Garlicky Braised Cauliflower Recipes

GARLICKY SAUTEED BROCCOLI AND CAULIFLOWER

Steps:

• Heat the butter and 2 tablespoons of the oil in a large skillet over medium-high heat.
• Add the broccoli and cauliflower in a single layer, sprinkle with 1/2 teaspoon salt and cook, undisturbed, until the undersides are browned in spots, 3 to 4 minutes. Continue to cook, stirring every 1 to 2 minutes, until browned all over and crispy and tender, about 5 minutes more.
• Reduce the heat to medium and push the vegetables to one side of the skillet. Add the garlic and remaining 1 tablespoon oil to the empty side and cook, stirring, about 30 seconds. Mix the garlic into the vegetables and add a large splash (about 3 tablespoons) of water. Squeeze in half a lemon, if using. Cook, stirring, until the juices have evaporated.

WHOLE BRAISED CAULIFLOWER WITH SALSA VERDE ORZO RECIPE BY TASTY

Steps:

• Make the cauliflower: Preheat the oven to 300°F (150°C).
• In a small bowl, stir together the paprika, cumin, salt, and pepper.
• Add the head of cauliflower to a medium bowl and rub the spice mixture all over. Let sit for about 10 minutes.
• Heat 1 tablespoon of olive oil in a large Dutch oven or cast iron pot over medium-high heat. When the oil is shimmering, use tongs to transfer the seasoned cauliflower to the pot and sear for 1-2 minutes per side, until golden brown all over. Remove the cauliflower from the pot and set aside.
• Add the remaining 2 tablespoons of oil to the pan, along with the onion. Sauté until the onion is translucent, 5-7 minutes. Add the garlic and sauté until fragrant, 1-2 minutes.
• Deglaze the pot with ½ cup (120 ml) of the vegetable stock, stirring with a wooden spoon to scrape up any browned bits stuck to the bottom. Reduce the heat to medium-low. Add the honey, lemon zest, and lemon juice and stir to combine. Return the cauliflower to the pot, along with the remaining 1½ cups (360 ml) vegetable stock and the sprigs of parsley.
• Cover the pot with a lid and transfer to the oven. Braise the cauliflower for 35-40 minutes, until tender but still holding together.
• While the cauliflower is braising, make the salsa verde: Add the garlic, shallot, parsley, mint, and cilantro to a food processor. Process for 1-2 minutes, until finely chopped.
• With the processor running, add the olive oil, salt, red wine vinegar, and cumin. Process until smooth, thick, and light green in color.
• Add the orzo to a medium bowl and spoon in the salsa verde. Toss until the orzo is well coated.
• Remove the cauliflower from the braising liquid and return the pot to the stove over medium heat. Reduce the braising liquid for 10-12 minutes, until thick enough to coat the back of a spoon. Season with salt to taste.
• Scoop the orzo onto a serving platter and place the cauliflower on top. Spoon the reduced braising liquid over the cauliflower. Garnish with the chopped parsley.
• Serve warm.
• Enjoy!

ROASTED GARLIC CAULIFLOWER

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.

GARLICKY BRAISED CAULIFLOWER

Steps:

• Combine oil and anchovies in a skillet over medium-low heat; cook, stirring, until anchovies begin to melt into the oil, about 1 minute.
• Add garlic and red pepper flakes; cook until garlic softens, about 3 minutes; add cauliflower florets and 1/2 cup water; cover, cook on medium-low until the florets are soft enough to be pierced with a knife, but not so soft that they can be crushed, about 7 minutes.
• Uncover; raise heat to high, cook, stirring, until water evaporates, leaving a thin layer of syrup in the bottom of the pan, about 5 minutes.
• Add capers and parsley and season with salt.