Skillet Roasted Cauliflower Recipes
PAN-ROASTED CAULIFLOWER WITH GARLIC, PARSLEY AND ROSEMARY
Nearly any vegetable tastes good browned in olive oil and showered with garlic, parsley and rosemary, but cauliflower is an especially good candidate for this technique. The inherent sweetness of cauliflower begs for a hit of lemon and hot pepper too. Serve hot or at room temperature.
Provided by David Tanis
Categories easy, quick, vegetables, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Cut each cauliflower in quarters and remove the core. Cut quarters into 1/2-inch-thick slices. Chop down wider slices so all are approximately the same jagged size.
- Heat olive oil in a heavy wide skillet over medium-high heat. When oil is hot, add cauliflower and toss to coat using a metal spatula or flat wooden spoon. Season generously with salt and pepper.
- Keeping heat brisk, repeatedly turn the cauliflower, letting the slices brown as they cook. Adjust heat as necessary to keep them sizzling nicely but not scorching. Continue to stir and flip the cauliflower until it is tender when pierced with a fork, 10 to 12 minutes.
- Add crushed red pepper, garlic, rosemary, parsley and lemon zest. Stir well to coat and cook 1 minute more. Check seasoning, then transfer to a serving platter. Sprinkle with almonds and fresno chile, if using, and serve with lemon wedges.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 396 milligrams, Sugar 3 grams, TransFat 0 grams
SKILLET-ROASTED CAULIFLOWER
Fresh herbs, garlic, and Parmesan cheese skillet-roasted with cauliflower.
Provided by Tamara Honeycutt
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 1h5m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Heat olive oil in a skillet over medium heat. Add onion and salt. Cook for 15 minutes; add garlic, basil, thyme, and parsley. Add cauliflower and toss together.
- Place skillet in preheated oven and roast for 35 minutes, stirring halfway through roasting time.
- Sprinkle cauliflower with Parmesan cheese and serve.
Nutrition Facts : Calories 181.1 calories, Carbohydrate 10.9 g, Cholesterol 8.8 mg, Fat 13.2 g, Fiber 4.1 g, Protein 7.1 g, SaturatedFat 3.2 g, Sodium 236.6 mg, Sugar 4.3 g
SKILLET-ROASTED CAULIFLOWER WITH PANKO
Browning, then steaming the cauliflower lets you get color on it while ensuring it's tender in the center.
Provided by Girl & The Goat, Chicago, IL
Categories Bon Appétit Cauliflower Vegetarian Kid-Friendly Side Pescatarian Kosher Small Plates
Yield 4 servings
Number Of Ingredients 10
Steps:
- Toast pine nuts in a large skillet over medium-high heat, tossing often, until golden brown, about 2 minutes. Transfer to a small bowl.
- Heat 1 Tbsp. oil in same skillet and cook panko, tossing often, until golden brown, about 3 minutes. Add to bowl with pine nuts; wipe out skillet.
- Heat remaining 1 Tbsp. oil in same skillet and cook cauliflower, tossing occasionally, until browned but not cooked through, 10-12 minutes. Season with salt and pepper and add 3/4 cup water. Cook until cauliflower is crisp-tender and water has evaporated, 10-12 minutes.
- Add garlic, butter, and pickled peppers to cauliflower and cook, tossing, until butter is melted and garlic and pickled peppers are fragrant, about 2 minutes. Remove from heat and mix in pine nuts and panko, Parmesan, and mint; season with salt and pepper.
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SKILLET-ROASTED CAULIFLOWER WITH PANKO RECIPE | BON …
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4.8/5 (4)Estimated Reading Time 1 minServings 4
- Toast pine nuts in a large skillet over medium-high heat, tossing often, until golden brown, about 2 minutes. Transfer to a small bowl.
- Heat 1 Tbsp. oil in same skillet and cook panko, tossing often, until golden brown, about 3 minutes. Add to bowl with pine nuts; wipe out skillet.
- Heat remaining 1 Tbsp. oil in same skillet and cook cauliflower, tossing occasionally, until browned but not cooked through, 10–12 minutes. Season with salt and pepper and add ¾ cup water. Cook until cauliflower is crisp-tender and water has evaporated, 10–12 minutes.
- Add garlic, butter, and pickled peppers to cauliflower and cook, tossing, until butter is melted and garlic and pickled peppers are fragrant, about 2 minutes. Remove from heat and mix in pine nuts and panko, Parmesan, and mint; season with salt and pepper.
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- Once the pan is hot add in the cauliflower, season with salt, toss and spread into an even layer and cook for 3 to 4 minutes undisturbed. Stir and repeat until the cauliflower is fork tender.
- Reduce the temperature to medium-low, add in the garlic and cook for 1 to 2 minutes. Next, add in the pepper flakes and Parmesan cheese.
- Toss until the cheese has melted and serve with seasoned with black pepper, chopped parsley and more Parmesan if desired.
WHOLE ROASTED CAULIFLOWER SKILLET - HOT FOR FOOD BY LAUREN ...
From hotforfoodblog.com
4.5/5 (25)Total Time 2 hrs 15 minsEstimated Reading Time 4 mins
- Prepare all your cut up vegetables and herbs. Toss the potatoes, carrots, onions, and rosemary with sea salt and ground black pepper.
- To prepare the whole cauliflower, remove the excess green leaves. Trim the stock so the cauliflower is able to sit flat into a roasting pan or skillet and remove any tough exterior of the remaining stalk so just the florets are visible. Be careful not to cut too deep into the bottom so the florets don't come apart from the entire head of cauliflower.
- To prepare the gravy, heat a saucepan over medium and add vegan butter. Once melted, add the minced garlic and shallot. Stir and cook this until softened for about 2 minutes. Then add nutmeg, celery salt, rosemary and thyme and continue stirring for another minute.
SKILLET-ROASTED CAULIFLOWER MASH - SAVORING TODAY
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Reviews 2Category Side DishCuisine AmericanTotal Time 30 mins
- Heat oil in a skillet over medium heat until hot, add cauliflower, and cook, stirring occasionally until browned at the edges, 5-7 minutes.
- Add the garlic and ¼ cup water, cover the skillet with a lid, reduce heat to med-low and continue to cook for 5 more minutes, or until cauliflower is completely tender. The timing will depend on the size of the cauliflower pieces.
- Transfer the cauliflower to a food processor, add salt and pepper, and blend until smooth. Scrape down the sides and add the Parmesan and goat cheese; blend until smooth. Taste and add salt or pepper, as needed. Transfer to a serving bowl, garnish with a pat of butter and serve.
SKILLET-ROASTED CAULIFLOWER WITH FIGS | VALLEY FIG GROWERS
From valleyfig.com
Servings 6Estimated Reading Time 4 minsCategory Side DishCalories 137 per serving
- head into 3⁄4-inch-thick slices. Cut around core to remove florets; discard core. Cut large florets into 11⁄2-inch pieces. Transfer florets to bowl, including any small pieces that may have been created during trimming, and set aside.
- Combine 2 tablespoons oil and cauliflower florets in 12-inch nonstick skillet and sprinkle with teaspoon salt and 1⁄2 teaspoon pepper. Cover skillet and cook over medium-high heat until florets start to brown and edges just start to become translucent (do not lift lid), about 5 minutes.
- Remove lid and continue to cook, stirring every 2 minutes, until florets turn golden brown in many spots, about 12 minutes.
- Push cauliflower to edges of skillet. Add remaining 2 tablespoons oil, ginger, curry powder, and cayenne to center and cook, stirring with rubber spatula, until fragrant, about 30 seconds. Stir ginger mixture into cauliflower and continue to cook, stirring occasionally, until cauliflower is tender but still firm, about 3 minutes longer.
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- Set the oven to 400°F. Peel the leaves off of the cauliflower, cut out the core, and discard. Cut the cauliflower florets into bite sized pieces. Put the cauliflower pieces in the cast iron pan. Drizzle the cauliflower with the olive oil, sprinkle with the salt, paprika, coriander, and black pepper, and toss until evenly coated.
- Slide the skillet into the oven. Roast the cauliflower until browned and crispy around the edges and tender all the way through when poked with a paring knife, about 35 minutes. (If you can, toss the cauliflower every 10 to 15 minutes to even out the browning.)
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- Place the broccoli and cauliflower florets and the garlic slices into a large bowl. Sprinkle salt, pepper, and cayenne liberally over the florets and garlic. Set aside.
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5/5 (1)Category Recipes, VegetarianServings 1Estimated Reading Time 6 mins
- Pre-heat the oven to 425 degrees. Line a baking sheet with parchment. Place the cauliflower on the prepared baking sheet. Drizzle with the olive oil, and season with salt and pepper, and toss to combine. Roast for 20-25 minutes until the florets are tender and browned in spots. (I like my cauliflower very brown, but you do you.)
- Once the cauliflower is ready, pour the tomato sauce into a small skillet. Bring to a boil, then lower to a very gentle simmer. Add the spinach and cook just until the leaves are wilted, about 1 minute, then add the roasted cauliflower to the skillet.
- Make two small wells in the sauce, and crack an egg into each of the wells. Sprinkle the cheese all over the contents of the skillet. Cover the skillet with a lid and cook until the egg whites are just set, but the yolks are still runny, about 7-9 minutes. (Keep a CLOSE eye on your eggs, friends. The eggs will continue to cook after you remove them from the heat, so be extra careful not to overcook them!) Serve immediately topped with fresh herbs if you’ve got them. Feel free to eat your eggs directly from the skillet if you’re so inclined…
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