Roasted Herb Lemon Cauliflower Recipes

ROASTED HERB & LEMON CAULIFLOWER

Roasted Herb & Lemon Cauliflower image

A standout cauliflower side is easy to prepare with just a few ingredients. Crushed red pepper flakes add a touch of heat. -Susan Hein, Burlington, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 medium head cauliflower, cut into florets (about 6 cups)
4 tablespoons olive oil, divided
1/4 cup minced fresh parsley
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
1 teaspoon grated lemon zest
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes

Steps:

Preheat oven to 425°. Place cauliflower in an ungreased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil and toss to coat. Roast 20-25 minutes or until golden brown and tender, stirring occasionally., In a small bowl, combine remaining ingredients; stir in remaining oil. Transfer cauliflower to a large bowl; drizzle with herb mixture and toss to combine.

Nutrition Facts : Calories 161 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 342mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

ROASTED CAULIFLOWER WITH HERB-CAPER SAUCE

Roasted Cauliflower with Herb-Caper Sauce image

This simple dish can easily be thrown together. For your next gathering, make the sauce a few hours ahead and keep it in the fridge until you're ready to serve. The cauliflower cooks quickly: Toss it in the oven to roast while the main dish rests.

Provided by Food Network Kitchen

Categories side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

2 large heads cauliflower (about 4 pounds total)
1/3 plus 1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons drained capers in brine, rinsed
1 clove garlic
2 cups fresh parsley leaves
3 scallions, coarsely chopped
2 teaspoons lemon zest
1 teaspoon lemon juice

Steps:

Position 2 oven racks in the upper and lower thirds of the oven and preheat the oven to 450 degrees F. Line two baking sheets with parchment paper.
Cut the florets off of the cauliflower heads and cut into 1/2-inch pieces; put into a large bowl. Add 1/3 cup of the olive oil and toss to coat. Spread the florets out evenly on the 2 prepared baking sheets, without overlapping, and sprinkle with 1 teaspoon salt and a few grinds of pepper between the two baking sheets. Roast the cauliflower until charred in spots and tender when pierced with a knife, 22 to 24 minutes.
Meanwhile, combine the capers and garlic in a food processor and pulse until finely chopped. Add the parsley, scallions, lemon zest and juice and continue to pulse until the leaves are coarsely chopped. With the machine running, pour in the remaining 1/2 cup olive oil and process until the mixture forms a loose pesto--like consistency. Season with a pinch of salt to taste.
Transfer the cauliflower to a serving platter and the herb-caper sauce to a small serving bowl or ramekin. Serve the cauliflower with dollops of the sauce.

AIR-FRYER HERB AND LEMON CAULIFLOWER

Air-Fryer Herb and Lemon Cauliflower image

This air-fryer cauliflower side is easy to prepare with just a few ingredients. Crushed red pepper flakes add a touch of heat. -Susan Hein, Burlington, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 medium head cauliflower, cut into florets (about 6 cups)
4 tablespoons olive oil, divided
1/4 cup minced fresh parsley
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
1 teaspoon grated lemon zest
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes

Steps:

Preheat air fryer to 350°. In a large bowl, combine cauliflower and 2 tablespoons olive, toss to coat. In batches, arrange cauliflower in a single layer on tray in air-fryer basket. Cook until florets are tender and edges are browned, 8-10 minutes, stirring halfway through. In a small bowl, combine remaining ingredients; stir in remaining 2 tablespoons oil. Transfer cauliflower to a large bowl; drizzle with herb mixture and toss to combine.

ROASTED ROMANESCO CAULIFLOWER WITH OLIVES AND LEMON

Roasted Romanesco Cauliflower with Olives and Lemon image

Refreshing way to eat the nutty Romanesco cauliflower.

Provided by Di

Categories Roasted Cauliflower

Time 30m

Yield 6

Number Of Ingredients 5

Ingredients

1 large head Romanesco cauliflower
½ cup pitted green olives, roughly chopped
⅓ cup extra-virgin olive oil
1 medium lemon, zested
sea salt and freshly ground black pepper to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Trim cauliflower and cut into 2-inch florets and place in a large, shallow roasting pan. Add olives, olive oil, lemon zest, salt, and pepper; toss until well mixed, then spread in a single layer.
Bake in the center of the preheated oven until cauliflower is browned and tender when pierced with a fork, about 15 minutes. Transfer to a warmed serving dish and serve immediately.

Nutrition Facts : Calories 162.7 calories, Carbohydrate 8 g, Fat 14.5 g, Fiber 4.6 g, Protein 3 g, SaturatedFat 2 g, Sodium 360.6 mg, Sugar 0.7 g

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