Whole Roasted Cauliflower With A Parsley Sauce Recipes
WHOLE ROASTED CAULIFLOWER WITH A PARSLEY SAUCE
Provided by The Culinary Chase
Time 1h10m
Yield 4 to 6
Number Of Ingredients 11
Steps:
- Preheat oven to 400f (200c). Grab a cooking vessel large enough to hold the cauliflower. Remove any manky-looking leaves and cut the stem off to help balance the vegetable. Place cauliflower in vessel and smother with olive oil (use your hands to massage it all over) followed by a generous grinding of sea salt and black pepper. Move to oven and roast 60 minutes or longer depending on how soft you like it. Allow the cauliflower to rest a few minutes before serving.
- While the cauliflower is roasting, make the sauce. In a small bowl combine all ingredients except olive oil. Slowly add olive oil while stirring until emulsified. Cut chunks of the cauliflower and distribute among plates. Drizzle with sauce and serve.
ROASTED CAULIFLOWER WITH PARSLEY SAUCE
Steps:
- Preheat the oven to 450°F.
- Put the cauliflower in a mixing bowl and toss with the oil, salt, and pepper. Spread the cauliflower out on a baking sheet. Roast, shaking the pan halfway through cooking, until tender and slightly charred, 40 to 45 minutes. Return the cauliflower to the bowl and toss with the parsley sauce to coat evenly. Serve hot.
PARMESAN ROASTED CAULIFLOWER
A simple roasted cauliflower recipe that makes a great side. The cauliflower gets precooked in the microwave before roasting.
Provided by Kathy K
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 30m
Yield 12
Number Of Ingredients 6
Steps:
- Cut leaves and bottom core off cauliflower. Place in a shallow microwave-safe baking dish and add about 1 inch of water.
- Microwave on high for 8 minutes. Drain.
- Combine mayonnaise, Parmesan cheese, and garlic in a bowl. Spread onto the cauliflower.
- Bake cauliflower in the preheated oven until tender and golden brown, 15 to 20 minutes. Sprinkle with chives.
Nutrition Facts : Calories 135.1 calories, Carbohydrate 6.7 g, Cholesterol 6.7 mg, Fat 11.5 g, Fiber 2.9 g, Protein 3 g, SaturatedFat 1.9 g, Sodium 137.8 mg, Sugar 2.9 g
ROASTED CAULIFLOWER WITH TAHINI-PARSLEY SAUCE
This Middle Eastern sauce goes wonderfully with foods other than roasted cauliflower. It's traditionally served with falafel and keftes, fish, salads, deep-fried vegetables - or just with pita bread.
Provided by Martha Rose Shulman
Categories easy, side dish
Time 1h
Yield Serves four to six, with some sauce left over
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees. Meanwhile, bring a large pot of water to a boil, and fill a bowl with ice water. When the water comes to a boil, salt generously and add the cauliflower. Blanch for two minutes, and transfer to the ice water. Drain and blot dry. Transfer to a baking dish.
- Season the cauliflower with salt and pepper, and toss with the olive oil. Place in the oven, and roast for 30 to 40 minutes, stirring from time to time, until tender and lightly browned.
- Puree the garlic cloves with 1/4 teaspoon salt in a mortar and pestle. Transfer to a bowl, and whisk in the sesame tahini. Whisk in the lemon juice, beginning with the smaller amount. The mixture will stiffen up. Gradually whisk in up to 1/2 cup water, until the sauce has the consistency of thick cream (or runny yogurt). Stir in the parsley. Taste, and adjust salt and lemon juice. Serve with the cauliflower. You will have some sauce left over.
Nutrition Facts : @context http, Calories 328, UnsaturatedFat 21 grams, Carbohydrate 19 grams, Fat 27 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 527 milligrams, Sugar 4 grams
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