ROASTED CAULIFLOWER WITH PECORINO AND MINT
Cauliflower is first roasted over high heat with brown butter and salt before being tossed with Pecorino Romano cheese, red onions, mint, and lemon juice.
Provided by Amy Heilmann
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 500 degrees F (260 degrees C).
- Melt butter in a skillet over medium heat, whisking to ensure it doesn't burn, until light brown and nutty-smelling. Remove from heat.
- Toss cauliflower florets with the brown butter and salt until well combined. Transfer to a baking sheet.
- Roast in the preheated oven until just tender, about 15 minutes. Remove and toss hot cauliflower with red onion, Pecorino Romano cheese, and mint. Drizzle with lemon juice and season with more salt to taste.
Nutrition Facts : Calories 148.1 calories, Carbohydrate 4.1 g, Cholesterol 38.3 mg, Fat 13.6 g, Fiber 1.7 g, Protein 3.8 g, SaturatedFat 8.6 g, Sodium 350.7 mg, Sugar 1.7 g
PARMESAN-ROASTED CAULIFLOWER
Steps:
- Preheat the oven to 350 degrees.
- Remove the outer green leaves from the cauliflower and cut the head into florets, discarding the stems. Place the florets on a sheet pan. Drizzle with olive oil and sprinkle generously with salt and pepper. Toss well. Bake for 30 minutes, tossing once, until the cauliflower is tender and starts to brown. Sprinkle with the Parmesan and Gruyere and bake for 1 to 2 more minutes, just until the cheese melts. Season to taste and serve hot or warm.
BAKED CAULIFLOWER AND RICE RISOTTO WITH MINT PESTO
I'll admit, the title of this recipe isn't super catchy--but the flavor and ease more than make up for that. If you've ever made risotto, you know that it is typically a dish that requires a lot of stirring. This version is virtually hands-free, but with the same lush and creamy consistency as traditional risotto. It's a great, easy recipe for beginners and the result is restaurant-worthy. It's super adaptable; the mint pesto is great but you can adapt your favorite risotto into this one or stir in your favorite pesto. If you want to time this perfectly for guests, you can complete the recipe through step 6 up to an hour ahead of time and leave it off the heat, covered. Five minutes before you want to eat, place over medium heat and proceed with the rest of the recipe.
Provided by Food Network
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Make the mint pesto: Process the nuts and garlic in a food processor until finely chopped. Add the mint, salt, and pepper to taste and pour the oil on top. Process until well blended, adding an extra tablespoon oil if needed. Set aside.
- Preheat the oven to 350 degrees F.
- For the baked cauliflower and rice risotto: Heat the olive oil in a large, ovenproof saucepan or Dutch oven over medium heat. Add the onion and saute until tender and translucent, about 6 minutes. Do not let it brown.
- Add the Arborio rice, salt, and pepper and stir to combine, coating all the rice with the oil. Saute the rice for 3 to 4 minutes, or until some of the grains become translucent.
- Stir in the Cauliflower Rice and saute for 2 minutes.
- Pour the wine into the pan, bring to a simmer, and cook until it has been absorbed, about 3 minutes.
- Pour in 2 cups of the very hot stock or water, bring to a simmer, cover, and place the pan in the oven. Bake until most of the liquid is absorbed but the rice is still slightly undercooked, about 15 to 16 minutes.
- Remove the pan from the oven and set on the stovetop over medium heat. Add 3/4 cup of superhot stock or water and cook the rice, stirring constantly, for 2 to 3 minutes. Taste the rice for doneness. Ideally, it is a little al dente and the risotto creamy. Stir in the butter, 3/4 cup of the Parmesan, the spinach, if using, and the pesto. Adjust the consistency with additional stock, if needed; season with salt and pepper to taste.
- Serve immediately with the remaining Parmesan on the side.
- Place the cauliflower in a food processor fitted with a metal blade. Pulse for about 30 seconds, or until you get very small pieces (resembling snow or rice).
PAN-ROASTED CAULIFLOWER WITH KALE PESTO AND FETA
Searing cauliflower in a skillet instead of roasting it in the oven gives it a deeply caramelized exterior, but allows the interior to remain firm and a little crisp. Here, the cauliflower is served on a lemony slick of kale pesto and topped with plenty of herbs and feta. A sprinkle of chile flakes adds heat, while a dash of colatura (an Italian version of fish sauce) or Asian fish sauce gives everything a salty, funky depth. It makes for a particularly complex and sophisticated appetizer or side dish, or even a light main course if you add some crusty bread or grains. The recipe is adapted from the chef Omar Koreitem, who owns the Paris restaurant and cafe Mokonuts with his wife, the pastry chef Moko Hirayama.
Provided by Melissa Clark
Categories vegetables, side dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Make the pesto: Heat oven to 350 degrees, and bring a medium pot of heavily salted water to a boil.
- Spread almonds in a single layer on a small, rimmed baking sheet and toast until golden, about 10 minutes. Remove and let cool, then transfer to a blender.
- When water comes to a boil, add kale leaves and blanch until tender, 2 to 3 minutes. Drain well and transfer to blender with almonds.
- To the blender, add parsley, pecorino, 1/4 cup water and 1/2 teaspoon salt. Blend until smooth, adding more water if needed to allow the mixture to move. With blender running, drizzle in oil until mixture is emulsified and smooth. Taste and add more salt and lemon juice, if desired.
- Prepare the cauliflower: Add 2 tablespoons oil to a large, cold skillet. Arrange cauliflower in an even layer in skillet and sprinkle with salt to taste. Place skillet over medium-high heat and cook, without moving, until cauliflower is seared and dark brown on one side, 3 to 5 minutes. Flip cauliflower over and briefly cook on the other side until just tender but not mushy, 2 to 5 minutes. Remove from heat and sprinkle with a generous drizzle of olive oil, lemon zest, colatura and merkén.
- To serve, spoon pesto onto a large serving platter. Top with hot cauliflower, feta, sumac, mint and tarragon. Sprinkle with more lemon zest and oil, if desired.
Nutrition Facts : @context http, Calories 400, UnsaturatedFat 31 grams, Carbohydrate 8 grams, Fat 39 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 7 grams, Sodium 352 milligrams, Sugar 3 grams, TransFat 0 grams
ROASTED CAULIFLOWER WITH PECORINO AND MINT
Cauliflower is first roasted over high heat with brown butter and salt before being tossed with Pecorino Romano cheese, red onions, mint, and lemon juice.
Provided by Amy Heilmann
Categories Roasted Cauliflower
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 500 degrees F (260 degrees C).
- Melt butter in a skillet over medium heat, whisking to ensure it doesn't burn, until light brown and nutty-smelling. Remove from heat.
- Toss cauliflower florets with the brown butter and salt until well combined. Transfer to a baking sheet.
- Roast in the preheated oven until just tender, about 15 minutes. Remove and toss hot cauliflower with red onion, Pecorino Romano cheese, and mint. Drizzle with lemon juice and season with more salt to taste.
Nutrition Facts : Calories 148.1 calories, Carbohydrate 4.1 g, Cholesterol 38.3 mg, Fat 13.6 g, Fiber 1.7 g, Protein 3.8 g, SaturatedFat 8.6 g, Sodium 350.7 mg, Sugar 1.7 g
ROAST CAULIFLOWER WITH PEPPERONCINI
I never really enjoyed cauliflower but was determined to like it. I tweaked this recipe for many years and finally found the perfect mix of flavors and ingredients. -Hannah Hicks, Marina del Rey, California
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 450°. Place cauliflower in a 15x10x1-in. baking pan. Drizzle with 1 tablespoon oil; sprinkle with salt and pepper. Roast until tender, 15-20 minutes, stirring halfway through., Meanwhile, in a small skillet, heat remaining 1 teaspoon oil over medium-high heat. Add capers; cook and stir until golden brown, 4-6 minutes. Drain on paper towels., Stir pepperoncini, almonds and capers into cauliflower; drizzle with vinegar. Serve immediately.
Nutrition Facts : Calories 122 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 962mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein.
ROASTED CAULIFLOWER WITH GINGER AND MINT
Serve with our Spice-Rubbed Lamb Chops.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Toss cauliflower, garlic, ginger, salt, and oil on a rimmed baking sheet; season with pepper. Roast cauliflower until browned and tender, about 30 minutes. Toss with mint and lime juice. Serve immediately, or refrigerate, airtight, up to 3 days.
Nutrition Facts : Calories 127 g, Fat 7 g, Fiber 7 g, Protein 7 g, Sodium 193 g
ROASTED CAULIFLOWER WITH PECORINO AND MINT
Cauliflower is first roasted over high heat with brown butter and salt before being tossed with Pecorino Romano cheese, red onions, mint, and lemon juice.
Provided by Amy Heilmann
Categories Roasted Cauliflower
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 500 degrees F (260 degrees C).
- Melt butter in a skillet over medium heat, whisking to ensure it doesn't burn, until light brown and nutty-smelling. Remove from heat.
- Toss cauliflower florets with the brown butter and salt until well combined. Transfer to a baking sheet.
- Roast in the preheated oven until just tender, about 15 minutes. Remove and toss hot cauliflower with red onion, Pecorino Romano cheese, and mint. Drizzle with lemon juice and season with more salt to taste.
Nutrition Facts : Calories 148.1 calories, Carbohydrate 4.1 g, Cholesterol 38.3 mg, Fat 13.6 g, Fiber 1.7 g, Protein 3.8 g, SaturatedFat 8.6 g, Sodium 350.7 mg, Sugar 1.7 g
ROASTED CAULIFLOWER WITH PECORINO AND MINT
Cauliflower is first roasted over high heat with brown butter and salt before being tossed with Pecorino Romano cheese, red onions, mint, and lemon juice.
Provided by Amy Heilmann
Categories Roasted Cauliflower
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 500 degrees F (260 degrees C).
- Melt butter in a skillet over medium heat, whisking to ensure it doesn't burn, until light brown and nutty-smelling. Remove from heat.
- Toss cauliflower florets with the brown butter and salt until well combined. Transfer to a baking sheet.
- Roast in the preheated oven until just tender, about 15 minutes. Remove and toss hot cauliflower with red onion, Pecorino Romano cheese, and mint. Drizzle with lemon juice and season with more salt to taste.
Nutrition Facts : Calories 148.1 calories, Carbohydrate 4.1 g, Cholesterol 38.3 mg, Fat 13.6 g, Fiber 1.7 g, Protein 3.8 g, SaturatedFat 8.6 g, Sodium 350.7 mg, Sugar 1.7 g
ITALIAN ROASTED CAULIFLOWER
This recipe is easy and delicious. I combined two different recipes to come up with this one. My original basic recipe was from my cousin, who, when growing up, cooked traditional Italian foods. I later came across another recipe that was similar, yet had some differences as well. I took what I thought was the best of both and combined them. This is the refined recipe. My husband is not fond of cauliflower, yet loves this recipe. Roasting the cauliflower not only brings out the best of it's flavor, but texture as well. I hope you will enjoy this as much as we do.
Provided by Expat in Holland
Categories Cauliflower
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Set the cauliflower pieces in a 13 by 9-inch baking dish. Make sure it is in one single layer, stems side down.
- Pour the wine over top of cauliflower.
- Drizzle top of cauliflower with 2 tablespoon of olive oil.
- Top with oregano and basil, garlic, salt and pepper.
- Cover the pan with aluminum foil.
- Bake for 30 minutes.
- Meanwhile, in a small bowl combine breadcrumbs, parsley, parmesan, pecorino and 2 tablespoons of olive oil. Mix well until mixture is mealy and well combined.
- After 30 minutes of baking, remove pan from oven. Sprinkle the bread crumb mixture over the cauliflower.
- Return to oven, uncovered, and bake another 15 minutes.
- Serve.
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