com
ROASTED CAULIFLOWER WITH BLACK OLIVES AND BREAD CRUMBS - SAVEUR
From saveur.com
CAULIFLOWER WITH WATER CHESTNUTS AND BLACK OLIVES | RECIPE ...
From pinterest.co.uk
CAULIFLOWER WITH LEMON & OLIVES RECIPE | EATINGWELL
From eatingwell.com
CAULIFLOWER WITH WATER CHESTNUTS AND MUSHROOMS RECIPE
From ifood.tv
CAULIFLOWER WITH WATER CHESTNUTS AND BLACK OLIVES | RECIPE ...
From pinterest.co.uk
BROCCOLI CAULIFLOWER SALAD WITH WATER CHESTNUTS - COOKEATSHARE
From cookeatshare.com
CAULIFLOWER WITH WATER CHESTNUTS AND BLACK OLIVES RECIPE
From cookthismeal.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love