ROASTED CAULIFLOWER WITH SHALLOTS, ORANGE AND THYME
Roasted cauliflower pairs perfectly with shallots and aromatic orange and thyme for a deliciously beautiful holiday side dish that will please the whole crowd (even vegans)!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Spray 18x13-inch rimmed pan with cooking spray.
- In large bowl, mix cauliflower, shallots, olive oil, salt and pepper. Spread in pan. Roast 35 minutes; stir. Roast 15 to 20 minutes longer or until browned and tender.
- Toss roasted cauliflower with thyme and orange peel. Top with pine nuts.
Nutrition Facts : Calories 130, Carbohydrate 8 g, Cholesterol 0 mg, Fat 2, Fiber 3 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 3 g, TransFat 0 g
ROASTED CARROTS AND CAULIFLOWER WITH THYME
My whole family loves this dish, even cold! This goes very well with all roasted meats.
Provided by carina
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine carrots, cauliflower, olive oil, thyme, garlic, salt, and pepper in a roasting pan; cover with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove foil, stir vegetables, and continue cooking until vegetables are tender, about 15 minutes more. Toss vegetables with Parmesan cheese.
Nutrition Facts : Calories 175.5 calories, Carbohydrate 13.6 g, Cholesterol 11.7 mg, Fat 10.9 g, Fiber 4.7 g, Protein 7.9 g, SaturatedFat 3.3 g, Sodium 672.9 mg, Sugar 6 g
WHOLE ROASTED CAULIFLOWER WITH RED WINE, SHALLOTS & WHEATBERRIES
For vegetarians, cauliflower is veg patch royalty. This dish captures all that is right about the marriage of grains and vegetables
Provided by Georgina Fuggle
Categories Main course, Supper, Vegetable
Time 1h25m
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4. Sit the cauliflower head upside down on a chopping board and cut the tough stem away. Leave some of the base so that the cauliflower remains intact.
- Heat the oil in a large flameproof casserole dish on a low-medium heat. Add the mustard seeds and, once they begin to 'pop', add the shallots. Fry gently for 4-5 mins until starting to caramelise, then add the mushrooms, thyme and garlic, and cook for a further 4-5 mins, stirring every so often. Pour in the wine and reduce by half. Stir in the spinach and allow the leaves to wilt.
- Next, add the wheatberries, season well and combine. Make a well in the centre and put the cauliflower in the middle. Pour the stock around - not over - the caulifower, then season.
- Cover and transfer to the oven. Cook for 50 mins-1 hr until the cauliflower and wheatberries are tender. Remove from the oven and sprinkle the hazelnuts, peppercorns and Parmesan over the cauliflower. Return to the oven for a further 5 mins, then serve.
Nutrition Facts : Calories 603 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 25 grams protein, Sodium 1 milligram of sodium
ROASTED CAULIFLOWER WITH ASIAGO AND ORANGE
Add a little flair to basic cauliflower by stirring in orange peel and Asiago cheese.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 10
Number Of Ingredients 6
Steps:
- Heat oven to 450°F. In large bowl, mix oil, salt, orange peel and pepper; toss in cauliflower until evenly coated. Place mixture in ungreased 15x10x1-inch pan.
- Bake 20 to 25 minutes; stir. Sprinkle with cheese. Bake 1 to 2 minutes longer or until cheese is melted.
Nutrition Facts : Calories 120, Carbohydrate 5 g, Cholesterol 10 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 3 g, TransFat 0 g
ROASTED CAULIFLOWER WITH ANCHOVY, CAPERS, AND FRESH THYME
Steps:
- Roast the cauliflower: Preheat the oven to 450 degrees F. Remove the green leaves from the cauliflower and reserve. Cut the cauliflower heads in half, then into bite-size florets. Cut the stalks into bite-size pieces also. Place the florets and stalk pieces in a roasting pan, and drizzle with olive oil and season with salt and pepper. Roast until golden and tender, about 20 minutes. Transfer to a platter lined with paper towels to drain.
- Make the garlic chips: Pour 1/4 inch of oil into a small saucepan. Add the garlic and set the pan over medium heat. Heat the oil until the chips are golden and crisp, about 1 minute. Drain on paper towels and set aside.
- Make the anchovy sauce: Set a large skillet over medium-high heat. Add the olive oil and fry the anchovies, garlic, capers, and thyme, stirring with a wooden spoon to break up the anchovies and infuse the oil. Cook for 3 to 4 minutes, until fragrant. Add the cream and Parmesan, and bring to a simmer. Just before serving, add the roasted cauliflower pieces and fold in the reserved leaves. Finish with a squeeze of lemon juice, and top with the fried garlic chips, cracked black pepper, and shaved Parmesan.
FRENCH ROASTED CAULIFLOWER WITH THYME
I just love roasted cauliflower! It changes it from a ho-hum vegetable into a awesomely delicious one! Adapted this recipe from Rebecca Franklin from Your Guide to French Food. My sister says it tastes even better with a little lemon juice squeezed over when done.
Provided by Sharon123
Categories Lunch/Snacks
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat an oven to 400°F.
- Mix cauliflower, onions, and garlic together in a large roasting pan.
- Drizzle the vegetables with the oil, season them with the pepper and thyme, and toss gently to coat.
- Roast the vegetables uncovered for 20-35 minutes, stirring occasionally, until they turn golden brown. If you like, squeeze a little lemon juice over when serving. The smaller you chop the cauliflower, the less time it takes to bake. I love the crunchy brown bits, that's why I chop it all up so small! Enjoy!
ROASTED CAULIFLOWER WITH SHALLOTS AND GOLDEN RAISINS
This healthy side dish combines the mellow taste of cauliflower with tangy Dijon mustard and sweet golden raisins.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. On a rimmed baking sheet, toss cauliflower and shallots with 2 tablespoons oil; season with salt and pepper. Roast 10 minutes. Meanwhile, in a medium bowl, whisk together mustard and 1 tablespoon oil, then stir in breadcrumbs and raisins. Sprinkle breadcrumb mixture over cauliflower and roast until breadcrumbs are golden brown and cauliflower is tender, about 10 minutes.
Nutrition Facts : Calories 217 g, Fat 11 g, Fiber 5 g, Protein 5 g, SaturatedFat 2 g
ROASTED BRUSSELS SPROUTS AND CAULIFLOWER WITH ORANGE
Categories Citrus Vegetable Side Christmas Vegetarian New Year's Eve Orange Cauliflower Fall Winter Vegan Brussels Sprout Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F. Combine first 6 ingredients in large bowl; toss to coat. (Can be made 2 hours ahead. Let stand at room temperature.)
- Spread vegetables on large rimmed baking sheet. Sprinkle with salt and pepper. Roast in oven until lightly browned and almost tender, stirring once, about 12 minutes. Pour orange juice over. Roast until vegetables are tender and juices evaporate, about 8 minutes. Stir in 1/3 cup chopped parsley. Transfer to serving dish; garnish with orange slices and chopped parsley.
ROASTED BRUSSELS SPROUTS WITH SHALLOTS AND FRESH GARDEN THYME
This recipe has such an amazing flavour. I browned the sprouts in my huge stainless steel skillet and that made them taste almost nutty. I didn't want to heat up my kitchen, so fired up the bbq. and kept it on low. You can also put these in the oven if you don't want to be adventureous with the bbq. You will have to test the sprouts to make sure they don't get mushy. I took mine off when they were just fork tender and let them sit in the house on my stove top with the lid on the skillet and they finished cooking on their own. You might also want to add a dolop of sour cream on these, or a slash of balsamic vinegar just before you serve them.
Provided by Chef Joey Z.
Categories Vegetable
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat your oven to 350'F. Or, use your bbq. Either will work.
- In a large oven/bbq. proof skillet warm your olive oil over medium heat.
- Clean your brussels sprouts and prepare your shallots. I cut the ends off the sprouts and removed the papery coating from the shallots. Cut the shallots into large pieces.
- Put the brussels sprouts into the warmed oil and saute until you get dark spots on the outer part of the sprouts. Should take about 6 mintues.
- Add the chopped shallots and cook for about 2 more minutes until the shallots have the same dark markings on them as the sprouts.
- Add in the broth. In any case, the broth should reach 1/2 way up the side of the vegetables. So judge accordingly.
- Stir in the thyme, salt and pepper. I picked my thyme out of the garden just before I added it, that gave it an amazing flavour.
- Bring the broth up to a good simmer and transfer it to the oven or bbq. It should take about 20 minutes to cook the sprouts until they are fork tender.
- Remove from the oven/bbq. after done and put the lid on and let the pot sit. The sprouts will cook a little more. If you don't want to cover them, just let them sit for a few minutes.
- Transfer to a nice dish and serve with the sour cream or balsamic vinegar if using.
- Bon Appetit.
Nutrition Facts : Calories 115.7, Fat 3.5, SaturatedFat 0.6, Cholesterol 0.8, Sodium 298.4, Carbohydrate 18.9, Fiber 3.2, Sugar 3, Protein 4.8
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