Roasted Garlic Cauliflower Recipes

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ROASTED PARMESAN GARLIC CAULIFLOWER



Roasted Parmesan Garlic Cauliflower image

Make and share this Roasted Parmesan Garlic Cauliflower recipe from Food.com.

Provided by Marie

Categories     Cauliflower

Time 45m

Yield 6 serving(s)

Number Of Ingredients 6

3 tablespoons fresh minced garlic
3 tablespoons olive oil
1 head cauliflower, separated in florets
1/3 cup grated parmesan cheese
salt and black pepper
chopped fresh parsley

Steps:

  • Preheat oven to 450 degrees.
  • Grease large casserole dish.
  • Place olive oil and garlic in large resealable bag.
  • Add cauliflower and shake to mix.
  • Pour into prepared casserole dish.
  • Bake for 20 to 25 minutes, stirring halfway through.
  • Top with Parmesan and parsley and broil for 3 to 5 minutes until golden brown.

Nutrition Facts : Calories 114.3, Fat 8.6, SaturatedFat 2, Cholesterol 4.9, Sodium 115.1, Carbohydrate 6.5, Fiber 2, Sugar 2, Protein 4.3

OVEN-ROASTED CAULIFLOWER WITH GARLIC, OLIVE OIL AND LEMON JUICE



Oven-Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 5 to 6 cups roasted cauliflower florets, 6 to 8 servings

Number Of Ingredients 8

5 to 6 cups cauliflower florets, about 1 1/2 inches in diameter (from 1 medium cauliflower)
1/4 cup extra-virgin olive oil
1 tablespoon sliced garlic
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons grated Parmesan
Chopped chives, for garnish

Steps:

  • Preheat the oven to 500 degrees F.
  • Place the cauliflower florets in a large saute pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the Parmesan. Garnish with chopped chives and serve immediately while still warm.

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

EASY ROASTED CAULIFLOWER



Easy roasted cauliflower image

This quick and healthy recipe for roasted cauliflower with garlic and bay seasoning is perfect for salads and side dishes.

Provided by Maria Elia

Categories     Dinner, Side dish

Time 30m

Number Of Ingredients 5

2 heads cauliflower, cut into even bite-size pieces
1 garlic bulb, split into cloves, unpeeled
6 bay leaves, stalks removed, finely chopped
4 tbsp olive oil
zest and juice 1 lemon

Steps:

  • Heat oven to 200C/180C fan/gas 6. Place the cauliflower, garlic and bay leaves in a large bowl, toss with the oil, zest and juice and season generously. Spread evenly onto a baking sheet (use 2 if you need to). Roast for 20 mins, turning halfway, until al dente and caramelised.

Nutrition Facts : Calories 96 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.03 milligram of sodium

ROASTED CAULIFLOWER AND GARLIC SOUP



Roasted Cauliflower and Garlic Soup image

Provided by Valerie Bertinelli

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 12

1 head cauliflower, cut into 2-inch pieces (about 8 cups)
30 cloves garlic, peeled
1/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 pound russet potatoes, peeled and cut into 1/2-inch chunks
2 stalks celery, chopped
1 yellow onion, chopped
1 tablespoon fresh thyme leaves
1 cup dry white wine
One 6-ounce piece Parmesan rind
6 cups low-sodium chicken broth
Freshly grated Parmesan, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • Add the cauliflower, garlic and 1/4 cup of olive oil to a rimmed baking sheet. Sprinkle generously with salt and pepper and toss to coat. Roast until the cauliflower is fork tender and lightly charred in places, about 25 minutes.
  • In the meantime, heat a Dutch oven over medium-high heat. Add the remaining 2 tablespoons of olive oil, potatoes, celery, onion and thyme. Sprinkle with a generous pinch of salt and pepper. Cook, stirring often, until the vegetables have slightly softened, about 5 minutes. Add the white wine to deglaze the pan, scraping up any brown bits that have developed at the bottom of the pan. Add the chicken broth, Parmesan rind and roasted cauliflower and garlic. Bring to a boil, then turn the heat down to low and cover. Simmer for 25 minutes, stirring occasionally to prevent the cheese rind from sticking to the bottom of the pan. Remove the cheese rind and discard.
  • In batches, carefully transfer the mixture to a high powered blender. Blend until completely smooth (see Cook's Note).
  • Once all the soup is blended, add it back into the Dutch oven. Season with salt and pepper to taste. Ladle into bowls and garnish with a pinch of pepper and a sprinkle of Parmesan.

CAULIFLOWER AND ROASTED GARLIC SOUP



Cauliflower and Roasted Garlic Soup image

To prime everyone's palate for creative comfort food, serve this hearty roasted garlic-infused soup garnished with cauliflower florets for your first course at Thanksgiving or a fall dinner party.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 11

3 heads garlic
Salt and freshly ground black pepper
1/2 cup extra-virgin olive oil, plus more for drizzling
3 white onions, peeled and thinly sliced
4 heads cauliflower; 3 cored and thinly sliced, 1 broken into small florets
8 sprigs thyme, tied with twine, plus 1 tablespoon chopped
1 cup dry white wine
6 cups chicken stock, plus more to thin, if desired
2 cups heavy cream, plus more to thin, if desired
2 1/2 cups plus 3 tablespoons finely grated Parmesan cheese
2 tablespoons chopped parsley

Steps:

  • Preheat oven to 325 degrees. Cut off tops of garlic heads. Place each on a piece of parchment-lined aluminum foil. Sprinkle with salt and pepper, and drizzle with olive oil. Wrap tightly in foil, and bake until garlic is very soft, about 1 hour. Let cool. Squeeze garlic from peel; set aside. Increase oven to 350 degrees.
  • Heat 1/4 cup olive oil in a large pot over medium-low heat. Add onions; season with salt and pepper. Cook, stirring, until soft but not browned. Stir in sliced cauliflower, thyme bundle, and wine. Simmer until wine is reduced by half. Add stock; bring to a simmer. Cover and cook for 20 minutes. Remove cover, and simmer until cauliflower is soft, about 15 minutes. Remove from heat.
  • Remove thyme and stir in cream and 2 1/2 cups Parmesan. Season with salt and pepper. Stir in garlic. Puree in batches until smooth. Thin with more stock or cream, if desired. Return to pot; keep warm on low heat.
  • Heat remaining 1/4 cup olive oil over high heat in a saute pan until almost smoking. Add cauliflower florets, stirring until browned. Season with salt and pepper. Transfer pan to oven and cook until tender, about 10 minutes. Stir in thyme, parsley, and remaining 3 tablespoons Parmesan. To serve: Ladle soup into bowls, and garnish with cauliflower florets.

ROASTED GARLIC CAULIFLOWER



Roasted Garlic Cauliflower image

Wonderful roasted cauliflower, my 11 year old son loves this! Add more spices and herbs to suit your taste.

Provided by SHELLERY

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 40m

Yield 6

Number Of Ingredients 6

2 tablespoons minced garlic
3 tablespoons olive oil
1 large head cauliflower, separated into florets
⅓ cup grated Parmesan cheese
salt and black pepper to taste
1 tablespoon chopped fresh parsley

Steps:

  • Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
  • Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
  • Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Nutrition Facts : Calories 118.2 calories, Carbohydrate 8.6 g, Cholesterol 3.9 mg, Fat 8.2 g, Fiber 3.6 g, Protein 4.7 g, SaturatedFat 1.7 g, Sodium 110.9 mg, Sugar 3.4 g

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