Italian Lemon Cauliflower Recipes

ROASTED ITALIAN CAULIFLOWER

Roasted Italian Cauliflower image

We love roasted cauliflower for its nutty flavor and its versatility. While little needs to be added to enhance the flavor, many herb and spice combinations will pair well with this side dish without adding lots of calories. Feel free to leave out the capers if your crew are not fans.

Provided by Food Network Kitchen

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 small head cauliflower, cut into medium-size florets (about 4 cups)
1/2 cup grape tomatoes, halved
3 tablespoons extra-virgin olive oil
1 tablespoon drained capers
Kosher salt and freshly ground black pepper
2 cloves garlic, thinly sliced
1/4 lemon
2 tablespoons chopped fresh parsley

Steps:

Adjust an oven rack to the top position and preheat the oven to 475 degrees F. Toss together the cauliflower, tomatoes, olive oil, capers, 1/2 teaspoon salt, a few grinds of pepper and the garlic on a baking sheet. Roast until the cauliflower browns in some spots and is tender, tossing about halfway through, about 20 minutes. Toss with a squeeze of lemon and the parsley. Serve warm.

BROCCOLI CAULIFLOWER WITH GARLIC & LEMON (ITALY)

Broccoli Cauliflower With Garlic & Lemon (Italy) image

Make and share this Broccoli Cauliflower With Garlic & Lemon (Italy) recipe from Food.com.

Provided by Sydney Mike

Categories Cauliflower

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1/2 lb broccoli, trimmed & cut into bite-size pieces
1/2 lb cauliflower, trimmed & cut into bit-size pieces
3 tablespoons extra virgin olive oil, divided
1 tablespoon garlic, minced
1 lemon, juice & zest of

Steps:

In a steamer cook the broccoli & cauliflower for 8 minutes or until just tender, then drain & run under cold water to stop the cooking. Drain again & set aside.
Put 2 tablespoons of the olive oil in a large skillet over medium heat, then add the garlic & cook for 3 minutes, or until it is golden, stirring occasionally.
Add drained vegetables & turn heat to high, cooking & stirring only when necessary, until vegetables begin to brown.
Add lemon zest & cook another minute.
Add remaining tablespoon of olive oil & the lemon juice, then taste & adjust seasoning. Serve hot or at room temperature.

Nutrition Facts : Calories 130.3, Fat 10.6, SaturatedFat 1.5, Sodium 36.6, Carbohydrate 8.6, Fiber 3.1, Sugar 2.4, Protein 3

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