Garlic Dijon Whole Roasted Cauliflower Recipes
DIJON ROASTED CAULIFLOWER
Bring some interest to cauliflower with this flavorful side dish that's been known to convert cauliflower-haters into cauliflower-lovers. Especially good with pork.
Provided by TunaFishTaco
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 1h
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Put mustard in a large bowl. Slowly pour oil into mustard while continuously mixing to form a smooth sauce; stir in shallot and garlic. Add cauliflower to the mustard sauce and stir to coat. Pour coated cauliflower onto a baking sheet, scraping out any shallot or garlic stuck to the bowl and sprinkling over cauliflower.
- Bake in the preheated oven, stirring 2 to 3 times, until cauliflower is tender, about 45 minutes.
Nutrition Facts : Calories 162.7 calories, Carbohydrate 15.3 g, Fat 10.5 g, Fiber 5.4 g, Protein 4.6 g, SaturatedFat 1.4 g, Sodium 291 mg, Sugar 5.5 g
GARLIC WHOLE ROASTED CAULIFLOWER
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 450 degrees F. Trim the cauliflower: Cut the stem flush with the bottom. Cut a few slits into the core extending into the thick branches of the cauliflower (keep the florets intact). Put 3 thyme sprigs, the smashed garlic, bay leaves, coriander seeds and peppercorns on a square of cheesecloth and tie into a bundle. Combine 12 cups water, the celery, shallot, lemon zest, wine, sugar, 1/3 cup salt and the cheesecloth bundle in a pot large enough to submerge the cauliflower. Bring to a boil, whisking to dissolve the salt and sugar. Carefully add the cauliflower core-side down and cook until there is a slight resistance when pierced with a knife, about 15 minutes. (It's OK if the top of the cauliflower pops up during cooking.) Remove the cauliflower to a baking sheet.
- Meanwhile, make the garlic oil: Combine the remaining 3 thyme sprigs, the sliced garlic, olive oil, 1/2 teaspoon salt and a few grinds of pepper in a small saucepan. Cook over medium heat until the garlic starts browning, 3 to 5 minutes. Discard the thyme. Brush the cauliflower with half of the oil, leaving the sliced garlic behind.
- Roast the cauliflower until browned and tender, 30 to 40 minutes, brushing halfway through with the remaining garlic oil; reserve 1 teaspoon garlic oil and the sliced garlic.
- Transfer the cauliflower to a cutting board or platter using a spatula. Add the parsley to the reserved garlic oil and spoon over the cauliflower. Cut into wedges.
MUSTARD-PARMESAN WHOLE ROASTED CAULIFLOWER
Even meat eaters will want a piece of these impressive, high-fiber veggies. The Dijon mustard concentrates in flavor as it roasts, resulting in a powerful punch of umami. Prep and brush your cauliflower ahead of time, then let them sit at room temperature until you're ready to cook.
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Position an oven rack in the bottom of the oven and preheat to 450 degrees F. Line a baking sheet with foil.
- Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat on the prepared baking sheet. Rub the outside of each head with the cut garlic.
- Whisk together the oil, 3 tablespoons mustard, 1/2 teaspoon salt and a few grinds of black pepper in a small bowl.
- Put the cauliflower on the prepared baking sheet and brush the entire outside and inside with the mustard-oil mixture. Roast the cauliflower until nicely charred and tender (a long skewer inserted in the center of the cauliflower should pass through easily), 50 minutes to 1 hour. Let rest for a few minutes.
- Meanwhile, combine the parsley and Parmesan in a small bowl. Brush the outside of the roasted cauliflower heads all over with the remaining 1 tablespoon mustard and generously sprinkle with the Parmesan mixture.
- Cut the cauliflower into thick wedges and serve on plates with a sprinkle of salt, lemon wedges and any extra Parmesan mixture.
WHOLE ROASTED CAULIFLOWER RECIPE BY TASTY
Here's what you need: cauliflower, tahini, olive oil, turmeric, paprika, garlic powder, chili powder, cumin, salt, garlic, pita, tzatziki sauce, fresh cilantro
Provided by Rachel Gaewski
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F (200°C).
- Prep cauliflower by removing leaves and stem with a knife, then place on a parchment paper-lined baking sheet.
- In a small bowl, whisk together tahini, olive oil, turmeric, paprika, garlic powder, chili powder, cumin, salt, and garlic.
- Pour tahini mixture over cauliflower, using your hands to make sure entire head is covered.
- Bake cauliflower for 1 hour and 15 minutes. Make a tent with aluminum foil and cover halfway through.
- Cut cauliflower into pieces and then separate florets.
- Serve on warm pita with tzatziki sauce and cilantro.
- Enjoy!
Nutrition Facts : Calories 251 calories, Carbohydrate 15 grams, Fat 20 grams, Fiber 5 grams, Protein 6 grams, Sugar 3 grams
ROASTED GARLIC CAULIFLOWER
Wonderful roasted cauliflower, my 11 year old son loves this! Add more spices and herbs to suit your taste.
Provided by SHELLERY
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
- Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
- Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.
Nutrition Facts : Calories 118.2 calories, Carbohydrate 8.6 g, Cholesterol 3.9 mg, Fat 8.2 g, Fiber 3.6 g, Protein 4.7 g, SaturatedFat 1.7 g, Sodium 110.9 mg, Sugar 3.4 g
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