Roasted Cauliflower With Hot Cherry Peppers And Bread Crumbs Recipes

ROASTED PEPPERS AND CAULIFLOWER

Steps:

• Place the cauliflower, red peppers and onions in a shallow roasting pan. Add the oil, salt and pepper; toss to coat. Roast, uncovered, at 425° for 20 minutes. , Stir; roast 10 minutes longer or until vegetables are tender and lightly browned. Transfer to a serving bowl; sprinkle with Parmesan cheese and parsley.

ROASTED CAULIFLOWER WITH HERBED BREADCRUMBS

Steps:

• Preheat oven to 450 degrees, with racks in upper and lower thirds. On two large baking sheets, toss cauliflower florets, with 2 tablespoons olive oil; season with salt and pepper. Roast until tender and browned, 20 to 25 minutes, rotating sheets halfway through.
• Meanwhile, in a food processor, combine bread and garlic; season with salt and pepper. Pulse until coarse crumbs form. In a medium skillet, heat 2 tablespoons oil over medium. Add breadcrumbs and cook, tossing frequently, until toasted, 3 to 6 minutes. Transfer to a small bowl and let cool. Stir in parsley, thyme leaves, and lemon zest.
• Toss cauliflower with juice of the lemon and sprinkle with breadcrumbs.

BREADED FRIED CAULIFLOWER

Steps:

• Combine cauliflower and lemon juice in a saucepan; add enough water to cover. Cook until just tender, 15 to 20 minutes. Drain and let cool, about 10 minutes.
• Pour flour onto a plate.
• Beat eggs in a bowl until smooth.
• Mix bread crumbs, salt, and pepper in a shallow bowl.
• Dredge each cauliflower floret in flour, dip in eggs, and coat with bread crumbs.
• Heat oil in a deep-fryer or large saucepan. Fry cauliflower until golden brown, 2 to 4 minutes.

BAKED BREADED CAULIFLOWER

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Whisk eggs, salt, and pepper together in a bowl. Place panko bread crumbs in another bowl.
• Dip each cauliflower floret in egg mixture to coat, then dip each floret into bread crumbs to coat; place on prepared baking sheet.
• Bake in the preheated oven until tender and lightly browned, turning once, about 25 minutes.

ANCHOVY CRUMB STUFFED PEPPERS

Steps:

• Preheat oven to 400 degrees F.
• Cut the peppers into quarters, and remove the seeds and membranes.
• Lay the peppers cut side up on a baking sheet, and bake for 15 minutes.
• While the peppers are baking, add the anchovies, olives, capers, garlic, parsley, and almonds into the bowl of a food processor and pulse until finely chopped.
• Season with salt, pepper, and the red chili if using.
• Drizzle in about 3/4 cup of olive oil, and pulse until blended.
• Place the breadcrumbs in a small bowl, and add about 1/3 to 1/2 of a cup of the anchovy mixture and stir to mix well. (Keep the rest of the anchovy sauce for another use)
• Remove the peppers from the oven and sprinkle the crumb mixture on top of each pepper.
• Return to the oven for another 10 to 15 minutes.
• Cool to room temperature before serving.

ROASTED CAULIFLOWER WITH HOT CHERRY PEPPERS AND BREAD CRUMBS

Steps:

• Preheat oven to 500 degrees.
• Place cauliflower florets in a small roasting pan. Add olive oil and salt and toss until cauliflower is well coated.
• Transfer baking dish to oven and roast until edges begin to brown, about 15 minutes. Toss cauliflower and continue to roast, tossing every 5 minutes, until tender but firm and well browned all over, about 10 minutes.
• Remove cauliflower from oven and transfer to a large mixing bowl. Add cherry peppers, pepper juice, and parsley; toss to combine and season with salt. Transfer to a serving dish and sprinkle with crushed croutons just before serving.

ROASTED CAULIFLOWER WITH HOT CHERRY PEPPERS AND BREAD CRUMBS

Steps:

• Preheat the oven to 500°F.
• Place the cauliflower florets in a 9 × 13-inch baking dish. Add the olive oil and salt and toss, making sure the cauliflower is well coated.
• Roast until the edges of the cauliflower begin to brown, about 15 minutes. Toss the cauliflower and continue to roast, tossing every 5 minutes, until tender but firm and well browned all over, about 10 minutes.
• Remove the cauliflower from the oven and transfer to a large mixing bowl. Add the cherry peppers, pepper juice, and parsley and toss to thoroughly combine. Add salt to taste.
• Transfer the cauliflower to a serving dish and sprinkle with the crushed croutons just before serving to ensure that they stay crispy.