Whole Roasted Cauliflower With Olive Oil And Capers Recipes

WHOLE ROASTED CAULIFLOWER WITH OLIVE OIL AND CAPERS

Steps:

• Put oven rack in middle position and preheat oven to 450°F Lightly oil a 9-inch pie plate or square baking dish.
• Core cauliflower, leaving head intact, then discard core and put cauliflower head in pan.
• Drizzle 2 tablespoons olive oil over top of cauliflower and sprinkle with 1/2 teaspoon salt. Bake until tender, 1 to 1 1/4 hours. Transfer to a serving dish.
• Whisk together lemon juice, capers, pepper, and remaining 1/2 teaspoon salt in a small bowl, then whisk in remaining 1/4 cup oil.
• Surround cauliflower with parsley sprigs and drizzle cauliflower and parsley with dressing.

ROASTED CAULIFLOWER WITH CAPER AIOLI

Steps:

• Preheat the oven to 375 degrees F.
• Combine the cauliflower, prosciutto, dates, olive oil, salt and red pepper flakes in a large mixing bowl. Mix well to coat and place onto a sheet pan. Place in the top half of the oven and roast until the cauliflower is fork tender and light brown, about 30 to 40 minutes. Remove from oven, transfer to a decorative bowl and serve warm with the caper aioli on the side.
• Rub the inside of a decorative bowl with the garlic clove.
• Put the mayonnaise, salt, olive oil, capers, caper brine and parsley in a mixing bowl and mix well to combine. Transfer to the decorative bowl and serve with roasted cauliflower.

ROASTED CAULIFLOWER WITH CRISPY CAPERS

Steps:

• Preheat the oven to 425 degrees F.
• Toss the cauliflower in a large bowl with 1/3 cup oil and a generous sprinkle of salt and pepper until well coated. Spread out onto 2 rimmed baking sheets. Roast until tender, stirring once or twice, about 30 minutes.
• Heat the remaining 2 tablespoons oil in a small skillet over medium-high heat. Add the capers and cook just until they burst and crisp, about 1 minute. Evenly pour over the cauliflower, add the parsley and toss to coat. Season with additional salt and pepper.

ROASTED CAULIFLOWER WITH CAPER BROWN BUTTER

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Trim off the bottom of the cauliflower stem to create a flat surface. Place cauliflower head onto a cutting board with the stem side facing down; cut the cauliflower vertically into 1 to 1 1/2-inch thick slices. Remove any tough stem pieces. Cut the slices into smaller pieces, about the size of florets. Place on the baking sheet and drizzle with olive oil.
• Roast in the oven for 10 minutes; flip pieces over and roast for 10 minutes more.
• Meanwhile, cut butter into 4 pieces. Melt in a small saucepan over medium heat, stirring constantly until butter begins to brown, 4 to 5 minutes. Butter will foam up, then subside. The butter should have a nutty aroma. Stir in garlic and continue stirring for 15 to 20 seconds. Add in capers and lemon pepper. Remove from heat.
• Spoon brown butter over the roasted cauliflower and serve.

ROASTED CAULIFLOWER WITH CAPERS

Steps:

• Preheat oven to 450 degrees. Trim, and cut cauliflower into small florets; spread in a roasting pan or rimmed baking sheet. Drizzle with olive oil; season with coarse salt and ground pepper. Toss to combine. Roast, tossing once or twice, until cauliflower is golden brown and tender, 20 to 25 minutes.
• In a small skillet, melt butter over medium heat. Cook garlic cloves, stirring often, until lightly browned, 2 to 3 minutes. Remove from heat. Add capers and caper juice. Pour over cauliflower, and toss to coat.

WHOLE ROASTED CAULIFLOWER RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Prep cauliflower by removing leaves and stem with a knife, then place on a parchment paper-lined baking sheet.
• In a small bowl, whisk together tahini, olive oil, turmeric, paprika, garlic powder, chili powder, cumin, salt, and garlic.
• Pour tahini mixture over cauliflower, using your hands to make sure entire head is covered.
• Bake cauliflower for 1 hour and 15 minutes. Make a tent with aluminum foil and cover halfway through.
• Cut cauliflower into pieces and then separate florets.
• Serve on warm pita with tzatziki sauce and cilantro.
• Enjoy!

ROASTED CAULIFLOWER AND CAPERS

Steps:

• Preheat oven to 400 degrees. Divide cauliflower and capers between 2 rimmed baking sheets. Drizzle each sheet with 3 tablespoons oil; toss to combine. Season with salt. Spread in a single layer. Roast, stirring occasionally, until cauliflower is golden brown and tender, 30 to 40 minutes. Toss with marjoram. Serve warm or at room temperature, drizzled with oil.

CRISPY CAULIFLOWER WITH OLIVES, CAPERS, AND PARSLEY

Steps:

• In a small bowl stir together olives, capers, vinegar, and 2 tablespoons oil.
• In a large non-stick skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and cook cauliflower, covered, stirring occasionally, 10 minutes. Uncover skillet and sauté cauliflower until tender and browned, 5 to 10 minutes more. Transfer cauliflower to a bowl and toss with olive mixture and parsley. Season cauliflower with salt and pepper.

CAULIFLOWER WITH CAPERS AND LEMON

Steps:

• Place cauliflower into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 7 minutes. Drain.
• Mix olive oil, lemon juice, 1 teaspoon lemon zest, capers, anchovy paste, salt, and pepper together in a bowl. Reserve remaining lemon zest for another use.
• Place cauliflower in a bowl and pour dressing over top. Add Parmesan cheese and thyme; mix until completely coated.

CAULIFLOWER WITH OLIVES, CAPERS AND PARSLEY

Steps:

• Combine first 3 ingredients and 1/4 cup plus 2 tablespoons oil in a bowl.
• Heat remaining oil in a heavy nonstick skillet over medium high heat. Cook cauliflower 10 minutes, covered, stirring occasionally.
• Uncover skillet and sauté cauliflower another 5-10 minutes, until tender and browned.
• Transfer cauliflower to a bowl and toss with olive mixture and parsley.
• Season with salt and pepper to taste.