Special Cauliflower Recipes

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MOROCCAN CAULIFLOWER WITH PRESERVED LEMON



Moroccan Cauliflower With Preserved Lemon image

This rich, hearty cauliflower side dish with zesty Moroccan seasoning can also be served as a vegetarian main course.

Provided by Christine Benlafquih

Categories     Side Dish

Time 35m

Yield 3

Number Of Ingredients 14

1 large head of cauliflower
1 1/2 teaspoons cumin
1 teaspoon ginger
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon turmeric
Black or cayenne pepper, to taste
1 onion, sliced or coarsely chopped
3 cloves garlic, finely chopped or pressed
1/4 to 1/3 cup olive oil
1 preserved lemon, quartered
1 handful red olives (or violet olives)
1/2 cup water
2 to 3 tablespoons chopped fresh cilantro, for garnish

Steps:

  • Gather the ingredients.
  • Break the cauliflower into small florets; wash and drain. Mix the cauliflower with the spices-cumin, ginger, salt, paprika, turmeric, black or cayenne pepper (whichever you choose)-and set aside.
  • In a wide, deep skillet or Dutch oven, saute the onions and garlic in the olive oil over medium heat for just a few minutes. Add the cauliflower, preserved lemon, olives, and water, and bring to a simmer.
  • Cover and cook for about 10 minutes, stirring gently once or twice until the cauliflower is just tender. Continue cooking, uncovered, to reduce the liquids to oil only.
  • Sprinkle the fresh cilantro over the cauliflower and serve.

Nutrition Facts : Calories 331 kcal, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 9 g, Protein 7 g, SaturatedFat 4 g, Sodium 1130 mg, Sugar 8 g, Fat 28 g, ServingSize 3 servings, UnsaturatedFat 0 g

SPECIAL CAULIFLOWER



Special Cauliflower image

I found this recipe in a local paper and it has become my favorite topping for cauliflower. I like it because the glaze adds color and also enhances the flavor with a little zip. It works well with any entrée. -Rita Reinke, Wauwatosa, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 3 servings.

Number Of Ingredients 8

2 cups fresh cauliflowerets
1 tablespoon plain yogurt
1 tablespoon mayonnaise
1/2 teaspoon Dijon mustard
1/8 teaspoon dill weed
1/8 teaspoon salt
1/8 teaspoon garlic powder
1/4 cup shredded cheddar cheese

Steps:

  • Place cauliflower in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 6-8 minutes or until crisp-tender. , Meanwhile, in a small bowl, combine the yogurt, mayonnaise, mustard, dill, salt and garlic powder., Transfer cauliflower to an ungreased 3-cup baking dish; top with yogurt mixture and cheese. Bake, uncovered, at 350° for 5 minutes or until heated through and cheese is melted.

Nutrition Facts : Calories 88 calories, Fat 7g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 222mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

SPECIAL CAULIFLOWER SIDE DISH



Special Cauliflower Side Dish image

This is my favorite way to prepare cauliflower. The topping adds color and enhances the flavor with a little zip. -Rita Reinke, Wauwatosa, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 8

4 cups fresh cauliflowerets
2 tablespoons plain yogurt
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1/4 teaspoon dill weed
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/2 cup shredded cheddar cheese

Steps:

  • Preheat oven to 350°. Place cauliflower in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam 6-8 minutes or until crisp-tender. , Meanwhile, in a small bowl, combine yogurt, mayonnaise, mustard, dill, salt and garlic powder., Transfer cauliflower to an ungreased 3-cup baking dish; top with yogurt mixture and cheese. Bake, uncovered, 8-10 minutes or until heated through and cheese is melted.

Nutrition Facts : Calories 88 calories, Fat 7g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 222mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein.

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