Roasted Cauliflower Sformato Recipes

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CAULIFLOWER SFORMATO



Cauliflower Sformato image

Provided by Elaine Louie

Categories     dinner, lunch

Time 2h

Yield Six four-ounce flans

Number Of Ingredients 13

Salt
Half a large head (about 12 ounces) cauliflower
1 cup milk, plus 1/4 cup or as needed
2 tablespoons butter
2 tablespoons, plus 1 1/2 teaspoons flour
2 large eggs, beaten
1/4 cup Parmigiano-Reggiano, plus more for garnishing
Freshly grated nutmeg
Freshly ground black pepper
Unflavored nonstick spray
cracked or coarse black pepper, for garnish
1/2 cup heavy cream
4 ounces Gorgonzola dolce

Steps:

  • Preheat oven to 350 degrees F. Place a large pot of lightly salted water over high heat to bring to a boil. Cut the half head of cauliflower into quarters, removing the outer leaves and the tougher part of the stem. With a sharp knife, cut the florets into 1 inch pieces, and slice the center stalk thinly.
  • Reserve a packed 3/4 cup of the florets, and add remaining florets and sliced stems to the boiling water. Boil until tender, 5 to 10 minutes. Drain well and transfer to a blender. Blend, adding 1/4 cup milk, or as needed, to make a very thick, smooth, puree. Pour into a large bowl, and set aside.
  • In a small pot over medium-high heat, heat 1 cup of milk just until steaming. Season with salt to taste. Cover and turn off heat. In a second small pot over medium heat, melt 1 tablespoon of the butter, and whisk in flour. Cook until thickened, whisking constantly, about 3 minutes. Add hot milk and whisk constantly to make a thick béchamel, 3 to 5 minutes.
  • Fold the béchamel into the cauliflower puree. Add eggs, 1/4 cup Parmigiano-Reggiano, a pinch of nutmeg, and salt to taste. In a small sauté pan over medium-high, heat remaining 1 tablespoon butter, and add 3/4 cup cauliflower florets. Sauté until tender. Season with salt and pepper to taste, and fold florets into béchamel mixture.
  • Bring a kettle of water to a boil. Lightly coat the insides of six four-ounce ramekins with nonstick spray, and fill almost to the top with the flan mixture. Place in a baking dish and add boiling water until it reaches two-thirds up the sides of the ramekins. Cover tightly with a sheet of aluminum foil, and bake for 40 minutes. Uncover, and cook until the centers are firm yet still jiggle a little. Remove ramekins from the water and cool to room temperature. Cover and refrigerate overnight or up to three days.
  • Preheat oven to 400 degrees. Bring a kettle of water to a boil. Meanwhile, allow ramekins to sit at room temperature until no longer chilled. Place in a baking dish and add boiling water until it reaches two-thirds up the sides of the ramekins. Cover tightly with foil, and bake until reheated, about 15 minutes. Meanwhile, prepare the fonduta sauce.
  • In a small pot over low heat, combine the heavy cream and Gorgonzola dolce. Stir until melted and smooth.
  • To serve, remove the sformato from the water bath. Run a knife around the inside of a ramekin, and place a small plate on top. Invert, and remove the ramekin. The sformato should unmold effortlessly. Repeat with remaining ramekins. Spoon fonduta sauce over each sformato, and sprinkle the top with a little black pepper and grated Parmigiano-Reggiano.

ROASTED BROCCOLI & CAULIFLOWER



Roasted Broccoli & Cauliflower image

Whenever we make a time-consuming entree, we also prepare this quick broccoli and cauliflower side. The veggies are a good fit when you're watching calories. -Debra Tolbert, Deville, Louisiana

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 6

4 cups fresh cauliflowerets
4 cups fresh broccoli florets
10 garlic cloves, peeled and halved
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 425°. In a large bowl, combine all ingredients; toss to coat. Transfer to 2 greased 15x10x1-in. baking pans. Roast 15-20 minutes or until tender.

Nutrition Facts : Calories 58 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 173mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

ROASTED CAULIFLOWER



Roasted Cauliflower image

This recipe was originally one of Martha Stewart's but I've adjusted it to make it more to my taste. This has become my DH's favorite vegetable recipe. In fact, we love it so much that the two of us usually pig out on the whole recipe.

Provided by Kendra

Categories     Cauliflower

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

2 lbs cauliflower
2 tablespoons extra virgin olive oil
1 teaspoon garlic salt
1/2 teaspoon pepper
1/2 teaspoon chili powder (I use Ancho Chile Powder)
1 tablespoon balsamic vinegar

Steps:

  • Preheat oven to 450 degrees.
  • Trim head of cauliflower and cut into bite-sized florets.
  • Dry cauliflower well.
  • Drizzle with olive oil (you may need more than 2 T) then sprinkle with garlic salt, pepper, and chile powder.
  • You can adjust seasonings according to your personal preferences.
  • Toss cauliflower until seasonings are well distributed.
  • Pour into a greased baking pan and bake for 20- 25 minutes, stirring once or twice.
  • Cauliflower should be a dark, golden brown when baking is completed.
  • Remove from oven and pour into a serving dish.
  • Top with balsamic vinegar and toss well.

Nutrition Facts : Calories 124.1, Fat 7.5, SaturatedFat 1.1, Sodium 75.2, Carbohydrate 12.9, Fiber 4.8, Sugar 5, Protein 4.6

ROASTED CAULIFLOWER



Roasted Cauliflower image

An entire head of cauliflower roasted with butter, garlic, and herbs. Can convert cauliflower-avoiders into cauliflower-lovers! A beautiful and delicious way to serve cauliflower. Never any leftovers. Can substitute low-fat butter for butter.

Provided by farmerbrown

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 1h25m

Yield 8

Number Of Ingredients 8

¼ cup butter, softened
1 tablespoon chopped fresh dill
1 clove garlic, minced
1 teaspoon grated lemon zest
½ teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon ground black pepper
1 large head cauliflower, leaves trimmed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix butter, dill, garlic, lemon zest, cumin, salt, and ground black pepper in a bowl.
  • Cut cauliflower stem flush with the rest of the head so it can stay upright in a casserole dish. Spread butter mixture evenly over the top and sides of cauliflower, place in a casserole dish, and cover with foil.
  • Roast in the preheated oven until tender and cooked through, about 1 1/4 hours. Transfer to a platter and spoon any liquid in the casserole dish over the cauliflower.

Nutrition Facts : Calories 78.6 calories, Carbohydrate 5.9 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 2.7 g, Protein 2.2 g, SaturatedFat 3.7 g, Sodium 145.6 mg, Sugar 2.5 g

SPAGHETTI WITH ROASTED CAULIFLOWER, TOMATO SAUCE AND OLIVES



Spaghetti With Roasted Cauliflower, Tomato Sauce and Olives image

Perhaps because cauliflower is on the bland side and Mediterranean black olives have such a pronounced flavor, the two go beautifully together. In Italy, Greece and in North Africa, you find the triumvirate of cauliflower, tomatoes and olives in all sorts of dishes.

Provided by Martha Rose Shulman

Categories     dinner, pastas, main course

Time 1h10m

Yield Serves 4

Number Of Ingredients 12

1/2 medium head of cauliflower, broken into florets
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/4 to 1/2 teaspoon red pepper flakes, to taste
1 (14-ounce) can chopped tomatoes, with juice
Pinch of sugar
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
Salt
freshly ground pepper
12 kalamata olives, pitted and cut in half lengthwise
3/4 pound spaghetti
2 ounces either feta (crumbled), ricotta salata, Parmesan, or a mix of Parmesan and Pecorino (grated)

Steps:

  • Preheat oven to 400 degrees. Bring a large pot of generously salted water to a boil and add the cauliflower. Blanch for two minutes and transfer to a bowl of ice water. Drain and blot dry. Cover the pot; you'll use the water again for the pasta. Quarter the cauliflower florets, toss with 1 tablespoon of olive oil and salt generously. Transfer to a baking sheet, place in the oven and roast 30 minutes, stirring from time to time, until tender and lightly browned. Remove from the oven and set aside.
  • Meanwhile, in a wide, nonstick frying pan or a 3-quart saucepan, heat the remaining oil over medium heat and add the garlic and red pepper flakes. Cook, stirring, until fragrant, about one minute. Add the tomatoes, sugar, thyme and salt, and bring to a simmer. Simmer over medium-low heat, stirring often, until thick, 15 to 20 minutes. Stir in the cauliflower and the olives, and simmer a few minutes more. Taste and adjust seasonings.
  • Bring the water back to a rolling boil. Add the spaghetti and cook until the pasta is al dente, usually about 10 minutes. Drain and toss with the cauliflower-tomato mixture. Sprinkle the cheese over the top and serve at once.

Nutrition Facts : @context http, Calories 482, UnsaturatedFat 8 grams, Carbohydrate 73 grams, Fat 13 grams, Fiber 7 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 677 milligrams, Sugar 6 grams

OVEN-ROASTED CAULIFLOWER



Oven-Roasted Cauliflower image

This delicious side dish roasts fresh cauliflower with garlic and lemon juice before a finish of Parmesan cheese delivers tasty vegetables to your table.

Provided by Cherry Baumgartner

Categories     Side Dish

Time 35m

Yield 6

Number Of Ingredients 7

1 head (about 2 1/4 pound) cauliflower, trimmed and cut into florets
3 large cloves garlic, thinly sliced
¼ cup olive oil
2 tablespoons lemon juice
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C).
  • Mix cauliflower florets and garlic in a large bowl. Drizzle olive oil and lemon juice over the cauliflower mixture; season with salt and pepper. Toss cauliflower mixture to coat and spread into an even layer onto a jelly roll pan.
  • Roast in preheated oven for about 15 minutes, turn the cauliflower, and continue roasting until soft, about 10 minute more. Sprinkle Parmesan cheese over the cauliflower to serve.

Nutrition Facts : Calories 115.9 calories, Carbohydrate 6.5 g, Cholesterol 1.5 mg, Fat 9.6 g, Fiber 2.5 g, Protein 2.7 g, SaturatedFat 1.5 g, Sodium 248.7 mg, Sugar 2.5 g

CAULIFLOWER SFORMATI



Cauliflower Sformati image

Sformati, a molded Italian egg dish, are something like a soufflé, light and soft, but not as airy and can be sweet or savory. They often have a bechamel sauce as a base, but here is an example using creamy-soft cauliflower and ricotta and fontina cheeses. Served with lemony arugula or watercress, it makes a light, lively starter for a dark winter's evening.

Provided by Monte Farber and Amy Zerner

Categories     HarperCollins     Bake     Steam     Cauliflower     Fall     Winter     Ricotta     Fontina     Cheese     Egg     Soufflé/Meringue     Dinner

Yield 6 servings

Number Of Ingredients 15

3 tablespoons olive oil
1 cup minced onion
2 cups (1/2-inch) cauliflower florets
1 cup chicken stock
3 tablespoons unsalted butter
2 tablespoons flour
1/2 teaspoon grated nutmeg
1/4 teaspoon cayenne pepper
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup ricotta cheese
1 cup grated fontina
4 eggs, beaten
4 cups arugula or watercress
2 to 3 tablespoons Lemon-Olive Oil Dressing

Steps:

  • Preheat the oven to 400°F.
  • Heat the olive oil in a medium saucepot with a lid over medium-high heat. When the oil is hot, add the minced onion, and saut´é until it is thoroughly soft, about 10 minutes. Transfer the onion to a mixing bowl to cool.
  • Combine the cauliflower and the chicken stock in the pot you used to sauté the onion (no need to clean it first). Raise the heat to high, and bring to a boil. Cover the pot, and boil until the florets are soft, about 10 minutes or so. Strain the cauliflower, reserving the stock. Add the florets to the onion, and mash them up a bit with a fork.
  • Using the same pot, melt the butter over low heat (no need to clean the pot first). Use a pastry brush to swirl some of the melted butter around the insides of the ramekins. Cut circles of parchment paper to fit the bottoms of the ramekins. Butter the circles, and set them in place. Set the ramekins aside.
  • Add the flour to the remaining butter in the pan, whisking with a fork as you add to prevent lumps. Add the reserved stock a little at a time, whisking as you pour. Raise the heat to medium-high, and bring to a boil. Simmer for about 5 minutes to thicken, whisking to prevent and break up any lumps. Add the stock mixture to the cauliflower and onions, and toss to coat. Add the nutmeg, cayenne, salt, and black pepper to the bowl, and stir, mixing thoroughly. Let cool for 5 minutes.
  • Once the cauliflower mixture has cooled a bit, fold in the cheeses. Add the eggs, and fold them in as well. Spoon the mixture into the ramekins. Pour a cup or so of hot water into a 9x13-inch casserole, and place the ramekins in the baking dish.
  • Bake until the sformati are set and the tops are browned, about 40 minutes. (If the water evaporates during baking, add more hot water.) Remove the ramekins from the casserole, and let sit until they are thoroughly cool. (Since they are served at room temperature, you can make the sformati well in advance.)
  • When ready to serve, toss the salad greens with the lemon-olive oil dressing. Unmold the sformati by running a thin knife around the edge of the ramekins. Place a small plate on top of each ramekin, and invert it, tapping lightly if necessary. The sformati should come out of the mold in one piece. Peel and discard the parchment. Serve, browned side up, with the greens on the side.

PARMESAN ROASTED CAULIFLOWER RECIPE BY TASTY



Parmesan Roasted Cauliflower Recipe by Tasty image

Here's what you need: cauliflower florets, olive oil, italian breadcrumb, garlic powder, salt, grated parmesan cheese

Provided by Tasty

Categories     Sides

Yield 6 servings

Number Of Ingredients 6

7 cups cauliflower florets
1 tablespoon olive oil
1 cup italian breadcrumb
½ teaspoon garlic powder
½ teaspoon salt
½ cup grated parmesan cheese

Steps:

  • Preheat oven to 425˚F (220˚F).
  • In a bowl or ziploc bag, add the cauliflower florets and olive oil and stir until fully combined.
  • Add the garlic powder, salt, breadcrumbs, and Parmesan. Stir until fully coated.
  • Spread the cauliflower on a greased, foil-lined baking sheet.
  • Bake for 20 minutes. Stir the cauliflower and bake for an additional 10.
  • Enjoy!

Nutrition Facts : Calories 230 calories, Carbohydrate 34 grams, Fat 6 grams, Fiber 5 grams, Protein 11 grams, Sugar 6 grams

ROASTED CAULIFLOWER



Roasted Cauliflower image

Cauliflower is an excellent blank canvas. You can steam or blanch it to keep its essential flavors intact, but by roasting or sautéing it, you can bring out its sweetness. Cauliflower will absorb the oil and seasoning, soaking up flavors much the way eggplant does. But it remains firmer. Roasted cauliflower can be served warm or at room temperature. It can be part of an antipasto of roasted vegetables. Or an accompaniment to a roast chicken or lamb. And though they aren't obvious choices, scallops and lobster, both naturally sweet themselves, are delicious with roasted cauliflower.

Provided by Amanda Hesser

Categories     easy, quick, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 4

1 pound cauliflower, about 1 medium-large head, trimmed and cut into 1/4-inch-thick slices
Extra virgin olive oil, to coat
Sea salt
Coarsely ground black pepper

Steps:

  • Preheat oven to 375 degrees. Place cauliflower in a large mixing bowl. Pour on enough olive oil to coat (a few tablespoons). Season generously with salt and pepper and toss gently until evenly coated.
  • Lay cauliflower pieces out on a baking sheet. Drizzle any remaining oil from the bowl on top. Bake, turning once, until caramelized on edges and tender, 25 to 30 minutes. Serve warm or at room temperature, as a side dish. You can also sprinkle it with a very good aged vinegar. Or, cut florets into smaller pieces and add to salads.

Nutrition Facts : @context http, Calories 43, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 2 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 268 milligrams, Sugar 2 grams

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

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

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ROASTED CAULIFLOWER RECIPES | BBC GOOD FOOD
Cauliflower steaks with roasted red pepper & olive salsa. 20 ratings. Unlock the flavours of cauliflower with a red pepper, olive and caper salsa, topped with almonds. Healthy and vegan, it makes a tasty light lunch or supper.
From bbcgoodfood.com


OVEN ROASTED CAULIFLOWER - SKINNYTASTE
2015-02-23 Instructions. Preheat oven to 450°F. Combine cauliflower, olive oil, lemon juice, garlic, salt and pepper well so all the florets are coated and seasoned. Place in a large shallow roasting pan and place in the center of the oven. Roast for about 25-35 minutes, turning florets occasionally so they are evenly cooked.
From skinnytaste.com


ROASTED GARLIC CAULIFLOWER - DAMN DELICIOUS
2016-02-08 Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place cauliflower florets in a single layer onto the prepared baking sheet. Add coconut oil and garlic; season with salt and pepper, to taste. Gently toss to combine. Place into oven and bake for 20-25 minutes, or until tender and golden brown.
From damndelicious.net


10 BEST ROASTED CAULIFLOWER RECIPES | YUMMLY
2022-06-03 Roasted Cauliflower with Tahini Sauce Apples and Sparkle extra-virgin olive oil, lemon juice, garlic, cayenne pepper, salt and 5 more Curried Coconut Quinoa and Greens with Roasted Cauliflower VaniaWong
From yummly.com


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com


OVEN-ROASTED CAULIFLOWER - HEALTHY RECIPES BLOG
2022-04-17 Preheat your oven to 425 degrees F. Place the cauliflower florets in a rimmed baking dish large enough to accommodate them in a single layer, such as a 9 X 13 rectangular baking dish. Right in the pan, toss the cauliflower florets with the olive oil, salt, pepper, and garlic powder. Roast the cauliflower for 15 minutes.
From healthyrecipesblogs.com


BASIC ROASTED CAULIFLOWER - RECIPE - FINECOOKING
Preparation. Position a rack in the center of the oven and heat the oven to 475° F. Line a heavy-duty rimmed baking sheet with parchment. In a medium bowl, toss the cauliflower with enough of the olive oil to coat generously, the salt, and a few grinds of pepper. Turn the cauliflower out onto the baking sheet and arrange the pieces so that ...
From finecooking.com


CAULIFLOWER SFORMATO | RECIPES, CAULIFLOWER, FOOD
Sep 24, 2011 - I'm going to share a secret: a sformato is an Italian version of a souffle. BACK AWAY FROM THE DELETE KEY. Trust me, you CAN make this ... Pinterest. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. Food And …
From pinterest.fr


ROASTED CAULIFLOWER | RECIPETIN EATS
2020-12-07 Instructions. Preheat oven to 220°C/425°F (200°C fan). Toss cauliflower in a large bowl with oil, salt, pepper and garlic if using. (You can do this on the tray, but you’ll need more oil). Add parmesan and Panko breadcrumbs at this point, if using. Spread on tray.
From recipetineats.com


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