Pan Roasted Cauliflower With Pine Nuts Garlic And Rosemary Recipes

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PAN-ROASTED CAULIFLOWER WITH PINE NUTS, GARLIC AND ROSEMARY



Pan-Roasted Cauliflower With Pine Nuts, Garlic and Rosemary image

My BF found this recipe in a recent issue of Cottage Living, courtesy of Sara Foster. We both love cauliflower, and this recipe gives it a nice crunch and nutty taste. Another recipe to leave in the oven while you are taking care of the rest of dinner. We cut down the 1/4 cup olive oil to about a tablespoon. Leave it as is if you are not concerned about fat intake.

Provided by Kumquat the Cats fr

Categories     Cauliflower

Time 55m

Yield 8 serving(s)

Number Of Ingredients 8

4 lbs cauliflower (any color, about 2 heads)
1/2 tablespoon rosemary (chopped fresh)
1/4 cup olive oil
salt, to taste
pepper, to taste
1/4 cup pine nuts
2 teaspoons garlic, minced
1/4 cup breadcrumbs, toasted

Steps:

  • Preheat oven to 400 degrees F.
  • Place cauliflower in roasting pan and toss with rosemary and next 3 ingredients. Roast for 20 minutes.
  • Add pine nuts and garlic, toss to combine. Roast 10 minutes, rotate pan, and roast 10 minutes more or until golden brown. Sprinkle with breadcrumbs, and serve warm.
  • Recommendation: while cauliflower is roasting, toast a slice of bread in the toaster. When done, place in blender and process until crumbly. Sprinkle on top of cauliflower when done.

Nutrition Facts : Calories 159.3, Fat 10.5, SaturatedFat 1.3, Sodium 93.1, Carbohydrate 14.5, Fiber 4.9, Sugar 4.7, Protein 5.4

PAN-ROASTED CAULIFLOWER WITH GARLIC, PARSLEY AND ROSEMARY



Pan-Roasted Cauliflower With Garlic, Parsley and Rosemary image

Nearly any vegetable tastes good browned in olive oil and showered with garlic, parsley and rosemary, but cauliflower is an especially good candidate for this technique. The inherent sweetness of cauliflower begs for a hit of lemon and hot pepper too. Serve hot or at room temperature.

Provided by David Tanis

Categories     easy, quick, vegetables, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

2 medium cauliflower heads (about 2 pounds)
3 tablespoons extra-virgin olive oil
Salt and black pepper
1/2 teaspoon crushed red pepper, or to taste
1 teaspoon grated or finely minced garlic
1/2 teaspoon freshly chopped rosemary
1/2 cup roughly chopped parsley
1/2 teaspoon grated lemon zest
1/4 cup roasted salted almonds (homemade or store bought), roughly chopped
1 red fresno chile, thinly sliced, for garnish (optional)
Lemon wedges, for serving

Steps:

  • Cut each cauliflower in quarters and remove the core. Cut quarters into 1/2-inch-thick slices. Chop down wider slices so all are approximately the same jagged size.
  • Heat olive oil in a heavy wide skillet over medium-high heat. When oil is hot, add cauliflower and toss to coat using a metal spatula or flat wooden spoon. Season generously with salt and pepper.
  • Keeping heat brisk, repeatedly turn the cauliflower, letting the slices brown as they cook. Adjust heat as necessary to keep them sizzling nicely but not scorching. Continue to stir and flip the cauliflower until it is tender when pierced with a fork, 10 to 12 minutes.
  • Add crushed red pepper, garlic, rosemary, parsley and lemon zest. Stir well to coat and cook 1 minute more. Check seasoning, then transfer to a serving platter. Sprinkle with almonds and fresno chile, if using, and serve with lemon wedges.

Nutrition Facts : @context http, Calories 136, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 396 milligrams, Sugar 3 grams, TransFat 0 grams

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