Pizzeria Lolas Roasted Cauliflower With Calabrian Chile Recipes

ROASTED CAULIFLOWER WITH KALE CHIPS AND CITRUS

Roasted Cauliflower with Kale Chips and Citrus image

A meal unto itself! Cauliflower is on the main stage, accented with crispy, spicy kale chips and oranges. Well worth the time it takes to create this tasty, beautiful dish.

Provided by Beaner

Categories Salad Vegetable Salad Recipes Cauliflower

Time 59m

Yield 4

Number Of Ingredients 12

Ingredients

1 bunch kale, stemmed and torn into pieces
3 tablespoons olive oil, divided, or to taste
3 tablespoons grated Parmesan cheese
1 tablespoon ground red chile pepper
1 teaspoon ground oregano
salt to taste
2 tablespoons butter
¼ cup bread crumbs
1 head cauliflower
1 teaspoon chipotle spice rub, or to taste
1 orange, peeled and cubed
2 tablespoons red wine vinegar

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Spread kale on the baking sheet. Drizzle 1 tablespoon olive oil on top. Coat with Parmesan cheese, red chile pepper, oregano, and salt.
Bake in the preheated oven until crisp, 15 to 20 minutes. Transfer to a plate.
Heat butter in a small skillet until melted and starting to brown, about 5 minutes. Stir in bread crumbs. Remove from heat.
Slice cauliflower into 1/2-inch "steaks". Rub 1 tablespoon olive oil and chipotle spice rub on top.
Heat a large skillet over medium heat. Add cauliflower; cook and stir until browned, about 2 minutes per side. Transfer to the baking sheet.
Bake in the preheated oven until just tender, about 15 minutes.
Place cauliflower steaks on a large serving platter; top with crisp kale and orange.
Whisk remaining 1 tablespoon olive oil and vinegar together in a small bowl. Drizzle over orange. Sprinkle bread crumbs on top.

Nutrition Facts : Calories 281.8 calories, Carbohydrate 25.5 g, Cholesterol 18.6 mg, Fat 18.3 g, Fiber 6.5 g, Protein 9.1 g, SaturatedFat 5.9 g, Sodium 277.9 mg, Sugar 4.6 g

ROASTED CAULIFLOWER WITH CHILE, CILANTRO & LIME

Roasted Cauliflower With Chile, Cilantro & Lime image

From the Red Chile Bible: Southwest Classic & Gourmet Recipes by Kathleen Hansel, Audrey Jenkins adapted by Richard McGary @ REMCooks.com

Provided by gailanng

Categories Cauliflower

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 large head cauliflower
3 garlic cloves, minced
1 tablespoon red new mexico chile powder (can sub ancho or chipotle chile powder)
1/2 teaspoon crushed dried red chili pepper
1 teaspoon cumin seed, toasted and ground (or McCormick Gourmet Collection Ground Cumin, Roasted)
4 tablespoons olive oil
1/4 cup cilantro leaf, chopped
1/2 lime, juiced
salt

Steps:

Preheat oven to 325°F.
Separate the cauliflower and cut into florets. Put them in a bowl with the garlic, chile powder, crushed chile, cumin, salt and olive oil and toss gently to mix together and coat well.
Spread the seasoned cauliflower in a shallow roasting pan. For ease, line the pan with foil or parchment paper.
Roast 1 to 1-1/2 hours or until tender, stirring occasionally. When done, remove from oven.
Dress with lime juice. Sprinkle over with chopped cilantro leaves.

Nutrition Facts : Calories 123.9, Fat 9.7, SaturatedFat 1.4, Sodium 65.4, Carbohydrate 8.9, Fiber 3.5, Sugar 2.9, Protein 3.1

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