Lightlemoncauliflower Recipes

CAULIFLOWER RECIPES: ROASTED CAULIFLOWER

Steps:

• Preheat the oven to 425°F and line a large baking sheet with parchment paper. Break the cauliflower into bite-sized florets. Toss with olive oil, salt, and pepper and spread evenly onto the baking sheet. Roast for 25 to 30 minutes or until browned around the edges.
• Season to taste with more salt and pepper and toss with lemon zest and parsley. Or keep it plain and use it in any recipe that calls for roasted cauliflower.

LEMONY CAULIFLOWER WITH GARLIC AND HERBS

Steps:

• Finely grate the zest of the lemon into a large heatproof bowl, then halve the lemon and squeeze in juice. Stir in salt to dissolve it. Add cauliflower, jalapeño, scallions, dill and parsley and toss to combine. In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin, and cook until fragrant, about 1 minute. Stir in red-pepper flakes.
• Pour mixture over cauliflower and toss well. Let cool completely, then cover and refrigerate for at least 8 hours and up to 48 hours to let the flavors mingle.
• Toss well before serving, adding more salt or a squeeze of lemon to taste. For the best flavor, serve at room temperature.

30 BEST WAYS TO COOK CAULIFLOWER

Steps:

• Select your favorite recipe.
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CRISPY CAULIFLOWER WITH LEMON AIOLI

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.

LIGHT CREAMY CAULIFLOWER

Steps:

• Heat cauliflower in microwave for 5 minutes.
• Set aside.
• In a microwave safe container combine mayonnaise, sour cream, Dijon and parmesan cheese; heat in microwave for 1 1/2 minutes.
• Spoon over cauliflower.
• Sprinkle with toasted pine nuts.
• Serve.
• Tip: Toasted almonds are also very good.

LIGHT LEMON CAULIFLOWER

Steps:

• Place 1 tlbs parsley, lemon peel and about 1 inch of water in a large saucepan.
• Place cauliflower in steamer basket and place in saucepan.
• Bring water to a boil over medium heat.
• Cover and steam 14 to 16 minutes or until cauliflower is crisp-tender.
• Remove to large bowl; keep warm.
• Reserve 1/2 cup hot liquid.
• Heat margarine (or butter) in small saucepan over medium heat.
• Add garlic; cook and stir 2 to 4 minutes or until soft.
• Stir in lemon juice and reserved liquid.
• Spoon lemon sauce over cauliflower.
• Sprinkle with remaining 3 tbls parsley and cheese before serving .
• Garnish with lemon slices, if desired.

LEMONY PICKLED CAULIFLOWER

Steps:

• Submerge 3 pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
• Combine vinegar, water, and pickling salt in a saucepan and bring to a boil.
• Working with one jar at a time, remove empty jars from canning pot and add a lemon slice and 1/3 of the garlic, mustard seeds, and peppercorns to each. Reserve remaining lemon slices for topping. Pack cauliflower into jars, leaving 1/2 inch for headspace.
• Slowly pour hot brine over cauliflower, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Slip in additional veggies if space allows and add a slice of remaining lemon to the top of each jar. Check headspace again and add more brine if necessary to bring to 1/2 inch from top.
• Wipe jar rims, apply lids and bands (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
• Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.