Roastedcauliflowerandgarlicpuree Recipes
ROASTED CAULIFLOWER AND GARLIC SOUP
Provided by Valerie Bertinelli
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 12
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.
ROASTED GARLIC CAULIFLOWER
Crispy cauliflower roasted with garlic and olive oil in under 30 minutes. This super simple and flavorful side dish that is low carb and keto friendly and makes a delicious side or snack!
Provided by Layla
Categories Side Dish
Time 30m
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil (optional), and set aside.
- Combine florets, garlic, olive oil and salt & pepper in a large bowl and stir until the Cauliflower is fully coated in oil and garlic. Transfer to a baking sheet or a glass baking dish.
- Bake uncovered for 25-30 minutes, flipping halfway, or until the cauliflower is tender.
- To Make the creamy Sriracha Sauce: Whisk 1/2 cup mayo (or ranch dressing), 1/2 cup sour-cream, 2 tablespoons sriracha, 1 teaspoon lime juice.
Nutrition Facts : ServingSize 1 serving (1/4th of dish), Calories 163 kcal, Carbohydrate 7 g, Protein 2 g, Fat 14 g, SaturatedFat 2 g, Sodium 43 mg, Fiber 2 g, Sugar 2 g
ROASTED CAULIFLOWER AND GARLIC PUREE
We enjoy pureed cauliflower but have had difficulty getting the consistency right. Steaming and boiling the cauliflower causes it to pick up too much moisture and the result is a really horrid soupy mess. We solved the problem by roasting the cauliflower with some garlic instead of using a water based method. The texture is close to mashed potatoes, but much healthier. I've indicated that this will serve 4, but to be honest, when I do this, I double the recipe. We use a lot of garlic, but we love it roasted. If you don't like garlic, don't use as much!
Provided by Akikobay
Categories Cauliflower
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Toss the cauliflower florets and peeled garlic cloves in the olive oil until coated (I guess on the amount of olive oil, and probably use more than the specified amount).
- Sprinkle with salt to your taste. We use a creole salt or spice.
- Roast in oven at 375 degrees until the cauliflower is cooked and a fork pierces the stems easily. The timing will depend on how large you leave the cauliflower pieces, but it usually takes about 20 minutes. Don't let the cauliflower burn, but I think the slightly browned edges add character and flavor. The garlic should also be very soft by now.
- Put the roasted cauliflower with the garlic cloves into a food processor along with the butter (optional) and the sour cream. Pulse-puree until the mixture is smooth. Adjust seasonings as necessary and serve warm.
ROASTED GARLIC CAULIFLOWER
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
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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