CRISPY RANCH-ROASTED CAULIFLOWER
Steps:
- Fill a sheet pan with cauliflower florets. Drizzle with a few tablespoons of olive oil and season with a generous shake of Hidden Valley® Original Ranch® Seasoning Shaker. Toss well to coat.
- Roast in a 425-degree oven for about 10 minutes. Sprinkle panko crumbs over the cauliflower and toss lightly. Place back in the oven and continue to cook for about 10-15 minutes more, until the cauliflower is softened and the breadcrumbs are toasted. Finish with a squeeze of lemon juice and serve hot.
Nutrition Facts :
RANCH ROASTED CAULIFLOWER
This ranch roasted cauliflower is an easy low-carb vegetable side dish! It's paleo, whole30, AIP, keto, vegan, and dairy-free.
Provided by Michelle
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 F and line a baking sheet with parchment paper.
- Prepare the ranch blend with parsley, garlic, onion powder, dill, chives, salt and pepper. Set aside
- Add the cauliflower to the baking sheet and top with the avocado oil and ranch blend. Toss to combine.
- Transfer to the oven and bake for 35-40 minutes (or until crisped to your liking), rotating halfway through.
- Serve topped with fresh parsley.
Nutrition Facts : ServingSize 1 serving, Calories 55, Fat 0.5g, Carbohydrate 11.4g, Fiber 3.8g, Protein 3.8g
SPICY RANCH CAULIFLOWER CRACKERS
A spicy keto cracker made with cauliflower instead of flour! The perfect low-carb cracker. Store in an airtight container.
Provided by My Hot Southern Mess
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 1h10m
Yield 18
Number Of Ingredients 6
Steps:
- Place riced cauliflower in a microwave-safe bowl. Microwave, covered, for 3 to 4 minutes. Transfer to a cheesecloth-lined strainer and allow to cool for 15 minutes. Squeeze moisture out of the cooled riced cauliflower.
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Combine riced cauliflower, egg, ranch mix, and cayenne pepper in a bowl and mix well. Stir in Parmesan cheese until incorporated.
- Drop mixture with a small cookie scoop onto the prepared cookie sheet and flatten with a small hand rolling pin, a cup, or your hand to approximately 1/16-inch thickness. The thinner the dough, the crispier the cracker.
- Bake crackers in the preheated oven for 10 minutes, flip, and bake for an additional 10 minutes. Cool on a wire rack.
Nutrition Facts : Calories 28.6 calories, Carbohydrate 1.3 g, Cholesterol 14.2 mg, Fat 1.5 g, Fiber 0.4 g, Protein 2.5 g, SaturatedFat 0.9 g, Sodium 103.5 mg, Sugar 0.1 g
ROASTED CAULIFLOWER
Cauliflower is an excellent blank canvas. You can steam or blanch it to keep its essential flavors intact, but by roasting or sautéing it, you can bring out its sweetness. Cauliflower will absorb the oil and seasoning, soaking up flavors much the way eggplant does. But it remains firmer. Roasted cauliflower can be served warm or at room temperature. It can be part of an antipasto of roasted vegetables. Or an accompaniment to a roast chicken or lamb. And though they aren't obvious choices, scallops and lobster, both naturally sweet themselves, are delicious with roasted cauliflower.
Provided by Amanda Hesser
Categories easy, quick, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees. Place cauliflower in a large mixing bowl. Pour on enough olive oil to coat (a few tablespoons). Season generously with salt and pepper and toss gently until evenly coated.
- Lay cauliflower pieces out on a baking sheet. Drizzle any remaining oil from the bowl on top. Bake, turning once, until caramelized on edges and tender, 25 to 30 minutes. Serve warm or at room temperature, as a side dish. You can also sprinkle it with a very good aged vinegar. Or, cut florets into smaller pieces and add to salads.
Nutrition Facts : @context http, Calories 43, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 2 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 268 milligrams, Sugar 2 grams
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