ROASTED-CAULIFLOWER YOGURT DIP
Roasting the cauliflower lends it a sweet, caramelized finish. Blended with yogurt, it becomes downright velvety.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees. On a rimmed baking sheet, drizzle cauliflower with oil and sprinkle with cumin. Season with salt and red-pepper flakes. Roast, stirring once, until golden brown and tender, about 25 minutes. Let cool.
- In a food processor, puree cauliflower with yogurt and lemon juice. Season with salt and serve with radicchio.
Nutrition Facts : Calories 142 g, Cholesterol 5 g, Fat 8 g, Fiber 4 g, Protein 6 g, SaturatedFat 2 g, Sodium 135 g
ROASTED SMOKY CAULIFLOWER WITH LIMEY YOGURT
Provided by Aarti Sequeira
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with foil or parchment.
- Break up the cauliflower into evenly sized florets about 1-inch long. You can use a knife to divide the large florets if they don't break easily.
- In a large bowl, whisk together 1/3 cup oil, coriander, mango powder, if using, cumin, salt and pepper, to taste. Add the florets and, using your hands, gently toss to coat.
- Pour the prepared baking sheet and roast until tender and slightly browned, 30 to 40 minutes, tossing halfway through.
- Meanwhile, in a small bowl, combine the yogurt with the lime zest, a splash of extra-virgin olive oil, salt, pepper, and a squeeze of lime (as much as you like).
- Serve the cauliflower with a dollop of yogurt on the side, and enjoy a whole new way to eat cauliflower!
CREAMY CAULIFLOWER DIP
Earthy and rich without being heavy or filling, this creamy vegetable dip is just the thing to whet the appetite without ruining it before a big holiday meal.
Provided by Anna Stockwell
Categories Dip Cauliflower Appetizer Yogurt Healthy Quick & Easy Kid-Friendly Oscars snack snack week Back to School Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes about 4 cups
Number Of Ingredients 11
Steps:
- Pour water into a medium saucepan to a depth of 1/4"; add cauliflower and garlic. Cover, bring to a boil over high heat, and cook until florets are very easily pierced with a paring knife, about 10 minutes. Drain and set aside.
- Meanwhile, heat 2 Tbsp. oil in a large skillet over medium. Add onion, cumin, and 1 tsp. salt and cook, stirring often, until onion is translucent, about 3 minutes. Increase heat to medium-high and cook, stirring often, until onion is golden brown, about 5 minutes more.
- Transfer onion mixture to a blender. Add yogurt, lemon zest and juice, reserved cauliflower, and remaining 1 tsp. salt and purée until smooth. With the motor running, add 2 Tbsp. oil in a steady stream until well combined. If dip is too thick, blend in 1 Tbsp. water at a time to reach desired consistency. Let cool to room temperature.
- To serve, spread dip in a wide bowl or platter. Drizzle with oil and top with parsley. Serve with romaine hearts and endive leaves alongside for dipping.
- Do Ahead
- Dip can be made 5 days ahead; cover and chill.
ROASTED CAULIFLOWER WITH TAHINI YOGURT SAUCE
I created my own cauliflower recipe in honor of my grandma, who taught me to love this delicious and healthy vegetable. She cooked with it all the time.-Lidia Haddadian, Pasadena, California
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. In a small bowl, mix the first five ingredients. Rub over cauliflower; arrange in a foil-lined 15x10x1-in. baking pan coated with cooking spray, cut sides up. Roast 40-45 minutes or until golden brown and tender., For sauce, in a small bowl, mix yogurt, lemon juice, tahini, salt, paprika and pepper; serve over cauliflower. Sprinkle with parsley.
Nutrition Facts : Calories 177 calories, Fat 14g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 421mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.
ROASTED CAULIFLOWER WITH TAHINI YOGURT RECIPE BY TASTY
This dish will make roasted cauliflower your new favorite veggie. It is great for groups and will be the easiest dish on the table. The tahini yogurt is also a great dip for all veggie snacks, so you can always enjoy it on it's own!
Provided by Nichi Hoskins
Categories Sides
Time 37m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 425°F (220°C).
- Remove the large, tough outer leaves from cauliflower, and reserve any smaller, tender leaves. Cut cauliflower into medium florets.
- In a large bowl, toss the cauliflower florets with the olive oil, salt, pepper, za'atar, and cumin. Spread in an even layer on 2 baking sheets, making sure the florets have some space between them.
- Roast the cauliflower for 18-22 minutes, until crisp, tender, and browned in spots. Set aside.
- While cauliflower roasts, make the tahini yogurt sauce: Combine the yogurt, tahini, lemon zest, lemon juice, olive oil, salt, and pepper in a medium bowl and mix well. Set aside or refrigerate until ready to use. The tahini yogurt will keep in an airtight container in the refrigerator for up to 5 days.
- To assemble, spread the tahini yogurt almost all the way to the edges of a serving platter. Arrange the cauliflower on top of the yogurt, letting the yogurt peek out on the sides. Scatter the mint, pomegranate seeds, and pine nuts over the cauliflower. Drizzle the olive oil over the cauliflower and serve immediately.
- Enjoy!
Nutrition Facts : Calories 261 calories, Carbohydrate 19 grams, Fat 19 grams, Fiber 5 grams, Protein 7 grams, Sugar 9 grams
CURRY YOGURT ROASTED CAULIFLOWER
While in Vegas, this was an item on the buffet at the Paris. I ran into the executive Chef and gave him my compliments, because it was SOO yummy! He gave me an idea of how they made it... mine turned out very close to what we had in Vegas. (prep/cooking time does not include pre-mixing the yogurt sauce)
Provided by CHRISSYG
Categories Cauliflower
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- At least 2 hours ahead of time, mix yogurt, spices, lemon juice in a small bowl, refrigerate until ready to use.
- Preheat oven to 375 degrees F.
- Break cauliflower into small to medium sized florets.
- Toss in a large bowl with salt, pepper and olive oil.
- Spread on a cookie sheet in one layer and bake in pre-heated oven for about 15 minutes until beginning to soften.
- Remove from oven and return to large bowl.
- stir chopped cilantro into yogurt/spice mixture and spoon over califlower.
- toss to coat well (you may not need ALL of the yogurt, depending on how large of a head of cauliflower you have).
- return to baking sheet and continue to bake for about another 5-10 minutes (cook to your liking, some prefer some crunch left in their veggies).
- remove from oven and enjoy!
Nutrition Facts : Calories 75.1, Fat 4, SaturatedFat 0.6, Sodium 626.6, Carbohydrate 9, Fiber 3.6, Sugar 2.9, Protein 3.1
CHEESY ROASTED GARLIC AND CAULIFLOWER DIP
This amazing dip combined sharp Cheddar cheese with oven-roasted garlic and cauliflower--try it at your next party.
Provided by Jade Malynn
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Coat cauliflower with 1 tablespoon olive oil. Season with salt and pepper and spread out onto a baking sheet.
- Chop tops off garlic cloves and place on a sheet of aluminum foil. Drizzle cloves with remaining olive oil and wrap foil to create a pouch; place on the baking sheet with the cauliflower.
- Roast in the preheated oven, tossing cauliflower halfway through, until tender, about 25 minutes.
- Remove from the oven and allow cauliflower to cool slightly. Unwrap garlic cloves and discard foil. Reduce oven temperature to 375 degrees F (190 degrees C).
- Combine 1 cup Cheddar cheese and yogurt in a food processor; blend until smooth. Add cauliflower and squeeze garlic cloves in as well. Process, scraping down the sides as needed, until creamy, 1 to 2 minutes. Transfer to a baking dish and top with remaining Cheddar.
- Bake until top begins to brown, about 15 minutes. Remove from the oven, garnish with green onions, and serve.
Nutrition Facts : Calories 146 calories, Carbohydrate 4.7 g, Cholesterol 23.2 mg, Fat 11.4 g, Fiber 1.5 g, Protein 6.9 g, SaturatedFat 5.3 g, Sodium 140.7 mg, Sugar 2.2 g
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- Heat oven to 425F. Place cauliflower on a large baking sheet and drizzle with olive oil. Sprinkle with smoked paprika, sea salt, and red pepper flakes. Roast for about 25 minutes, until fork tender and lightly golden brown. Allow to cool
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