Grilled Cauliflower With Lemon And Parmesan Recipes

PARMESAN-ROASTED CAULIFLOWER

Parmesan-Roasted Cauliflower image

Provided by Ina Garten

Time 45m

Yield 6 servings

Number Of Ingredients 5

Ingredients

1 large head cauliflower
3 tablespoons good olive oil
Kosher salt and freshly ground black pepper
1 cup freshly grated Parmesan cheese (2 ounces)
1 cup freshly grated Gruyere cheese (2 ounces)

Steps:

Preheat the oven to 350 degrees.
Remove the outer green leaves from the cauliflower and cut the head into florets, discarding the stems. Place the florets on a sheet pan. Drizzle with olive oil and sprinkle generously with salt and pepper. Toss well. Bake for 30 minutes, tossing once, until the cauliflower is tender and starts to brown. Sprinkle with the Parmesan and Gruyere and bake for 1 to 2 more minutes, just until the cheese melts. Season to taste and serve hot or warm.

PARMESAN-ROASTED CAULIFLOWER

Parmesan-Roasted Cauliflower image

This perfectly roasted cauliflower tossed with olive oil and topped with Parmesan cheese will become your quick and easy keto side dish.

Provided by Fioa

Categories Fruits and Vegetables Vegetables Cauliflower Roasted

Time 20m

Yield 4

Number Of Ingredients 6

Ingredients

1 head cauliflower, cut into small florets
1 teaspoon salt
1 teaspoon mixed herbs
½ teaspoon ground black pepper
3 tablespoons olive oil
½ cup grated Parmesan cheese

Steps:

Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
Arrange cauliflower on the prepared baking sheet. Sprinkle with salt, mixed herbs, and pepper. Drizzle with olive oil; toss until well coated. Sprinkle Parmesan cheese on top.
Roast in the preheated oven until crisp, 10 to 15 minutes.

Nutrition Facts : Calories 170.5 calories, Carbohydrate 8.4 g, Cholesterol 8.8 mg, Fat 13.2 g, Fiber 3.8 g, Protein 6.8 g, SaturatedFat 3.2 g, Sodium 777.9 mg, Sugar 3.5 g

GRILLED CAULIFLOWER WITH LEMON AND PARMESAN

GRILLED CAULIFLOWER WITH LEMON AND PARMESAN image

Categories Side Backyard BBQ Cauliflower Grill/Barbecue

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 head cauliflower
¼ cup olive oil
2 tablespoons lemon juice
2 tablespoons minced fresh basil
½ teaspoon dried oregano
Sea salt and black pepper, to taste
½ cup grated Parmesan cheese

Steps:

Preheat grill to medium-low. Remove outer green leaves from cauliflower. Slice into ¾-inch thick slice "steaks," cutting from top of head to bottom of stalk. (Some cauliflower florets will fall off; save for dipping in hummus or guacamole on the side!) Arrange steaks on a baking sheet or large plate. Whisk together oil, lemon juice, basil and oregano in a small bowl until smooth; season with salt and pepper. Brush mixture liberally on both sides of cauliflower to coat, reserving extra marinade. Arrange cauliflower on preheated grill. Cover and cook until browned on one side; turn over and cook until other side is browned, about 10 minutes in total. When flipping cauliflower, brush with reserved marinade. Sprinkle tops of cauliflower liberally with half of the cheese; cover and cook until melted. Turn cauliflower over; repeat with remaining cheese. Serve immediately.

GRILLED CAULIFLOWER WITH CILANTRO PESTO

Grilled Cauliflower with Cilantro Pesto image

Provided by Valerie Bertinelli

Categories side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 large head cauliflower, cut into 1- to 2-inch florets (about 6 cups)
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Cilantro Pesto, recipe follows
Cotija cheese and cilantro leaves, for serving
1/2 cup extra-virgin olive oil
1 tablespoon lime zest and 3 tablespoons lime juice, from 1 to 2 limes
1/4 teaspoon crushed red pepper flakes
1 clove garlic, smashed and peeled
2 cups packed cilantro leaves
1 cup roasted and unsalted cashews
1/2 cup crumbled Cotija cheese

Steps:

Preheat an outdoor grill to medium-high.
Add the cauliflower, olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper to a large mixing bowl. Toss to coat the cauliflower. Transfer to a grill basket and grill, tossing occasionally, until the cauliflower is charred in places and softened, about 10 minutes. (This can alternatively be done on an indoor grill pan.)
Transfer the grilled cauliflower to the serving bowl with the Cilantro Pesto and toss to coat.
Garnish with Cotija cheese and cilantro. Serve immediately or at room temperature.
Add the olive oil, lime zest, lime juice, pepper flakes and garlic to a food processor fitted with the blade attachment. Pulse together until the garlic is finely chopped. Next, add the cilantro and blend until smooth. Add the cashews and Cotija cheese and pulse until the mixture becomes a thick paste and is evenly combined. Transfer the mixture to a serving bowl and set aside until the cauliflower is grilled.

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When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
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