Spicy Honey Roasted Cauliflower Recipes
SPICY ROASTED CAULIFLOWER
Steps:
- Gather ingredients.
- Position a rack in the center of the oven and heat to 450 F. Trim and core the cauliflower, separating the florets into bite-sized pieces and chopping the core into small cubes or batons.
- In a large pot over medium heat, melt the butter .
- Remove the pot from the heat and mix in the sugar, salt, pepper, hot paprika, sweet paprika, cayenne (if using), turmeric, and cinnamon. Stir until the sugar dissolves completely.
- Add the cut-up cauliflower into the pot. Toss to coat with the spicy butter as evenly as possible.
- Lay the cauliflower pieces in a single layer on a roasting pan or baking sheet . Cook in the oven until browned, sizzling, and tender but with crispy bits forming on the edges, approximately 25 minutes. Stir at the halfway point to cook evenly. Serve with your favorite main dishes and enjoy.
Nutrition Facts : Calories 78 kcal, Carbohydrate 5 g, Cholesterol 15 mg, Fiber 2 g, Protein 2 g, SaturatedFat 4 g, Sodium 192 mg, Sugar 3 g, Fat 6 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
SPICY ROASTED CAULIFLOWER
This roasted cauliflower recipe is well spiced, not too much, just enough!
Provided by Seema
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine cauliflower florets, olive oil, hoisin sauce, Sriracha sauce, salt, and pepper in a large bowl; toss to combine. Spread out in a single layer on a baking sheet.
- Bake in the preheated oven until cauliflower is soft and cooked through, about 30 minutes, turning once after 20 minutes.
Nutrition Facts : Calories 131.6 calories, Carbohydrate 15 g, Cholesterol 0.2 mg, Fat 7.2 g, Fiber 5.6 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 389.8 mg, Sugar 7.2 g
SPICY HONEY-ROASTED CAULIFLOWER
Look for small heads of cauliflower (1lb-1 1/2 lbs). If the heads are too large, cut the head down through the stem end. As far as the spices go, use whatever you have on hand, whatever is in season, or whatever you have lingering in the garden. Being flexible is the key. BH&G Magazine, 12/2008 edition.
Provided by Manami
Categories Cheese
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350ºF.
- Combine the honey, mustard, butter, bread crumbs, crushed red pepper flakes,half of Parmesan cheese & 1/2 cup chopped herbs in a small bowl; mix well and set aside.
- Use a long slim paring knife to pierce the heart of each cauliflower stem.
- Place each head, stem side down, in a deep baking dish, large enough to hold both heads.
- Add about 1/4 inch of hot water to the dish.
- Cover with foil; bake 8-10 minutes, or until the water turns to steam.
- Remove foil; carefully pour off the water.
- Return to oven.
- Increase oven temp to 400ºF.
- Bake for 5 minutes to dry the heads.
- Remove from oven & coat well with the bread crumb mixture.
- Pour half of the cheese on top of mixture.
- Return to oven & roast 12 to 15 minutes or until the cauliflower heads are browned.
- To serve, top with additional chopped fresh herbs.
Nutrition Facts : Calories 190.7, Fat 7.3, SaturatedFat 4.1, Cholesterol 16.6, Sodium 257.2, Carbohydrate 30.1, Fiber 3.5, Sugar 20.7, Protein 4.8
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- Preheat oven to 350 degrees F. Combine the honey, mustard, butter, bread crumbs and 3 tablespoons herbs in a small bowl. Set aside.
- Use a long slim pairing knife to pierce the heart of each cauliflower stem. Place each head, stem side down, in a deep baking dish large enough to hold both heads. Add about 1/4-inch of hot water to the dish. Cover with foil. Bake 8 to 10 minutes, or until the water begins to steam. Remove foil. Carefully our off water. Return cauliflower to oven. Increase oven temperature to 400 degrees F. Bake for 5 minutes to dry the heads. Remove from oven and coat well with the bread crumb mixture. Return to oven. Roast 12 to 15 minutes or until the cauliflower heads are well browned. To serve, top with additional chopped fresh herbs. Makes 8 servings.
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