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
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 ROASTED CAULIFLOWER GRATIN
Go for a lower-carb option with this roasted cauliflower gratin. This cheesy, flavorful side dish works well during dinner or brunch!
Provided by My Food and Family
Categories Cheese
Time 45m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350ºF.
- Melt 2 Tbsp. butter in medium saucepan on medium heat. Add flour; cook and stir 2 min. or until hot and bubbly. Gradually stir in milk. Add mustard, horseradish and pepper; mix well. Cook and stir 2 to 3 min. or until thickened. Add Italian* Five Cheese Blend; cook 3 min. or until melted, stirring constantly. Remove from heat. Add cauliflower; stir until evenly coated.
- Spoon into 13x9-inch baking dish sprayed with cooking spray.
- Melt remaining butter in small skillet. Add bread crumbs; cook and stir 2 min. or until golden brown. Sprinkle over cauliflower mixture.
- Bake 25 min. or until heated through. Sprinkle with Parmesan cheese blend; bake 2 min. or until melted. Sprinkle with onions.
Nutrition Facts : Calories 140, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
STICKY CRISPY CAULIFLOWER
I get asked for this recipe all the time because it's just so irresistibly moreish. Crisp-baked battered cauliflower florets are coated in a sticky, sweet and sour sauce, fresh chopped cilantro and scallions.
Provided by Food Network
Categories side-dish
Time 35m
Yield 2 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Liberally grease 2 parchment-lined baking sheets with olive oil.
- In a medium-large mixing bowl, combine the flour, cornstarch, baking powder, garlic, ginger, and salt. Make a well in the middle and stir in the sparkling water, whisking with a fork to form a smooth batter.
- Add the cauliflower florets and gently toss to coat them evenly in the batter.
- Place the florets onto the baking sheets, allowing a space between each piece to help them crisp up in the oven (if they are too close, they will steam each other). Bake, turning once, until crispy and golden brown, about 10 minutes.
- Meanwhile, make the sauce: Place the brown sugar, ketchup, tamari, vinegar, sesame oil, sriracha and garlic in a small saucepan. Using a wooden spoon, mix well and bring to a gentle, bubbling simmer. Cook, stirring often, until it reduces into a glossy consistency that coats the back of the wooden spoon, about 10 minutes.
- Remove the cauliflower from the oven and tip into a bowl. Drizzle over the sweet and sour sauce, add most of the cilantro and scallions, leaving some behind for garnish, and gently toss to coat each floret.
- Transfer to a serving plate and sprinkle over the remaining cilantro and scallions before serving. Enjoy.
CRISPY BROCCOLI AND CAULIFLOWER
Provided by Giada De Laurentiis Bio & Top Recipes
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Position a rack in the top third of the oven. Preheat the oven to 450 degrees F.
- On a rimmed baking sheet, toss together the broccoli, cauliflower, olive oil, salt and curry powder. Spread evenly on the tray and roast for 25 minutes, flipping the vegetables halfway through. Serve warm or at room temperature.
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
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
CRISPY ROAST CAULIFLOWER
A modern take on a traditional cauliflower recipe with an Indian influence. A crispy, roasted-to-perfection treat with a mild curry flavour is sure to be a favourite.
Categories Sides; Starters & Snacks; Vegetarian, Végétarien, Accompagnements, Entrées et collations
Time 1h
Yield 4
Number Of Ingredients 0
Steps:
- In small saucepan, gently heat the Patak's® Mild Curry Spice Paste while whisking in the oil.Heat gently for 2-3 min to release all the spices and bold flavours of the paste. Remove from heat and let cool.In large bowl, mix all the ingredients together and spread out on a baking sheet for a single layer. {Use parchment paper on baking sheet for easy clean-up.}Roast for 35-45 min until crispy and starting to colour around the edges.Serve in a bowl for the family table, or skewer for serving as an appetizer. Finish with salt, pepper and cilantro.
CRISPY BAKED CAULIFLOWER
-Elvera Dallman, Franklin, Nebraska
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place cauliflower in a saucepan with a small amount of water. Cover and cook for 5-10 minutes or until crisp-tender; drain. , In a small resealable plastic bag, combine flour, garlic powder, paprika and pepper. Place cornflake crumbs in another resealable bag. Lightly beat egg whites in a shallow bowl. Toss the cauliflowerets one at a time in flour mixture, then roll in egg whites and coat with crumbs. , Place on a baking sheet coated with cooking spray. Bake at 425° for 15-20 minutes or until golden brown. Serve immediately.
Nutrition Facts : Calories 92 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 145mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
CRISPY CAULIFLOWER TACOS
My attempt at recreating The Deep Hole taco from Pico Taqueria! It's an amazing cauliflower taco with caper pico de gallo, garlic aioli, Parmesan cheese, and crispy shallots.
Provided by Laura Leavitt
Time 50m
Yield 8
Number Of Ingredients 23
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Toss cauliflower with olive oil, both chili powders, cumin, garlic powder, oregano, salt, and pepper on a rimmed baking sheet.
- Bake in the preheated oven until cauliflower is tender, 30 to 35 minutes.
- Meanwhile, combine tomatoes, onion, capers, cilantro, lime juice, salt, and pepper for pico in one bowl. Combine mayonnaise, garlic, lemon juice, and pepper for aioli in another bowl. Place both bowls in the fridge to let flavors blend until everything else is ready.
- Heat about 1 inch oil in a small pan over medium heat until hot but not smoking. Pat shallots dry with a paper towel, then lower into the oil; fry until golden brown, 6 to 8 minutes. Transfer to a paper towel-lined plate to drain.
- Remove oil from the pan and wipe dry. Toast tortillas if desired by heating in the pan over medium heat for 30 seconds per side.
- Spoon aioli onto tortillas. Add cauliflower, pico, and shallots. Top with Parmesan cheese.
Nutrition Facts : Calories 397.7 calories, Carbohydrate 19.6 g, Cholesterol 3.2 mg, Fat 35.4 g, Fiber 4.3 g, Protein 3.9 g, SaturatedFat 4.8 g, Sodium 268.5 mg, Sugar 3.1 g
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