Roasted Nutmeg Cauliflower Recipes

ROASTED CAULIFLOWER WITH THYME AND NUTMEG

Steps:

• Preheat the oven to 375°F (190°C). Lay cauliflower slices onto a rimmed baking sheet in a single layer. Drizzle olive oil and sprinkle nutmeg over the cauliflower; season generously with salt and pepper. Lay thyme springs atop the cauliflower. Roast in preheated oven until tender, about 30 minutes. Sprinkle Parmesan cheese over the cauliflower slices and continue to roast for 5 to 7 minutes more.

ROASTED NUTMEG CAULIFLOWER

Steps:

• Preheat the oven to 350°F.
• Place the cauliflower in a 9 x 13-inch baking dish, toss with the oil, and sprinkle with the nutmeg and salt.
• Cover the dish and roast for 30 minutes.
• Remove the cover, stir, and cook for another 30 to 45 minutes, until the cauliflower is tender and nicely browned, stirring occasionally.

OVEN ROASTED CAULIFLOWER

Steps:

• Preheat the oven to 375 degrees F.
• In a large bowl, combine all of the ingredients except the garlic. Toss to mix well and place in a large baking dish or shallow roasting pan. Place the pan in the oven and roast the cauliflower, turning once or twice, until tender and caramelized around the edges, 30 to 35 minutes. During the last 5 minutes of cooking, stir the garlic into the pan.
• Remove the pan from the oven and serve immediately.

ROASTED NUTMEG CAULIFLOWER

Steps:

• Preheat the oven to 425 degrees.
• Place the cauliflower in a 9X13 inch baking dish, toss with the oil, and sprinkle with the nutmeg and salt.
• Cover.
• Roast for 20 to 30 minutes, stir occasionally-edges should get toasty.
• Top with yogurt.

ROASTED CAULIFLOWER WITH CHEESE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Combine cauliflower, onion, and garlic in a bowl. Add olive oil, Parmesan cheese, and Cheddar cheese and stir to coat. Arrange on the prepared baking sheet.
• Cook in the preheated oven until lightly browned, 35 to 45 minutes.

EASY MASHED CAULIFLOWER WITH NUTMEG (LOW CARB)

Steps:

• Steam the cauliflower until very tender.
• Add the remaining ingredients (use the larger measurement for any ingredients you especially love).
• Mash everything together until you have the consistency you like.

ROASTED STUFFED CAULIFLOWER

Steps:

• Trim and discard the cauliflower leaves. Turn the cauliflower upside-down on a chopping board and use your knife to carefully cut out the stalk and core, leaving a cavity - the florets should still be holding together.
• Bring a large pan of salted water to the boil. Submerge the cauliflower and cook for 7 mins, then remove with two slotted spoons and set aside to steam dry. Add the kale to the pan and cook for a min or so until wilted. Drain, then run under cold water to cool. Squeeze out the excess liquid and roughly chop.
• To make a linseed 'egg' (this will bind the stuffing together), mix the ground linseed with 3 tbsp water and set aside for 5-10 mins until gluey. Meanwhile, heat 2 tbsp oil in a frying pan, add the onion and a pinch of salt, and cook until softened, then stir in the remaining stuffing ingredients, including the kale, and cook for a min or so more. Remove from the heat and season, then put in a blender with 150ml water and the linseed egg and blitz to a thick purée. Transfer to a piping bag.
• Pipe the stuffing mixture into every nook and cranny of the cauliflower, getting in as much of the purée as you can - see our tip below. Transfer to a baking tray lined with parchment. Can be made up to this point in the morning and kept in the fridge.
• Heat oven to 200C/180C fan/gas 6. Mix the remaining chestnuts with the breadcrumbs and some seasoning. Spoon the remaining oil all over the cauliflower, then pat on the breadcrumb chestnut mix. Roast for 45 mins until golden brown and tender (place under a hot grill for the last part of cooking time if it needs to crisp-up). Serve with any crisp bits that have fallen onto the baking tray.

OVEN-ROASTED CAULIFLOWER

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Mix cauliflower florets and garlic in a large bowl. Drizzle olive oil and lemon juice over the cauliflower mixture; season with salt and pepper. Toss cauliflower mixture to coat and spread into an even layer onto a jelly roll pan.
• Roast in preheated oven for about 15 minutes, turn the cauliflower, and continue roasting until soft, about 10 minute more. Sprinkle Parmesan cheese over the cauliflower to serve.