Spicy Roasted Cauliflower And Labneh Spread With Fresh Rosemary Recipes
SPICY ROASTED CAULIFLOWER AND LABNEH SPREAD WITH FRESH ROSEMARY
A bright, creamy spread made with roasted cauliflower and labneh, topped with fresh rosemary and served on toasted flatbreads from Elizabeth Stark of Brooklyn Supper.
Provided by Reynolds KitchensR
Categories Reynolds®
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- In a small bowl, toss cauliflower florets with 2 tablespoons olive oil and 1 teaspoon sea salt.
- Create a foil packet by folding a 20-inch length of Reynolds Wrap® Aluminum Foil in half and then folding the sides over several times. Carefully spoon cauliflower into packet and fold top over several times to seal. Set on a rimmed baking sheet and bake 25 to 30 minutes or until cauliflower is fork tender (use caution when opening foil packet - the steam inside will be very hot).
- In the bowl of a food processor, pulse to combine roasted cauliflower, labneh, 1/4 cup olive oil, lemon juice, chili oil and garlic and then process 1 minute or until mixture is smooth. Taste and add salt as need.
- Spoon spread into a serving bowl. Top with fresh rosemary, remaining 2 tablespoons olive oil, and a squeeze of lemon. Serve with toasted flatbread triangles.
Nutrition Facts : Calories 221.9 calories, Carbohydrate 5.5 g, Cholesterol 18.9 mg, Fat 19.2 g, Fiber 1.5 g, Protein 3.1 g, SaturatedFat 4.9 g, Sodium 260.9 mg, Sugar 1.5 g
ROASTED ROSEMARY CAULIFLOWER
Roasting the cauliflower really brings out its flavor in this side dish. Even folks who aren't cauliflower lovers like it this way. -Joann Fritzler, Belen, New Mexico
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Preheat oven to 450°. Toss together all ingredients; spread in a greased 15x10x1-in. pan. Roast until tender and lightly browned, 20-25 minutes, stirring occasionally.
Nutrition Facts : Calories 65 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 226mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
SPICY ROASTED CAULIFLOWER AND LABNEH SPREAD WITH FRESH ROSEMARY
A bright, creamy spread made with roasted cauliflower and labneh, topped with fresh rosemary and served on toasted flatbreads from Elizabeth Stark of Brooklyn Supper.
Provided by Reynolds KitchensR
Categories Reynolds®
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- In a small bowl, toss cauliflower florets with 2 tablespoons olive oil and 1 teaspoon sea salt.
- Create a foil packet by folding a 20-inch length of Reynolds Wrap® Aluminum Foil in half and then folding the sides over several times. Carefully spoon cauliflower into packet and fold top over several times to seal. Set on a rimmed baking sheet and bake 25 to 30 minutes or until cauliflower is fork tender (use caution when opening foil packet - the steam inside will be very hot).
- In the bowl of a food processor, pulse to combine roasted cauliflower, labneh, 1/4 cup olive oil, lemon juice, chili oil and garlic and then process 1 minute or until mixture is smooth. Taste and add salt as need.
- Spoon spread into a serving bowl. Top with fresh rosemary, remaining 2 tablespoons olive oil, and a squeeze of lemon. Serve with toasted flatbread triangles.
Nutrition Facts : Calories 221.9 calories, Carbohydrate 5.5 g, Cholesterol 18.9 mg, Fat 19.2 g, Fiber 1.5 g, Protein 3.1 g, SaturatedFat 4.9 g, Sodium 260.9 mg, Sugar 1.5 g
ROSEMARY ROASTED CAULIFLOWER
Make and share this Rosemary Roasted Cauliflower recipe from Food.com.
Provided by TPubmgjbd
Categories Cauliflower
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 500 degrees.
- In jellyroll pan, toss cauliflower with oil and seasonings.
- Roast in middle of oven for 12 to 15 minutes, until browned in spots and tender.
Nutrition Facts : Calories 127.2, Fat 10.6, SaturatedFat 1.5, Sodium 44.4, Carbohydrate 7.5, Fiber 3.1, Sugar 2.8, Protein 2.8
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