ROASTED ITALIAN CAULIFLOWER
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
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.
CAULIFLOWER WITH CAPERS AND LEMON
This cauliflower dish with capers is great to serve with fish.
Provided by Exploratory Chef
Categories Side Dish Vegetables Cauliflower
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Place cauliflower into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 7 minutes. Drain.
- Mix olive oil, lemon juice, 1 teaspoon lemon zest, capers, anchovy paste, salt, and pepper together in a bowl. Reserve remaining lemon zest for another use.
- Place cauliflower in a bowl and pour dressing over top. Add Parmesan cheese and thyme; mix until completely coated.
Nutrition Facts : Calories 228.2 calories, Carbohydrate 19 g, Cholesterol 6.3 mg, Fat 16.1 g, Fiber 8.6 g, Protein 7.9 g, SaturatedFat 2.9 g, Sodium 712 mg, Sugar 5.1 g
CRISPY CAULIFLOWER WITH LEMON AIOLI
This crispy cauliflower is straight from my Italian grandmother's recipe book!
Provided by Antonia Lofaso
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the cauliflower: Preheat a fryer to 350 degrees F, or heat 3 inches oil to 350 degrees F in a Dutch oven or deep skillet. Line a baking sheet with a wire rack.
- Whisk the eggs with the Parmesan in a bowl. Mix the flour and salt in another bowl. Dip the cauliflower in the Parmesan egg mixture, then into the salted flour, then into the fryer. Fry until golden brown, about 5 minutes. Season the cauliflower with salt while still in either the fryer basket or strainer and pour on the prepared wire rack.
- For the lemon aioli: Add the mayonnaise, lemon juice and salt and pepper to taste to a medium bowl and stir to combine. Pour into a serving bowl and garnish with the chives.
- Arrange the crispy cauliflower on a platter. Grate some Parmesan over, then sprinkle with the lemon zest and chives. Serve alongside the lemon aioli.
ITALIAN LEMON CAULIFLOWER
Cauliflower with a lemon-garlic-butter sauce topped with Italian cheese and parsley. I like to sub Fontina cheese.
Provided by Lorac
Categories Lemon
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large sauce pan, add 1 tbls parsley, lemon peel and 1 inch of water.
- Place cauliflower in a steamer basket and put basket in saucepan.
- Bring water to a boil, cover, reduce heat to medium and steam 15 minutes or until cauliflower is crisp tender.
- With a slotted spoon, remove to a serving bowl, keep warm.
- Reserve 1/2 cup of cooking liquid.
- Melt butter in a small saucepan, add garlic and cook over low heat 3 minutes.
- Increase heat to medium, add lemon juice and cooking liquid and stir to combine.
- Pour over cauliflower, top with cheese and sprinkle with parsley.
Nutrition Facts : Calories 95.1, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 88.5, Carbohydrate 9.6, Fiber 4, Sugar 3.9, Protein 3.3
BROCCOLI CAULIFLOWER WITH GARLIC & LEMON (ITALY)
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
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
ROASTED ROMANESCO CAULIFLOWER WITH OLIVES AND LEMON
Refreshing way to eat the nutty Romanesco cauliflower.
Provided by Di
Categories Roasted Cauliflower
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Trim cauliflower and cut into 2-inch florets and place in a large, shallow roasting pan. Add olives, olive oil, lemon zest, salt, and pepper; toss until well mixed, then spread in a single layer.
- Bake in the center of the preheated oven until cauliflower is browned and tender when pierced with a fork, about 15 minutes. Transfer to a warmed serving dish and serve immediately.
Nutrition Facts : Calories 162.7 calories, Carbohydrate 8 g, Fat 14.5 g, Fiber 4.6 g, Protein 3 g, SaturatedFat 2 g, Sodium 360.6 mg, Sugar 0.7 g
ROASTED CAULIFLOWER WITH PASTA AND LEMON ZEST
The lemon zest perks up this earthy, salty pasta dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 55m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Toss together cauliflower, onion, capers, and 2 tablespoons oil. Season with salt and pepper.Spread vegetables in a single layer on a rimmed baking sheet.
- Roast, stirring halfway through, until cauliflower is tender and browned, about 40 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Addpasta, and cook until al dente, according to package instructions. Drain.
- Toss hot pasta with remaining 2 tablespoons oil, the parsley,and lemon zest. Add cauliflower mixture, and season with salt and pepper. Gently toss to combine.
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