Mixed Up Cauliflower Recipes

BROCCOLI CAULIFLOWER COMBO

Broccoli Cauliflower Combo image

Shallots, basil and broth rev up the taste of this nutritious vegetable medley. The bright color and fresh flavors will dress up your plate! -Clara Coulston, Washington Court House, Ohio.

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

4 cups fresh broccoli florets
2 cups fresh cauliflowerets
3 shallots, chopped
1/2 cup reduced-sodium chicken broth or vegetable broth
1 teaspoon dried basil
1/2 teaspoon seasoned salt
1/8 teaspoon pepper

Steps:

In a large cast-iron or other heavy skillet, combine all ingredients. Cover and cook over medium heat until vegetables are crisp-tender, 6-8 minutes, stirring occasionally.,

Nutrition Facts : Calories 38 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 204mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic exchanges

MIXED-UP CAULIFLOWER

Mixed-Up Cauliflower image

This is a Nick Stellino recipe that his grandmother used to cook for him. He says that he and his brother fell in love with it because "it looks and tastes almost like a dessert". This recipe may take a little while to make especially if you make your own tomato sauce (recipe provided below); however, you could probably find a canned sauce with onions, garlic and basil that you could substitute. Cooking time does not include the time to make the tomato sauce which is 25 minutes.

Provided by DailyInspiration

Categories Cauliflower

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

5 tablespoons raisins
4 tablespoons olive oil
1 lb fresh cauliflower floret, cut into 1 inch pieces (parboiled and patted dry ( or you can use 2 10-oz. boxes frozen florets defrosted, cut into 1 inch p)
4 garlic cloves, thinly sliced
3/4 teaspoon salt
4 tablespoons pine nuts
1/4 teaspoon red pepper flakes
1 1/2 cups tomato sauce (see below or use a good quality canned tomato sauce with basil)
1/2 cup water (or chicken stock)
1/16 teaspoon saffron
2 tablespoons balsamic vinegar (mixed with 1 tbsp. sugar)
1/2 teaspoon unsweetened cocoa powder
4 tablespoons olive oil
4 whole garlic cloves
3/4 cup onion, finely chopped
2 (28 ounce) cans peeled Italian tomatoes
10 fresh basil leaves

Steps:

Place the raisins in a bowl of hot water to plump for 10 minutes. Drain and set aside.
Pour 2 tablespoons of the olive oil into a large nonstick skillet and heat on high until the oil is almost smoking, about 2-3 minutes. Add the cauliflower florets and cook 2 minutes. Add the garlic, stir and cook for 2 minutes more. Sprinkle with 1/4 teaspoons salt, transfer to a bowl and set aside.
Wipe the pan clean, raise the heat to medium-high, add the remaining oil, drained raisins, pine nuts and red pepper flakes and cook 3-4 minutes. Add the cooked cauliflower, stir well and cook for 3 minutes. Add the remaining salt, the tomato sauce, water or stock, saffron, balsamic vinegar-sugar mixture and cocoa powder. Bring to a boil and simmer until most of the sauce has been absorbed, about 4-5 minutes. Serve with slices of hearty Italian bread.
For the tomato sauce: Pour oil into a 3-qt. pot set on medium-high heat and cook the garlic and onions for 3 minutes. Reduce heat to a simmer and cook until the onions are soft and start to brown. While the onions are cooking, put the tomatoes and their juices in a blender or food processor and puree until smooth. Add the tomato puree to the onion mixture, raise the heat to high and bring to a boil for 5-8 minutes. Reduce the heat, add the basil and simmer 25 minutes, stirring occasionally.

Nutrition Facts : Calories 483.5, Fat 34.2, SaturatedFat 4.4, Sodium 978.5, Carbohydrate 43.3, Fiber 9.9, Sugar 26.7, Protein 9.3

SEASONED ROASTED CAULIFLOWER

Seasoned Roasted Cauliflower image

Seasoned roasted cauliflower makes a great side to any meal.

Provided by Stefanie

Categories Cauliflower Side Dishes

Time 40m

Yield 4

Number Of Ingredients 8

Ingredients

1 head cauliflower, cut into florets
¼ cup olive oil
1 teaspoon ground paprika
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon chili powder
1 teaspoon ground cumin
salt and ground black pepper to taste

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Place cauliflower florets in a large bowl. Drizzle oil over top and add paprika, garlic powder, onion powder, chili powder, and cumin; toss together with a spoon or your hands. Spread in an even layer on the prepared baking sheet.
Roast in the preheated oven until the edges are browned and crisp, about 30 minutes, stirring once or twice during the cooking time. Season with salt and pepper.

Nutrition Facts : Calories 163.5 calories, Carbohydrate 9.2 g, Fat 13.9 g, Fiber 4 g, Protein 3.2 g, SaturatedFat 1.9 g, Sodium 46.6 mg, Sugar 3.9 g

CAULIFLOWER WITH A KICK

Cauliflower With a Kick image

Hate cauliflower? Try this, you'll change your mind!

Provided by JEN

Categories Side Dish Vegetables Cauliflower

Time 25m

Yield 8

Number Of Ingredients 5

Ingredients

1 head cauliflower, broken into florets
1 parsnip, peeled and sliced
¼ cup milk
2 tablespoons butter
salt and pepper to taste

Steps:

Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add cauliflower and parsnips, recover, and steam until soft, about 15 minutes.
Drain the vegetables. Mash using a hand masher or electric mixer. Gradually add milk and butter and mash to desired consistency. Season to taste with salt and pepper; serve warm.

Nutrition Facts : Calories 60.4 calories, Carbohydrate 7.3 g, Cholesterol 8.2 mg, Fat 3.2 g, Fiber 2.7 g, Protein 1.9 g, SaturatedFat 1.9 g, Sodium 46.9 mg, Sugar 2.9 g

BATTER DIPPED DEEP FRIED CAULIFLOWER

Batter Dipped Deep Fried Cauliflower image

Great appetizer or snack. The breading is not too heavy. The only time I've seen guys eat cauliflower during a football game is when it's this recipe.

Provided by Parsley

Categories Lunch/Snacks

Time 16m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 head cauliflower, washed and broken into bite-size flowerets
2 eggs, beaten
1 tablespoon milk
1/4 teaspoon salt
1 1/2 cups flour
2 tablespoons shredded parmesan cheese
1/4 teaspoon garlic powder
1/2 teaspoon dried thyme
1 teaspoon dried oregano
1/8 teaspoon paprika
1 dash cayenne pepper (use more if you like spicy stuff)
1/4 teaspoon black pepper
oil (for deep frying)

Steps:

Preheat fryer oil to 375.
Place the beaten eggs, milk and salt in a shallow bowl (or a large baggie).
In a separate shallow bowl (or another large baggie), mix together flour, cheese, garlic powder, thyme, oregano, paprika, cayenne, and pepper.
Place flowerets into egg mixture and toss (or shake baggie) to coat well.
Remove and place into flour mixture and toss (or shake baggie) to coat well.
Fry in batches for 4 - 6 minutes or until golden brown.
Drain on paper towels and lightly salt.
*Serve w/ dipping sauces such as marinara, ranch or blue cheese.

Nutrition Facts : Calories 172.5, Fat 2.8, SaturatedFat 1, Cholesterol 63.8, Sodium 177.6, Carbohydrate 29.4, Fiber 3, Sugar 2, Protein 8

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