CRISPY ROASTED CAULIFLOWER
This healthy snack you can make ahead and have a container handy when you are on-the-go.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- Heat oven to 425 degrees.
- On a rimmed baking sheet, drizzle cauliflower florets with olive oil. Season with salt. Roast, turning occasionally, until golden brown and just tender, about 20 minutes.
- Sprinkle with red chili flakes.
Nutrition Facts : Calories 117 g, Fat 7 g, Fiber 5 g, Protein 4 g, SaturatedFat 1 g
CRISPY OVEN ROASTED CAULIFLOWER
Crispy Oven Roasted Cauliflower has the perfect bite on the outside with a tender, flavorful middle that isn't mushy at all.
Provided by Elaine Gordon
Categories Side
Time 35m
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees Fahrenheit. Grease a half sheet baking sheet with 1 tablespoon olive oil. Set aside.
- Place cauliflower on the baking sheet and toss well with olive oil and seasonings using two spoons.
- Arrange the cauliflower florets in one even layer cut side down. Make sure the florets are not touching. Use two pans if needed.
- Roast in the middle rack of your oven for 30 minutes flipping florets 180 degrees halfway through.
- Enjoy immediately alone or with your favorite sauce or grain bowl. I love to dip them in my Vegan Tzatziki Sauce or Green Tahini Sauce.
- Allow any leftovers to fully cool to room temperature before storing or they will steam and get overcooked in your storage container. Store leftovers in an airtight container for up to four days. Reheat leftovers in the oven at a high temperature for a brief period of time so they don't get mushy on the inside.
CRISPY ROASTED CAULIFLOWER
Crispy Roasted Cauliflower is a quick side dish that is versatile enough to stand alone or be used as a topping in pastas, salads or on pizzas. The perfect easy roasted vegetable.
Provided by Sabrina Snyder
Categories Side Dish
Time 30m
Number Of Ingredients 3
Steps:
- Preheat oven to 375 degrees.
- Cut the cauliflower into florets about the size of a ping pong ball.
- Put into a large bowl and toss with oil and salt and pepper (I used 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, but you can season to taste.
- Spread evenly onto a baking sheet and bake for 25-30 minutes.
Nutrition Facts : Calories 90 kcal, Carbohydrate 5 g, Protein 2 g, Fat 7 g, SaturatedFat 1 g, Sodium 34 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
THE BEST CRISPY ROASTED CAULIFLOWER
Oven-roasted cauliflower turns out crispy & caramelized every time! With just 4 simple ingredients, this healthy side dish can be enjoyed all year long.
Provided by Holly Nilsson
Categories Side Dish
Time 20m
Number Of Ingredients 4
Steps:
- Preheat oven to 425°F. Place a baking sheet in the oven to preheat while you prepare the cauliflower.
- Break off large florets of cauliflower and use a knife to cut a flat edge.
- Place the cauliflower in a large bowl or container with a lid. Add oil and seasonings and shake very well to coat. If the head of cauliflower is extra-large, it may need extra oil.
- Remove the hot baking sheet from the oven and place the cauliflower, flat side down, on the heated baking sheet.
- Place in the oven and roast 15-20 minutes without turning the cauliflower.
- Serve warm.
Nutrition Facts : Calories 99 kcal, Carbohydrate 7 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Sodium 43 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 6 g, ServingSize 1 serving
ROASTED CAULIFLOWER
How to make perfect Roasted Cauliflower that's crispy outside, tender inside and not soggy! This simple recipe is a go-to healthy side dish.
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 35m
Number Of Ingredients 8
Steps:
- Depending upon the size of your pan, coat 1 or 2 rimmed baking sheets with nonstick spray. You need enough pan surface area to hold all of the florets in a single layer without touching. Position a rack in the center of the oven (if using 1 baking sheet) or the upper and lower thirds (if using 2 baking sheets) and preheat the oven to 425 degrees F.
- Cut off the stem end of the cauliflower head so that you have a flat base.
- Stand it up on the base then cut it into four even wedges, slicing from the top of the head down through the stem. Trim away the inner core areas, leaving most of the wedge intact.
- Next, starting at one of the flat sides, cut the wedge into ½ inch "steaks" so that you have maximum flat surface area. Some of the florets will fall away. With the knife or your fingers, break up any remaining florets that are stuck together. If any florets are wider than 1 1/2 inches, slice them in half again (the goal is to maximize flat surface area, for the best caramelization).
- Transfer the florets to a baking sheet. Drizzle with the oil and sprinkle with salt, pepper and the paprika and/or Italian seasoning (if using). Toss to evenly coat. Spread the florets into a single layer, dividing them evenly between the two pans if needed. For max caramelization, flip the florets so that the widest, flattest sides are touching the surface of the pan.
- Roast the cauliflower until it is dark and crispy at the ends and caramelized in the center, about 22 to 30 minutes, depending upon your oven's power and how closely the florets are spaced on the pan. Halfway through the baking time, toss the florets and spread them back into a single layer, rotate the baking sheet(s) 180 degrees F, and (if using 2 pans) switch their positions on the upper and lower racks. Sprinkle with parmesan (if using) and additional salt to taste. Inhale immediately.
Nutrition Facts : ServingSize 1 (of 4); without optional seasoning, Calories 63 kcal, Carbohydrate 1 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g
CRISPY CAULIFLOWER WITH LEMON AIOLI
This crispy cauliflower is straight from my Italian grandmother's recipe book!
Provided by Antonia Lofaso
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the cauliflower: Preheat a fryer to 350 degrees F, or heat 3 inches oil to 350 degrees F in a Dutch oven or deep skillet. Line a baking sheet with a wire rack.
- Whisk the eggs with the Parmesan in a bowl. Mix the flour and salt in another bowl. Dip the cauliflower in the Parmesan egg mixture, then into the salted flour, then into the fryer. Fry until golden brown, about 5 minutes. Season the cauliflower with salt while still in either the fryer basket or strainer and pour on the prepared wire rack.
- For the lemon aioli: Add the mayonnaise, lemon juice and salt and pepper to taste to a medium bowl and stir to combine. Pour into a serving bowl and garnish with the chives.
- Arrange the crispy cauliflower on a platter. Grate some Parmesan over, then sprinkle with the lemon zest and chives. Serve alongside the lemon aioli.
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